Despite the name, German Chocolate Cake isn’t from Germany — it’s named after Samuel German, who developed a type of dark baking chocolate in the 1800s. What makes this cake special is the signature coconut-pecan frosting layered between rich chocolate cake.
Deep chocolate flavor + gooey caramel coconut topping = pure comfort dessert.
🛒 Ingredients (3 Layers – 9 inch pans)
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 1 cup (100g) unsweetened cocoa powder
- 2 cups (400g) sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)