Description
Classic German chocolate cake delights dessert enthusiasts with rich layers of moist chocolate cake and silky coconut-pecan frosting. Sweet indulgence brings comfort and celebration to any gathering, inviting you to savor each decadent bite.
Ingredients
Scale
Cake Dry Ingredients:
- 2 cups (250 g / 8.8 ounces) all-purpose flour
- ¾ cup (75 g / 2.6 ounces) unsweetened cocoa powder
- 2 cups (400 g / 14.1 ounces) granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Cake Wet Ingredients:
- 1 cup (240 milliliters / 8 fluid ounces) buttermilk, at room temperature
- ½ cup (120 milliliters / 4 fluid ounces) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 milliliters / 8 fluid ounces) boiling water
Coconut-Pecan Frosting Ingredients:
- 1 cup (200 g / 7 ounces) granulated sugar
- 1 cup (240 milliliters / 8 fluid ounces) evaporated milk
- 3 large egg yolks
- ½ cup (115 g / 4 ounces) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 ½ cups (130 g / 4.6 ounces) sweetened shredded coconut
- 1 cup (120 g / 4.2 ounces) chopped pecans
Instructions
- Prepare the baking workspace by heating the oven to 350F (175C). Coat three 9-inch round cake pans with grease and flour, or line with parchment paper for easy removal.
- Create the chocolate batter by combining dry ingredients in a large mixing bowl. Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly mixed. Incorporate buttermilk, vegetable oil, eggs, and vanilla extract, blending with an electric mixer until smooth. Gently fold in boiling water, ensuring the mixture becomes thin and uniformly combined.
- Evenly distribute the batter among the prepared pans. Transfer to the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean. Allow cakes to rest in pans for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Craft the signature frosting by combining sugar, evaporated milk, egg yolks, and butter in a saucepan. Simmer over medium heat, continuously stirring until the mixture thickens and coats a spoon (approximately 10-12 minutes). Remove from heat and fold in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
- Assemble the cake by placing the first layer on a serving plate. Spread a thick layer of coconut-pecan frosting across the surface. Carefully position the second cake layer and repeat the frosting process. Crown with the final layer, generously covering the top with remaining frosting.
- Present the cake by slicing and serving. Preserve any remaining cake in an airtight container at room temperature or refrigerate to maintain freshness.
Notes
- Achieve the perfect chocolate moisture by using room-temperature ingredients, especially eggs and buttermilk, which blend more smoothly and create a more uniform cake texture.
- Prevent cake layers from sticking by generously greasing pans and using parchment paper, ensuring easy removal and maintaining the cake’s beautiful shape.
- Enhance the frosting’s richness by toasting coconut and pecans beforehand, which intensifies their nutty, caramelized flavors and adds a delightful crunch to each bite.
- Make the cake gluten-free by substituting all-purpose flour with a carefully measured gluten-free flour blend, maintaining the cake’s tender crumb and delectable chocolate taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 460
- Sugar: 48 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg