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Classic Homemade German Chocolate Cake Recipe

A decadent slice of german chocolate cake showing three layers of dark chocolate cake and coconut-pecan frosting.
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Create a truly decadent German Chocolate Cake from scratch. This recipe delivers moist chocolate layers and the signature rich, gooey coconut pecan frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk
  • 1/2 cup (1 stick) unsalted butter
  • 4 large egg yolks
  • 1 1/2 cups flaked coconut, lightly toasted
  • 1 cup chopped pecans, lightly toasted
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup semi-sweet chocolate chips (optional, for extra richness)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, 2 cups sugar, cocoa powder, baking soda, and baking powder.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the coconut pecan frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
  8. Remove the saucepan from the heat. Stir in the toasted coconut, toasted pecans, and 1 teaspoon of vanilla extract. If using, stir in the chocolate chips until melted and smooth. Let the frosting cool slightly until it reaches a spreadable consistency.
  9. Place one cooled cake layer on a serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Place the second cake layer on top.
  10. Frost the top and sides of the entire cake with the remaining coconut pecan frosting. If you desire a richer chocolate finish, you may use a thin layer of chocolate buttercream on the sides before applying the pecan frosting.
  11. Allow the cake to set before slicing and serving this traditional German Chocolate Cake.

Notes

  • Toasting the coconut and pecans enhances the flavor of the coconut pecan frosting significantly. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to prevent burning.
  • For an extra moist chocolate layer cake, you can substitute the hot water with hot brewed coffee. The coffee deepens the chocolate flavor without making the cake taste like coffee.
  • If you prefer a fudgier texture in the cake layers, consider adding 1 cup of semi-sweet chocolate chips to the batter before adding the hot liquid.

Nutrition

Find it online: https://alchemychef.com/best-german-chocolate-cake-recipe/