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German Chocolate Cake

Are you ready to make one of the most delicious and mouth-watering cake recipes, ever? This German Chocolate Cake will have you craving more before you even finish your first piece!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Servings 12 servings
Author Rob

Ingredients

Cake:

  • 4 oz. German chocolate baking chocolate (use semi-sweet if you can't find German)
  • ½ cup water
  • 2 cups granulated sugar

  • 1 cup unsalted butter, softened to room temperature

  • 4 large eggs
  • 1 ½ tsp vanilla
  • 1 ½ cups milk I used 2 %
  • 2 ¼ cups all-purpose flour

  • 1 tsp.  baking soda

  • 1 tsp. salt

Coconut-Pecan Frosting

  • 1 cup unsalted butter, melted

  • 1 cup granulated sugar

  • 1 cup brown sugar, packed

  • 2 cups  evaporated milk

  • 6 egg yolks
  • 2 tsp. vanilla
  • 2 ½ cups  coconut flakes

  • 2 ½ cups  pecans, chopped

Instructions

  • Cake:
    1. Preheat oven to 350 degrees.
    2. Melt chocolate with the water in a small saucepan over medium-low heat until just melted.

    3. In a large mixing bowl, cream together butter and sugar. Pour in the melted chocolate and mix together.
    4. Next, mix in the eggs, vanilla and milk until well combined.

    5. Add the flour, baking soda and salt to the mixing bowl and stir or mix into the batter until just combine

    6. Spray 3 8-inch cake pans with non-stick cooking spray. For extra coverage, line the bottom of the pans with an 8 inch circle of parchment paper.Pour batter evenly between the three pans and then bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
    7. Cool and make frosting.After frosting has cooled, assemble the cake:
    a. Put the first layer rounded side down on a cake plate, topping with 1/3 of the frosting.
    b. Add the second layer also rounded side down, repeating with another layer of the frosting.Add the 3rd layer, rounded side up.
    c. Top with remaining frosting. Do not frost the sides.Refrigerate for 30 minutes to an hour prior to serving to make the cake easier to slice.
    d. Save any leftovers covered in the refrigerator.
    Coconut-Pecan Frosting:

    1. Melt butter and then add in granulated sugar, brown sugar, evaporated milk and vanilla. Whisk until well combined. Mix in egg yolks.
    2. Cook over medium heat, frequently stirring, until mixture thickens and is bubbly. This should be 10-12 minutes.

    3. Add in coconut and pecans and stir to combine.Remove from stovetop and cool for at least 30 minutes, stirring now and then.


    Makes 12 servings. 

Notes

I used 2 % milk you can use whole milk but I would not use skim milk