Are you ready to dive into a world of rich, chocolatey goodness? Then get ready to bake the ultimate German Chocolate Cake! This isn't your average chocolate cake; it's a symphony of textures and flavors, boasting a moist, dark chocolate cake layered with a creamy, coconut-pecan frosting that will leave you craving more. This recipe is perfect for those special occasions or simply a delightful treat to brighten your day. Whether you're a seasoned baker or a kitchen novice, this easy recipe is sure to impress. Let's get baking!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 cup (100g) sweetened shredded coconut
- 1 cup (115g) pecans, toasted and chopped
- 1 cup (240ml) evaporated milk
- 1 teaspoon vanilla extract
Instructions:
Making the Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Gradually add the hot coffee, mixing until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Frosting:
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until combined.
- Stir in the coconut, pecans, evaporated milk, and vanilla extract until smooth and creamy.
Assembling the Cake:
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
Tips for the Best German Chocolate Cake:
- Toasting the pecans: Toasting the pecans enhances their flavor and adds a nice crunch to the frosting. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Let the cakes cool completely: Frosting a warm cake will cause the frosting to melt.
- Use quality cocoa powder: The cocoa powder is a key ingredient, so using a good quality one will make a difference in the taste of your cake.
Variations:
- Add chocolate chips: Fold in ½ cup of chocolate chips to the cake batter for extra chocolatey goodness.
- Use different nuts: Try substituting walnuts or macadamia nuts for the pecans.
- Make it a layer cake: Use three layers instead of two for an even more impressive cake.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 calories (This will vary depending on the specific ingredients used and serving size). This recipe is best enjoyed in moderation.
This German Chocolate Cake recipe is a delicious way to impress your friends and family with a homemade classic. The combination of moist cake and creamy frosting makes it a truly unforgettable dessert. Enjoy!