Classic German Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups (250g) all-purpose flour
02 -
3/4 cup (75g) unsweetened cocoa powder
03 -
2 cups (400g) granulated sugar
04 -
1 1/2 teaspoons baking powder
05 -
1 1/2 teaspoons baking soda
06 -
1 teaspoon salt
07 -
1 cup (240ml) buttermilk, room temperature
08 -
1/2 cup (120ml) vegetable oil
09 -
2 large eggs, room temperature
10 -
2 teaspoons vanilla extract
11 -
1 cup (240ml) boiling water
→ Coconut-Pecan Frosting
12 -
1 cup (200g) granulated sugar
13 -
1 cup (240ml) evaporated milk
14 -
3 large egg yolks
15 -
1/2 cup (115g) unsalted butter, cut into pieces
16 -
1 teaspoon vanilla extract
17 -
1 1/2 cups (130g) sweetened shredded coconut
18 -
1 cup (120g) chopped pecans
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
02 -
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 -
Add buttermilk, oil, eggs, and vanilla. Beat until smooth. Gradually stir in boiling water until batter is thin and well-combined.
04 -
Divide batter among pans. Bake 25-30 minutes until toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire rack.
05 -
Cook sugar, evaporated milk, egg yolks, and butter over medium heat, stirring constantly until thickened (10-12 minutes). Add vanilla, coconut, and pecans.
06 -
Layer cakes with coconut-pecan frosting between each layer and on top.
# Notes:
01 -
Best made a day ahead to allow flavors to meld
02 -
Can add chocolate buttercream or ganache to sides for extra decadence
03 -
Coconut and pecans can be toasted for deeper flavor