Description
Indulge in a rich and decadent German Chocolate Cake, a classic dessert with a moist chocolate cake base, a sweet coconut-pecan frosting, and a touch of chocolate ganache. This recipe will guide you through creating this show-stopping cake from scratch.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups packed light brown sugar
- 4 large egg yolks
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
- 1 cup chopped pecans
For the Chocolate Ganache (optional):
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add boiling water, beating until combined. The batter will be thin.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Make the Frosting: In a saucepan, combine butter, brown sugar, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in vanilla extract, coconut, and pecans. Let cool slightly.
- Assemble the Cake: Level the cake layers if necessary. Place one layer on a serving plate. Spread a generous amount of frosting over the top.
- Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.
- Make the Ganache (optional): In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over chopped chocolate. Let stand for 1 minute, then whisk until smooth.
- Drizzle the ganache over the top of the cake.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a richer flavor, use dark cocoa powder.
- Ensure the butter for the frosting is softened but not melted.
- Toast the pecans before adding them to the frosting for enhanced flavor.
- Store leftover cake in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Bake
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 55g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 60g
- Protein: 6g