🍫 Old-Fashioned German Chocolate Cake

🧾 Ingredients

For the Cake Layers (Makes 3 × 9-inch layers)

• 4 oz (115 g) sweet German baking chocolate

• ½ cup (120 ml) boiling water

• 2 cups (250 g) all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 cup (226 g) unsalted butter, softened

• 2 cups (400 g) granulated sugar

• 4 large eggs, separated

• 1 teaspoon vanilla extract

• 1 cup (240 ml) buttermilk

For the Coconut-Pecan Frosting

• 4 large egg yolks

• 1 can (12 oz / 354 ml) evaporated milk

• 1½ cups (300 g) granulated sugar

• ¾ cup (170 g) unsalted butter

• 1 teaspoon vanilla extract

• 1⅓ cups (130 g) sweetened shredded coconut

• 1 cup (120 g) chopped pecans

👩‍🍳 Instructions

1️⃣ Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans.

2. Melt the chocolate in boiling water. Stir until smooth and let cool slightly.

3. In a bowl, whisk together flour, baking soda, and salt.

4. In a separate bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

5. Add egg yolks one at a time, beating well after each addition.

6. Mix in melted chocolate and vanilla.

7. Add dry ingredients alternately with buttermilk, beginning and ending with flour.

8. In another bowl, beat egg whites until stiff peaks form.

9. Gently fold egg whites into the batter.

10. Divide batter evenly among pans and bake 30–35 minutes, or until a toothpick inserted comes out clean.

11. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

2️⃣ Make the Coconut-Pecan Frosting

1. In a saucepan over medium heat, whisk together egg yolks, evaporated milk, and sugar.

2. Add butter and cook, stirring constantly, until thickened (about 10–12 minutes).

3. Remove from heat and stir in vanilla, coconut, and pecans.

4. Cool completely before spreading.

3️⃣ Assemble the Cake

• Place one cake layer on a serving plate.

• Spread ⅓ of the frosting on top.

• Repeat with second layer.

• Add final layer and spread remaining frosting on top.

• Traditionally, the sides are left unfrosted.

📌 Storage

• Store covered at room temperature for up to 2 days.

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• Refrigerate for up to 5 days.

• Cake layers can be frozen (wrapped tightly) for up to 2 months.