German Chocolate Cake

by

Ingredients

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup hot water
  • 4 oz German chocolate, chopped (or use semi-sweet chocolate if unavailable)

For the Coconut-Pecan Frosting:

  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Melt the chocolate: In a small saucepan, melt the chopped German chocolate and 1/2 cup of hot water over low heat. Stir until smooth, then set aside to cool slightly.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  4. Cream butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This will take about 3-5 minutes with a hand mixer or stand mixer.
  5. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Combine wet and dry ingredients: Add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  7. Add melted chocolate: Stir in the melted German chocolate until fully incorporated.
  8. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Make the frosting: In a medium saucepan, melt the butter over medium heat. Add the sugar, evaporated milk, egg yolks, and a pinch of salt. Cook, stirring constantly, for 10-12 minutes until the mixture thickens.
  10. Add coconut and pecans: Remove the frosting from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool to room temperature.
  11. Assemble the cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of coconut-pecan frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
  12. Serve: Allow the cake to sit for at least 30 minutes before serving to let the frosting set. Enjoy!

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