Description
Indulge in the rich and decadent flavors of German Chocolate Cake with Pecans, featuring layers of chocolate cake and a luscious coconut-pecan frosting.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or hot water
- 1 cup evaporated milk
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup pecans, finely chopped
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips (optional)
- 3 tablespoons heavy cream (optional)
Instructions
- Preheat the oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Slowly pour in the hot coffee while whisking gently. The batter will be fairly thin. Divide the batter evenly among the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- In a medium saucepan, whisk together evaporated milk, sugar, brown sugar, and egg yolks. Add the butter and cook over medium-low heat, stirring constantly, for about 10–12 minutes, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and stir in vanilla, salt, coconut, and pecans. Allow the frosting to cool for 20–30 minutes.
- Place the first cake layer on a serving plate and spread about ⅓ of the coconut-pecan frosting evenly over the top. Add the second cake layer and spread another ⅓ of the frosting over the top. Place the final cake layer on top and spread the remaining frosting over the top of the cake.
- For the optional chocolate drizzle, place the chocolate chips in a small bowl. Heat the heavy cream until just steaming, pour over the chocolate, and let stand for 2 minutes. Stir until smooth and drizzle over the top of the cake.
Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, use high-quality cocoa powder.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg