German Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
3/4 cup (75g) unsweetened cocoa powder
02 -
1 1/2 teaspoons baking soda
03 -
2 cups (400g) granulated sugar
04 -
2 large eggs, room temperature
05 -
1 cup (240ml) buttermilk, room temperature
06 -
1 teaspoon salt
07 -
2 cups (250g) all-purpose flour
08 -
1 1/2 teaspoons baking powder
09 -
2 teaspoons vanilla extract
10 -
1/2 cup (120ml) vegetable oil
11 -
1 cup (240ml) boiling water
→ Coconut-Pecan Frosting
12 -
1 cup (240ml) evaporated milk
13 -
1 teaspoon vanilla extract
14 -
1 1/2 cups (130g) sweetened shredded coconut
15 -
1 cup (120g) chopped pecans
16 -
1 cup (200g) granulated sugar
17 -
1/2 cup (115g) unsalted butter, cut into pieces
18 -
3 large egg yolks
# Instructions:
01 -
Set your oven to 350°F (175°C). Get three 9-inch cake pans ready by greasing and flouring them or covering the bottoms with parchment paper.
02 -
In a big bowl, stir together the flour, sugar, cocoa powder, salt, baking soda, and baking powder until well blended.
03 -
Toss in the eggs, buttermilk, oil, and vanilla, then mix until smooth. Slowly pour in the boiling water while continuing to mix, creating a thin batter.
04 -
Spread the batter evenly across the pans. Bake for 25 to 30 minutes or until a toothpick slides out clean. Let the cakes cool in the pans for about 10 minutes, then place them on a cooling rack.
05 -
Heat up the evaporated milk, butter, sugar, and egg yolks in a medium pan over medium heat. Stir constantly for about 10-12 minutes until it thickens. Stir in the coconut, pecans, and vanilla after cooking.
06 -
Stack the cakes with frosting spread between the layers. Add more frosting on top, making sure each layer sticks together nicely.
# Notes:
01 -
Make it a day early so the flavors deepen.
02 -
Add ganache or chocolate buttercream on the sides for more richness.
03 -
Toasting the coconut and pecans gives a stronger flavor.