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Authentic German's Chocolate Cake

Authentic German's Chocolate Cake

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Frosting Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German-American
Ingredients Equipment Method Notes

Ingredients
  

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 unsalted butter softened (1 stick)
  • 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

Equipment

  • two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Medium saucepan

Method
 

  1. 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.
  2. 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
  3. 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
  4. 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.
  5. 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
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
  8. 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.
  9. 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
  10. 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.
  11. 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
  12. 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.
  13. 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
  14. Let the frosting stand for about 15-20 minutes to cool and thicken further. It should be spreadable but not runny.
  15. 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.
  16. Carefully place the second cake layer on top of the frosting.
  17. Spread the remaining frosting over the top and down the sides of the cake, ensuring an even coating.

Notes

Store frosted cake in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months.
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