Indulge in the timeless luxury of a traditional German Chocolate Cake, a perfect fusion of rich, moist chocolate layers paired with a gooey coconut-pecan filling. This classic dessert is ideal for celebrations or simply satisfying your sweet tooth. Known for its balance of flavors and textures, the cake offers a velvety chocolate experience that is beautifully complemented by a nutty and creamy frosting. Whether you’re a chocolate lover or a fan of coconut, this cake will be a showstopper at any occasion.
Ingredients:
For the Cake:
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups shredded sweetened coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
Instructions:
- Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until smooth.
- Gradually stir in boiling water (the batter will be thin, but this helps create a moist texture).
- Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in pans for 10 minutes, then remove and let cool completely on wire racks.
- Make the Coconut-Pecan Filling:
- In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 12 minutes).
- Remove from heat and stir in coconut and pecans. Let cool to room temperature.
- Prepare the Chocolate Frosting:
- In a large bowl, beat the butter until creamy.
- Add powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt. Beat on low speed until combined, then on high speed until light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan filling on top.
- Repeat with the second layer, then place the third cake layer on top.
- Frost the top and sides of the cake with the chocolate frosting.
- Garnish the top with extra coconut and chopped pecans if desired.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Serve at room temperature and enjoy!
This German Chocolate Cake is a delightful combination of rich chocolate, creamy coconut-pecan filling, and luscious chocolate frosting that will make any occasion extra special!