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The Best Ever German Chocolate Cake Recipe

A perfect slice of moist german chocolate cake recipe showing dark chocolate layers and coconut-pecan frosting.
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You will make a rich, moist chocolate layer cake paired with the signature gooey coconut pecan frosting. This classic American dessert is perfect for special occasions.

Ingredients

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  • For the Cake Layers: 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup hot water or hot brewed coffee
  • For the Coconut Pecan Frosting: 1 cup evaporated milk
  • 1 cup granulated sugar
  • 4 large egg yolks
  • 1 cup (2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked coconut, sweetened
  • 1 1/2 cups chopped pecans
  • For the Chocolate Ganache (Optional Top Layer): 4 ounces German’s Sweet Chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In a small bowl, whisk the buttermilk. Add one-third of the dry ingredients to the wet ingredients, mixing until just combined. Mix in half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk, mixing until the batter is smooth.
  5. Carefully stir in the hot water or coffee until the batter is thin and uniform. This step helps bloom the cocoa for a deeper flavor.
  6. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. 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 let it boil rapidly.
  8. Remove the saucepan from the heat. Stir in the vanilla extract, salt, coconut, and pecans. Let the frosting cool completely to room temperature; it will thicken as it cools.
  9. If using the optional ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth. Let the ganache cool slightly until it reaches a spreadable consistency.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Place the second layer on top and spread with another third of the frosting. Top with the final layer.
  11. Frost the top and sides of the cake with the remaining coconut pecan frosting. If using the ganache, drizzle or spread it over the top layer. Allow the cake to set before slicing and serving your decadent chocolate dessert.

Notes

  • For the moistest cake layers, use room temperature buttermilk and eggs.
  • German Chocolate Cake is named for the Baker’s German’s Sweet Chocolate, not Germany. Use a high-quality sweet baking chocolate for the most authentic flavor.
  • If you prefer a simpler finish, skip the ganache and use a chocolate buttercream to frost the outside of the cake layers.

Nutrition

Find it online: https://frostedfancies.com/best-german-chocolate-cake-recipe/