German Chocolate Cake Recipe

German Chocolate Cake Recipe

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A decadent dessert with layers of moist dark chocolate cake, rich caramel frosting, and toasted coconut. This classic American cake, despite its name, has no German origins. It’s a truly indulgent treat that’s perfect for any occasion.

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup brewed hot coffee

For the Caramel Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • ½ cup chopped pecans, toasted

For the Coconut Pecan Topping:

  • 1 cup packed light brown sugar
  • ½ cup all-purpose flour
  • ½ cup butter, melted
  • 1 cup shredded coconut
  • ½ cup chopped pecans

Instructions:

Make the Cake:

  1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
  4. Mix wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Add coffee: Stir in the hot coffee.
  6. Bake: Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Caramel Frosting:

  1. Combine ingredients: In a large bowl, cream together butter, sweetened condensed milk, and vanilla extract until smooth.
  2. Gradually add powdered sugar: Gradually beat in powdered sugar, one cup at a time, until desired consistency is reached.
  3. Add pecans: Stir in chopped pecans.

Make the Coconut Pecan Topping:

  1. Combine ingredients: In a small bowl, combine brown sugar, flour, melted butter, coconut, and pecans.
  2. Toast: Spread mixture on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until golden brown.

Assemble the Cake:

  1. Frost and layer: Place one cooled cake layer on a serving plate. Frost with a layer of caramel frosting. Top with the second cake layer and frost the top and sides of the cake.
  2. Add topping: Sprinkle the toasted coconut pecan topping over the top of the cake.

Enjoy!

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