German Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup (240ml) boiling water
02 -
2 teaspoons vanilla extract
03 -
2 large eggs, room temperature
04 -
1/2 cup (120ml) vegetable oil
05 -
1 cup (240ml) buttermilk, room temperature
06 -
1 teaspoon salt
07 -
1 1/2 teaspoons baking soda
08 -
1 1/2 teaspoons baking powder
09 -
2 cups (400g) granulated sugar
10 -
3/4 cup (75g) unsweetened cocoa powder
11 -
2 cups (250g) all-purpose flour
→ Coconut-Pecan Frosting
12 -
1 cup (120g) chopped pecans
13 -
1 1/2 cups (130g) sweetened shredded coconut
14 -
1 teaspoon vanilla extract
15 -
1/2 cup (115g) unsalted butter, cut into pieces
16 -
3 large egg yolks
17 -
1 cup (240ml) evaporated milk
18 -
1 cup (200g) granulated sugar
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat three 9-inch round pans with grease and flour, or use parchment paper instead.
02 -
Combine cocoa powder, flour, sugar, baking soda, baking powder, and salt in a big mixing bowl. Stir till they’re evenly blended.
03 -
Add eggs, buttermilk, oil, and vanilla into the mix. Beat until it's all mixed. Slowly pour in the boiling water while stirring till the batter’s smooth and loose.
04 -
Divide the batter into your prepared pans. Bake for 25-30 minutes or until you can stick a toothpick in the center and it comes out clean. Let the cakes cool in the pans for about 10 minutes, then move them to a wire rack.
05 -
Over medium heat, cook the evaporated milk, butter, sugar, and egg yolks together, stirring all the time, till it thickens (this can take 10-12 minutes). Stir in pecans, coconut, and vanilla at the end.
06 -
Stack your cooled cakes, adding the coconut-pecan frosting between each layer and spreading it on the top.
# Notes:
01 -
Tastes even better if left overnight to develop the flavors.
02 -
For a richer treat, coat the sides with chocolate ganache or buttercream.
03 -
For a toastier kick, roast the pecans and coconut beforehand.