This layered German Chocolate Cake is irresistible. With its decadent chocolate flavor, luscious coconut-pecan filling, and smooth chocolate frosting, this classic dessert is a true delight.
Line the bottom of three 9-inch round cake pans with parchment paper. Lightly spray the parchment paper and the sides of the pans with baking spray.
In a small saucepan, combine the water and Baker's German sweet chocolate. Heat over medium heat, stirring constantly, until the chocolate is fully melted. Remove the saucepan from the heat and let the chocolate mixture cool slightly.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
In the bowl of an electric mixer fitted with a paddle attachment (you can also use a stand mixer), beat the softened butter and sugar on medium speed until the mixture is light and fluffy.
Add the egg yolks to the butter mixture one at a time, beating well after each addition.
Stir in the melted chocolate mixture and vanilla extract to the butter mixture, ensuring it's well incorporated.
Alternately add the flour mixture and buttermilk to the butter mixture. Start and end with the flour mixture. Mix on low speed just until the batter is smooth after each addition.
In a separate clean bowl, use an electric mixer to whisk the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the cake batter until just combined.
Divide the cake batter evenly among the prepared pans.
Bake the cakes in the preheated oven for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in their pans for 15 minutes. Then, remove the cakes from the pans and transfer them to a wire rack to cool completely. If the parchment sticks to the cake, be sure to remove it.
Once the cakes are completely cooled, layer them with German chocolate coconut-pecan frosting.
For the Frosting:
Combine the evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan.
Place the saucepan over medium heat.
While stirring constantly, bring the mixture to a boil. Make sure to scrape the bottom of the pan to prevent the mixture from scorching.
Continue cooking the mixture until it thickens. This should take approximately 12 minutes. The mixture should coat the back of a spoon and leave a clear trail when a finger is run through it.
Once the mixture has thickened, remove the saucepan from the heat.
Stir in the sweetened shredded coconut and chopped pecans. Feel free to adjust the amount of coconut and pecans to your liking.
Allow the frosting to cool slightly before using. It will thicken more as it cools.
Notes
The German chocolate is Baker's brand and is the cooking chocolate that comes in thick bars near the chocolate chips in the baking aisle. The package is brown and the writing is on a green background. The chocolate is 48% cocoa and considered a sweet chocolate if you are looking for a substitution.
Stir the frosting mixture constantly while cooking to prevent it from sticking to the bottom of the pan and burning.
Make sure the cake layers are completely cooled before spreading the frosting to prevent it from melting.
Store any leftover frosting in an airtight container in the refrigerator for up to a week. It can be used as a spread for toast or topping for other baked goods.
Feel free to adjust the quantity of coconut and pecans based on your preference. More pecans would give a crunchier texture, while more coconut would result in a chewier frosting.
Be sure all your ingredients are at room temperature before starting. This helps them combine more easily for a smoother batter.
This recipe is adapted from the BAKER'S German's Sweet Chocolate Bar recipe on the back of their Germans' sweet chocolate package. It's the older recipe from the box, the newer one isn't quite the same. We've been making this recipe for years.