Description
A recipe for a classic, homemade German Chocolate Cake featuring moist chocolate layers and signature gooey coconut pecan frosting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup hot water
- 1 cup pecans, chopped (for frosting)
- 1 cup shredded coconut (for frosting)
- 1/2 cup evaporated milk (for frosting)
- 4 large egg yolks (for frosting)
- 1 cup packed light brown sugar (for frosting)
- 1/2 cup unsalted butter (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the four egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- In a small bowl, dissolve the baking soda in the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Carefully stir in the hot water until the batter is smooth.
- In a clean bowl, beat the four egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter.
- Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 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.
- Prepare the frosting: In a saucepan, combine the brown sugar, evaporated milk, and 1/2 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 minutes.
- Remove the pan from the heat. Stir in the shredded coconut and chopped pecans. Let this mixture cool slightly.
- In a small bowl, whisk the 4 egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the warm coconut mixture into the yolks. Then, pour the yolk mixture back into the saucepan with the remaining coconut mixture.
- Return the saucepan to low heat and cook, stirring constantly, for about 2 minutes until the frosting is thick enough to spread. Do not boil. Remove from heat and let cool to room temperature.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Notes
- For extra moist cake layers, you can brush the cooled layers lightly with simple syrup before frosting.
- If you prefer a smoother frosting texture, chop the pecans finely.
- Store the finished cake loosely covered at room temperature for up to two days.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg