Dive into the rich world of indulgence with our spectacular German Chocolate Cake recipe! This classic dessert is a symphony of flavors, featuring layers of moist chocolate cake, luscious coconut pecan frosting, and a dreamy chocolate ganache. Get ready to elevate your taste buds to new heights with this irresistible treat that’ll have everyone singing “Guten Appetit!”
Yield and Total Time: Yield: One show-stopping 9-inch cake Total Time: Approximately 2 hours (including baking and cooling time)
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 and 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This is your chocolate dream team!
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Stir in the boiling water, and watch as the batter transforms into a velvety masterpiece. Don’t worry; the magic is happening.
- Divide the batter evenly among the prepared pans and bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- While the cakes are cooling, let’s whip up the Coconut Pecan Frosting. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Stir constantly until the mixture thickens, about 10 minutes. Remove from heat and fold in the shredded coconut and chopped pecans.
- Once the cakes are cool, generously spread the coconut pecan frosting between the layers and on top of the cake, creating a decadent filling.
- Now, let’s crown this masterpiece with a luscious Chocolate Ganache. In a heatproof bowl, combine the chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring until smooth. Pour the ganache over the cake, letting it cascade down the sides.
- Stand back and admire your creation. You’ve just crafted a German Chocolate Cake that’s a work of art!
Summary:
Indulge, savor, and relish in the glory of this German Chocolate Cake. Each layer tells a story of chocolatey decadence and coconut-pecan perfection. Share it with loved ones and bask in the satisfaction of creating a dessert that’s not just a treat but a true celebration of flavor!
Photo by: Amanda Gryphon