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Traditional German Chocolate Cake with Coconut Pecan Frosting

Close-up of a rich slice of german chocolate cake showing dark layers and coconut pecan frosting.
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Make a classic German Chocolate Cake featuring moist chocolate layers and the signature gooey coconut pecan frosting.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 1 cup chopped pecans
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 cup evaporated milk
  • 1 cup packed light brown sugar
  • 4 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. In a small bowl, mix the cocoa powder with the boiling water until smooth.
  5. Add the flour mixture alternately with the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Stir in the cocoa mixture.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the frosting: In a medium saucepan, combine the evaporated milk, brown sugar, 4 egg yolks, 1/2 cup butter, and 1 teaspoon vanilla. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  8. Remove the frosting from the heat. Stir in the chopped pecans and chocolate chips until the chips melt and the mixture is smooth. Let the frosting cool slightly until it thickens to a spreadable consistency.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Notes

  • For a richer chocolate flavor in the cake layers, use hot brewed coffee instead of boiling water when mixing the cocoa.
  • If the frosting seems too thin after cooling, place it in the refrigerator for 15 minutes, stirring every 5 minutes until it reaches a good spreading texture.
  • You can toast the pecans lightly before adding them to the frosting for deeper flavor.

Nutrition

Find it online: https://whiskdaily.com/german-chocolate-cake-easy/