Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add buttermilk, oil, eggs, and vanilla. Mix until combined, then slowly add hot water or coffee and mix until smooth.
4. Divide batter evenly into pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
5. For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened, about 10–12 minutes.
6. Remove from heat and stir in vanilla, coconut, and pecans. Cool completely before using.
7. Assemble the cake: Place one cake layer on a serving plate. Spread with half the coconut-pecan frosting. Top with second layer and spread remaining frosting on top (and sides if desired).
Prep Time: 30 minutes | Baking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 480 kcal | Servings: 12 slices
Tips & Serving Suggestions:
– Add a drizzle of chocolate ganache for extra decadence.
– Chill slightly before slicing for cleaner cuts.
– Store covered at room temperature for 2 days, or in the fridge up to 5 days.
– Use high-quality cocoa powder for the richest chocolate flavor.
Conclusion:
German chocolate cake is a luxurious dessert with its moist chocolate layers and signature coconut-pecan frosting. It’s a slice of classic indulgence that always impresses, whether for birthdays, holidays, or everyday treats.
