Description
This classic German Chocolate Cake features rich, moist chocolate layers paired with a decadent coconut-pecan frosting. The cake is a perfect balance of deep cocoa flavor and sweet, nutty topping, making it a beloved dessert for any special occasion.
Ingredients
Scale
Cake
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent sticking and ensure easy cake removal.
- Make the cake batter: In a large bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, whole milk, vegetable oil, and vanilla extract, then beat on medium speed for 2 minutes until the mixture is smooth and well combined. Carefully stir in the boiling water to thin the batter.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, unsalted butter, and vanilla extract. Cook the mixture, stirring constantly, until it thickens—about 12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool until it thickens enough to spread without sliding off the cake.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Place the second cake layer on top, then frost the top and sides with the remaining frosting for a beautifully finished cake.
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- You can substitute pecans with walnuts if desired.
- For a richer taste, use high-quality cocoa powder.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring eggs to room temperature before baking for better texture.
