Description
This classic German Chocolate Cake features a moist chocolate cake layered with a rich and gooey coconut-pecan frosting and finished with a smooth chocolate buttercream frosting. Perfect for celebrations or any special occasion, this cake combines deep chocolate flavors with the texture and sweetness of coconut and pecans for a decadent dessert.
Ingredients
Scale
For the Chocolate Cake:
- 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)
For the Coconut Frosting:
- 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)
For the Chocolate Buttercream Frosting:
- 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)
- 1/2 cup butter (115 g) – melted
Instructions
- Prepare Pans: Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with wax or parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, stir together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well mixed.
- Combine Batter: Add the wet ingredients to the dry ingredients and mix until thoroughly combined. Stir in the boiling water carefully—the batter will be thin, but this helps create a moist cake.
- Bake Cakes: Pour the batter evenly into the prepared pans. Bake for 25 to 35 minutes depending on pan size (9-inch pans require less time). Test doneness by inserting a toothpick into the center— it should come out clean or with a few moist crumbs. Let cakes cool in the pans for 5 minutes, then turn out onto wire racks to cool completely.
- Make Coconut Frosting: In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture boils gently and thickens, for several minutes. Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Allow to cool completely before using.
- Make Chocolate Buttercream Frosting: Melt the butter in a bowl. Stir in cocoa powder until smooth. Alternately beat in powdered sugar and evaporated milk until you reach a spreadable consistency. Adjust with additional milk or powdered sugar to thin or thicken as needed. Stir in vanilla extract.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a thin layer of chocolate buttercream frosting over the top, then spoon half of the coconut frosting onto it and spread smoothly, leaving about a 1/2 inch border from the edge.
- Add Second Layer: Place the second cake layer on top. Coat the entire cake with the remaining chocolate buttercream frosting for a smooth finish.
- Top with Coconut Frosting: Spoon the remaining coconut frosting on top of the cake for a decorative and flavorful finish.
Notes
- If baking at high altitude, add 3 tablespoons of extra flour to the dry ingredients to improve texture and structure.
- Both coconut and chocolate frostings can be prepared ahead of time and stored in covered containers in the refrigerator: coconut frosting keeps for 1-2 weeks, chocolate frosting for 2-3 weeks.
- Remove frostings from the refrigerator about one hour before assembling to bring them to room temperature and make spreading easier.
Keywords: German Chocolate Cake, chocolate cake, coconut pecan frosting, classic dessert, layered cake, chocolate frosting