German Chocolate Cake

Name: German Chocolate Cake
Prep time: 30 min
Cook time: 45 min
Total time: 135 min
Yield: 12 slices
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 tsp baking soda; 1 1/2 tsp baking powder; 1 tsp salt; 2 large eggs (at room temperature); 1 cup buttermilk (at room temperature); 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks (lightly beaten); 1/2 cup unsalted butter (cubed); 1 tsp vanilla extract; 1 1/3 cups sweetened shredded coconut (lightly toasted); 1 cup pecans (chopped and toasted)

135 min 12 slices Medium

All Recipes

German Chocolate Cake

Indulge in this rich German Chocolate Cake featuring layers of moist chocolate cake and a luscious coconut-pecan frosting.

Prep

30 min

Cook

45 min

Total

135 min

Servings

Difficulty

Medium

German Chocolate Cake is a classic favourite, known for its moist chocolate layers and the irresistible coconut-pecan frosting. Despite its name, the cake is actually an American creation, named after Sam German who developed a type of dark-baking chocolate for the Baker's Chocolate Company. This cake is perfect for any special occasion or simply when you're in the mood for something decadently sweet. The combination of the soft, rich cake and the nutty, caramel-like frosting is sure to win over anyone who takes a bite.

Ingredients

Servings

Chocolate Cake

Coconut-Pecan Frosting

Instructions

Prepare the oven

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Pro tip: Use parchment paper lining for easy release.

Mix dry ingredients

In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Pro tip: Sifting helps to combine and aerate these ingredients.

Add wet ingredients

Add eggs, buttermilk, oil, and vanilla to the dry mixture. Beat on medium speed until smooth.

Pro tip: Ensure all ingredients are at room temperature for best results.

Incorporate boiling water

Stir in boiling water until the batter is smooth. The batter will be thin.

Pro tip: This step enhances the cake's moisture.

Bake the cakes

Divide batter evenly among prepared pans and bake for 30-35 minutes. A toothpick inserted should come out clean.

Pro tip: Rotate pans halfway through baking for even cooking.

Cool the cakes

Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling completely prevents the frosting from melting.

Prepare the frosting

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 10-12 minutes. Stir in vanilla, coconut, and pecans. Cool slightly.

Pro tip: Constant stirring prevents the mixture from curdling.

Assemble the cake

Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers and frosting.

Pro tip: Use an offset spatula for smooth frosting application.

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Tips & Tricks

<ul><li>Ensure your ingredients are at room temperature before starting for a smoother batter.</li><li>Use high-quality cocoa powder for a rich chocolate flavour.</li><li>Toast the pecans and coconut for enhanced flavour in the frosting.</li><li>Let the cake cool completely before frosting to prevent melting.</li></ul>

Serving Suggestions

Serve your German Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. This cake stores well in an airtight container in the fridge for up to 5 days, allowing the flavours to meld beautifully over time. If you're planning to make this ahead, you can bake the cake layers in advance and freeze them for up to a month. Just thaw and frost them when you're ready to serve.