Name: German Chocolate Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: . For the cake; 8 ounces bittersweet chocolate ((finely chopped)); 2/3 cup unsweetened cocoa powder; 2 teaspoons instant espresso powder (*); 1 cup boiling water; 1 3/4 cups all-purpose flour ((measured correctly)); 1 1/4 cups granulated sugar; 1/2 cup packed dark brown sugar; 1 teaspoon fine salt; 1 teaspoon baking soda; 1 cup buttermilk ((at room temperature)); 1/2 cup vegetable oil ((or coconut oil)); 4 large eggs ((at room temperature)); 1 extra egg yolk ((at room temperature)); 2 teaspoons vanilla extract; . For the frosting; 1 stick unsalted butter; 1 cup evaporated milk; 2 teaspoons cornstarch; 1 cup granulated sugar; 3 egg yolks; 1 teaspoon vanilla; 1/8 teaspoon fine salt; 2 cups shredded sweetened coconut; 3/4 cup chopped pecans

Indulge in the rich and decadent flavors of German Chocolate Cake! This delightful dessert features layers of moist chocolate cake paired with a luscious coconut and pecan frosting. Trust me, you’ll love every bite!

Tips for Perfection

Make sure to measure your ingredients accurately for the best results. Also, letting the frosting cool to the right consistency is key to achieving that perfect spread!

Favorite Parts

The combination of chocolate and coconut is truly heavenly. Plus, the satisfaction of layering the cake is just so rewarding!

Ingredients

Instructions

Make the cake:
Step 1

In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over the mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
Step 2

Meanwhile, preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper rounds. Butter and flour the pans generously.
Step 3

In a small bowl, whisk together the flour, sugars, salt, and baking soda.
Step 4

Whisk the buttermilk, oil, eggs, egg yolk, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
Step 5

Pour the batter evenly between the prepared pans and tap against the counter to release any air bubbles. Bake for 35 minutes, or until a cake tester comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
Make the frosting:
Step 6

In a medium saucepan set over medium heat, melt the butter. Add the milk, cornstarch, and sugar, whisking to combine. Whisk in the egg yolks. Cook, whisking frequently, until the mixture has thickened and comes to a boil, about 10 to 12 minutes total. Remove from heat and stir in the vanilla, salt, coconut, and pecans. Let cool until spreadable, about 30 minutes to 1 hour. You can also refrigerate the frosting to firm up even more.
Step 7

Place one cake layer, flat side up, and spread half the filling evenly over the cake layer, pushing just to the edge. Add the top cake layer, rounded side up, and spread with the remaining filling. Serve or store in the fridge. Let come to room temperature before serving.

Nutrition

Calories: 450, Fat: 25g, Carbs: 55g, Protein: 6g

Cooking techniques

Baking the cake at the right temperature is crucial for a perfect rise. Make sure to let the cake cool completely before frosting to prevent melting.

Variations or substitutions

You can substitute coconut oil for vegetable oil for a different flavor. For a lighter version, consider using a sugar alternative.

Storage tips

Store any leftover cake in an airtight container in the fridge for up to 5 days. You can also freeze the unfrosted cake layers for up to 3 months.

Notes

This cake is rich and decadent; a little goes a long way! Perfect for special occasions.