Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- ¾ cup (75g) cocoa powder (unsweetened)
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 cups (400g) granulated sugar
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) boiling water
For the Coconut-Pecan Frosting:
- 1 cup (200g) granulated sugar
- 1 cup (240ml) evaporated milk
- ½ cup (115g) unsalted butter
- 3 large egg yolks (lightly beaten)
- 1 tsp vanilla extract
- 1 ½ cups (120g) shredded sweetened coconut
- 1 cup (120g) chopped pecans
Step-by-Step Recipe:
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
- Gradually add boiling water while stirring the batter. The batter will be thin, which is normal.
2. Bake the Cake:
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Coconut-Pecan Frosting:
- In a saucepan over medium heat, combine sugar, evaporated milk, butter, and egg yolks. Cook, stirring constantly, until the mixture thickens (about 10-12 minutes).
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before using.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second layer and repeat. Top with the third layer and frost the top of the cake. Leave the sides unfrosted for a classic look.
5. Serve and Enjoy:
- Slice and serve your German chocolate cake. It’s perfect on its own or paired with a scoop of vanilla ice cream.
Nutritional Information (Per Slice):
- Calories: 420
- Protein: 5g
- Carbohydrates: 55g
- Sugars: 35g
- Fat: 20g
- Saturated Fat: 10g
- Fiber: 3g
- Cholesterol: 80mg
- Sodium: 250mg
Tips for Success:
- Use room-temperature ingredients for a smoother batter.
- Toast the coconut and pecans before adding them to the frosting for extra flavour.
- Refrigerate the cake if not serving immediately, but bring it to room temperature before serving.
Try this recipe today and share your experience in the comments below!
