German Chocolate Cake

Let’s prepare a classic German Chocolate Cake!
This is a recipe for a single-layer cake. For a three-layer version, simply increase the ingredient quantities proportionally.

Ingredients:

For the cake:

  • 1/2 cup (120 ml) boiling water
  • 1/3 cup (60 g) chocolate chips
  • 1 cup (130 g) all-purpose flour
  • 2 tbsp (20 g) cornstarch
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (120 ml) buttermilk
  • 1 tsp vanilla extract

For the filling:

  • 2 large egg yolks
  • 1/2 cup (120 ml) condensed milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (57 g) butter
  • 1 tsp vanilla extract
  • 1 cup (85 g) toasted unsweetened shredded coconut
  • 3/4 cup (75 g) toasted chopped pecans

Instructions:

  1. Prepare the cake pan:
    • Preheat the oven to 180°C (350°F). Grease a 24 cm (9-inch) round cake pan and line the bottom with a circle of parchment paper. If the pan is smaller in diameter, the cake will be taller. While the oven heats, toast the coconut and pecans for the filling.
  2. Melt the chocolate:
    • Combine the boiling water and chocolate chips in a bowl. Stir with a fork until the chocolate is melted and smooth. Let it cool to warm.
  3. Mix the dry ingredients:
    • Sift the flour, cornstarch, cocoa powder, baking powder, and salt into a bowl. Whisk them together and set aside.
  4. Combine the wet ingredients:
    • Beat the eggs and sugar together until light and fluffy. Gradually add the oil, followed by the buttermilk, and then the warm chocolate mixture, scraping the bowl to incorporate all the chocolate.
  5. Make the batter:
    • Gradually add the dry ingredients, one tablespoon at a time, beating well after each addition. Mix for an additional minute until smooth. The batter will be thin but will thicken slightly as the flour absorbs moisture.
  6. Bake the cake:
    • Pour the batter into the prepared pan and bake for 35–40 minutes or until the top springs back when lightly touched. Remove from the oven and let the cake cool in the pan.
  7. Prepare the filling:
    • In a small saucepan, whisk the egg yolks and condensed milk until well combined. Add the sugar and butter, and cook over medium heat, stirring constantly, until bubbles form. Cook for one more minute. Remove from heat and stir in the vanilla, toasted coconut, and pecans.
  8. Assemble the cake:
    • Let the filling cool completely before spreading it over the cooled cake.

Your German Chocolate Cake is ready to enjoy!


Tip: If any cake is left over (though that’s unlikely), store it in the refrigerator for up to 3 days.