German Chocolate Cake
Moist and chocolatey German Chocolate Cake with the perfect coconut frosting. An irresistible classic for any special occasion.
Servings: 12 slices
Calories: 530kcal
Cost: $12
Ingredients
Cake
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk
- ½ cup avocado oil or other type you have on hand
- 2 teaspoons vanilla extract
- ¾ cup boiling hot water
- 1 heaping teaspoon instant espresso powder
Frosting
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Instructions
Cake
- Preheat oven to 350°F. Grease and line your cake pans with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix the wet ingredients into the dry until combined.
- Dissolve the instant espresso powder into the hot water, then slowly stir it into the batter with a rubber spatula.
- Divide into prepared pans and bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs from the bottom of the pan.
- Let the cake layers cool completely before adding chocolate frosting, coconut-pecan filling, or chocolate ganache
Frosting
- In a medium saucepan, combine egg yolks, butter, sugars, and evaporated milk.
- Cook over medium heat, stirring constantly, until the mixture comes to a low boil and thickens — about 3 minutes.
- Remove from heat and stir in vanilla, chopped pecans, and shredded coconut.
- Cool slightly, then spread between cake layers and on top.
Notes
- Room Temperature Ingredients: Bringing your eggs and buttermilk to room temperature before mixing helps the batter emulsify properly, giving you that tender, bakery-style crumb.
- Espresso Boost: Don’t skip the espresso powder, it doesn’t make the cake taste like coffee. Instead, it deepens the chocolate flavor and gives the cake a rich, smooth finish.
- Layer Leveling Tip: If your cake layers dome slightly, use a serrated knife to gently trim the tops before frosting. It’ll help your layers sit evenly and prevent sliding once the frosting is added.
- Cooling is Key: Let both the cake and frosting cool completely before assembling. Warm cake or filling can make the frosting run and soak into the layers.
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
- Freezing Tip: You can freeze individual slices by wrapping them tightly in plastic wrap and placing them in an airtight container. Thaw overnight at room temperature or in the fridge before enjoying.
- Serving Suggestion: A small dollop of whipped cream or a drizzle of chocolate ganache takes this classic dessert from comforting to unforgettable.
Nutrition
Calories: 530kcal
