Authentic German Chocolate Cake

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​Ingredients

​For the Cake:

  • ​Sweet Baking Chocolate: 4 oz (113g), chopped.
  • ​Water: 1/2 cup, boiling.
  • ​Butter: 1 cup (225g), softened at room temperature.
  • ​Sugar: 2 cups granulated sugar.
  • ​Eggs: 4 large, separated (yolks and whites apart).
  • ​Vanilla Extract: 1 teaspoon.
  • ​All-Purpose Flour: 2.5 cups.
  • ​Baking Soda: 1 teaspoon.
  • ​Salt: 1/2 teaspoon.
  • ​Buttermilk: 1 cup.

​For the Coconut-Pecan Frosting:

  • ​Evaporated Milk: 1 cup.
  • ​Sugar: 1 cup.
  • ​Egg Yolks: 3 large, slightly beaten.
  • ​Butter: 1/2 cup (113g).
  • ​Vanilla Extract: 1 teaspoon.
  • ​Shredded Coconut: 1 1/3 cups (sweetened).
  • ​Pecans: 1 cup, chopped.

​Instructions

​1. Prepare the Cake Layers

  1. ​Melt Chocolate: Pour boiling water over the chopped chocolate; stir until melted and smooth. Let it cool.
  2. ​Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each. Stir in the melted chocolate and vanilla.
  3. ​Dry Ingredients: Mix flour, baking soda, and salt. Add to the chocolate mixture alternately with buttermilk, beating until smooth.
  4. ​The Secret Step: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
  5. ​Bake: Pour into three 9-inch greased and floured cake pans. Bake at 175°C (350°F) for 30–35 minutes. Cool completely.

​2. Make the Frosting

  1. ​Cook: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
  2. ​Finish: Remove from heat. Stir in the coconut and pecans.
  3. ​Cool: Let the frosting cool until it reaches a spreadable consistency.

​3. Assembly

  • ​Spread the frosting between the cake layers and over the top. Traditionally, the sides of a German Chocolate Cake are left unfrosted to show off the beautiful layers, but you can frost them if you prefer!

​Quick Tip for your Blog:

​Since the frosting is quite sweet and textured, suggest serving this cake with a side of unsweetened whipped cream or a strong cup of black coffee to balance the flavors.

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