German Chocolate Cake
A classic dessert with layers of moist, rich chocolate cake and decadent coconut-pecan frosting. This iconic cake combines deep chocolate flavor with nutty, caramelized sweetness, making it perfect for celebrations or indulgent treats.
Equipment :
- 2 Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Saucepan
- Whisk
- 2–3 round cake pans (8 or 9-inch)
- Parchment paper
- Cooling rack
- Offset spatula or knife for frosting
Ingredients :
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions :
- For the Cake:
- Preheat the oven to 350°F (175°C). Grease and line cake pans with parchment paper.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Beat until smooth.
- Slowly mix in boiling water until the batter is thin but well combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool completely.
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
- Add the second layer and repeat. Finish with frosting on top (no need for the sides).
- Garnish with extra coconut or pecans if desired.