Ingredients:
For
the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For
the filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 and 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
For
the buttercream:
- 1 and 1/2 cups unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the sugar and eggs until light and fluffy. Add in the milk, vegetable oil, and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour in the boiling water and stir until the batter is smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the filling. In a saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove the filling from the heat and stir in the shredded coconut and chopped pecans. Let the filling cool completely.
- Once the cakes have cooled, remove them from the pans and place one layer on a cake stand or serving plate. Spread a generous layer of the filling over the top.
- Place the second cake layer on top of the filling and press down gently. Use the remaining filling to cover the top of the cake.
- To make the buttercream, beat the softened butter until creamy. Gradually add in the powdered sugar and cocoa powder, alternating with the heavy cream and vanilla extract. Beat until the buttercream is smooth and fluffy.
- Frost the sides and top of the cake with the buttercream. Use a spatula or the back of a spoon to create decorative swirls or patterns.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
- Slice and serve this decadent German Chocolate Cake, and enjoy!
This
German Chocolate Cake is a true showstopper, with its rich layers of
chocolate cake, gooey coconut-pecan filling, and creamy chocolate
buttercream. It's the perfect dessert for special occasions or simply
indulging in a chocolate lover's dream. So, gather your ingredients
and get ready to wow your guests with this delicious recipe!
