Description
Rich German chocolate cake delights with layers of moist chocolate cake, coconut-pecan frosting, and deep cocoa flavors. Bakers will discover a classic dessert that celebrates traditional German-American baking techniques with decadent sweetness.
Ingredients
Scale
- 2 cups (400 g / 14.1 oz) granulated sugar
- 2 cups (250 g / 8.8 oz) all-purpose flour
- ¾ cup (75 g / 2.6 oz) unsweetened cocoa powder
- 1 cup (240 ml / 8 fl oz) buttermilk, at room temperature
- 1 cup (240 ml / 8 fl oz) boiling water
- 1 cup (240 ml / 8 fl oz) evaporated milk
- 1 cup (130 g / 4.6 oz) sweetened shredded coconut
- 1 cup (120 g / 4.2 oz) chopped pecans
- ½ cup (120 ml / 4 fl oz) vegetable oil
- ½ cup (115 g / 4 oz) unsalted butter, cut into pieces
- 2 large eggs, at room temperature
- 3 large egg yolks
- 1 ½ tsps baking powder
- 1 ½ tsps baking soda
- 2 tsps vanilla extract
- 1 tsp vanilla extract
- 1 tsp salt
Instructions
- Oven Preparation: Preheat oven to 350F (175C). Prepare three 9-inch round cake pans by greasing, flouring, or lining with parchment paper for effortless cake release.
- Batter Creation: In a large mixing bowl, thoroughly combine dry ingredients – flour, cocoa powder, sugar, baking powder, baking soda, and salt. Integrate buttermilk, vegetable oil, eggs, and vanilla extract using an electric mixer until achieving a silky consistency. Carefully incorporate boiling water, transforming the batter into a thin, uniform mixture.
- Baking Process: Distribute batter evenly across prepared pans. Slide into preheated oven and bake for 25-30 minutes. Verify doneness by inserting a toothpick – it should emerge spotless. Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Frosting Development: In a saucepan, merge sugar, evaporated milk, egg yolks, and butter. Simmer over medium heat, stirring consistently until the mixture thickens and coats a spoon (roughly 10-12 minutes). Remove from heat and fold in vanilla extract, shredded coconut, and chopped pecans. Allow frosting to cool to room temperature.
- Cake Assembly: Position first cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting. Carefully place second cake layer and repeat frosting application. Crown with final layer, lavishly covering the entire cake with remaining frosting.
- Serving and Storage: Slice and serve the cake. Store any remaining portions in an airtight container at room temperature or refrigerate to maintain optimal freshness.
Notes
- Manage Moisture Perfectly: Add boiling water gradually to maintain cake’s light, tender texture without over-mixing, which can create dense, tough layers.
- Choose High-Quality Cocoa: Select premium Dutch-processed cocoa powder for richer, deeper chocolate flavor that elevates the entire cake’s taste profile.
- Prevent Frosting Separation: Continuously stir coconut-pecan frosting while simmering to prevent egg yolks from curdling and ensure smooth, creamy consistency.
- Optimize Cake Storage: Store cake at room temperature in sealed container for 3-4 days, or refrigerate up to one week to preserve moisture and prevent frosting from breaking down.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 11
- Calories: 450
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg