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Moist German Chocolate Cake

A legendary cake with rich chocolate layers and a gooey coconut-pecan frosting that makes every celebration memorable.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup buttermilk
  • 1 cup strong brewed coffee (cooled) enhances chocolate flavor
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 4 oz sweet baking chocolate (Baker's German chocolate) melted and cooled
For the Coconut-Pecan Frosting
  • 1 cup evaporated milk (one 12 oz can)
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter 1 stick
  • 1 teaspoon vanilla extract
  • 1 and 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans, lightly toasted
Optional Chocolate Frosting for the Sides
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
  2. Dust the greased pans lightly with cocoa powder.
Making the Cake
  1. Melt the sweet baking chocolate and set aside to cool.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk the eggs, buttermilk, cooled coffee, vegetable oil, vanilla extract, and melted chocolate.
  4. Combine wet and dry ingredients, mixing gently until combined. Pour into prepared pans.
  5. Bake for 33 to 37 minutes, checking with a toothpick for doneness. Let cool in pans for 15 minutes, then cool completely on a wire rack.
Making the Frosting
  1. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly and bring to a simmer, cooking until thickened.
  2. Remove from heat and stir in vanilla, coconut, and toasted pecans. Cool completely.
Assembling the Cake
  1. Layer the cakes with coconut-pecan frosting between and on top of the cake layers.
  2. For added indulgence, use the optional chocolate frosting on the sides.

Notes

For best results, use buttermilk and ensure all ingredients are at room temperature. Store leftovers in an airtight container; refrigerate after 2 days.