5Star German Chocolate Cake
Decadent, moist, and rich! This German chocolate cake recipe features layers of chocolate cake with coconut-pecan frosting. Try it today! 🍫🎂
Equipment
- 9-inch round cake pans
- Mixing bowls
- Electric Mixer
- Saucepan
- Wire racks
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar (for extra moisture)
- 1 cup butter (softened)
- 4 oz German’s Sweet Chocolate (melted)
- 3 large eggs
- 1 cup buttermilk
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 large egg yolks
- ½ cup butter
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Melt the German’s Sweet Chocolate and let it cool slightly.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each. Stir in melted chocolate and vanilla.
- Alternate adding flour mixture and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly into the three prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter.
- Stir constantly for 10-12 minutes until thickened. Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
- Place one cake layer on a plate and spread 1/3 of the frosting on top.
- Repeat with the second and third layers, covering the top generously.
- Let the cake set for 30 minutes before slicing.
Notes
For extra richness, add a thin layer of chocolate ganache under the frosting. Store in an airtight container for up to 5 days.