German Chocolate Cake
German chocolate cake is made by baking layers of rich, mildly sweet chocolate cake — traditionally using German's Sweet Chocolate — then frosting it with a cooked coconut-pecan filling made from egg yolks, evaporated milk, butter, sugar, coconut, and pecans. The cake is typically left unfrosted on the sides, with the thick filling piled between and on top of each layer.
German chocolate cake is not difficult in the way calculus is difficult. It is difficult in the way moving a couch through a narrow hallway is difficult: every individual decision makes sense, and somehow you still end up sweating. Three chocolate cake layers, whipped egg whites, buttermilk, and that unmistakable coconut-pecan frosting make this a project, but they also explain why the finished cake tastes nothing like a generic chocolate layer cake wearing coconut on top.
The cake itself gets its tenderness from separated eggs. The yolks enrich the batter, while stiffly beaten whites are folded in at the end to keep the crumb light. German's Sweet Chocolate gives the layers a milder, rounder chocolate flavor than cocoa-heavy cakes, which leaves room for the frosting to do what it does best. That frosting is essentially a stovetop custard of evaporated milk, sugar, egg yolks, and butter cooked until golden and thick, then loaded with coconut and pecans.
Cooling is where patience becomes part of the recipe. Warm layers will slide, warm frosting will run, and suddenly you are trying to stabilize a three-story dessert with the emotional energy of a building inspector. Let everything cool completely, stack it calmly, and leave the sides bare. The payoff is rich, nutty, caramel-like, and absolutely worth the extra bowls.
Ingredients
- 4 oz German's Sweet Chocolate, chopped
- 1/2 cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup whole buttermilk
- FOR THE COCONUT-PECAN FROSTING:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup (1 stick) unsalted butter
- 1 tsp pure vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- 1Preheat your oven to 350°F. Grease three 9-inch round cake pans, then line the bottoms with parchment paper and grease the parchment. Flour the sides lightly and tap out any excess.
- 2Place the chopped German's Sweet Chocolate in a small bowl and pour the 1/2 cup of boiling water over it. Stir until the chocolate is completely melted and smooth. Set aside to cool for 10 minutes.
- 3In a large bowl, beat the softened butter and 2 cups sugar with an electric mixer on medium-high speed for about 4 minutes, until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla, then stir in the cooled melted chocolate.
- 4In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix only until just combined — overmixing tightens the crumb.
- 5In a clean bowl with clean beaters, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter in three additions, using a wide spatula. The batter will lighten considerably. This step is what keeps the cake tender rather than dense.
- 6Divide the batter evenly among the three prepared pans. Bake at 350°F for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the edges have just begun to pull away from the sides of the pans.
- 7Cool the cakes in the pans on wire racks for 15 minutes, then turn them out and let them cool completely on the racks before frosting. Do not rush this. A warm cake will melt the frosting and your evening.
- 8MAKE THE COCONUT-PECAN FROSTING: In a medium saucepan, combine the evaporated milk, 1 cup sugar, beaten egg yolks, and 1/2 cup butter over medium heat. Cook, stirring constantly, for about 12 minutes until the mixture thickens, turns a golden caramel color, and coats the back of a spoon. It should reach about 180°F if you're using a thermometer.
- 9Remove the frosting from the heat and stir in the vanilla, coconut, and pecans. Transfer to a bowl and let it cool completely, stirring occasionally, until it reaches a spreadable consistency — about 45 minutes to 1 hour. It thickens significantly as it cools.
- 10To assemble: Place the first cake layer on your serving plate. Spread one-third of the coconut-pecan frosting over the top in an even layer. Repeat with the second layer and another third of the frosting. Add the final layer and spread the remaining frosting over the top. The sides of the cake are traditionally left unfrosted, which is not laziness — it's the correct aesthetic.
Nutrition Information
Estimated per serving: 1 of 12 servings.
Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.
Pro Tips
- Do not substitute regular semi-sweet or bittersweet chocolate for German's Sweet Chocolate. The sweetness level is part of the recipe's balance. German's Sweet Chocolate bars are sold near the baking chocolate at most grocery stores — usually on the shelf that nobody looks at until they need it.
- The egg white fold is the difference between a cake that feels like velvet and one that feels like it has opinions about being eaten. Be gentle. Use a wide spatula and fold in an under-and-over motion, rotating the bowl as you go.
- The coconut-pecan frosting must be fully cooled before you spread it, or it will slide off the layers like it was never committed to the relationship. If you're in a hurry, place it in the refrigerator for 20 to 30 minutes, stirring every 10 minutes to cool it evenly.
- Toast the pecans for the frosting if you have an extra 8 minutes and any ambition at all. Spread them on a dry baking sheet and toast at 350°F for 6 to 8 minutes until fragrant. It deepens the flavor in a way that is technically optional and actually not.
Substitutions
Storage Instructions
Store the assembled cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerating, let the cake sit at room temperature for 30 minutes before serving — cold cake is denser and the frosting firms up significantly. Individual slices can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight.
Make Ahead
The cake layers can be baked up to 2 days ahead. Wrap each layer tightly in plastic wrap and store at room temperature. The coconut-pecan frosting can be made up to 3 days ahead and stored covered in the refrigerator; let it come to room temperature and stir well before spreading. The fully assembled cake can be made one day ahead and refrigerated, covered loosely with a cake dome or tented foil.
