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 chocolate ganache.
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
- 1 cup evaporated milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ 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, mixing 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 a wire rack to cool completely.
- Make the Coconut-Pecan Frosting: In a saucepan, combine butter, brown sugar, and evaporated milk. Bring to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring constantly. Remove from heat and let cool for 10 minutes.
- Stir in egg yolks and vanilla extract. Let cool completely.
- Fold in coconut and pecans.
- Assemble the Cake: Place one cake layer on a serving plate. Spread with a generous layer of coconut-pecan frosting. Top with the second cake layer.
- Frost the top and sides of the cake with the remaining frosting. If desired, drizzle with chocolate ganache.
- Make the Chocolate Ganache (optional): In a saucepan, heat heavy cream over medium heat until it simmers. Remove from heat and pour over chopped chocolate. Let stand for 1 minute, then whisk until smooth and glossy.
- Refrigerate the cake for at least 30 minutes before serving.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- You can toast the pecans for the frosting for added flavor.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Cake
- Method: Bake
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 60g
- Protein: 6g