Some desserts disappear from the table before anyone has finished their first bite, and German chocolate cake is one of them. It pairs a soft, deeply chocolatey cake with a sticky, caramel-like frosting loaded with coconut and toasted pecans. The classic layered version can feel like a project, but the sheet cake version is far friendlier. It bakes in one pan, needs no layering or stacking, and feeds a crowd with very little fuss. Here is a simple five-step way to make it at home, even if you are a beginner.
For the cake, you need about two cups of plain flour, one and a half cups of sugar, half a cup of cocoa powder, a teaspoon each of baking soda and baking powder, a pinch of salt, one cup of buttermilk or curd thinned with water, half a cup of oil or melted butter, two eggs and a teaspoon of vanilla. For the frosting, keep ready a can of evaporated milk, sugar, butter, egg yolks, desiccated coconut and chopped pecans. Walnuts make a good substitute if pecans are hard to find.
Because the frosting contains eggs and milk, store leftovers in an airtight container in the fridge for up to four days, and bring them to room temperature before serving. Spread the warm frosting evenly over the slightly cooled cake, covering it right up to the edges. Let it set for at least an hour at room temperature before slicing into squares. This cake tastes even better the next day, once the flavours have settled. Serve it with a cup of coffee or a scoop of vanilla ice cream. This article is intended for general informational and cooking purposes only. Results may vary with the ingredients used, oven temperature, pan size and individual technique. Handle hot ovens, pans and cooked sugar mixtures with care, and keep children away while cooking. This recipe contains gluten, dairy, eggs, coconut and nuts, so people with allergies, diabetes or specific dietary needs should check ingredients and consult a doctor or dietitian before trying it.
Preheat the oven to 175 degrees Celsius and grease and line a 9 by 13 inch baking pan. Bake for 30 to 35 minutes, until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Do not open the oven door in the first 20 minutes, as a sudden drop in temperature can make the cake sink. Let the cake cool in the pan for about 15 minutes while you prepare the frosting. Stir constantly for about 10 to 12 minutes, until the mixture thickens and turns a light golden colour, coating the back of a spoon.
Whisk the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. In another bowl, mix the buttermilk, oil, eggs and vanilla until smooth. Pour the wet mixture into the dry and stir just until combined. Add half a cup of hot water or hot coffee, which deepens the chocolate flavour, and mix gently. The batter will be thin, and that is normal. Pour the batter into the prepared pan and tap it lightly on the counter to release air bubbles. A slightly warm cake absorbs the topping beautifully. In a saucepan, combine the evaporated milk, sugar, butter and beaten egg yolks over medium-low heat. Do not let it boil hard, or the eggs may scramble. Remove from the heat and stir in a teaspoon of vanilla, one and a half cups of desiccated coconut and a cup of chopped, lightly toasted pecans. Let it cool for a few minutes, as it thickens as it sits.
