Description
A moist and decadent German Chocolate Cake featuring layers of sweet chocolate sponge, crowned with a rich coconut-pecan frosting. Its creamy topping and delicate crumb make it an irresistible dessert for special occasions or any time you crave a luscious chocolate treat.
Ingredients
Scale
-
The Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk (room temperature)
- 4 large eggs (room temperature)
- 4 oz sweet baking chocolate, melted and cooled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
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For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup packed light brown sugar
- 3 egg yolks
- ½ cup salted butter
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and granulated sugar in a mixing bowl until light and fluffy (about 2–3 minutes).
- Add the melted sweet baking chocolate and mix well.
- Incorporate the eggs one at a time, beating after each addition.
- Combine the flour, baking soda, baking powder, and salt in a separate bowl.
- Alternate adding the dry ingredients and the buttermilk into the butter-sugar-egg mixture, mixing on low speed. Finish by blending in the vanilla extract.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Cool the cakes in their pans for about 10 minutes before transferring to wire racks to cool completely.
Coconut-Pecan Frosting
- Combine the evaporated milk, brown sugar, and egg yolks in a medium saucepan over medium heat, stirring continuously.
- Add the salted butter and stir until it melts. Continue cooking until the mixture thickens (8–10 minutes).
- Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool to a spreadable consistency.
Assembly
- Place one cooled cake layer on a serving plate. Top it generously with the coconut-pecan frosting, spreading evenly to the edges.
- Add the second cake layer on top. Spread the remaining frosting over the top of the cake.
- Garnish with additional toasted pecans or shredded coconut if desired.
Notes
- Variations:
- Substitute buttermilk with plain yogurt or sour cream if preferred.
- For extra chocolate intensity, add 2 tablespoons of cocoa powder to the batter.
- Tips:
- Make sure to let the cake layers cool completely before frosting to prevent the icing from melting.
- Toast the pecans before adding them to the frosting for a deeper, nutty flavor.
- Allergies/Intolerances:
- This recipe contains dairy (milk, butter) and nuts (pecans). Use appropriate substitutes (e.g., coconut milk, dairy-free butter, different nuts or seeds) if needed.
- Taste Adjustments:
- To reduce sweetness, slightly decrease the sugar in the batter and frosting.
- For a richer chocolate flavor, increase the amount of sweet baking chocolate or add semi-sweet chocolate chips to the batter.
- Prep Time: 30Min
- Cook Time: 30Min
- Category: Dessert, Cake
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: ~490 kcal
- Sugar: ~40 g
- Sodium: ~300 mg
- Fat: ~25 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0g
- Carbohydrates: ~60 g
- Fiber: ~3 g
- Protein: ~6 g
- Cholesterol: ~85 mg
Keywords: german chocolate cake, chocolate dessert, coconut-pecan frosting, homemade cake, sweet baking chocolate, classic cake recipe