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The Ultimate Homemade German Chocolate Cake with Classic Gooey Coconut Pecan Frosting

Close-up of a moist slice of german chocolate cake recipe showing dark chocolate layers and thick coconut-pecan frosting.
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Bake this decadent, moist chocolate cake from scratch and top it with the iconic, buttery, gooey coconut pecan frosting. This showstopper dessert is perfect for your next special occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 ounces German Sweet Chocolate, melted and cooled slightly
  • 1 cup hot water
  • 1 cup chopped pecans, toasted
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup (1 stick) unsalted butter (for frosting)
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup semi-sweet chocolate chips (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream together the 1/2 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
  4. In a separate small bowl, combine the melted German Sweet Chocolate with the hot water. Mix until smooth.
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Slowly mix the chocolate mixture into the batter until fully incorporated. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 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.
  8. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine 1 cup sugar, 1/2 cup butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes.
  9. Remove the saucepan from the heat. Whisk the egg yolks one at a time into the hot mixture, ensuring each yolk is fully incorporated before adding the next. Return the pan to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil).
  10. Remove from heat and stir in the toasted pecans, coconut, and 1 teaspoon vanilla extract. Let the frosting cool until it is thick enough to spread, about 30 minutes.
  11. To assemble the cake, place one cooled chocolate layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top.
  12. Spread the remaining coconut pecan frosting over the top and sides of the cake. Sprinkle the semi-sweet chocolate chips over the top layer for decoration.

Notes

  • For the moistest cake layers, ensure your buttermilk is at room temperature before adding it to the batter.
  • Toasting the pecans enhances their flavor significantly in the gooey frosting.
  • If the coconut pecan frosting seems too thin after cooling, you can gently warm it again and stir vigorously, then allow it to cool slightly more before spreading.

Nutrition

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