Serves 12
285 min
German Chocolate Cake
Recipe GLPR4c7f50aa2df48e
A classic German chocolate cake featuring a rich chocolate cake base layered with a sweet coconut-pecan frosting. The cake layers are moist and tender, while the frosting offers a delightful combination of toasted pecans and caramelized coconut, creating a sophisticated dessert perfect for special occasions.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
300 g shredded sweetened coconut
227 g pecan halves
1 14-ounce can unsweetened full-fat coconut milk
319 g light brown sugar
6 g kosher salt
5 large egg yolks
170 g unsalted butter, cut into pieces
1 tablespoon vanilla extract
113 g German's sweet chocolate, chopped
½ cup boiling water
256 g all-purpose flour
21 g unsweetened cocoa powder
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract
170 g unsalted butter, softened and cut into pieces, plus extra for greasing
198 g granulated sugar
107 g light brown sugar
4 large eggs
Directions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with softened butter and line the bottoms with parchment paper.
In a small saucepan, combine the chopped German's sweet chocolate and boiling water. Let sit for 2 minutes to soften the chocolate, then stir until smooth. Set aside to cool slightly.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and 1 teaspoon kosher salt. Set aside.
In a large mixing bowl, cream together 170 g softened unsalted butter, 198 g granulated sugar, and 107 g light brown sugar until light and fluffy, about 3-4 minutes.
Add the 4 large eggs one at a time to the butter mixture, beating well after each addition. Mix in 2 teaspoons vanilla extract.
Pour the cooled chocolate mixture into the batter and stir until combined.
Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Cool the cakes in the pans for 15 minutes, then turn out onto wire racks to cool completely.
While the cakes cool, prepare the frosting. In a medium saucepan, combine 1 can (14 ounces) unsweetened full-fat coconut milk, 319 g light brown sugar, 170 g unsalted butter cut into pieces, and 5 large egg yolks. Cook over medium heat, stirring constantly.
Continue cooking and stirring until the mixture reaches 160°F on an instant-read thermometer, about 12-15 minutes. This ensures the egg yolks are safely cooked.
Remove from heat and stir in 1 tablespoon vanilla extract, 300 g shredded sweetened coconut, and 227 g pecan halves. Sprinkle in 1 teaspoon kosher salt. Let the frosting cool to room temperature, stirring occasionally, until it reaches a spreadable consistency, about 30-45 minutes.
Place one cooled cake layer on a serving plate. Spread a thick layer of cooled frosting over the top. Place the second cake layer on top and frost the top and sides with the remaining frosting.
Allow the frosted cake to set for at least 1 hour before serving. Store covered at room temperature for up to 2 days.
