Description
Home bakers adore this rich German Chocolate Cake for its luxurious layers of chocolate sponge and coconut pecan frosting. Moist chocolate cake meets creamy caramel-like filling, creating a dessert that delights chocolate enthusiasts with its classic Southern charm.
Ingredients
Scale
- 2 cups granulated sugar
- 1.75 cups (437.5 ml) all-purpose flour
- 0.75 cup (180 ml) unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 0.5 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 0.75 cup (180 ml) evaporated milk
- 0.5 cup (100 g) granulated sugar
- 0.5 cup (100 g) light brown sugar
- 0.5 cup (113 g) butter
- 0.5 cup (113 g) butter
- 3 large egg yolks
- 1 tbsp vanilla extract
- 0.67 cup (160 ml) unsweetened cocoa powder
- 0.33 cup (80 ml) evaporated milk
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preparation Setup: Warm the oven to 350°F. Coat two 9-inch cake pans with grease and flour, ensuring complete coverage to prevent sticking.
- Dry Ingredient Fusion: Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in a mixing bowl, creating a uniform dry mixture.
- Liquid Integration: Whisk eggs, buttermilk, vegetable oil, and vanilla extract until seamlessly blended. Gently fold into dry ingredients, then incorporate boiling water to form a silky batter.
- Baking Process: Distribute batter evenly between prepared pans, smoothing with a spatula. Bake for 30-35 minutes until a toothpick inserted comes out clean, indicating perfect doneness.
- Cooling Phase: Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling to room temperature.
- Coconut-Pecan Frosting Creation: In a saucepan, combine evaporated milk, sugars, butter, and egg yolks. Cook over medium heat, stirring constantly for 10-12 minutes until the mixture transforms into a rich, caramel-like consistency.
- Frosting Finalization: Remove from heat, stir in vanilla, then fold in shredded coconut and chopped pecans. Set aside to cool and slightly firm up.
- Chocolate Frosting Preparation: Cream butter until smooth, gradually mixing in cocoa powder and evaporated milk. Incorporate powdered sugar and vanilla, beating until achieving a spreadable texture.
- Cake Assembly: Position first cake layer on serving plate, spread half the coconut-pecan frosting. Carefully place second layer on top.
- Final Decoration: Completely cover cake with chocolate frosting, ensuring uniform coverage. Embellish edges with toasted coconut flakes or additional pecans for an elegant presentation.
Notes
- Prevent Overmixing: Gently fold wet and dry ingredients to maintain cake’s light, tender texture. Overmixing can lead to a dense, tough cake.
- Temperature Control: Use room temperature ingredients for smoother batter integration and more consistent baking results.
- Moisture Matters: Boiling water helps activate cocoa’s rich flavor and creates a silky, moist cake crumb.
- Cooling Technique: Allow cakes to rest in pans briefly before transferring to prevent breaking, ensuring a perfect layered presentation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 450
- Sugar: 46 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg