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German Chocolate Cake

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A rich and sweet cake with moist chocolate layers, chewy coconut-pecan filling, and creamy chocolate buttercream, perfect for special occasions.

Ingredients

  • 2 cups granulated sugar (400 g)
  • 1 3/4 cups all-purpose flour (210 g)
  • 3/4 cup unsweetened cocoa powder (75 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1 1/2 teaspoons baking soda (7.5 g)
  • 1 teaspoon salt (5 g)
  • 2 large eggs
  • 1 cup buttermilk (240 ml)
  • 1/2 cup vegetable or canola oil (120 ml)
  • 2 teaspoons vanilla extract (10 ml)
  • 1 cup boiling water (240 ml)
  • 1/2 cup light brown sugar (100 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup butter (115 g)
  • 3 large egg yolks
  • 3/4 cup evaporated milk (180 ml)
  • 1 Tablespoon vanilla extract (15 ml)
  • 1 cup chopped pecans (120 g)
  • 1 cup shredded sweetened coconut (80 g)
  • 1/2 cup butter (115 g)
  • 2/3 cup unsweetened cocoa powder (65 g)
  • 3 cups powdered sugar (360 g)
  • 1/3 cup evaporated milk (80 ml)
  • 1 teaspoon vanilla extract (5 ml)

Instructions

  1. Preheat oven to 375°F and prepare two 8 or 9-inch round baking pans with grease and parchment paper.
  2. In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla; beat until smooth. Stir in boiling water slowly.
  4. Divide batter evenly between prepared pans and bake for 30-35 minutes until toothpick comes out clean.
  5. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  6. For the frosting, melt brown sugar, granulated sugar, butter, and evaporated milk in a saucepan over medium heat, stirring until smooth.
  7. Beat egg yolks in a bowl; slowly stir in the hot mixture to warm them, then return to the pan and cook until thickened.
  8. Remove from heat, stir in vanilla, pecans, and coconut; let cool to room temperature.
  9. For chocolate buttercream, beat butter until smooth, then add cocoa and mix.
  10. Gradually add powdered sugar and evaporated milk until spreadable; stir in vanilla.
  11. Assemble the cake by leveling cake layers if needed, spreading coconut-pecan filling between layers, frosting the top and sides with buttercream.
  12. Decorate with additional chopped pecans or coconut if desired.

Notes

Serve at room temperature for best flavor. Pair with ice cream or whipped cream if desired.

Find it online: https://zestuni.site/german-chocolate-cake/