Moist German Chocolate Cake Recipe
Introduction
Enjoy a classic dessert with this Moist German Chocolate Cake. Rich chocolate layers are perfectly complemented by a sweet coconut pecan frosting, making it a favorite for any celebration or cozy night in.
Ingredients
- Chocolate cake mix or homemade chocolate cake batter
- Coconut pecan frosting
Instructions
- Step 1: Bake the chocolate cake according to the recipe or package directions until a toothpick inserted in the center comes out clean.
- Step 2: Let the cake cool completely, then frost evenly with the coconut pecan frosting, spreading it smoothly over the top and sides.
Tips & Variations
- For extra moisture, brush the cake layers with a simple syrup before frosting.
- Add chopped pecans directly into the frosting for added texture.
- Use homemade coconut pecan frosting to enhance flavor and freshness.
Storage
Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for best texture and taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake from scratch instead of using a mix?
Absolutely! A homemade chocolate cake recipe works beautifully and allows you to control the ingredients and sweetness.
How long does the coconut pecan frosting stay fresh?
Keep the frosting in an airtight container in the refrigerator for up to one week. Bring it to room temperature before spreading on your cake.
PrintMoist German Chocolate Cake Recipe
This Moist German Chocolate Cake is a classic layered dessert featuring rich chocolate cake paired with a luscious coconut pecan frosting. With its perfectly tender crumb and creamy, nutty topping, this cake is an irresistible treat for chocolate lovers and a staple at celebrations.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Cake
- 1 package (4 oz) German sweet chocolate, chopped
- 1/2 cup boiling water
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare Chocolate Mixture: In a small bowl, melt the German sweet chocolate in boiling water, stirring until smooth, and set aside to cool.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar until light and fluffy.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, then add the vanilla extract.
- Combine Ingredients: Alternate adding the chocolate mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter to maintain airiness.
- Bake the Cake: Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
- Prepare Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thick and golden brown, approximately 12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature, stirring occasionally.
- Assemble the Cake: Place one cake layer on a serving plate and spread half of the coconut pecan frosting over the top. Place the second cake layer on top and frost the top and sides with the remaining frosting.
- Serve: Let the cake set for about 30 minutes before slicing. Serve and enjoy this moist, decadent German Chocolate Cake!
Notes
- Ensure the cakes are completely cooled before frosting to prevent melting.
- Use fresh pecans for the best flavor and texture.
- For easier slicing, chill the cake slightly before cutting.
- Substitute evaporated milk with coconut milk for a subtle tropical twist.
- Store leftovers covered at room temperature for up to 2 days or refrigerated up to 5 days.
Keywords: German Chocolate Cake, coconut pecan frosting, moist chocolate cake, layering cake, classic dessert
