This recipe for Authentic German’s Chocolate Cake delivers an incredibly moist, rich chocolate cake topped with a lusciously sweet and gooey pecan-coconut frosting. It’s perfect for birthdays, holidays, or simply when you crave a truly exceptional chocolate dessert that’s surprisingly achievable at home.
Key Ingredients for Authentic German’s Chocolate Cake
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup hot water or hot brewed coffee (coffee enhances the chocolate flavor)
For the Pecan-Coconut Frosting:
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup evaporated milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 1 1/2 cups shredded sweetened coconut (or unsweetened, adjust sugar slightly if using unsweetened)
How to Make Authentic German’s Chocolate Cake
Prepare to be amazed by how straightforward it is to create this legendary Authentic German’s Chocolate Cake. Despite its complex, decadent flavor and irresistible creamy topping, the cake batter comes together with minimal fuss. You’ll be treated to a perfectly moist crumb and a truly satisfying dessert, all within approximately 30 minutes of active preparation time. The magic lies in the simple yet effective blending of classic ingredients.
Step-by-Step Instructions
For the Chocolate Cake:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and cocoa powder. Ensure there are no lumps.
- Combine Wet Ingredients (Except Hot Liquid): In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Beat on medium speed with an electric mixer (or whisk vigorously by hand) for about 2 minutes, until just combined and smooth. The batter will be quite thick at this stage.
- Add Hot Liquid: Gradually pour in the hot water or hot coffee while mixing on low speed. Be careful, as the hot liquid will thin the batter considerably. Mix until the batter is smooth and well incorporated. It should be thin and pourable, resembling chocolate syrup.
- Pour into Pans: Divide the batter evenly between the two prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are completely cool before frosting.
For the Pecan-Coconut Frosting:
- Combine Sugar, Butter, and Evaporated Milk: In a medium saucepan, combine the granulated sugar, softened butter, and evaporated milk.
- Cook and Thicken: Place the saucepan over medium heat and stir constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil.
- Add Egg Yolks and Vanilla: Reduce the heat to low. In a small bowl, lightly whisk the egg yolks with the vanilla extract. Then, gradually whisk about half a cup of the hot sugar mixture into the egg yolks to temper them (this prevents them from scrambling). Immediately pour the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture, whisking constantly.
- Cook Until Thickened: Continue to cook over low heat, stirring constantly, until the frosting thickens enough to coat the back of a spoon. This usually takes about 5-8 minutes. Do not let it boil vigorously, or the eggs may scramble.
- Add Nuts and Coconut: Remove the saucepan from the heat. Stir in the chopped pecans and shredded coconut until evenly distributed.
- Cool Slightly: Let the frosting stand for about 15-20 minutes to cool and thicken further. It should be spreadable but not runny.
Assembling the Cake:
- Frost the Cake: Once the cake layers are completely cool, place one cake layer on your serving plate. Spread a generous amount of the pecan-coconut frosting evenly over the top.
- Add Second Layer: Carefully place the second cake layer on top of the frosting.
- Frost the Top and Sides: Spread the remaining frosting over the top and down the sides of the cake, ensuring an even coating.
Why You’ll Love This Authentic German’s Chocolate Cake
You’ll adore this Authentic German’s Chocolate Cake for its unparalleled chocolatey richness and the divinely sweet, slightly chewy pecan-coconut frosting. Unlike some chocolate cakes that can be dry or crumbly, this recipe yields an incredibly moist and tender crumb, thanks to the buttermilk and hot liquid. Making this show-stopping dessert at home is not only more budget-friendly than buying a bakery-quality cake but also incredibly rewarding, allowing you to infuse it with your personal touch. The unique combination of candied pecans and toasted coconut in the frosting elevates it far beyond a typical buttercream, offering layers of texture and irresistible flavor that will have guests raving.
Imagine the sheer delight of cutting into this masterpiece, the rich aroma of chocolate filling your kitchen, and the exquisite taste of that signature divine frosting melting in your mouth. It’s a truly unforgettable experience that rivals any store-bought treat, offering a comforting and decadent escape. So, what are you waiting for? Gather your ingredients and prepare to create a culinary triumph that will become a cherished family favorite.
Storing and Reheating Tips
Properly storing your Authentic German’s Chocolate Cake is key to preserving its deliciousness.
- Refrigeration: Once the cake has been frosted, it should be stored in an airtight container in the refrigerator. This will help keep the frosting from becoming too soft and also maintains the cake’s moisture. The cake will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze frosted cake sections. Wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil or place in a freezer-safe container. It can be frozen for up to 2-3 months.
- Reheating: To reheat a slice of refrigerated cake, you can simply let it come to room temperature on the counter for about 30-60 minutes. If reheating from frozen, allow it to thaw completely in the refrigerator overnight before bringing it to room temperature. Avoid microwaving as it can make the cake rubbery.
Final Thoughts
Making an Authentic German’s Chocolate Cake at home is an incredibly rewarding experience, creating a dessert that’s both visually stunning and incredibly delicious. Don’t be intimidated by its famed status; this recipe proves that true decadence can be achieved with simple steps. Gather your loved ones and embark on creating this memorable chocolate masterpiece together.
Authentic German’s Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and cocoa powder. Ensure there are no lumps.2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 3/4 cup unsweetened cocoa powder
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Beat on medium speed with an electric mixer (or whisk vigorously by hand) for about 2 minutes, until just combined and smooth. The batter will be quite thick at this stage.
- Gradually pour in the hot water or hot coffee while mixing on low speed. Be careful, as the hot liquid will thin the batter considerably. Mix until the batter is smooth and well incorporated. It should be thin and pourable, resembling chocolate syrup.1 cup hot water or hot brewed coffee
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are completely cool before frosting.
- In a medium saucepan, combine the granulated sugar, softened butter, and evaporated milk.1 cup granulated sugar, 1/2 cup unsalted butter, 1/2 cup evaporated milk
- Place the saucepan over medium heat and stir constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil.
- Reduce the heat to low. In a small bowl, lightly whisk the egg yolks with the vanilla extract. Then, gradually whisk about half a cup of the hot sugar mixture into the egg yolks to temper them (this prevents them from scrambling). Immediately pour the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture, whisking constantly.4 large egg yolks, 1 teaspoon vanilla extract
- Continue to cook over low heat, stirring constantly, until the frosting thickens enough to coat the back of a spoon. This usually takes about 5-8 minutes. Do not let it boil vigorously, or the eggs may scramble.
- Remove the saucepan from the heat. Stir in the chopped pecans and shredded coconut until evenly distributed.1 1/2 cups chopped pecans, 1 1/2 cups shredded sweetened coconut
- Let the frosting stand for about 15-20 minutes to cool and thicken further. It should be spreadable but not runny.
- Once the cake layers are completely cool, place one cake layer on your serving plate. Spread a generous amount of the pecan-coconut frosting evenly over the top.
- Carefully place the second cake layer on top of the frosting.
- Spread the remaining frosting over the top and down the sides of the cake, ensuring an even coating.