Before getting to the recipe, here is a fun fact: despite the name, this cake isn’t German at all. It’s an American creation named after Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. The cake we know today was popularized in 1957 when a recipe using this “German’s Sweet Chocolate” was published in a Dallas newspaper. This recipe aims to be as authentic as possible, capturing the spirit of that classic dessert with its rich chocolate layers and signature coconut-pecan frosting.
For the Chocolate Cake Layers
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4 oz. German sweet chocolate, chopped
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2 ⅓ cups cake flour
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2 cups sugar
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1 cup buttermilk
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1 cup (2 sticks) unsalted butter, softened
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⅔ cup coffee or water
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⅔ cup unsweetened cocoa powder
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4 large eggs, room temperature, separated
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1 ½ teaspoons baking powder
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1 ½ teaspoons vanilla extract
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½ teaspoon salt
For the Coconut-Pecan Frosting
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1 ¾ cups flaked coconut (sweetened or unsweetened)
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1 ¼ cups sugar
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1 ¼ cups evaporated milk
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1 cup pecans, chopped
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¾ cup (1 ½ sticks) unsalted butter
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4 large egg yolks, beaten
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1 teaspoon vanilla extract
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1 pinch salt
Making the Cake
Begin by preheating your oven to 350°F (175°C). Grease and flour two or three 8- or 9-inch round cake pans, and for extra security, line the bottoms with parchment or wax paper.
Melt the chopped German sweet chocolate in a double boiler over simmering water until smooth, then set it aside to cool slightly.
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which should take about three to four minutes. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next, then mix in the melted chocolate and vanilla extract.
In a separate bowl, sift together the cake flour, cocoa powder, baking powder, and salt. With the mixer on low speed, add the flour mixture and the buttermilk or coffee to the batter alternately, starting and ending with the dry ingredients.
In a clean, grease-free bowl, beat the egg whites until stiff peaks form. Gently fold about one-quarter of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites just until combined—be careful not to overmix.
Divide the batter evenly among the prepared cake pans and bake for twenty-five to twenty-eight minutes, rotating the pans halfway through, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about ten minutes, then transfer them to a wire rack to cool completely.
Making the Frosting
While the cakes are cooling, combine the sugar, evaporated milk, egg yolks, butter, and salt in a medium saucepan. Cook this mixture over low heat, whisking continuously, until it thickens and turns a golden brown color.
Remove the saucepan from the heat and stir in the chopped pecans, flaked coconut, and vanilla extract. Let the frosting cool until it is thick enough to spread, but still warm enough to be workable.
Assembling the Cake
Once the cake layers are completely cool, place one layer on a serving plate and spread a generous amount of the coconut-pecan frosting on top. Place the second cake layer on top and repeat the process. For a classic “old-school” look, frost the tops of the layers and the top of the cake, but leave the sides bare to show off the beautiful layers.
Serve at room temperature and enjoy.