German Chocolate Cake

5 from 5 votes

Three layers of homemade chocolate cake filled and topped with a delicious coconut pecan frosting.

Course Dessert, Snack

Cuisine American, German

Prep Time 20

Cook Time 40

Servings servings

Calories 637kcal

Melt chocolate in the microwave (according to package instructions). Let cool slightly. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Add melted chocolate and vanilla; mix well. In a separate bowl, whisk together flour, cocoa, salt and baking soda. Add alternately with buttermilk and chocolate mixture; beat until smooth. Stir in boiling water until combined. Fold in stiffly beaten egg whites. Pour into three 8-inch round cake pans, lined on the bottoms with parchment and greased or sprayed with non-stick cooking spray. Bake at 350°F for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool.

In a small bowl, mix together the corn starch and water. Set aside. Combine milk, sugar, egg yolks, butter and cornstarch mixture. Cook, stirring constantly, over medium heat until thickend, about 5 minutes. Add coconut flakes, chopped pecans and vanilla; stir until combined. Let cool. Spread between cake layers and on top of cake. Serve immediately. Store leftover cake covered in refrigerator.