Homemade German Chocolate Cake

Ingredients

For the Chocolate Cake

2 cups granulated sugar

1-3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup oil (vegetable or canola oil)

2 teaspoons vanilla extract

1 cup boiling water

For Coconut and Pecan Frosting

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup butter

3 large egg yolks

3/4 cup evaporated milk

1 Tablespoon vanilla extract

1 cup chopped pecans

1 cup shredded sweetened coconut

For the Chocolate Frosting

1/2 cup butter

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

Instructions:

Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For The Cake:

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.

Bake for 25 – 35 minutes (depending on your cake pan size. The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.

Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

Place one of the cake rounds on your serving stand or plate.

Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.

Stack the second cake round on top. Smooth chocolate frosting over the entire cake.

Spoon remaining coconut frosting on top of the cake.

Notes:

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Prepare Cake Pans Properly: Ensure your cake pans are well-greased and lined with parchment paper. This ensures the cakes come out easily and intact after baking.

Mixing the Batter: When combining the wet and dry ingredients for the cake, avoid overmixing. Mix until just combined to prevent overdeveloping the gluten in the flour, which can result in a tough cake texture.

Boiling Water Addition: Don’t skip adding boiling water to the cake batter. It helps to activate the cocoa powder and creates a smooth, thin batter that bakes into a moist cake.

Baking Time: Check the cakes for doneness a few minutes before the minimum recommended time. Use a toothpick inserted into the center of the cake; if it comes out clean or with a few crumbs clinging to it, the cakes are done.

Cooling Cakes: Allow the cakes to cool in the pans for about 5 minutes before transferring them to wire racks to cool completely. Cooling completely ensures they don’t crumble when handled or frosted.

Making the Coconut Pecan Frosting: Cook the frosting mixture over medium heat, stirring constantly until it thickens. This step is crucial for achieving the right consistency. Let it cool completely before using it to fill the cake layers.

Chocolate Buttercream Frosting: When making the chocolate buttercream frosting, ensure the butter is completely melted and the cocoa powder is thoroughly mixed to avoid lumps. Gradually add powdered sugar and evaporated milk until you reach the desired consistency.

Assembly: Before assembling the cake, ensure both cake layers are level. If necessary, trim the tops to create an even surface for stacking. Spread a thin layer of chocolate buttercream on the first layer before adding the coconut pecan frosting. Leave a slight border to prevent filling from oozing out.

Frosting the Cake: Use an offset spatula for spreading the frostings evenly over the cake layers. Start with a crumb coat of chocolate buttercream to seal in any loose crumbs, then apply a thicker layer for a smooth finish.

Decorating: For a decorative touch, sprinkle additional chopped pecans or shredded coconut on top of the cake after applying the coconut pecan frosting. This adds texture and visual appeal.

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If refrigerated, allow it to come to room temperature before serving to enhance the flavors.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I substitute any of the ingredients in this German Chocolate Cake recipe?

Yes, you can make some ingredient substitutions based on dietary preferences or availability.

For example, you can substitute vegetable or canola oil with other neutral oils, use a gluten-free flour blend for the all-purpose flour if you need a gluten-free version, and choose a dairy-free milk alternative in place of buttermilk if you have lactose intolerance.

Can I make this cake in advance and store it?

Certainly! You can bake the cake layers in advance, allow them to cool completely, and store them wrapped tightly in plastic wrap and placed in an airtight container in the freezer for several weeks. You can also prepare the frostings in advance and refrigerate them.

Assemble the cake when you’re ready to serve.

Can I adjust the sweetness of the cake or frostings?

Yes, you can adjust the sweetness to your taste. If you prefer a less sweet cake, you can reduce the amount of granulated sugar in the cake and frostings.

Similarly, if you have a sweet tooth, you can increase the sugar quantities.

How do I prevent my cake layers from sticking to the pans?

Greasing the pans and lining the bottoms with parchment paper is a good method to ensure the cake layers don’t stick.

Additionally, you can dust the greased pans with a bit of cocoa powder or flour to prevent sticking.

Can I use a different type of nut for the frosting if I have allergies to pecans?

Absolutely! You can replace pecans with a different type of nut, such as walnuts or almonds, based on your preferences or dietary restrictions.

Just make sure to choose a nut you can safely consume.

Can I use a different type of chocolate for the cake?

While this recipe uses unsweetened cocoa powder, you can experiment with different types of cocoa powder, such as Dutch-processed or dark cocoa, to achieve various levels of chocolate flavor.

Keep in mind that it might affect the sweetness and color of the cake.

What’s a suitable replacement for buttermilk if I don’t have it on hand?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes until it thickens slightly.

This will give you a close approximation of buttermilk for the recipe.

Can I make this cake without the coconut and pecan frosting?

Absolutely, if you’re not a fan of coconut or have allergies to nuts, you can enjoy the chocolate cake without the coconut and pecan frosting.

The chocolate buttercream frosting provides a delicious alternative.

Can I use a different type of nut in the coconut and pecan frosting?

Certainly, you can replace pecans with another nut of your choice, like walnuts or almonds, depending on your preference and dietary restrictions.

Can I prepare the components of the cake (cake layers, frostings) in advance and assemble it later?

Yes, you can prepare the cake layers and frostings in advance and store them separately.

When ready to assemble, make sure the cake layers are at room temperature, and reheat the frostings slightly to make them easier to work with.

Then, follow the assembly instructions provided in the recipe.