This classic recipe features a rich chocolate cake layered with a decadent coconut-pecan filling and topped with a luscious chocolate frosting.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- ¾ cup milk
- ¼ cup unsalted butter, melted
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup hot coffee (brewed or instant)
For the Coconut-Pecan Filling:
- ¾ cup packed brown sugar
- 1 cup evaporated milk
- 3 large egg yolks
- ½ cup unsalted butter
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 ½ cups sweetened shredded coconut
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions:
1. 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 granulated sugar, brown sugar, milk, melted butter, oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the hot coffee until evenly distributed.
- Pour batter evenly into the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer 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.
2. Make the Coconut-Pecan Filling:
- In a medium saucepan, combine brown sugar, evaporated milk, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and stir in butter, vanilla extract, pecans, and coconut.
- Let the filling cool completely before using.
3. Make the Chocolate Frosting:
- In a large bowl, cream together butter until light and fluffy.
- Gradually add powdered sugar and cocoa powder, mixing on low speed until combined.
- Beat in vanilla extract.
- Add milk 1 tablespoon at a time, mixing until the frosting reaches desired consistency.
4. Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread half of the coconut-pecan filling evenly over the cake layer.
- Top with the second cake layer.
- Frost the top and sides of the cake with chocolate frosting.
- Decorate with additional pecans or coconut, if desired.
Enjoy your delicious homemade German Chocolate Cake!