This German Chocolate Cake is a classic dessert with moist chocolate layers and a rich coconut-pecan frosting. Perfect for special occasions or a sweet indulgence, this cake is the ultimate treat for chocolate lovers and dessert enthusiasts alike. Each bite is a heavenly combination of chocolate, coconut, and caramelized pecans.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting (Optional for Sides):
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Coconut-Pecan Frosting:
- In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until the mixture thickens (about 10 minutes).
- Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the frosting cool completely before using.
- Optional Chocolate Frosting:
- Beat the butter and cocoa powder together until smooth. Gradually add the powdered sugar and milk, mixing until the desired consistency is reached. Stir in the vanilla extract.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Repeat with the second layer and more frosting.
- Place the third layer on top and frost the top with the remaining coconut-pecan frosting. If desired, frost the sides with the chocolate frosting for a polished look.
- Serve:
- Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition (per slice, based on 12 slices):
- Calories: 490
- Protein: 6g
- Carbohydrates: 59g
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 100mg
- Sodium: 210mg
- Sugar: 40g
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