Homemade German Chocolate Cake

Indulge in the timeless delight of a Homemade German Chocolate Cake, a luscious treat that effortlessly blends rich chocolate layers with a unique coconut and pecan frosting. This recipe guides you through creating a decadent chocolate cake, boasting the perfect balance of sweetness and cocoa depth. The process starts with blending traditional cake ingredients like sugar, flour, and cocoa, with the added richness of buttermilk and eggs, ensuring a moist and tender crumb.

The highlight of this cake is its two distinctive frostings. The first is a German Chocolate Frosting, a creamy concoction of brown sugar, butter, egg yolks, and evaporated milk, enriched with the crunch of chopped pecans and the sweetness of shredded coconut. This frosting adds not just flavor, but also an intriguing texture contrast to the cake.

The second frosting is a smooth Chocolate Buttercream, a classic blend of butter, cocoa powder, and powdered sugar, refined with vanilla extract. It offers a velvety layer that envelops the cake, complementing the rich chocolate base.

The assembly of the cake is an exercise in layering textures and flavors. The chocolate cake layers are first enhanced with a spread of the chocolate buttercream, followed by a generous layer of the coconut-pecan frosting. The final touch is a layering of the remaining coconut frosting on top, creating a visually appealing and mouth-watering dessert.

Perfect for celebrations or as a special treat, this Homemade German Chocolate Cake promises to be a delightful experience for all chocolate and coconut lovers.

Ingredients:

For the Chocolate Cake:

1. 2 cups granulated sugar
2. 1-3/4 cups all-purpose flour
3. 3/4 cup unsweetened cocoa powder
4. 1 1/2 teaspoons baking powder
5. 1 1/2 teaspoons baking soda
6. 1 teaspoon salt
7. 2 large eggs
8. 1 cup buttermilk
9. 1/2 cup oil (vegetable or canola oil)
10. 2 teaspoons vanilla extract
11. 1 cup boiling water

For the Coconut and Pecan Frosting:

1. 1/2 cup light brown sugar
2. 1/2 cup granulated sugar
3. 1/2 cup butter
4. 3 large egg yolks
5. 3/4 cup evaporated milk
6. 1 Tablespoon vanilla extract
7. 1 cup chopped pecans
8. 1 cup shredded sweetened coconut

For the Chocolate Frosting:

1. 1/2 cup butter
2. 2/3 cup unsweetened cocoa powder
3. 3 cups powdered sugar
4. 1/3 cup evaporated milk
5. 1 teaspoon vanilla extract

Instructions:

For the Cake:

1. Preheat the oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with wax or parchment paper for easy removal.
2. In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until well combined.
5. Stir in the boiling water to create a thin batter.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with few crumbs. The baking time will vary based on the size of your pans.
8. Allow the cakes to cool in the pans for 5 minutes, then carefully invert onto wire racks to cool completely.

For the German Chocolate Frosting:

1. In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
2. Cook over medium heat, stirring constantly, until the mixture reaches a low boil and begins to thicken.
3. Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
4. Let the frosting cool to room temperature.

For the Chocolate Frosting:

1. Melt the butter in a saucepan or in the microwave.
2. Stir in the cocoa powder.
3. Alternately add powdered sugar and evaporated milk, beating to a smooth and spreadable consistency. Adjust with more milk or sugar as needed.
4. Mix in the vanilla extract.

Cake Assembly:

1. Place one cake layer on a serving stand or plate.
2. Spread a thin layer of chocolate frosting over the top.
3. Spoon half of the coconut-pecan frosting on top, spreading it to about 1/2 inch from the edge.
4. Place the second cake layer on top.
5. Frost the top and sides of the cake with the remaining chocolate frosting.
6. Top the cake with the remaining coconut-pecan frosting, spreading it evenly.
7. Optionally, garnish with additional pecans or chocolate shavings.

Enjoy your delicious Homemade German Chocolate Cake! This classic cake combines rich chocolate layers with a nutty, sweet coconut-pecan frosting, perfect for any celebration or special occasion.