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*German Chocolate Cake Recipe* 🍫🥥

Today we’re baking one of the most beloved classics — a rich and tender chocolate cake with a creamy coconut-pecan frosting. Here’s everything you’ll need:

Cake Ingredients:

1 bar chocolate (100 g / 4 oz)
80 ml (⅓ cup) water
3 eggs, separated
160 g (1⅓ cups) all-purpose flour
⅔ teaspoon baking soda
A pinch of salt
160 ml (⅔ cup) buttermilk — or make a quick version with milk and a little lemon juice or vinegar
150 g (⅔ cup) unsalted butter, softened
260 g (1⅓ cups) sugar

Frosting:

3 egg yolks
240 ml (1 cup) evaporated milk
200 g (1 cup) sugar
115 g (½ cup) unsalted butter
130 g (1 cup chopped or 1⅓ cups whole) pecans
130 g (1¾ cups) shredded coconut
1 tablespoon vanilla extract

Extra Touch (Optional Ganache):

100 g (3.5 oz) dark chocolate, about 70%
120 ml (½ cup) heavy cream

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How to Make It:

1. Separate the eggs into whites and yolks.
2. Whisk together flour, salt, and baking soda.
3. Prepare the buttermilk or substitute.
4. Melt the chocolate with water and let it cool slightly.
5. Beat the softened butter until fluffy, then mix in yolks one by one, add sugar gradually, and blend in the chocolate. Alternate adding dry ingredients with buttermilk.
6. Whip the egg whites to stiff peaks and carefully fold them into the batter.
7. Bake at *175°C (350°F)* for about 30 minutes, until a toothpick comes out clean.
8. Toast pecans in the oven until golden and fragrant.
9. For the frosting: cook egg yolks, evaporated milk, sugar, and butter over medium heat for around 12 minutes, stirring constantly. Mix in coconut, pecans, and vanilla.
10. Let cake layers rest 15 minutes in the pans, then remove.
11. Spread frosting between layers and on top.
12. (Optional) Cover the sides with smooth chocolate ganache.

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✨ The result: soft chocolate layers with a caramel-like frosting full of coconut and pecans. A true show-stopper dessert!

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