If you have had a slice of a German Chocolate Cake, then you know it is nothing short of sheer decadence!
Layers of moist chocolate cake with a luscious caramelized nutty filling and frosted all round with a smooth chocolate buttercream. For most of us chocolate lovers, digging into a slice of this cake is as much as an experience of a lifetime. You gotta try this to believe it!
Don’t let the elaborate recipe spook you. It is thoroughly worth the effort. Bake it. Relish it.
German Chocolate Cake
Prep Time: 30 Minutes
Cook Time: 45 Minutes
For the cake
- 2 1/4 cups all-purpose flour
- 1 1/4 cups dark cocoa powder
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup softened butter
- 1 cup brewed coffee
- 2 cups milk
- 3 eggs
- 2 tsp vanilla essence
For the Coconut-Pecan Frosting
- 2 1/2 cups coconut flakes
- 2 1/2 cups pecans, chopped (can be replaced with walnuts)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter
- 2 cups evaporated milk (boil and reduce full fat milk to half)
- 6 egg yolks
- 2 tsp vanilla essence
For the Chocolate Buttercream
- 3 1/2 cups icing sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 1/4 cups softened unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- Grease and line three 8 inch cake pans.
- Preheat the oven to 350ºF.
- Warm butter and cocoa in a sauce pan until melted and well combined.
- Slowly stir in the coffee and milk.
- Whisk in the white and brown sugar, eggs, and vanilla. Keep stirring until smooth and well incorporated.
- Sift the flour, baking soda, baking powder, and salt thrice.
- Add the dry ingredients to the wet ingredients a little at a time. Fold until just combined.
- Divide the mixture evenly between the three prepared pans.
- Bake for 45 minutes.
- Cool the cakes completely before frosting.
The Coconut-Pecan Frosting
- In a saucepan melt the butter.
- Add in the granulated sugar, brown sugar, evaporated milk and vanilla.
- Keep whisking until it is melted and well combined.
- Mix in egg yolks and stir.
- Stir frequently until mixture thickens and bubbles.
- Add the coconut flakes and chopped pecans and stir to combine.
- Remove from heat and cool. (Don’t forget to give the mixture an occasional stir)
The Chocolate Buttercream
- Beat the butter in a large bowl until smooth and creamy.
- Sift (to avoid lumps) and add the icing sugar half cup at a time.
- Add the cocoa powder and salt. Stir to combine well.
- Blend in the vanilla and cream slowly.
- Adjust the consistency and taste to your liking.
- Place the bottom layer of the cake on a flat surface.
- Slather the Coconut-Pecan Frosting generously over the cake.
- Repeat this for all three cake layers.
- Finally, frost the edges with the Chocolate Buttercream and decorate with the help of piping nozzles.
Slice and Serve (umm…we wont judge if you keep it all to yourself either! ?)