The Best German Chocolate Cake is a moist and rich chocolate cake layered with a decadent coconut-pecan filling. This classic dessert is perfect for birthdays, holidays, or any special occasion. With its perfectly balanced flavors of chocolate, coconut, and pecans, it’s a show-stopping treat everyone will love.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup boiling water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting (Optional):
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Coconut-Pecan Filling:
- In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until the mixture thickens (about 10 minutes).
- Remove from heat and stir in the vanilla, coconut, and pecans. Let the filling cool completely before using.
- Make the Chocolate Frosting (Optional):
- Beat the butter and cocoa powder together until smooth. Gradually add the powdered sugar and milk, alternating until the desired consistency is reached. Stir in the vanilla.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan filling on top. Repeat with the second layer and more filling.
- Place the third layer on top. Spread the remaining filling on top of the cake. If desired, frost the sides with the chocolate frosting for a finished look.
- Serve:
- Slice and serve at room temperature. Store any leftovers in the refrigerator for up to 5 days.
Nutrition (per slice, based on 12 servings):
- Calories: 520
- Protein: 6g
- Carbohydrates: 65g
- Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 105mg
- Sodium: 260mg
- Fiber: 3g
- Sugar: 45g
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