German Chocolate Layers (Print Version)
# Ingredients:
→ Cake
01 -
1 cup (240ml) boiling water
02 -
1/2 cup (120ml) vegetable oil
03 -
1 1/2 teaspoons baking soda
04 -
1 teaspoon salt
05 -
2 large eggs, room temperature
06 -
1 1/2 teaspoons baking powder
07 -
3/4 cup (75g) unsweetened cocoa powder
08 -
2 teaspoons vanilla extract
09 -
2 cups (250g) all-purpose flour
10 -
2 cups (400g) granulated sugar
11 -
1 cup (240ml) buttermilk, room temperature
→ Coconut-Pecan Frosting
12 -
1 teaspoon vanilla extract
13 -
1/2 cup (115g) unsalted butter, cut into pieces
14 -
1 1/2 cups (130g) sweetened shredded coconut
15 -
1 cup (200g) granulated sugar
16 -
1 cup (240ml) evaporated milk
17 -
1 cup (120g) chopped pecans
18 -
3 large egg yolks
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat three 9-inch round cake pans with grease and dust them lightly with flour, or use parchment paper.
02 -
In a big bowl, mix together sugar, cocoa powder, baking soda, salt, flour, and baking powder.
03 -
Blend in eggs, vanilla, oil, and buttermilk until you have a smooth mixture. Gradually pour in hot water and stir until thin and well-mixed.
04 -
Split the batter evenly into the pans. Bake 25 to 30 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes before moving them to a wire rack.
05 -
Combine sugar, evaporated milk, butter, and egg yolks in a medium saucepan. Cook on medium heat, stirring nonstop, until it thickens (about 10-12 minutes). Toss in vanilla, pecans, and coconut at the end.
06 -
Put the cakes together by layering the frosting between the layers, and spread it on the top as well.
# Notes:
01 -
Leaving it overnight makes the flavors even better.
02 -
Chocolate ganache or buttercream on the sides makes it extra indulgent.
03 -
Toasting the coconut and pecans adds more flavor depth.