German Chocolate Cake

Why This Recipe Works

Chocolate Coconut Perfection: German chocolate cake is a classic dessert made with the perfect combination of rich chocolate, sweet coconut and nutty pecans! A simple chocolate cake is paired with a deliciously sweet homemade coconut pecan frosting that is impossible to resist. This is one of the best cake combinations out there, and anyone can learn to make it from scratch!

Rustic Yet Impressive: The rustic look of this cake is intentional. It keeps things easy, without the need to frost the sides of the cake. But it also shows off those gorgeous layers of moist chocolate cake with the creamy and nutty filling in between! Whoever you serve this traditional german chocolate cake is definitely going to be impressed!

Ingredients

For the Chocolate Cake

• Flour: All-purpose flour works great here!
• Sugar & Brown Sugar: You will need a combo of granulated and brown sugars to sweeten up this cake.
• Cocoa: Cocoa powder will create the perfect chocolatey cake!
• Baking Powder & Baking Soda: Use both baking powder and baking soda to help the cake get fluffy in the oven.
• Buttermilk: Buttermilk adds moisture and a hint of tangy flavor!
• Oil: Use a neutral oil like canola or vegetable oil.
• Vanilla: For flavor!
• Eggs: Eggs help add structure and also give lift to this German chocolate cake!
• Boiling Water: Boiling water is added to the cake batter in order to help the cocoa flavors really bloom.

For the Pecan Coconut Frosting

• Butter: Like all good frosting recipes, you’re going to need butter!
• Egg Yolks: Egg yolks are going to create a thick and silky pecan coconut frosting!
• Milk: You can use any milk you have on hand, I used 2%!
• Sugar & Brown Sugar: Both granulated sugar and brown sugar are added to create a sweet and caramel-like flavor.
• Heavy Cream: A bit of heavy cream adds richness here.
• Salt: To balance out the flavors! No, your frosting will not be salty, don’t worry!
• Vanilla: For some extra flavor.
• Coconut Rum: You can add a bit of coconut rum, like Malibu rum, for a hint of extra flavor. This is optional if you prefer not to use alcohol!
• Shredded Coconut: The shredded coconut goes straight into the frosting for texture and flavor!
• Pecans: Add some chopped pecans, too, for that classic German chocolate cake flavor!

Here’s How to Make It

Step by Step Instructions

1. Preheat & Prep: Preheat the oven to 350 F and prep two 8 inch cake tins with cooking spray and baking parchment. (not pictured)
2. Measure Dry Ingredients: In a large bowl, whisk together the flour, sugars, cocoa, baking powder and baking soda. Set aside. (photo 2)
3. Mix Wet Ingredients: In another bowl or large jug, whisk together the buttermilk, oil, vanilla, and the eggs until smooth. Pour the wet ingredients into the dry, and whisk until you have a thick batter. (photos 1 & 3-4)
4. Add Water: Add the boiling water and whisk into the cake batter before dividing it between the two tins. Use a pair of kitchen scales if you have them to get even layers. (photos 5-7)
5. Bake: Gently lift each tin a few inches off the countertop and drop them back down a few times to know out any air bubbles before baking for 30 minutes, or until the cakes are set and the tip of a sharp knife or a cocktail skewer inserted into the middle of the cake comes out clean. Cool completely on a wire rack. (photo 8)
6. Make the Frosting: While the cakes are baking and cooling, make the frosting. First, melt the butter in a small saucepan over a medium high heat until it is nutty and brown. Remove from the heat to cool. (photo 9)
7. Combine Egg Yolks with Sugar: In another, much larger saucepan, add the egg yolks and gradually whisk in the milk until smooth. Then whisk in the sugars, heavy cream, salt and cooled brown butter. (photos 10-14)
8. Slowly Cook: Set the pan over a medium heat and cook, whisking almost constantly once the mixture has started to warm until it has thickened, and you’ve started to see a few bubbles. It is ready if it coats the back of a spoon, but whatever you do, don’t let it boil! This will cause the eggs to scramble. (not pictured)
9. Remove from Heat: Remove the pan from the heat and whisk in the vanilla and coconut rum, if using. Switch to a spatula and fold in the coconut and chopped pecans. Set aside- it will thicken once it has cooled. (photo 15)
10. Frost: Once the cakes have reached room temperature and the frosting has thickened, using a large bread knife or a cake leveler, split each layer in two, and sandwich each together with 1/4 of the frosting, leaving the remaining frosting to decorate the top of the cake. (photo 16)

Expert Tips

• If you also want a chocolate frosting in addition to the coconut frosting, you can double this chocolate ganache recipe and use it to decorate the cake!
• When making the coconut frosting, make sure to constantly whisk the mixture as it is heating up, and don’t ever let it fully come to a boil! This is the secret to creating a silky soft frosting. If you don’t whisk constantly or if you let it come to a boil, the mixture could curdle!
• The higher quality the cocoa powder, the better! In order to get a deep chocolate color and flavor, you should use a high quality cocoa powder!