This classic German Chocolate Cake is a rich and moist chocolate cake topped with a luscious coconut-pecan frosting. Perfect for special occasions or simply to satisfy your sweet tooth.
Preparation time
45min
Cooking time
35min
Ingredients
12 Servings
- 10 grams baking powder
- 5 grams baking soda
- 226 grams butter
- 113 grams butter
- 240 ml buttermilk
- 50 grams cocoa powder
- 200 grams coconut
- 4 egg yolks
- 4 eggs
- 360 ml evaporated milk
- 260 grams flour
- 180 grams pecans
- 5 grams salt
- 400 grams sugar
- 200 grams sugar
- 10 ml vanilla extract
- 5 ml vanilla extract
- 240 ml water
Directions
Step 1
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2
In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Step 3
Combine flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Add to the creamed mixture alternately with the buttermilk, mixing just until incorporated. Finally, stir in the boiling water by hand. The batter will be thin.
Step 4
Pour batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to cool completely.
Step 5
To make the frosting: In a saucepan, combine the evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla, coconut, and pecans.
Step 6
Allow the frosting to cool before spreading between layers of the cake and on the top and sides. Enjoy!