Ingredients

For the Cake:

• Flour: 1 ¾ cups
• Unsweetened Cocoa Powder: ¾ cup
• Baking Powder: 1 ½ teaspoons
• Baking Soda: 1 ½ teaspoons
• Salt: 1 teaspoon
• Sugar: 2 cups
• Eggs: 2 large
• Buttermilk: 1 cup
• Vegetable Oil: ½ cup
• Vanilla Extract: 2 teaspoons
• Boiling Water: 1 cup

For the Coconut-Pecan Frosting:

• Evaporated Milk: 1 cup
• Sugar: 1 cup
• Egg Yolks: 3 large
• Butter: ½ cup (1 stick)
• Vanilla Extract: 1 teaspoon
• Sweetened Shredded Coconut: 1 ⅓ cups
• Pecans: 1 cup, chopped

Step-by-Step Instructions

Preparing the Chocolate Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Combine Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Add Sugar and Wet Ingredients: Add sugar, eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture with an electric mixer on medium speed until smooth and well combined.
4. Incorporate Boiling Water: Gradually add the boiling water to the batter, mixing on low speed until combined. The batter will be thin, which helps create a moist cake.
5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Coconut-Pecan Frosting

1. Prepare the Base: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light golden color, about 10-12 minutes.
2. Add Vanilla, Coconut, and Pecans: Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool slightly before spreading it on the cake.

Assembling the Cake

1. Frost the Cake: Place one layer of cake on a serving plate. Spread half of the coconut-pecan frosting over the top. Place the second layer on top and spread the remaining frosting over the top of the cake.
2. Decorate (Optional): For added presentation, sprinkle additional pecans or coconut flakes on top. You can also add chocolate shavings around the edges if desired.
3. Serve: Slice and serve your Classic German Chocolate Cake at room temperature. Enjoy the contrast between the rich chocolate cake and the caramel-like frosting with crunchy coconut and pecans.

Nutrition Facts (Approximate per slice, based on 12 servings)

• Calories: 530
• Total Fat: 29g
• Saturated Fat: 12g
• Cholesterol: 90mg
• Sodium: 320mg
• Total Carbohydrates: 66g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 6g

Note: Nutrition values may vary based on the specific brands of ingredients used and portion size.

Tips for Making the Perfect German Chocolate Cake

1. Use Room Temperature Ingredients: Room temperature eggs and buttermilk blend more easily with the batter, resulting in a smoother, fluffier cake.
2. Choose High-Quality Cocoa Powder: A good quality cocoa powder enhances the chocolate flavor, making the cake richer.
3. Cook the Frosting Slowly: Take your time when cooking the frosting. If you cook it too fast, the egg yolks might scramble. Stir constantly until it thickens for the best consistency.
4. Level the Cake Layers: For a neater finish, level your cake layers with a serrated knife before frosting. This helps the layers sit evenly on top of each other.
5. Chill Before Serving: For a slightly firmer texture, let the cake chill in the refrigerator for about 30 minutes before serving. This makes slicing easier and helps the frosting set.

FAQs

1. Can I make this cake in advance?

Absolutely! This cake can be made a day ahead. You can bake the cake layers, cool them, and store them wrapped in plastic wrap at room temperature. The frosting can also be made a day in advance and stored in the refrigerator. Bring it to room temperature and give it a good stir before spreading on the cake.

2. What can I use if I don’t have buttermilk?

If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

3. How do I prevent my cake from sticking to the pan?

Grease and flour your cake pans, or line them with parchment paper to prevent sticking. Make sure to let the cakes cool for 10 minutes in the pans before turning them out onto a wire rack.

4. Can I use sweetened condensed milk instead of evaporated milk in the frosting?

No, sweetened condensed milk is much thicker and sweeter than evaporated milk. Stick with evaporated milk for the best results in this recipe.

5. Can I make this cake gluten-free?

Yes, you can substitute a 1-to-1 gluten-free baking flour for the all-purpose flour. Be aware that the texture may vary slightly.

Storage Tips

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: If you need to keep the cake longer, cover it well and refrigerate for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
• Freezing: This cake freezes well. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion

This Classic German Chocolate Cake is a timeless dessert that combines rich chocolate flavors with a luscious, nutty frosting. While it takes a bit more effort than a standard cake, the results are well worth it. Perfectly moist with layers of flavor, this cake is sure to be a hit for any celebration or as a special treat. Follow the steps carefully, and don’t rush through the frosting to achieve the best results. Enjoy this delightful dessert with loved ones, and you’ll have a new favorite recipe in your collection. Happy baking!