Desserts > Chocolate Desserts > Chocolate Cakes > German Chocolate Cake Recipe

Authentic German Chocolate Cake

Indulge in this classic German Chocolate Cake recipe featuring moist chocolate layers, a rich coconut-pecan frosting, and a touch of nostalgia. This cake is perfect for special occasions and guarantees a delightful experience.

Prep Time
45 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3/4 cup Unsweetened cocoa powder
  • 1 1/2 teaspoons Baking powder
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 2 Eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Hot coffee
  • 1 cup Evaporated milk
  • 1 cup Granulated sugar
  • 3 Egg yolks
  • 1/2 cup Butter
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Shredded coconut
  • 1 cup Chopped pecans

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the hot coffee, mixing until smooth. The batter will be thin.

Bake the Cakes

Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer 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.

Make the Coconut-Pecan Frosting

In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 12-15 minutes). Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool slightly before spreading.

Assemble the Cake

Place one cake layer on a serving plate. Spread with a generous amount of frosting. Repeat with the remaining cake layers and frosting. Ensure the top layer is nicely coated.

Nutrition Facts Estimated per 100g of product

Calories: 350-400 kcal, Protein: 4-5g, Fat: 20-25g, Carbohydrates: 40-45g. Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This cake is relatively high in sugar and fat. Enjoy in moderation as part of a balanced diet. Consider using lower-fat ingredients like unsweetened applesauce to replace some of the oil for a slightly healthier version.

← AI-Generated Chocolate Crinkle Cookies Chocolate Lava Cakes with Raspberry Coulis →

FAQ

  • Can I use regular milk instead of buttermilk?

    While buttermilk is preferred for its tangy flavor and tenderizing effect, you can substitute it with regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup of milk. Let it sit for 5 minutes before using.
  • Can I make the frosting ahead of time?

    Yes, you can make the frosting a day ahead of time. Store it in an airtight container in the refrigerator. Let it come to room temperature and stir well before using.
  • Can I freeze the cake?

    Yes, you can freeze the cake layers or the entire cake. Wrap them tightly in plastic wrap and then in foil. Thaw in the refrigerator before serving.