This is the traditional German chocolate cake recipe using Bakers German Chocolate. The cake is dense and moist with a light and mildly sweet chocolate flavor. It is topped with the iconic gooey coconut pecan frosting.
Ingredients
Instructions
For the cake:
- Preheat the oven to 350℉. Line three 8-inch round cake pans with parchment paper and spray with nonstick spray. Set aside.
- In a glass measuring cup, microwave the water until boiling. Add in the chocolate and stir until completely melted and smooth. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, or with an electric mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the melted chocolate mixture and vanilla extract.
- Stir in the flour mixture in thirds alternating with the buttermilk, mixing after each addition just until combined. Do not overmix.
- Divide the cake batter evenly into all three prepared cake pans.
- Bake for 35 minutes or until the cake springs back when lightly pressed in the center, or when a toothpick inserted in the center comes out clean. Transfer the cakes to a wire rack to cool for 10 minutes in the pan. Remove the cakes from the pan back to the wire rack to cool completely before frosting.
For the frosting:
- In a large saucepan over medium heat, combine the evaporated milk, sugar, butter, egg yolks, and salt. Cook stirring constantly for 12-15 minutes, until thickened and golden brown.
- Remove from the heat and stir in the coconut, pecans, and vanilla. Cool to room temperature.
- Place one cake layer on a cake plate. Spread ¼ of the frosting over the top of the cake. Top with the second layer, spread with another ¼ of the frosting. Place the third layer on top and spread with another ¼ frosting evenly over the top. Use the remaining ¼ of the frosting to cover the sides of the cake.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
To toast the pecans: Preheat your oven to 350℉. Spread the chopped pecans in a single layer on a rimmed baking sheet lined with tinfoil. Bake for 8-10 minutes, stirring halfway, until fragrant and slightly darkened.
