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Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy release.
2. Make the Cake Batter
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the butter and sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until smooth, but don’t overbeat.
- Finally, stir in the boiling water to thin the batter, making it pourable and smooth.
3. Bake the Cake
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Coconut-Pecan Frosting
- In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Stir continuously for 10-12 minutes until the mixture thickens.
- Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature before using.
5. Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of coconut-pecan frosting on top.
- Place the second cake layer over the frosting and spread more frosting on top. You can leave the sides of the cake “naked” (without frosting) or frost them as well if you prefer extra decadence.
6. Serve and Enjoy
- Slice into this delightful cake and savor every bite of chocolatey, nutty, coconut goodness!
Tips for the Best German Chocolate Cake
- Use Room Temperature Ingredients: Ensuring that the butter, eggs, and buttermilk are at room temperature helps create a smooth and even batter.
- Don’t Skip the Boiling Water: The boiling water helps to bloom the cocoa, deepening the chocolate flavor and giving the cake its moist texture.
- Cool Completely: Allow the cake layers to cool completely before frosting to prevent the frosting from melting or sliding off.
Variations and Add-Ons
- Extra Chocolate: For even more chocolate flavor, add a layer of chocolate ganache between the cake layers before spreading the coconut-pecan frosting.
- Alternative Nuts: If pecans aren’t your favorite, feel free to substitute them with walnuts or almonds for a different texture and flavor.
- Cupcake Version: Turn this recipe into cupcakes by baking the batter in a muffin tin. Reduce the baking time to about 18-22 minutes.
Perfect Pairings
- Vanilla Ice Cream: A scoop of vanilla ice cream next to a slice of German chocolate cake is pure bliss.
- Coffee or Espresso: The rich, slightly bitter taste of coffee perfectly complements the sweetness of this cake.
- Whipped Cream: A dollop of lightly sweetened whipped cream makes this indulgent dessert feel even more luxurious.
Homemade German Chocolate Cake is the perfect dessert for celebrations, holidays, or any time you’re in the mood for something special. With its tender chocolate layers and signature coconut-pecan frosting, it’s a true crowd-pleaser. Whether you’re a longtime fan of this classic cake or making it for the first time, this recipe is sure to become a favorite in your home!