Indulge in the rich, decadent flavors of Germany with our professional German Chocolate Cake recipe. This isn't your average chocolate cake; it's a symphony of textures and tastes, with a moist chocolate cake, a velvety coconut-pecan filling, and a luscious chocolate frosting. Let's dive into the details and create a masterpiece that will impress both your taste buds and your guests.
Ingredients
Before we start, gather your ingredients:
- For the cake: 2 cups (400g) granulated sugar, 1 3/4 cups (225g) all-purpose flour, 3/4 cup (90g) unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 large eggs, 1 cup (240ml) milk, 1/2 cup (120ml) vegetable oil, 2 teaspoons vanilla extract, 1 cup (240ml) boiling water
- For the coconut-pecan filling: 1 1/2 cups (360ml) evaporated milk, 1 1/2 cups (300g) granulated sugar, 3/4 cup (170g) unsalted butter, 4 large egg yolks, 1 teaspoon vanilla extract, 1 1/2 cups (120g) shredded coconut, 1 1/2 cups (140g) chopped pecans
- For the chocolate frosting: 1/2 cup (113g) unsalted butter, 2 cups (240g) powdered sugar, 1/2 cup (40g) unsweetened cocoa powder, 1/4 cup (60ml) milk, 1 teaspoon vanilla extract
Instructions
Prepare the cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in the boiling water (batter will be thin). Pour the batter into the prepared pans.
Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack.
Prepare the coconut-pecan filling
In a large saucepan, combine the evaporated milk, sugar, butter, egg yolks, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens (about 12-15 minutes). Remove from the heat and stir in the coconut and pecans. Let it cool slightly before using.
Prepare the chocolate frosting
Melt the butter in a small saucepan. Stir in the powdered sugar, cocoa, milk, and vanilla. Cook over low heat, stirring constantly, until the frosting reaches spreading consistency.
Assemble the cake
Place one cake layer on a serving plate. Spread the coconut-pecan filling over the cake. Top with the second cake layer. Spread the chocolate frosting over the top and sides of the cake.
Serve this cake at room temperature and store any leftovers in an airtight container at room temperature for up to 5 days. Enjoy your homemade German Chocolate Cake!