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Amazing German Chocolate Cake

This Amazing German Chocolate Cake has earned the title of "amazing" because it is! Moist, tender chocolate cake surrounded by homemade, decadent coconut pecan frosting. So rich and easy but totally impressive!
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 10 -12
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CAKE:
  • 4 ounces (One 4-ounce bar) German baking chocolate roughly chopped
  • cups whole milk
  • 3/4 cup unsalted butter softened
  • cups granulated sugar
  • 3 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • FOR THE COCONUT PECAN FROSTING:
  • 1⅓ cups granulated sugar
  • 1/2 cup unsalted butter cubed
  • 2 large eggs
  • 1⅓ cups (Two 5-ounce cans) evaporated milk
  • 1 teaspoon vanilla extract
  • 2⅔ cups sweetened flaked coconut
  • 1 cup chopped pecans
  • Chocolate sauce or ganache for drizzling
  • Pecan halves for decoration

Instructions

  • Preheat oven to 350 degrees F. Lightly grease two 9-round cake pans with cooking spray. Place a parchment paper round in the bottom of each pan, then grease the parchment bottom and sides of the pan once more. Set aside. Meanwhile, in a small saucepan, melt the chocolate and milk together on low heat, stirring constantly to prevent scorching, until melted and smooth. Remove from the heat and cool about 10 minutes.
  • In the bowl of a stand mixer, cream together the butter and granulated sugar for 2 minutes on medium-high speed until fluffy and pale in color. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add in 1/3 of the flour mixture to the butter mixture, alternating with the chocolate milk mixture, mixing well after each addition until a soft batter comes together.
  • Distribute the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
  • While the cakes cool, make your frosting: In a medium saucepan, combine the sugar, butter, eggs and evaporated milk together and whisk until combined and smooth. Cook over medium heat, stirring constantly, for 6-8 minutes or until thickened - a little like soft set pudding. Remove from the heat and stir in the vanilla, coconut, and pecans. Let cool completely until thickened and set.
  • To assemble: place one cake layer upside down onto a cake plate or serving dish. Frost with half of the coconut pecan frosting. Top with the remaining cake layer and finish frosting the top with the remaining coconut pecan frosting. Drizzle with chocolate sauce or chocolate ganache and garnish with pecan halves, if desired. Store the cake covered in the fridge or at room temperature for about 2-3 days.