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Ultimate Moist German Chocolate Cake Recipe

A decadent slice of german chocolate cake showing rich dark layers and coconut-pecan filling.
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Bake the ultimate German Chocolate Cake with moist chocolate layers and the classic, rich coconut-pecan frosting. This recipe delivers a decadent American classic that is simple to make at home.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 4 large egg yolks
  • 1 cup (2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for chocolate glaze)
  • 2 tablespoons cocoa powder (for chocolate glaze)
  • 2 tablespoons milk (for chocolate glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, 2 cups sugar, cocoa powder, baking soda, baking powder, and salt for the cake layers.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the coconut-pecan frosting: In a medium saucepan, combine the evaporated milk, 1 cup sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  8. Remove the saucepan from the heat. Stir in the toasted pecans, coconut, and vanilla extract. Let the frosting cool slightly while the cakes finish cooling.
  9. Prepare the chocolate glaze: Whisk together the powdered sugar, 2 tablespoons cocoa powder, and milk until smooth.
  10. Once the cake layers are completely cool, place one layer on a serving plate. Spread about half of the coconut-pecan frosting over the first layer. Place the second cake layer on top.
  11. Spread the remaining coconut-pecan frosting over the top of the cake. Drizzle the chocolate glaze over the top layer.
  12. Allow the frosting to set before slicing and serving this decadent chocolate dessert.

Notes

  • Toasting the pecans enhances their flavor significantly for the topping. Spread them on a baking sheet and bake at 350 degrees F for 5-7 minutes, watching closely to prevent burning.
  • If you prefer a richer chocolate flavor in the cake layers, substitute the hot water with hot brewed coffee.
  • This cake is best served the day it is made, but you can store leftovers covered at room temperature for up to two days.

Nutrition

Find it online: https://hearthbite.com/german-chocolate-cake-recipe/