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Introduction: German Chocolate Cake, despite its name, is not native to Germany but actually originated in the United States. This rich, decadent cake is known for its velvety chocolate layers, coconut-pecan frosting, and moist texture. It's a favorite among cake enthusiasts for special occasions and celebrations, thanks to its delightful combination of flavors. If you’ve been looking for an easy yet scrumptious way to impress your guests, this homemade German Chocolate Cake recipe will surely be a hit.
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 tsp vanilla extract
1 cup boiling water
For the Coconut-Pecan Frosting:
1 ½ cups evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 ½ tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.
Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Use an electric mixer on medium speed for about 2 minutes until the batter is smooth and well-combined. Gradually pour in the boiling water while mixing on low speed. The batter will be thin, which is normal.
Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Make the Frosting: While the cake is cooling, prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, whisking constantly until the mixture thickens and begins to bubble. This should take about 10 minutes. Once thickened, remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of the coconut-pecan frosting on top. Place the second layer of cake on top, and spread more frosting over the top and sides of the cake. Garnish with additional pecans and coconut if desired.
Serving and Storage Tips:
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