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The Best Ever Moist German Chocolate Cake Recipe

A decadent slice of german chocolate cake recipe showing rich dark layers and coconut-pecan frosting.
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Follow this classic recipe to create a truly decadent German Chocolate Cake from scratch, complete with rich, moist chocolate layers and the iconic, gooey coconut pecan frosting. This is a show-stopping dessert perfect for any celebration.

Ingredients

Scale
  • For the Cake Layers:
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup boiling water
  • 2 1/2 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • For the Coconut Pecan Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • For the Chocolate Ganache Glaze (Optional):
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Melt the unsweetened chocolate in a heatproof bowl set over simmering water, or in the microwave. Stir in the boiling water until smooth. Set aside to cool slightly.
  3. In a large bowl, whisk together the sifted cake flour, baking soda, and salt. Set aside.
  4. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the cooled chocolate mixture.
  7. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter until no white streaks remain.
  8. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Make the Coconut Pecan Frosting: In a medium saucepan, combine the butter, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 8 to 10 minutes. Do not let it boil rapidly.
  10. Remove the saucepan from the heat. Whisk in the egg yolks one at a time, mixing quickly to prevent scrambling. Return the pan to low heat and cook for 1 minute more, stirring constantly. Do not boil.
  11. Remove from heat and stir in the vanilla extract, flaked coconut, and chopped pecans. Let the frosting cool and thicken slightly while the cakes finish cooling.
  12. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Top with the second layer and frost again. Place the final layer on top and frost the top and sides with the remaining frosting.
  13. For the Optional Ganache Glaze: Place the chopped semi-sweet chocolate in a small bowl. Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth. Drizzle or spread the ganache over the top of the cake, letting it drip down the sides.
  14. Allow the cake to set before slicing and serving.

Notes

  • For the moistest cake, use room temperature buttermilk and eggs.
  • If you prefer a richer chocolate flavor in the layers, substitute 1/4 cup of the boiling water with 1/4 cup of strong brewed coffee.
  • This cake is best served the day it is made, but you can store leftovers covered at room temperature for up to 2 days.

Nutrition

Find it online: https://littlekitchendiary.com/german-chocolate-cake-recipe/