German Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups (400g) white sugar
02 -
3/4 cup (75g) cocoa powder, no sweeteners added
03 -
2 cups (250g) plain flour
04 -
1 1/2 teaspoons baking soda
05 -
1 teaspoon table salt
06 -
1 1/2 teaspoons baking powder
07 -
1 cup (240ml) warm buttermilk
08 -
1/2 cup (120ml) cooking oil
09 -
2 large eggs, at room temperature
10 -
2 teaspoons vanilla flavoring
11 -
1 cup (240ml) hot water
→ Coconut-Pecan Frosting
12 -
1 cup (240ml) canned evaporated milk
13 -
1 cup (200g) white sugar
14 -
3 large egg yolks
15 -
1 teaspoon vanilla flavoring
16 -
1 cup (120g) chopped pecans
17 -
1/2 cup (115g) butter, cut into chunks
18 -
1 1/2 cups (130g) shredded sweetened coconut
# Instructions:
01 -
Set your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing with butter and dusting with flour, or line them with parchment paper.
02 -
Take a big mixing bowl and combine cocoa powder, flour, sugar, salt, baking soda, and baking powder. Stir until evenly mixed.
03 -
Add eggs, buttermilk, vanilla, and oil to the dry mixture. Mix everything thoroughly, then slowly pour in hot water while stirring until the batter gets runny and smooth.
04 -
Pour the batter into the three pans evenly. Bake them for 25–30 minutes, or until a toothpick poked in the center comes out clean. Let them sit in the pans for 10 minutes before moving to a wire rack to cool.
05 -
In a medium pan on medium heat, stir sugar, evaporated milk, egg yolks, and butter constantly until it thickens, about 10–12 minutes. Once done, mix in vanilla, pecans, and coconut.
06 -
Layer the cakes with coconut-pecan frosting spread between each layer and generously on top of the final layer.
# Notes:
01 -
Tastes better if prepared the night before to let the flavors come together.
02 -
For an extra rich treat, cover the sides with chocolate buttercream or ganache.
03 -
Toast the pecans and coconut to bring out deeper, nuttier flavors.