The Ultimate Old-School German Chocolate Cake

Ingredients

For the Cake

• 4 oz (115 g) German’s sweet chocolate,chopped
• ½ cup (120 ml) boiling water
• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 2½ cups (315 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240 ml) buttermilk

For the Traditional Coconut-Pecan Frosting

• 1 cup (240 ml) evaporated milk
• 1 cup (200 g) granulated sugar
• 3 large egg yolks
• ½ cup (115 g) unsalted butter
• 1 teaspoon vanilla extract
• 1⅓ cups (130 g) sweetened shredded coconut
• 1 cup (120 g) chopped pecans

Instructions

1. Prepare the Cake

1. Preheat the oven to 350°F (175°C).
2. Grease and flour three 9-inch (23 cm) round cake pans.
3. Pour boiling water over the chocolate and stir until smooth. Let cool.
4. Cream the butter and sugar until light and fluffy (about 3–5 minutes).
5. Beat in the egg yolks one at a time.
6. Mix in the vanilla and melted chocolate.
7. In another bowl, whisk together flour, baking soda, and salt.
8. Add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture.
9. Beat the egg whites until stiff peaks form, then gently fold them into the batter.
10. Divide evenly among the prepared pans.

2. Bake

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans and cool completely on wire racks.

Make the Coconut-Pecan Frosting

1. In a saucepan, whisk together:
   • Evaporated milk
   • Sugar
   • Egg yolks
   • Butter
2. Cook over medium heat, stirring constantly, for 10–12 minutes, until thickened.
3. Remove from heat.
4. Stir in vanilla, coconut, and pecans.
5. Cool until spreadable.

Assemble the Cake

• Place one cake layer on a serving plate.
• Spread about one-third of the frosting on top.
• Repeat with the second layer.
• Add the third layer and spread the remaining frosting over the top.
• Traditionally, the sides are left unfrosted, showcasing the chocolate cake layers.

Tips for the Best Old-FashionedGerman Chocolate Cake

• Use German’s Sweet Chocolate, not dark chocolate or cocoa powder, for the classicflavor.
• Bring butter, eggs, and buttermilk to room temperature before mixing.
• Toast the pecans lightly for deeper flavor.
• Allow the frosting to cool before spreading; it thickens as it cools.
• The cake tastes even better the next day afterthe flavors have melded.

Yield

• 12–16 servings

This recipe delivers a moist, tender chocolate cake with the signature caramel-like coconut-pecan frosting that has made old-school German Chocolate Cake a classic for generations.