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Classic German Chocolate Cake
Traditional dish · American
A quintessential German Chocolate Cake featuring a moist chocolate cake base layered and frosted with a rich, fudgy coconut-pecan frosting. This is the traditional, beloved version.
Ingredients
- all-purpose flour2 1/2 cups
- granulated sugar2 cups
- unsweetened cocoa powder3/4 cup
- baking soda2 teaspoons
- baking powder1 teaspoon
- salt1 teaspoon
- buttermilk1 cup
- vegetable oil1 cup
- eggs2 large
- vanilla extract2 teaspoons
- boiling water1 cup
- butter1 cup (2 sticks)
- evaporated milk12 ounces
- egg yolks3 large
- shredded coconut7 ounces
- chopped pecans1 cup
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth. The batter will be thin.
- 5
Pour batter evenly into the prepared pans.
- 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- 8
While cakes cool, prepare the frosting: In a medium saucepan, combine butter, evaporated milk, and egg yolks. Cook over medium-low heat, stirring constantly, until thickened to a frosting consistency (about 8-10 minutes). Do not boil.
- 9
Remove from heat and stir in shredded coconut and chopped pecans. Let cool slightly.
- 10
Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
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