German Chocolate Cake

German Chocolate Cake is a rich, layered chocolate cake with a distinctive coconut-pecan frosting. Despite the name, it’s not actually from Germany—it’s named after Samuel German, who developed a type of dark-baking chocolate for Baker’s Chocolate Company in the 1850s.

Ingredients:

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup buttermilk

½ cup vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup hot water (or hot coffee for richer flavor)

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

½ cup unsalted butter

1 tsp vanilla extract

1 ½ cups sweetened shredded coconut

1 cup chopped pecans

Instructions:

Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add buttermilk, oil, eggs, and vanilla. Mix until smooth.

Stir in hot water (batter will be thin).

Divide evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean.

Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.

Cook, stirring constantly, until thickened (about 10–12 minutes).

Remove from heat. Stir in vanilla, coconut, and pecans. Let cool to room temperature.

Assemble the Cake:

Place one cake layer on a plate and spread a third of the frosting on top.

Repeat with the second and third layers.

Optionally, leave the sides unfrosted or cover them with chocolate ganache or remaining frosting.

Enjoy!