Homemade German Chocolate Cake
This classic German Chocolate Cake features rich, moist layers of chocolate cake, filled and topped with a decadent coconut-pecan frosting, and finished with smooth chocolate frosting on the sides. It's a delicious dessert perfect for special occasions.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil or canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 3/4 cup evaporated milk for the coconut and pecan frosting
- 1/2 cup granulated sugar for the coconut and pecan frosting
- 1/2 cup light brown sugar
- 1/2 cup butter
- 3 large egg yolks
- 1 tbsp vanilla extract for the coconut and pecan frosting
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1/2 cup butter for the chocolate frosting
- 2/3 cup unsweetened cocoa powder for the chocolate frosting
- 1/3 cup evaporated milk for the chocolate frosting
- 3 cups powdered sugar
- 1 tsp vanilla extract for the chocolate frosting
Makes: 9inch round
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry mixture, stirring until combined. Slowly stir in boiling water. The batter will be thin.
- Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, combine evaporated milk, granulated sugar, brown sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, for 10-12 minutes until thickened. Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
- In a mixing bowl, beat butter until smooth. Add cocoa powder and evaporated milk, then slowly add powdered sugar and vanilla. Beat until smooth. Adjust thickness with more evaporated milk, if needed.
- Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top. Add the second cake layer and spread the remaining coconut-pecan frosting over the top.
- Frost the sides of the cake with the chocolate frosting. Optionally, garnish with additional coconut or pecans.
Notes
For best results, let the cake cool completely before frosting. Store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 600kcal
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