Old-Fashioned German Chocolate Cake (Serves 10–12)
🧾 Ingredients
🍫 Chocolate Cake
4 oz (115 g) German’s sweet chocolate, chopped
1/2 cup (120 ml) boiling water
1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, separated
1 tsp vanilla extract
2 1/2 cups (315 g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (240 ml) buttermilk
🥥 Coconut-Pecan Frosting (the classic!)
1 cup (240 ml) evaporated milk
1 cup (200 g) granulated sugar
3 large egg yolks
1/2 cup (115 g) butter
1 tsp vanilla extract
1 1/2 cups (120 g) sweetened shredded coconut
1 cup (120 g) chopped pecans
🍫 Optional Chocolate Frosting (for sides)
1/2 cup (115 g) butter
2/3 cup (65 g) cocoa powder
3 cups (360 g) powdered sugar
1/3 cup (80 ml) milk
1 tsp vanilla
👩🍳 Instructions
- Melt chocolate
Pour boiling water over chopped chocolate.
Stir until smooth and let cool. - Make the cake batter
Cream butter and sugar until light and fluffy.
Add egg yolks one at a time, mixing well.
Stir in melted chocolate and vanilla.
In another bowl, whisk flour, baking soda, and salt.
Add dry ingredients alternately with buttermilk. - Beat egg whites
Beat egg whites until stiff peaks form.
Gently fold into batter (this makes the cake light and fluffy). - Bake
Divide into 3 greased 8-inch pans.
Bake at 175°C (350°F) for 25–30 minutes.
Cool completely. - Make coconut-pecan frosting
In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat, stir in vanilla, coconut, and pecans.
Let cool until spreadable. - Assemble the cake
Place first layer → spread coconut frosting
Add second layer → more frosting
Top with final layer → finish with frosting on top
(Optional: frost sides with chocolate frosting)
✨ Tips
Don’t rush the frosting—it thickens as it cools
Toast the pecans for deeper flavor
This cake tastes even better the next day