This classic German Chocolate Cake features a rich chocolate cake layered with a decadent coconut-pecan frosting.
Ingredients:
- For the Cake:
- 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
- 1 cup buttermilk
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot coffee (brewed)
- For the Coconut-Pecan Frosting:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup flaked coconut
Instructions:
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together buttermilk, granulated sugar, brown sugar, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the hot coffee.
- Divide batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Make the Frosting:
- In a large bowl, beat together sweetened condensed milk, butter, and vanilla extract until light and fluffy.
- Stir in chopped pecans and flaked coconut.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous layer of frosting on top.
- Top with the second cake layer.
- Frost the top and sides of the cake with remaining frosting.
- Garnish with additional chopped pecans and coconut, if desired.
Tips:
- For extra richness, use high-quality dark cocoa powder.
- To ensure even baking, use two identical cake pans.
- For a more intense chocolate flavor, use strong brewed coffee.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container at room temperature for up to 2 days.
Enjoy your homemade German Chocolate Cake!