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German Chocolate Cake

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A rich and decadent German Chocolate Cake layered with coconut-pecan frosting, perfect for celebrations and sweet indulgence.

Ingredients

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  • 1 cup boiling water
  • 1 cup unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup butter
  • 3 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Whisk the boiling water with the cocoa powder until smooth. Set aside to cool.
  3. Combine the flour, baking soda, baking powder, and salt in a bowl.
  4. Cream together the softened butter and sugar until fluffy. Add eggs one at a time and then stir in the vanilla extract.
  5. Combine the flour mixture and buttermilk alternately with the creamed butter mixture, then fold in the cocoa mixture.
  6. Divide the batter among the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
  7. Make the frosting by cooking evaporated milk, sugar, cocoa powder, butter, egg yolks, and vanilla on medium heat until thickened.
  8. Stir in the shredded coconut and chopped pecans.
  9. Frost the cooled cake layers generously with the frosting and stack them.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for a week or freeze for up to three months.

Nutrition

Find it online: https://miaxsweeetz.com/german-chocolate-cake/

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