Homemade German Chocolate Cake

Homemade German Chocolate Cake is a rich and classic dessert with a moist chocolate cake layered with a sweet and gooey coconut-pecan frosting. German Chocolate Cake, despite its name, is an American creation. Here’s a recipe to help you make a delectable homemade German Chocolate Cake:

For the cake:

Ingredients:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 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 vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
4. Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s normal.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

For the coconut-pecan frosting:

Ingredients:

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

Instructions:

1. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract.
2. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes golden brown. This will take about 10-12 minutes.
3. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.
4. Let the coconut-pecan frosting cool to room temperature, stirring occasionally. The frosting will thicken as it cools.

Assembly:

1. Once the cakes and frosting have cooled, place one cake layer on a serving plate or cake stand.
2. Spread a generous amount of the coconut-pecan frosting over the top of the first cake layer.
3. Place the second cake layer on top of the frosting.
4. Frost the entire cake with the remaining coconut-pecan frosting, spreading it evenly over the sides and top.
5. Optional: Decorate the cake with additional shredded coconut and pecan halves.
6. Slice and serve the delicious homemade German Chocolate Cake.

This cake tastes best at room temperature. Any leftovers should be refrigerated in an airtight container. This German Chocolate Cake is a crowd-pleasing dessert for any occasion, thanks to the moist chocolate cake and the sweet and nutty coconut-pecan frosting.