Hofheintz German Chocolate Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour two 8-inch (or three 8-inch for thinner layers) round cake pans, or line with parchment rounds. Position racks in middle of oven.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until evenly combined.

In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, vanilla extract and brewed espresso/coffee until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.

Stir in the hot water gradually (or warm coffee), mixing until the batter is smooth and slightly thin — this produces a moist crumb. Scrape down bowl.

Divide batter evenly between prepared pans (use a scale or measure for accuracy). Smooth tops with a spatula and tap pans lightly on the counter to remove large air bubbles.

Bake 28–35 minutes for 8-inch pans (or 22–28 minutes for 9-inch pans), rotating halfway, until a toothpick inserted in center comes out with a few moist crumbs but not raw batter.

Cool cakes in pans on a rack for 10–15 minutes, then run a knife around edges and invert onto rack. Peel off parchment and let cool completely before icing (at least 1 hour).

In a medium heavy saucepan, combine the butter, light brown sugar and whole milk over medium heat. Whisk constantly until butter melts and sugar dissolves.

Bring mixture to a gentle simmer, stirring frequently. Once simmering, reduce heat to low.

In a small bowl, whisk the egg yolks lightly. Temper the yolks by slowly whisking about 1/4 cup of the hot butter-sugar mixture into the yolks to warm them (whisk constantly so they don't scramble).

Pour the tempered yolks back into the saucepan with the remaining butter-sugar mixture, whisking constantly. Cook over low heat, stirring, until the mixture thickens slightly and coats the back of a spoon, about 4–6 minutes. Do not boil vigorously.

Remove pan from heat. Stir in the shredded coconut, chopped pecans, vanilla extract and 1/4 tsp salt. Let the frosting cool to warm (not hot) — it will further thicken as it cools. Taste and adjust salt if needed.

If the frosting becomes too firm to spread, warm briefly over very low heat while stirring to loosen slightly, or fold in 1–2 tbs milk to reach spreadable consistency.

If cake layers domed during baking, level with a serrated knife to create even layers. Place one cake layer flat-side down on your serving plate or cake stand.

Spoon and spread about half of the pecan-coconut icing over the first layer, leaving a small edge if you prefer a rustic look. Press a few extra chopped pecans into the filling if desired.

Place the second cake layer on top (flat-side up). Spoon and spread the remaining icing over the top of the cake, allowing some to drip down the sides for a classic German chocolate appearance. If using three layers, distribute icing evenly between and on top.

Optional: Melt semisweet chocolate and drizzle over top, or arrange pecan halves around the edge for garnish.

Let the assembled cake rest at room temperature for 30–60 minutes to set the icing. Store loosely covered at room temperature up to 1 day, or refrigerate up to 3–4 days (bring to room temperature before serving).

Slice with a sharp knife (wipe between slices for clean cuts) and serve. Yields moist, chocolate cake layers with the classic sweet coconut-pecan topping.