German chocolate cake
PREP 30MINUTES MINS
COOK 45MINUTES MINS
TOTAL 1HOUR HR 15MINUTES MINS
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or you can line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- Stir in the boiling water gradually, as the batter will be thin.
- Divide the batter equally between the prepared cake pans.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
- In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown. This can take about 10-12 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool to room temperature, stirring occasionally to prevent a skin from forming.
- Place one of the cooled cake layers on a serving plate or cake stand.
- Spread a generous amount of the coconut pecan frosting over the top of the first layer.
- Place the second cake layer on top of the frosting.
- Use the remaining frosting to cover the top and sides of the cake, creating a thick and even layer.
- You can decorate the top with extra chopped pecans or leave it as is.
- Serve the German Chocolate Cake and enjoy!
- Calories: 400-500 kcal
- Total Fat: 22-30g
- Saturated Fat: 10-15g
- Trans Fat: 0g
- Cholesterol: 60-100mg
- Sodium: 200-300mg
- Total Carbohydrates: 45-55g
- Dietary Fiber: 2-3g
- Sugars: 30-35g
- Protein: 6-8g
