This German Chocolate Cake recipe offers a delightful combination of rich chocolate layers and a unique coconut-pecan frosting. Perfect for special occasions or as a luxurious treat, this cake is sure to impress with its balance of flavors and textures.
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cocoa Mixture: In a small bowl, dissolve the cocoa in boiling water and set aside to cool.
Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Combine Dry Ingredients: In a separate bowl, mix together the flour, baking soda, and salt.
Mix Batter: Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Begin and end with the dry ingredients. Stir in the vanilla and cocoa mixture.
Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove from pans to wire racks to cool completely.
Make the Frosting: In a saucepan, combine the evaporated milk, sugar, beaten egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 12-15 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Cool until thick enough to spread.
Assemble the Cake: Spread frosting between layers and on top of the cake. If desired, also frost the sides of the cake.
Serve and Enjoy: Once assembled, let the cake sit for a bit before slicing to allow the frosting to set.
Notes
All ingredients should be at room temperature for optimal mixing.
The cake can be made a day ahead; just store the layers at room temperature and the frosting in the refrigerator.
For a less sweet frosting, reduce the sugar quantity in the coconut-pecan frosting.
Toasting the pecans for the frosting can enhance their flavor.