🍫🍰 German Chocolate Cake
Despite the name, this classic dessert isn’t from Germany—it’s named after Samuel German, who developed a type of baking chocolate. The cake is known for its rich chocolate layers and signature coconut-pecan frosting.
🧾 Ingredients:
Chocolate cake:
- 2 cups all-purpose flour
- Âľ cup cocoa powder
- 2 cups sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup milk
- ½ cup oil
- 1 tsp vanilla extract
- 1 cup hot water or coffee
🥥 Coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- ½ cup butter
- 1½ cups shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla
🔪 Instructions:
1. Bake the cake
- Preheat oven to 180°C (350°F)
- Mix dry ingredients together
- Add eggs, milk, oil, and vanilla
- Stir in hot water/coffee (batter will be thin)
- Pour into greased cake pans
- Bake 30–35 minutes, then cool completely
2. Make frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter
- Cook over medium heat, stirring constantly until thickened
- Remove from heat and stir in shredded coconut, pecans, and vanilla
- Cool until spreadable
3. Assemble
- Layer cake with frosting between layers and on top
- Traditionally, sides are left unfrosted
🍽️ Result:
Moist chocolate cake layered with a rich, chewy coconut-pecan topping—sweet, nutty, and deeply satisfying.
🔥 Pro Tips:
- Don’t rush frosting—stir constantly to avoid curdling
- Let cake cool fully before assembling
- Toast pecans for extra flavor
🍫 Optional Add-On:
- Light chocolate buttercream on the sides for a more finished look
If you want, I can also make a cupcake version, a simplified one-bowl recipe, or a low-sugar version of this cake.