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!
German Chocolate Cake is one of those cakes that everyone loves but no one really wants to make. They might feel that it’s too complicated or too hard…or a whole other list of reasons that we just don’t know. But honestly this cake recipe isn’t hard.
Did you know that German chocolate cake is named after Samuel German the inventor of a type of dark chocolate? We need to give that man a big thank you!! German chocolate cake originally German’s chocolate cake is a layered chocolate cake filled and topped with a coconut-pecan frosting. I could eat the frosting with a spoon..
Were those your excuses for not wanting to make this cake? Well let me tell you if we can make this recipe so can you!
It’s a simple process to make a cake that might look like it took forever but in all reality it didn’t. And when you take that first bite…you know it’s all been 100% worth it. And like anything once you make this recipe once and then again it gets easier and easier and pretty soon you will make it with your eyes closed.
Ingredients
Cake:
- 4 oz. German chocolate baking chocolate (use semi-sweet if you can’t find German)
- 1/2 cup water
- 2 cups granulated sugar
- 1 cup unsalted butter softened to room temperature
- 4 large eggs
- 1 1/2 tsp vanilla
- 1 1/2 cups milk I used 2 %
- 2 1/4 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 1/2 cups coconut flakes
- 2 1/2 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 combine6. 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.