Prep Time
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 5 minutes
- Servings: 12
Equipment
- 3 (9-inch) round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Saucepan
- Cooling rack
Ingredients
For the Cake:
- 1 cup whole milk
- 4 oz German sweet chocolate (or semi-sweet baking chocolate), chopped
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Ingredient Notes
- German chocolate: If unavailable, use semi-sweet chocolate and add 1 teaspoon cocoa powder for a deeper flavor.
- Butter: Make sure it’s at room temperature for a fluffy cake texture.
- Coconut & pecans: Toast them lightly to bring out a richer nutty flavor.
Instructions
Step 1: Prepare the Pans
Grease and flour three 9-inch round pans. Line bottoms with parchment paper for easy removal.
Step 2: Melt the Chocolate
In a small saucepan, heat milk over low heat and add chopped chocolate. Stir until smooth. Let cool slightly.
Step 3: Mix the Batter
Cream butter and sugar together until light and fluffy. Add egg yolks one at a time, beating well after each. Mix in the melted chocolate and vanilla.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the chocolate mixture, alternating with milk. Mix until smooth.
Step 5: Beat Egg Whites
In another bowl, beat egg whites until stiff peaks form. Gently fold into batter.
Step 6: Bake
Pour batter evenly into prepared pans. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pans to cool completely.
Step 7: Make the Frosting
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Cool until spreadable.
Step 8: Assemble the Cake
Spread frosting between layers and on top of the cake. Optionally, leave sides unfrosted for a traditional look.
Nutrition Facts (per slice)
- Calories: 620
- Fat: 35g
- Carbohydrates: 70g
- Protein: 7g
- Sugar: 58g
- Fiber: 3g
Tips & Variations
- Add Chocolate Ganache: Spread a thin layer of ganache between cake layers before frosting for extra decadence.
- Make Ahead: Cake layers can be baked a day early and refrigerated; frost before serving.
- Storage: Keep covered at room temperature up to 2 days or refrigerate up to 5 days.
- Cupcake Version: Divide batter into muffin tins and bake for 18–20 minutes for mini German chocolate cupcakes.
