Description
This German Chocolate Cake features rich, moist chocolate layers baked to perfection and topped with a classic gooey coconut pecan frosting along with a smooth chocolate buttercream. Ready in under an hour, it’s an ideal dessert for celebrations or an indulgent treat any time.
Ingredients
Cake
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Coconut Pecan Frosting
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded coconut
Chocolate Buttercream Frosting
- ½ cup butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 180ºC (350°F) and grease two 8-inch round baking pans thoroughly to prevent sticking.
- Sift dry ingredients: In a large bowl, sift together sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt to combine and aerate.
- Mix wet ingredients: In a separate bowl, use an electric mixer to beat eggs, buttermilk, vegetable oil, and vanilla extract until the mixture becomes creamy and smooth.
- Combine wet and dry: Gradually add the wet mixture into the dry ingredients, then stir in the boiling water carefully until the batter is smooth. Expect a thin consistency.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 35 minutes, testing doneness by inserting a toothpick which should come out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 5 minutes, then remove and transfer to wire racks to cool completely.
- Prepare coconut pecan frosting: In a saucepan, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat, bringing the mixture to a low boil until it thickens.
- Finish frosting mixture: Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool completely before use.
- Prepare chocolate buttercream frosting: Melt butter, then mix in cocoa powder thoroughly. Alternately add powdered sugar and evaporated milk while stirring to achieve a spreadable consistency. Stir in vanilla extract.
- Assemble the cake: Place one cake round on a serving plate. Spread a thin layer of chocolate buttercream on top.
- Add coconut frosting: Spoon half of the coconut pecan frosting evenly over the chocolate layer.
- Stack the second layer: Place the second cake round on top of the frosting.
- Cover cake with chocolate frosting: Coat the entire cake, sides and top, with the remaining chocolate buttercream frosting.
- Top with remaining coconut frosting: Spread the remaining coconut pecan frosting over the top of the cake to finish.
Notes
- Ensure cakes are completely cooled before spreading frostings to prevent melting.
- The boiling water in the batter helps create a moist cake texture.
- If buttermilk is unavailable, you can substitute with regular milk plus a tablespoon of lemon juice or vinegar.
- Use fresh shredded coconut and chopped pecans for best flavor and texture.
- This cake is best enjoyed at room temperature or slightly chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
