This Homemade German Chocolate Cake is a decadent, layered dessert featuring moist chocolate cake and a rich coconut-pecan frosting. Despite its name, German Chocolate Cake is actually an American creation, named after Samuel German, who developed a type of sweet baking chocolate. The combination of tender cake and gooey frosting makes this a beloved classic, perfect for celebrations or indulgent treats.
Ingredients:
For the Cake:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces Baker’s German’s Sweet Chocolate, melted
- ½ cup strong-brewed hot coffee
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 ¾ cups light brown sugar
- 4 large eggs
- 3 ½ teaspoons vanilla extract
- 1 cup low-fat buttermilk
For the Coconut-Pecan Frosting:
- 1 (12-ounce) can evaporated milk
- ¾ cup unsalted butter
- 6 egg yolks
- 2 cups sweetened flaked coconut
- 2 cups toasted pecans, chopped
Instructions:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
- Melt the Baker’s German’s Sweet Chocolate with hot coffee and set aside.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually alternate adding dry ingredients and buttermilk, mixing until just combined.
- Stir in the melted chocolate mixture.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Coconut-Pecan Frosting
- In a saucepan, whisk together evaporated milk, butter, and egg yolks.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in coconut and toasted pecans.
- Allow the frosting to cool until spreadable.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate and spread ⅓ of the frosting over the top.
- Repeat with the second and third layers.
- Leave the sides unfrosted for a traditional look.
Serving Suggestions & Tips
- Serve with whipped cream or chocolate drizzle for extra indulgence.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a deeper chocolate flavor, use dark cocoa powder in the batter.
This Homemade German Chocolate Cake is a timeless dessert that’s rich, nutty, and irresistibly delicious. Would you like variations or additional baking tips? 🍫🥥