Preheat oven to 175°C / 350°F. Grease and line three 8-inch round cake pans with parchment circles
(or two 9-inch pans). Lightly dust with cocoa powder to prevent sticking.
Step 2: Mix dry ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
Step 3: Add wet ingredients
Add eggs, buttermilk, oil, and vanilla. Mix until smooth and combined. The batter will be thick at first.
Step 4: Add hot coffee
Slowly pour in the hot coffee (or hot water) while mixing. The batter will become thinner—this is normal and helps create a moist,
tender crumb.
Step 5: Bake
Divide batter evenly among pans. Bake for 22–28 minutes (8-inch layers) or 28–35 minutes (9-inch layers),
until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Cool
Cool in pans for 10 minutes, then turn out onto racks. Cool completely before frosting.
Part B: Make the Coconut-Pecan Frosting
Step 1: Toast pecans (recommended)
Toast chopped pecans at 160°C / 320°F for 6–8 minutes or in a dry skillet until fragrant. Cool.
Toasting adds a deeper, richer flavor.
Step 2: Cook the base
In a saucepan over medium heat, whisk together evaporated milk, egg yolks, brown sugar, butter, and salt.
Cook, whisking constantly, until thickened enough to coat the back of a spoon—about 8–12 minutes.
Step 3: Finish the frosting
Remove from heat. Stir in vanilla, coconut, and toasted pecans. Let the frosting cool until thick and spreadable.
It will continue to thicken as it cools.
Part C: Assemble the Cake
Step 1: Level layers (optional)
If your cake layers have domes, level them gently with a serrated knife for a neat stack.
Step 2: Fill and stack
Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting.
Add the second layer and repeat. Top with the third layer and spread frosting across the top.
Step 3: Optional sides
For a more finished look, frost the sides with chocolate buttercream (optional). Leave the top with the coconut-pecan frosting
for the classic style.
Step 4: Set before slicing
Let the cake rest for 30–60 minutes (or refrigerate briefly) so the frosting sets and slices cleanly.
Serving and Storage:
Serving
Serve at room temperature for the best texture. The frosting tastes richest when it’s not too cold.
If refrigerated, let the cake sit out 30–45 minutes before slicing.
- Best pairing: coffee, black tea, or a glass of cold milk
- Extra indulgent: serve with a scoop of vanilla ice cream
- Garnish ideas: extra toasted pecans, chocolate curls, or a light cocoa dusting
Storage
Store covered at room temperature for 1 day (cool room), or refrigerate for 4–5 days.
Keep the cake covered so it doesn’t dry out.
Freezing
Freeze slices (wrapped tightly) for up to 2 months. Thaw overnight in the fridge, then bring to room temperature.
Tips:
These tips help you get moist layers and a frosting that’s thick, silky, and not runny.
Tip 1: Don’t overbake the cake
Chocolate cake dries out quickly if overbaked. Pull the layers when a toothpick comes out with a few moist crumbs,
not completely clean.
Tip 2: Whisk frosting constantly
The cooked frosting needs steady whisking to prevent scrambled eggs and to thicken smoothly.
Low-to-medium heat and patience are your best tools.
Tip 3: Cool frosting to spreadable thickness
If you frost while the mixture is hot, it will slide and soak in. Let it cool until thick and moundable.
Tip 4: Toast the pecans
Toasting amplifies flavor and makes the nutty notes taste richer and more “bakery-like.”
Tip 5: Chill briefly for clean slices
If your kitchen is warm, a short chill helps the frosting set and makes slicing easier.
Variations:
1) Sheet Cake Version
Bake the chocolate batter in a 9×13-inch pan (about 30–35 minutes at 175°C / 350°F).
Spread coconut-pecan frosting on top for an easy, crowd-friendly cake.
2) Darker Chocolate Flavor
Replace 2 tablespoons of cocoa with dark cocoa powder, or add 60 g melted semi-sweet chocolate to the batter for a deeper taste.
3) Less Sweet Frosting
Use unsweetened coconut and add 1–2 tablespoons sugar to taste, or reduce brown sugar slightly.
Keep in mind: less sugar may slightly reduce thickening.
4) Chocolate Ganache Drip
Add a simple ganache drip around the edges for a dramatic finish, while keeping coconut-pecan frosting on top.
5) Cupcake Style
Bake as cupcakes (18–22 minutes) and top each with a spoonful of coconut-pecan frosting for perfect party portions.
FAQ:
Is German Chocolate Cake actually German?
Despite the name, it’s widely associated with American baking tradition and a style of sweet chocolate used historically in recipes.
The name is commonly linked to a type of baking chocolate rather than the country.
Why is my coconut-pecan frosting runny?
It likely wasn’t cooked long enough, or it was spread before cooling. Cook until thick enough to coat a spoon and cool until moundable.
It thickens more as it cools.
Can I make the frosting ahead?
Yes. Refrigerate in an airtight container up to 3 days. Bring to room temperature and stir before using.
Can I use regular milk instead of evaporated milk?
Evaporated milk gives a richer texture and more reliable thickening. Regular milk can work, but the frosting may be thinner
and may need longer cooking.
How do I keep the cake layers from sliding?
Make sure layers are fully cooled and the frosting is thick and cooled before assembling. A short chill after stacking helps set.
Can I freeze the whole cake?
You can freeze a fully assembled cake, but slices freeze more easily and thaw more evenly. Wrap tightly to prevent freezer burn.
What if I want frosted sides but still classic topping?
Frost the sides with chocolate buttercream, then spoon coconut-pecan frosting onto the top. It gives a bakery-style finish while
keeping the traditional flavor.
