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Traditional German Chocolate Cake

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A rich and velvety Traditional German Chocolate Cake topped with luscious coconut-pecan frosting.

Ingredients

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  • 1 cup boiling water
  • 4 oz German chocolate, chopped
  • 1 cup unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Pour boiling water over the chopped German chocolate and let it melt.
  3. Mix together the cocoa powder, flour, baking soda, and salt in a bowl.
  4. Cream the butter and sugar until light and fluffy, then add the egg yolks and vanilla.
  5. Gradually add the dry ingredients and buttermilk, mixing until smooth. Stir in the melted chocolate.
  6. Beat the egg whites until stiff peaks form and gently fold them into the batter.
  7. Divide the batter between the prepared cake pans and bake for 30-35 minutes.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks.
  9. Combine shredded coconut and chopped pecans with sugar and evaporated milk over medium heat for the frosting.
  10. Frost the cooled cakes with the coconut-pecan frosting and serve.

Notes

For best results, ensure all ingredients are at room temperature. Leftover cake can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.thestationrecipes.com/traditional-german-chocolate-cake/

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