German Chocolate Cake
German Chocolate Cake is a rich, indulgent dessert with layers of moist chocolate cake and a decadent coconut-pecan frosting. With its rich flavor and satisfying texture, this cake is a favorite at celebrations and special occasions.
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting:
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Buttercream Frosting:
- ½ cup butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Prepare the Oven and Pans:
- Preheat the oven to 375°F. Grease two 8-inch or 9-inch round baking pans and line the bottoms with parchment paper for easy removal of the cakes.
Make the Cake Batter:
- In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the eggs, buttermilk, oil, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Stir in the boiling water (the batter will be thin).
- Pour the batter into the prepared pans.
Bake the Cake:
- Bake for 25-35 minutes (depending on the size of your cake pans) or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Let the cakes cool in the pans for 5 minutes, then invert onto wire racks to cool completely.
- For the German Chocolate Frosting:
Make the Frosting:
- In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir well to combine and bring to a low boil over medium heat.
- Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in the vanilla, chopped pecans, and shredded coconut.
- Allow the frosting to cool completely before layering it on the cake.
- For the Chocolate Buttercream Frosting:
Prepare the Frosting:
- Melt the butter in a bowl.
- Stir in the cocoa powder.
- Alternately add powdered sugar and evaporated milk, beating until the frosting reaches a spreading consistency.
- If needed, add a little extra milk to thin the frosting or a little more powdered sugar to thicken it.
- Stir in vanilla extract.
Cake Assembly:
- Assemble the Cake:
- Place one cake round on a serving stand or plate.
- Smooth a thin layer of chocolate frosting over the cake.
- Spoon half of the cooled coconut frosting on top of the chocolate frosting and spread it into a smooth layer, leaving about ½ inch between the filling and edge of the cake.
- Stack the second cake round on top.
Finish the Cake:
- Smooth the remaining chocolate frosting over the entire cake.
- Spoon the remaining coconut frosting on top of the cake.
- Serve immediately or refrigerate until ready to serve.
Notes
- For High Altitude: If baking at a high altitude, add 3 tablespoons of extra flour to the cake batter.
- Make-Ahead Instructions: Both the coconut and chocolate frostings can be made ahead and stored in a covered container in the fridge. The coconut frosting will last 1-2 weeks, and the chocolate frosting will last 2-3 weeks. Let the frostings come to room temperature before using.
- Freezing Instructions: After baking and cooling the cake layers, wrap them tightly in plastic wrap and place each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cake while it's still frozen for easier handling. The assembled cake can also be frozen for 2-3 months. Allow it to come to room temperature before serving.