German Chocolate Cake Recipe

German Chocolate Cake Recipe

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp espresso powder (optional, enhances chocolate flavor)
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Optional Chocolate Frosting (for topping):

• 1/2 cup unsalted butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla extract

Instructions:

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
3. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed until well combined.
4. Carefully add boiling water to the batter. Mix slowly until fully combined (batter will be thin).
5. Divide batter evenly among prepared pans.
6. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.

2. Make the Coconut-Pecan Filling:

1. In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
2. Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
3. Remove from heat, stir in coconut and pecans. Cool completely before using.

3. Optional Chocolate Frosting:

1. Melt butter, stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency.
3. Stir in vanilla.

4. Assemble:

1. Place one cake layer on a plate. Spread 1/3 of the coconut-pecan filling on top.
2. Repeat with remaining layers.
3. Spread chocolate frosting on top and optionally around sides if desired.