Description
Rich, indulgent German Chocolate Cake brings nostalgic flavors from Bavaria’s sweet culinary traditions. Layers of moist chocolate sponge and creamy coconut-pecan frosting create a delectable dessert you’ll savor with each blissful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Frosting Ingredients:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Liquid Ingredients:
- 1 cup hot water
- 1/4 cup brewed coffee (optional)
Instructions
- Preheat the oven to 350°F and thoroughly grease two 9-inch round cake pans with butter or cooking spray.
- Sift together flour, cocoa powder, baking soda, and salt in a large mixing bowl, ensuring no lumps remain.
- In a separate bowl, whisk together sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and fully integrated.
- Gradually fold the wet ingredients into the dry mixture, stirring until a uniform batter forms without overmixing.
- Slowly incorporate hot water and optional brewed coffee into the batter, creating a thin, silky consistency.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake for 30-35 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat.
- Stir continuously for 12-15 minutes until the mixture thickens and turns golden brown.
- Remove from heat and fold in shredded coconut and chopped pecans, letting the frosting cool and slightly set.
- Once cakes are completely cool, spread the coconut-pecan frosting generously between layers and over the entire cake.
- Refrigerate for 30 minutes to help the frosting set before serving.
Notes
- Test cake doneness with a clean toothpick to prevent underbaking, which can create dense, wet texture.
- Allow ingredients like eggs and milk to reach room temperature for smoother batter integration and more consistent rise.
- Use dark cocoa powder for deeper, richer chocolate flavor that enhances the cake’s overall taste profile.
- Replace dairy milk with almond or oat milk for a lactose-free version without compromising cake’s moisture and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg