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Ultimate Moist German Chocolate Cake Recipe

A tall, moist slice of german chocolate cake showing three dark chocolate layers separated by creamy coconut-pecan frosting.
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Make the best German Chocolate Cake from scratch featuring moist chocolate layers and the classic, rich coconut pecan frosting. This recipe delivers a decadent American classic.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup evaporated milk
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips (for optional chocolate glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake layers.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. 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.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the coconut pecan frosting: In a medium saucepan, combine the evaporated milk, brown sugar, butter, and egg yolks.
  8. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  9. Remove the pan from the heat. Stir in the toasted pecans, coconut, and vanilla extract. Set aside to cool slightly while the cakes finish cooling.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top.
  11. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
  12. For an optional chocolate glaze, melt the chocolate chips with 1 tablespoon of butter in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the top of the cake.
  13. Chill the cake for at least 1 hour before slicing and serving.

Notes

  • Toasting the pecans enhances their flavor significantly. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to prevent burning.
  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • This cake is best stored in the refrigerator due to the custard-like frosting.

Nutrition

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