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German's Chocolate Cake

A famously nostalgic chocolate cake with a thick toasted coconut pecan frosting.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

Chocolate Cake

  • 4 ounces of German's baking chocolate, roughly chopped
  • 1/3 cup of coffee, hot
  • 1 cup of butter, softened
  • 1 cup of granulated sugar
  • 1 cup of brown sugar
  • 4 large eggs, separated
  • 2 teaspoons of vanilla extract
  • 1 cup of buttermilk
  • 2 1/2 cups of cake flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • chocolate, shaved, optional garnish

Toasted Coconut Pecan Frosting

  • 4 cups of sweetened coconut flakes
  • 12 ounces of evaporated milk
  • 5 egg yolks
  • 2 teaspoons of vanilla extract
  • 12 tablespoons of butter
  • 1 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1 1/2 cups of pecans, chopped

Instructions

Make the chocolate cake...

  • Preheat your oven to 350 degrees.
  • Grease and line your baking pans with parchment paper (two or three 8” or 9” baking pans, depending on how thick you want the layers of your cake).
  • Separate 4 eggs into yolks and whites.
  • Place 4 ounces of roughly chopped chocolate into a small bowl and pour 1/3 cup of hot coffee or water over the chocolate. Let it sit for a minute and then whisk until completely smooth. Set aside for now.
  • In a large bowl, whisk 1 cup of softened butter with 1 cup of granulated sugar, 1 cup of brown sugar, 4 egg yolks and 2 teaspoons of vanilla extract until creamy
  • Add 1 cup of buttermilk and the melted chocolate mixture and whisk until completely combined
  • Sift 2 1/2 cups of cake flour, 1 teaspoon baking soda and 1/2 teaspoon salt into the bowl and mix until just combined
  • In a separate, very clean bowl, whisk 4 egg whites until you have stiff peaks and then carefully fold the stiff egg whites into the batter 
  • Divide the batter evenly between your prepared baking pans.
  • Bake in a 350 degree oven for 25-35 minutes, depending on the size of your baking pans. The cakes are ready to come out when a toothpick will come out of the center of the cake clean.
  • Transfer the cakes onto a cooling rack to cool completely before frosting (leave the oven turned on for the frosting)

Make the frosting...

  • Spread 4 cups of sweetened coconut flakes over a large baking sheet and transfer into a 350 degree oven. Toast the coconut until golden and fragrant (about 8 minutes) mixing every 2 minutes or so.
  • Allow the toasted coconut flakes to cool while you prepare the rest of the frosting.
  • Combine 12 tablespoons of butter with 12 ounces of evaporated milk, 5 egg yolks, 1 cup of granulated sugar, 1/2 cup of brown sugar and 2 teaspoons of vanilla extract in a saucepan and place oven medium heat.
  • Cook while stirring constantly until the mixture thickens and becomes slightly golden in color (about 5 minutes).
  • Transfer the saucepan off of the heat and fold in the toasted coconut flakes along with 1 1/2 cups of chopped pecans until evenly distributed
  • Allow the frosting to cool until the cakes have fully cooled

Assemble the cake...

  • Use a sharp knife to remove any dome off of the top of the cakes.
  • Place the first cake on a flat surface and add a layer of frosting.
  • Continue layering and frosting, as desired.
  • Frost the top and/or sides of the cake and garnish with shaved chocolate and crushed pecans (optional)
  • Store the cake in an airtight container in the refrigerator for ups to 4 days.