Delicious German Chocolate Cake (Print version)

Soft chocolate cake layers filled with gooey coconut pecan frosting and finished with silky chocolate buttercream.

# Ingredients:

For the chocolate cake layers

01 - 4 oz (115 g) German sweet baking chocolate, chopped
02 - 1/2 cup (120 ml) boiling water
03 - 2 1/2 cups (285 g) cake flour
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup (226 g) unsalted butter, softened
07 - 2 cups (400 g) granulated sugar
08 - 4 large eggs, separated, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 cup (240 ml) buttermilk, room temperature

For the coconut pecan frosting

11 - 1 1/2 cups (360 ml) evaporated milk
12 - 1 1/2 cups (300 g) granulated sugar
13 - 4 large egg yolks, lightly beaten
14 - 3/4 cup (170 g) unsalted butter, cut into pieces
15 - 1/4 teaspoon fine salt
16 - 1 1/2 teaspoons vanilla extract
17 - 2 2/3 cups (225 g) sweetened shredded coconut
18 - 1 1/2 cups (165 g) chopped pecans, toasted and cooled

For the chocolate buttercream

19 - 1 cup (226 g) unsalted butter, softened
20 - 3 cups (360 g) powdered sugar
21 - 1/2 cup (45 g) unsweetened cocoa powder
22 - 3 tablespoons (45 ml) milk, plus more as needed
23 - 1 teaspoon vanilla extract
24 - 1/4 teaspoon fine salt

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, then grease and lightly flour the parchment.
02 - Place the chopped sweet chocolate in a small bowl. Pour the boiling water over it and stir until smooth. Let it cool to room temperature.
03 - Whisk the cake flour, baking soda, and salt in a medium bowl. Set aside.
04 - Beat the butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Beat in the egg yolks one at a time, then mix in the cooled chocolate and vanilla. Add the flour mixture in three additions, alternating with the buttermilk.
05 - Beat the egg whites in a clean bowl until stiff peaks form. Fold them into the batter gently. Divide the batter among the pans and bake for 28-32 minutes, until the centers spring back and a toothpick comes out clean. Cool in the pans for 15 minutes, then turn out onto racks to cool completely.
06 - In a medium saucepan, whisk evaporated milk, sugar, egg yolks, butter, and salt. Cook over medium heat, stirring often, until thick, glossy, and spoon-coating, about 12-14 minutes. Remove from the heat and stir in vanilla, coconut, and pecans. Cool until spreadable.
07 - Beat the butter until smooth. Add powdered sugar, cocoa, milk, vanilla, and salt, then beat until creamy. Add a little more milk if needed for a spreadable texture.
08 - Place one cake layer on a serving plate and spread with coconut pecan frosting. Repeat with the second and third layers. Spread a thin coat of chocolate buttercream around the sides and spoon any remaining coconut pecan frosting over the top. Chill 45 minutes before slicing.

# Good to know:

01 - Cool the cake layers and coconut pecan frosting completely before assembling.
02 - For cleaner slices, chill the assembled cake for 45 minutes and cut with a warm serrated knife.
03 - Let refrigerated slices stand at room temperature for 20-30 minutes before serving.

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