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German Chocolate Cake

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German Chocolate Cake is a rich, moist chocolate cake layered with a luscious coconut-pecan filling and frosting. Despite its name, it’s an American classic, perfect for celebrations and indulgent dessert cravings.

Ingredients

Scale

Serves 12

  • For the cake:
    • 2 cups (250 g) all-purpose flour
    • 3/4 cup (75 g) unsweetened cocoa powder
    • 2 cups (400 g) granulated sugar
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup (240 ml) buttermilk, at room temperature
    • 1/2 cup (120 ml) vegetable oil
    • 2 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 1 cup (240 ml) boiling water
  • For the coconut-pecan frosting:
    • 1 cup (200 g) granulated sugar
    • 1 cup (240 ml) evaporated milk
    • 3 large egg yolks
    • 1/2 cup (115 g) unsalted butter, cut into pieces
    • 1 teaspoon vanilla extract
    • 1 1/2 cups (130 g) sweetened shredded coconut
    • 1 cup (120 g) chopped pecans

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
  2. Make the cake batter:
    • In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
    • Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer until smooth.
    • Gradually stir in the boiling water until the batter is thin and well-combined.
  3. Bake the cakes:
    • Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  4. Prepare the frosting:
    • In a medium saucepan, combine the sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes).
    • Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool to room temperature.
  5. Assemble the cake:
    • Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top.
    • Add the second layer and repeat. Top with the third layer and spread the remaining frosting on top.
  6. Serve:
    • Slice and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator.

Notes

  • For extra decadence, frost the sides of the cake with chocolate buttercream or ganache.
  • This cake is best made a day ahead to allow the flavors to meld together.
  • You can toast the coconut and pecans for deeper flavor.

Find it online: https://ukfinda.com/german-chocolate-cake/