German Chocolate Cake
This cake is based on the classic German chocolate cake. It has a fluffy and moist chocolate cake with a coconut pecan frosting in the fillings and on top of the cake.
Servings: 16 slices
Calories: 624kcal
Ingredients
Chocolate Cake
- 2 1/2 cups All-purpose flour
- 1/4 cup Cornstarch
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 4 oz Milk chocolate bar chopped. 50 % cocoa
- 1/3 cup Unsweetened cocoa powder I used dutch process
- 1/2 cup Boiling water
- 1 cup Oil canola or vegetable
- 1 3/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
Coconut Pecan Frosting
- 4 Egg yolks
- 12 oz Evaporated milk
- 1 tsp Pure vanilla extract
- 3/4 cup White granulated sugar
- 3/4 cup Brown sugar
- 3/4 cup Unsalted butter
- 1 1/2 cups Sweetened shredded coconut
- 1 1/4 cup Pecans chopped
Instructions
Chocolate Cake
- Preheat the oven to 350℉. Spray three 8-inch cake pans with baking spray. Line the bottoms with parchment paper circles and spray again.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.2 1/2 cups All-purpose flour, 1/4 cup Cornstarch, 1 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
- Heat boiling water on the stove. In a small bowl, add the chopped chocolate and cocoa powder. Pour the hot water over the chocolate and cover with a kitchen towel and let it sit for 5 minutes. Then, stir it well so there is no more lumps.4 oz Milk chocolate bar, 1/3 cup Unsweetened cocoa powder, 1/2 cup Boiling water
- In a large bowl, add oil, sugar, vanilla, eggs, and buttermilk and mix. Add the chocolate and mix it in. Add the dry ingredients and mix well until no more lumps remain.1 cup Oil, 1 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 4 Large eggs, 1 cup Buttermilk
- Separate the cake batter between the three cake pans. Bake for 22-28 minutes until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Transfer to a cooling rack and cool completely before decorating.
Coconut Pecan Frosting
- Preheat the oven to 350℉, place the pecans over a cookie sheet. Cook for 8 minutes to toast the pecans.1 1/4 cup Pecans
- In a medium saucepan over medium heat, add the egg yolk, evaporated milk, vanilla, sugar, brown sugar, and butter. Stir until it starts to bubble. Heat for 10-12 minutes until it starts to thicken make sure to stir so the bottom doesn't burn.4 Egg yolks, 12 oz Evaporated milk, 1 tsp Pure vanilla extract, 3/4 cup White granulated sugar, 3/4 cup Brown sugar, 3/4 cup Unsalted butter
- Remove from heat and add the coconut and toasted pecans. Let it sit for 20-30 minutes. Until it thickens. You can place it in the freezer for 10-15 minute intervals to cool down.1 1/2 cups Sweetened shredded coconut
Assembling the cake
- Use a serrated knife to cut off the domes of the cakes, so it is flat.
- Place the first cake layer down. Spread 1 cup of the frosting on the cake layer. Repeat with the second and third cake layer. This is a naked cake look.
- Place in the freezer for 15 minutes to set the cake. I topped with extra pecans and coconut.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 624kcal | Carbohydrates: 72g | Protein: 6g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 286mg | Potassium: 224mg | Fiber: 2g | Sugar: 52g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg