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German Chocolate Cake Recipe

German Chocolate Cake
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This German Chocolate Cake is a classic dessert with moist chocolate cake layers, a rich coconut-pecan frosting, and a chocolate ganache drizzle. It’s perfect for special occasions or a decadent treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup hot coffee
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • ½ cup butter, unsalted
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded coconut
  • 1 cup chopped pecans
  • ½ cup heavy cream
  • 4 ounces bittersweet chocolate, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, 1 ½ cups sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and 1 teaspoon vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the hot coffee.
  5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  6. For the coconut-pecan frosting, combine evaporated milk, 1 cup sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes). Remove from heat and stir in 1 teaspoon vanilla extract, coconut, and pecans. Let cool completely.
  7. For the chocolate ganache, heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate and let sit for 5 minutes. Whisk until smooth.
  8. To assemble the cake, place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top. Place the second cake layer on top and spread with the remaining frosting. Drizzle with chocolate ganache.
  9. Refrigerate for at least 30 minutes to allow the ganache to set slightly before serving.

Notes

  • For best results, use good quality cocoa powder and chocolate.
  • Ensure all ingredients are at room temperature for a smoother batter.
  • The hot coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Nutrition

Find it online: https://kitchenpivot.com/german-chocolate-cake/