German Chocolate Cake (Print Version)
# Ingredients:
01 -
2 cups (250g) all-purpose flour.
02 -
3/4 cup (75g) unsweetened cocoa powder.
03 -
2 cups (400g) granulated sugar.
04 -
1 1/2 teaspoons baking powder.
05 -
1 1/2 teaspoons baking soda.
06 -
1 teaspoon salt.
07 -
1 cup (240ml) buttermilk, room temperature.
08 -
1/2 cup (120ml) vegetable oil.
09 -
2 large eggs, room temperature.
10 -
2 teaspoons vanilla extract.
11 -
1 cup (240ml) boiling water.
12 -
1 cup (200g) granulated sugar for frosting.
13 -
1 cup (240ml) evaporated milk.
14 -
3 large egg yolks.
15 -
1/2 cup (115g) unsalted butter, cut into pieces.
16 -
1 teaspoon vanilla extract for frosting.
17 -
1 1/2 cups (130g) sweetened shredded coconut.
18 -
1 cup (120g) chopped pecans.
# Instructions:
01 -
Heat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
02 -
Whisk flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl.
03 -
Add buttermilk, oil, eggs and vanilla. Beat until smooth. Gradually stir in boiling water until batter is well mixed.
04 -
Pour batter evenly into pans. Bake 25-30 minutes until done. Cool 10 minutes in pans, then remove to wire racks.
05 -
Cook sugar, milk, egg yolks and butter over medium heat, stirring constantly until thick. Remove from heat, add vanilla, coconut and pecans. Cool completely.
06 -
Stack cake layers with frosting between each layer. Spread remaining frosting on top.
# Notes:
01 -
Best made one day ahead for flavors to develop.
02 -
Can add chocolate buttercream to sides for extra richness.
03 -
Toasting the coconut and pecans adds deeper flavor.