Description
Rich German chocolate cake delights dessert enthusiasts with its classic layers of moist chocolate cake and coconut-pecan frosting. Bakers can craft this beloved southern classic that promises sweet satisfaction and nostalgic comfort.
Ingredients
Scale
Main Ingredients (Cake):
- 2 cups (480 milliliters) all-purpose flour
- 1.75 cups (350 grams) granulated sugar
- 0.75 cup (75 grams) unsweetened cocoa powder
- 2 large eggs
- 1 cup (240 milliliters) whole milk
- 1 cup (240 milliliters) boiling water
Leavening and Seasoning Agents (Cake):
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Liquid and Fat Ingredients (Cake):
- 0.5 cup (120 milliliters) vegetable oil
Frosting Ingredients:
- 1 cup (240 milliliters) evaporated milk
- 1 cup (200 grams) granulated sugar
- 3 large egg yolks
- 0.5 cup (113 grams) unsalted butter
- 1 teaspoon vanilla extract
- 1.5 cups (135 grams) shredded coconut
- 1 cup (100 grams) chopped pecans
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Thoroughly coat three 9-inch round cake pans with grease and flour to prevent sticking.
- Mix dry ingredients in a large bowl, combining flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
- Incorporate eggs, milk, oil, and vanilla into the dry mixture, beating until the batter becomes smooth and uniform in texture.
- Gently fold in boiling water, which will create an intentionally thin batter consistency. Distribute the batter evenly among the prepared cake pans.
- Bake the cake layers for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully baked.
- Allow cakes to rest in their pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
- Create the frosting by combining evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat.
- Continuously stir the frosting mixture for approximately 12 minutes until it thickens to a rich, creamy consistency.
- Remove frosting from heat and fold in shredded coconut and chopped pecans. Let the mixture cool until it reaches a spreadable texture.
- Assemble the cake by placing the first layer on a serving plate, spreading a generous layer of frosting between each cake layer.
- Complete the cake by covering the top and sides with the remaining coconut-pecan frosting, ensuring even coverage.
Notes
- Boost moisture by adding a tablespoon of sour cream or Greek yogurt to the cake batter for an extra tender crumb.
- Enhance chocolate flavor by using Dutch-processed cocoa powder, which provides a deeper, richer taste compared to regular cocoa.
- Toast coconut and pecans before adding to frosting to intensify their nutty, caramelized flavor profile and add delightful crunch.
- Transform into gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend, ensuring same texture and taste.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 412 kcal
- Sugar: 34 g
- Sodium: 198 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 76 mg