German Chocolate Cake

Here’s a recipe for German Chocolate Cake a rich, moist chocolate cake filled with a luscious coconut-pecan frosting that makes this classic dessert truly special!

Ingredients

For the cake:

1 ¾ cups (220g) all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ cup (65g) unsweetened cocoa powder
2 cups (400g) granulated sugar
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water or hot coffee
4 oz (115g) German’s Sweet Chocolate (or semi-sweet chocolate)

For the coconut-pecan frosting:

1 ½ cups (360ml) evaporated milk
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter
3 large egg yolks
1 tsp vanilla extract
1 ½ cups (150g) shredded sweetened coconut
1 cup (120g) chopped pecans

Instructions

1. Prepare the cake batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a saucepan, melt the German’s Sweet Chocolate over low heat, stirring constantly. Once melted, set aside to cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
Stir in the melted chocolate and mix until smooth.
Gradually add the boiling water or hot coffee and mix until the batter is smooth (it will be thin, which is normal).
Pour the batter evenly into the prepared cake pans.

2. Bake the cake

Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

3. Prepare the coconut-pecan frosting

In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool to room temperature, stirring occasionally, until it thickens and becomes spreadable.

4. Assemble the cake

Once the cakes are completely cooled, place one layer on a serving plate.
Spread a generous layer of the coconut-pecan frosting over the first layer of cake.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

5. Serve and enjoy!

Let the cake sit for a bit to allow the frosting to set. Then, slice and enjoy your German Chocolate Cake—a rich, delicious dessert with a perfect balance of chocolate, coconut, and pecans!

Tips

If you can’t find German’s Sweet Chocolate, you can substitute with semi-sweet chocolate, but it will have a slightly different flavor.
For an extra indulgent treat, you can add a few extra chopped pecans to the frosting for some added texture.
This cake can be stored in the refrigerator for up to 3 days due to the coconut-pecan topping.

Enjoy your German Chocolate Cake the perfect dessert for any celebration!