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The Best Ever Moist German Chocolate Cake Recipe

Close-up of a moist slice of german chocolate cake recipe with dark chocolate layers and gooey coconut pecan filling.
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Follow this blueprint to create a truly decadent German Chocolate Cake from scratch, featuring rich, moist chocolate layers and the signature, gooey coconut-pecan frosting. This classic American dessert is perfect for your next celebration.

Ingredients

Scale
  • 1 (13.25 ounce) package German’s Sweet Chocolate, chopped
  • 1 cup boiling water
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1/2 cup evaporated milk
  • 1 cup packed light brown sugar
  • 4 large egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips (for optional ganache drizzle)

Instructions

  1. Prepare the chocolate: Place the chopped German’s Sweet Chocolate in a heatproof bowl. Pour 1 cup of boiling water over the chocolate and stir until completely smooth. Set aside to cool slightly.
  2. Prepare the cake layers: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  3. Whisk dry ingredients: In a medium bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  4. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  5. Add egg yolks and vanilla: Beat in the 4 egg yolks one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract.
  6. Combine wet and dry: Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.
  7. Fold in chocolate: Gently fold the cooled, melted chocolate mixture into the batter until evenly blended.
  8. Whip egg whites: In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate batter in two additions. Do not overmix.
  9. Bake the layers: Divide the batter evenly between the prepared 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.
  10. Make the coconut-pecan frosting: In a medium saucepan, combine the evaporated milk, brown sugar, and 1/2 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes.
  11. Temper the yolks: In a small bowl, whisk the 4 egg yolks. Slowly drizzle about 1/2 cup of the hot sugar mixture into the yolks while whisking constantly to temper them.
  12. Finish the frosting: Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture. Cook over medium-low heat, stirring constantly, for about 1 minute until slightly thickened. Remove from heat. Stir in the pecans, coconut, and 1 teaspoon of vanilla extract. Let the frosting cool completely to reach a thick, spreadable consistency.
  13. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about half of the coconut-pecan frosting evenly over the top. Place the second layer on top. Spread the remaining frosting over the top and sides of the cake.
  14. Optional Drizzle: If desired, melt the semi-sweet chocolate chips with 1 teaspoon of oil and drizzle over the top before serving.

Notes

  • For the moistest cake, use room temperature buttermilk and eggs.
  • Do not overbake the cake layers; this is the key to keeping them tender.
  • The coconut-pecan frosting thickens significantly as it cools. If it becomes too stiff, you can gently warm it for a few seconds, but avoid making it hot.
  • This cake is best served the day it is made, but you can store leftovers covered at room temperature for up to 2 days.

Nutrition

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