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Embark on a journey of sweet indulgence with a Homemade German Chocolate Cake that is sure to delight your senses and satisfy your dessert cravings. This classic cake is renowned for its moist chocolate layers, luscious coconut pecan frosting, and irresistible flavor profile that has stood the test of time. Whether celebrating special occasions or simply indulging in a homemade treat, this German Chocolate Cake recipe promises to be a showstopper on any dessert table. Let’s dive into the details and uncover the secrets to creating this decadent delight in your own kitchen.
INGREDIENTS FOR HOMEMADE GERMAN CHOCOLATE CAKE:
FOR THE CHOCOLATE CAKE LAYERS:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup hot brewed coffee (or hot water)
FOR THE COCONUT PECAN FROSTING:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
INSTRUCTIONS:
INSTRUCTIONS:
Step I – Prepare the Chocolate Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Slowly pour in the hot brewed coffee (or hot water) and mix until the batter is smooth.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step II – Prepare the Coconut Pecan Frosting:
- In a saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
- Cook the mixture, stirring constantly, until it thickens and becomes golden brown (about 10-12 minutes).
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool to room temperature, stirring occasionally to prevent a crust from forming.
Step III – Assemble the German Chocolate Cake:
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