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German chocalate cake

German chocalate cake
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This classic German chocolate cake features tender, moist chocolate cake layers paired with a rich, creamy coconut-pecan frosting. Made with simple pantry staples including sweet German chocolate, it offers a perfect balance of sweetness and texture, making it ideal for celebrations or casual treats. Easy to follow and customizable, this recipe guarantees a delicious and memorable dessert experience.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 ounces sweet German chocolate, finely chopped

Frosting Ingredients

  • 1 cup evaporated milk
  • 1 cup packed brown sugar
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon salt (a pinch)
  • 1 1/2 cups shredded coconut flakes
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Batter: Sift together the flour, cocoa powder, baking soda, and baking powder into a bowl. In a separate large mixing bowl, whisk the sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined to ensure a tender crumb. Fold in the finely chopped sweet German chocolate gently to incorporate pockets of melted chocolate throughout the batter.
  2. Bake the Cake Layers: Divide the batter evenly between two 9-inch round cake pans that have been greased and lightly floured. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted comes out clean. Avoid overbaking to maintain moisture. Allow the cake layers to cool completely on wire racks before frosting.
  3. Make the Coconut-Pecan Frosting: In a medium saucepan, combine evaporated milk, brown sugar, butter, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to pull away from the pan, about 12 minutes. Remove from heat, then stir in shredded coconut, toasted chopped pecans, and vanilla extract. Let the frosting cool until it reaches a spreadable consistency but is not fully set.
  4. Assemble the Cake: Place one cooled cake layer on a serving plate. Generously spread the coconut-pecan frosting over the top. Add the second cake layer on top and use the remaining frosting to cover the top and sides of the entire cake. For best flavor and texture, allow the cake to rest and set before slicing and serving.

Notes

  • Use room temperature ingredients to achieve a smooth batter and even baking.
  • Mix the batter just until combined to avoid a dense cake texture.
  • Toast pecans to enhance their flavor and crunch in the frosting.
  • Cool the frosting to the right spreadable consistency to prevent dripping.
  • Allow the assembled cake to chill for a few hours for the flavors to meld perfectly.

Nutrition

Keywords: German chocolate cake, coconut pecan frosting, chocolate cake, rich dessert, classic cake, moist chocolate cake, baking recipe

Find it online: https://cherrycooks.com/german-chocalate-cake/