German Chocolate Cake
The
BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate
frosting. This cake is incredible!
Course:
Dessert
Cuisine:
American
Servings:
15
Calories:
591 kcal
Author:
Lauren Allen
Ingredients
For the Chocolate Cake:
2
cups sugar
1-3/4
cups all-purpose flour
3/4
cup unsweetened cocoa powder
1
1/2 teaspoons baking powder
1
1/2 teaspoons baking soda
1
teaspoon salt
2
large eggs
1
cup buttermilk
1/2
cup oil , canola or vegetable
2
teaspoons vanilla extract
1
cup boiling water
For
the Coconut Frosting:
1/2
cup brown sugar
1/2
cup sugar
1/2
cup butter
3
egg yolks
3/4
cup evaporated milk
1
tablespoon vanilla extract
1
cup chopped Pecans
1
cup shredded coconut
For
the Chocolate Frosting:
1/2
cup butter
2/3
cup unsweetened cocoa powder
3
cups powdered sugar
1/3
cup evaporated milk
1
teaspoon vanilla extract
Instructions
1.
Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a
round piece of wax or parchment paper for the bottom of the pan also, to make
sure the cake comes out easily.
For the Cake:
1.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large
bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix
well. Add the wet ingredients to the dry ingredients and mix to combine. Stir
in boiling water (batter will be very thin). Pour batter into prepared pans.
2.
Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes
less time to bake) or until a toothpick inserted in center comes out clean or
with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to
cool completely.
For the coconut frosting:
1.
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and
evaporated milk. Stir to combine and bring the mixture to a low boil over
medium heat. Stir constantly for several minutes until the mixture begins to
thicken.
2.
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely
before layering it on the cake.
For the Chocolate Frosting:
1.
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk,
beating to spreading consistency.
Add
small amount additional milk, if needed to thin the frosting, or a little extra
powder, until you reach your desired consistency. Stir in vanilla.
Cake Assembly:
1.
Place one of the cake rounds on your serving stand or plate.
2.
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half
of the coconut frosting on top, spreading it into a smooth layer. Leave about
1/2 inch between the filling and edge of cake.
3.
Stack the second cake round on top. Smooth chocolate frosting over the entire
cake.
4.
Spoon remaining coconut frosting on top of the cake.
Recipe Notes
*If baking at
high altitude add 3 tablespoons extra flour.