German Chocolate Cake

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

Serves 6-8

Ingredients:

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

Method:

The Cake

• 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.

Final Assembly

• 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! ?)