Indulge in a luscious blend of rich chocolate and airy cake layers in an Authentic German Chocolate Cake Recipe. This Homemade German Chocolate Cake shines thanks to its decadent Coconut Pecan Frosting that provides a perfect crisp finish to every bite. Experience a timeless treasure that delights chocolate enthusiasts everywhere.

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I’m excited to share my own twist on this Authentic German Chocolate Cake recipe. When I first combined 4 oz of German sweet chocolate, melted with 1/2 cup boiling water, with 1/2 cup unsalted butter, I knew something special was in the works.

I mixed in 2 cups of granulated sugar, 4 large egg yolks and 1 teaspoon vanilla extract, then added 2 1/2 cups of all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt to create a rich and well-balanced cake. I carefully folded in 6 large egg whites whisked till stiff peaks with 1 cup buttermilk to keep the texture light.

The highlight for me is the coconut pecan frosting made with 1 cup evaporated milk, 1 cup granulated sugar, 3 egg yolks, 1/2 cup unsalted butter, 1 cup shredded coconut and 1 cup chopped pecans. This cake gives you good energy but also comes with a high calorie count so enjoy it with moderation.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really dig how the melted chocolate blended with the boiling water gives the cake this deep, rich flavor; it makes the whole thing taste luxurious even though the ingredients are pretty simple. Second, the way the egg whites are whisked to stiff peaks and folded in makes the cake so light and airy—it’s like a little cloud in every bite. Third, the coconut pecan frosting totally steals the show; it adds a great crunch and sweetness that perfectly balances the chocolatey cake. Lastly, even though some steps can get a bit tricky with things like handling hot chocolate, I enjoy that challenge because when it all comes together, it feels super rewarding dusty and homemade.

Ingredients

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German sweet chocolate: Rich and bittersweet, it gives deep cocoa flavor with antioxidants.
Granulated sugar: Provides carbohydrates, energy and sweetness in every bite.
Buttermilk: An acidic liquid that tenderizes the cake and adds a tangy note.
Unsalted butter: Melts to add moisture and a buttery richness for a smooth texture.
Egg whites: Whisked to stiff peaks they create a light, fluffy structure and boost protein.
Coconut and pecans: Offer fiber, nutrients and a delightful crunch to round out the treat.
Vanilla extract: Enhances all the flavors with a subtle, familiar aromatic hint.
Baking soda and salt: Leavening agents that help the cake rise and then balance flavors.

Ingredient Quantities

Cake – 4 oz German sweet chocolate, chopped (melt it with the boiling water)

Cake – 1/2 cup boiling water (this helps melt the chocolate, so be careful!)

Cake – 1/2 cup unsalted butter, melted

Cake – 2 cups granulated sugar

Cake – 4 large egg yolks

Cake – 1 teaspoon vanilla extract

Cake – 2 1/2 cups all-purpose flour

Cake – 1 teaspoon baking soda

Cake – 1/2 teaspoon salt

Cake – 1 cup buttermilk

Cake – 6 large egg whites, whisked till stiff peaks (make sure you get em airy)

Frosting – 1 cup evaporated milk

Frosting – 1 cup granulated sugar

Frosting – 3 egg yolks

Frosting – 1/2 cup unsalted butter

Frosting – 1 cup sweetened shredded coconut

Frosting – 1 cup chopped pecans

Frosting – 1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease two 9-inch round cake pans with parchment paper.

2. In a small bowl, combine the chopped German sweet chocolate and boiling water; stir until the chocolate is completely melted (be extra careful cause it’s hot!).

3. In a large bowl, mix together the melted butter and granulated sugar then beat in the 4 egg yolks and 1 teaspoon vanilla extract until smooth.

4. In another bowl, whisk the all-purpose flour, baking soda, and salt. Alternately add this dry mixture and the buttermilk into the butter mixture, stirring until just combined.

5. Stir the melted chocolate mixture into your batter until evenly mixed.

6. In a separate, clean bowl, beat the 6 egg whites until they form stiff peaks and gently fold them into the batter to keep it light and airy.

7. Divide the batter evenly between your prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

8. While the cakes are cooling, make the frosting by heating the evaporated milk, granulated sugar, 3 egg yolks, and 1/2 cup unsalted butter in a saucepan over medium-low heat; stir constantly for roughly 10 minutes until the mixture thickens.

9. Remove the frosting from the heat and stir in the shredded coconut, chopped pecans, and 1 teaspoon vanilla extract until everything is well incorporated.

10. Once the cakes are completely cool, spread the frosting between the layers and over the top, then enjoy your super delicious homemade German Chocolate Cake!

Equipment Needed

1. An oven to preheat to 350°F
2. Two 9-inch round cake pans along with parchment paper
3. A small bowl (for melting the chocolate with boiling water)
4. A large bowl (to mix the melted butter and sugar with egg yolks)
5. Another bowl for whisking together the all-purpose flour, baking soda, and salt
6. A clean, separate bowl to beat the egg whites until stiff peaks form
7. A whisk or hand mixer for beating the egg whites and mixing dry ingredients
8. A saucepan for heating the frosting ingredients
9. Measuring cups and spoons to accurately measure all your ingredients
10. A toothpick to test if your cakes are done

Each piece plays its role in gettin the right textures for the cake and frosting, which can impact the nutritional make up since proper mixing helps with even batter and consistent baking.

FAQ

What type of chocolate should I use for this cake?

This recipe calls for German sweet chocolate. It gives the cake its signature rich flavor so don’t try substituting it with any other type of chocolate.

Why do I need boiling water?

The boiling water is key for melting the chocolate. It mixes well with the other ingredients and helps develop a smooth texture, so be careful handling it.

What if I don't have buttermilk?

If you dont have buttermilk, you can make a substitute by mixing 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes then use it as the recipe states.

How can I get the perfect airy egg whites?

Make sure your egg whites are at room temperature and whisk them till they form stiff peaks. Any traces of yolk can ruin the volume so be sure to keep them separate.

Is evaporated milk necessary for the frosting?

Yes, evaporated milk helps achieve a smooth, creamy frosting that blends well with the shredded coconut and chopped pecans. It adds a unique texture that’s hard to replicate with alternatives.

German Chocolate Cake Recipe Substitutions and Variations

Instead of buttermilk, you can mix 1 cup whole milk with 1 tablespoon lemon juice and let it sit for about 5 minutes to get that tangy flavor.
If you dont have unsalted butter, try using salted butter but reduce the recipe’s salt a bit to balance it out.
You can swap German sweet chocolate with semisweet chocolate, though the taste may be a little different than the original.
If chopped pecans are hard to find, walnuts or even almond pieces work just fine.

Pro Tips

1. Make sure you let the melted chocolate cool off a bit before you mix it in; adding it too hot can cook your eggs and ruin the batter.
2. When folding in the stiff egg whites, do it gently so you dont lose the airiness you worked for in the batter.
3. For the frosting, stir constantly while heating the mixture. If you stop stirring too much the eggs and butter might start to curdle.
4. Use room temperature ingredients like buttermilk and eggs when you can; they blend together smoother and help keep the texture of the cake even.