German Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup (120ml) vegetable oil
02 -
2 teaspoons vanilla extract
03 -
3/4 cup (75g) unsweetened cocoa powder
04 -
1 teaspoon salt
05 -
2 cups (250g) all-purpose flour
06 -
2 large eggs, room temperature
07 -
1 cup (240ml) buttermilk, room temperature
08 -
2 cups (400g) granulated sugar
09 -
1 cup (240ml) boiling water
10 -
1 1/2 teaspoons baking powder
11 -
1 1/2 teaspoons baking soda
→ Coconut-Pecan Frosting
12 -
1 teaspoon vanilla extract
13 -
1 cup (240ml) evaporated milk
14 -
3 large egg yolks
15 -
1 1/2 cups (130g) sweetened shredded coconut
16 -
1 cup (120g) chopped pecans
17 -
1 cup (200g) granulated sugar
18 -
1/2 cup (115g) unsalted butter, cut into pieces
# Instructions:
01 -
Set your oven to 350°F (175°C). Coat three 9-inch round pans with grease and a dusting of flour, or use parchment paper.
02 -
Combine the flour, cocoa powder, sugar, salt, baking soda, and baking powder in a big bowl. Whisk until it’s all mixed evenly.
03 -
Beat together the buttermilk, eggs, oil, and vanilla until the mixture is smooth. Add in boiling water little by little. The batter will be thin but that’s normal!
04 -
Evenly pour the batter into the prepared pans and bake for 25 to 30 minutes. When a toothpick in the center comes out clean, they’re done. Let them cool for about 10 minutes in the pans, then transfer to cooling racks.
05 -
In a medium saucepan, cook the sugar, evaporated milk, egg yolks, and butter on medium while stirring the whole time. After roughly 10-12 minutes, it’ll thicken. Take it off the heat and mix in the vanilla, coconut, and pecans.
06 -
Stack the three layers, spreading the coconut-pecan frosting between each one. Finish by coating the top with the frosting.
# Notes:
01 -
Flavors are better if made the day before and left to sit.
02 -
Try adding ganache or chocolate buttercream along the sides for a richer finish.
03 -
Toasting the pecans and coconut first makes the flavor pop more.