Heavenly German Chocolate Cake
This rich, nutty cake is topped with a silky coconut-pecan frosting, balancing deep chocolate and sweet coconut flavors.
Ingredients
For the cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot coffee or boiling water
For the coconut-pecan frosting
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Preparation
- Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat eggs, both sugars, oil, buttermilk, and vanilla.
- Slowly add the dry ingredients. Then carefully stir in the hot coffee. The batter will be thin — pour evenly into pans.
Baking
- Bake for 30–35 minutes. Let the cakes cool completely on wire racks.
Frosting Preparation
- In a saucepan, combine evaporated milk, egg yolks, butter, and brown sugar.
- Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans. Let cool to a spreadable consistency.
Assembly
- Place one cake layer on your serving plate. Spread half the coconut-pecan frosting.
- Top with the second layer, and spread remaining frosting over the top (not the sides).
- Optional: drizzle melted dark chocolate or ganache over the top for extra elegance.
Notes
Serve at room temperature for the best texture and use a sharp, warmed knife for clean slices. A scoop of vanilla ice cream pairs well with the cake.