Alright, let’s talk about this cake. I’ve been craving a good German chocolate cake lately, but there’s a catch – I absolutely can’t stand coconut. So, I set out on a mission to bake a German chocolate cake without coconut. Yeah, I know, it sounds almost blasphemous, but trust me, it’s possible, and it’s delicious.
First, I dug through a bunch of recipes online. Most of them were pretty standard, calling for the usual suspects: flour, sugar, eggs, cocoa powder, and, of course, that dreaded coconut-pecan frosting. I skipped past those. My goal was to find something that could give me that rich, chocolatey goodness without any of that stringy coconut texture.
After a bit of searching, I stumbled upon a few promising leads. Some folks suggested using a simple chocolate buttercream, while others recommended a ganache. Then I hit the jackpot – a recipe that used a chocolate fudge frosting. Bingo! That sounded like exactly what I was looking for. I started gathering my ingredients.

Baking the cake
- I preheated my oven and greased and floured my cake pans. Always a crucial first step, unless you want a cake that’s stuck forever.
- Then I creamed together the butter and sugar until it was all light and fluffy. It’s actually pretty satisfying watching them merge into one another.
- In a separate bowl, I mixed the dry ingredients – flour, cocoa powder, baking soda, and salt. And whisked them together until well combined.
- Next, I beat in the eggs one at a time, followed by the vanilla extract. I always use real vanilla, not that imitation stuff. It makes a difference, I swear.
- I combined the wet and dry ingredients by adding them in batches until the batter is just combined.
- I poured the batter into the prepared cake pans and baked for about 30 minutes. The toothpick test is my go-to for checking if it’s done.
Making the Fudge Frosting
- While the cakes were cooling, I started on the fudge frosting. This is where the magic happens, people.
- I melted some unsweetened chocolate and butter in a double boiler. You could probably use a microwave, but I like the control a double boiler gives you.
- Then I whisked in some powdered sugar and cocoa powder until it was smooth. Keep whisking, or you’ll end up with lumps. No one wants a lumpy frosting.
- Next, I added a bit of milk and vanilla, and kept mixing until it reached that perfect, spreadable consistency. It smelled so good at this point, I had to resist the urge to just eat it with a spoon.
Once the cakes were completely cool, I leveled them off with a serrated knife. Then came the best part – frosting! I slathered a generous layer of that chocolate fudge frosting between the cake layers and all over the top and sides. It was a beautiful sight, if I do say so myself.
The result? A moist, decadent, and intensely chocolatey cake that would satisfy any chocolate lover, coconut-hater or not. It was so good that I may have had a second slice, maybe even the third slice… Don’t judge me! It proved that you don’t need coconut to enjoy a delicious German chocolate cake. Mission accomplished!
If you’re like me and want all the chocolate without the coconut, give this a try. It’s a game-changer, I promise. And hey, if you’re feeling adventurous, you could even add some pecans to the frosting for a little nod to the traditional version. Just keep that coconut far, far away from me.
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