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This Classic German Chocolate Cake Recipe is made with layers of decadent, moist chocolate cake and frosted with rich buttery coconut-pecan frosting and indulgent chocolate buttercream.
Ingredients
For the Cake
- 1/2 cup boiling water
- 4 oz baking chocolate chopped
- 1 cup Land O Lakes® Unsalted Butter room temperature
- 1 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs separated (egg yolks in one bowl and egg whites beaten until stiff peaks in another bowl)
- 2 1/2 cups cake flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 tbsp vanilla extract
For the Icing
- 1 cup evaporated milk
- 1 cup brown sugar packed
- 3 egg yolks
- 1/2 cup Land O Lakes® Unsalted Butter
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/3 cup flaked coconut
- 1 cup chopped pecans
OPTIONAL: For the Chocolate Frosting
- 1 1/2 cups Land O Lakes® Unsalted Butter
- 6 cups confectioner’s sugar
- 3/4 cup cocoa powder
- 1 tbsp vanilla extract
- 1/4 cup milk
OPTIONAL: For the Ganache
- 1/2 cup heavy whipping cream
- 1/2 cup bittersweet chocolate
Instructions
For the Cake
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Begin by heating the oven to 350°F. Spray the bottoms and sides of three 8-inch with non stick baking spray.
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In a bowl, add chopped chocolate to boiling water and whisk until smooth then set aside to cool.
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To the bowl of your stand mixer, add butter and both sugars and beat on medium high speed until light and fluffy.
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Next add egg yolks, one at a time, and mix until incorporated.
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Slow down your mixer to low speed. Whisk together flour, baking soda and salt then add to bowl in increments until smooth.
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Next add buttermilk and vanilla extract and mix until smooth. Finally using a spatula, carefully fold egg whites into batter.
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Divide batter evenly into cake pans and bake 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Cool layers in pans for 10 minutes then remove and allow layers to cool to room temperature.
For the Icing
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In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-17 minutes, stirring frequently, until thick and bubbly.
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Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally until mixture is very spreadable.
For the Ganache
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Bring the heavy cream to a boil on the stovetop then pour it over the chocolate. Mix until smooth and allow it to cool to room temperature to thicken before adding to the cake.
To Assemble
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Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling. Optional: Ice sides of cake with chocolate frosting and add drip of ganache if you desire and serve.
