🍰 German Chocolate Cake 🥥
Ingredients
For the Chocolate Cake:
2 cups (400 g) granulated sugar
1¾ cups (210 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp fine sea salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk, room temperature
½ cup (120 ml) vegetable or canola oil
2 tsp pure vanilla extract
1 cup (240 ml) boiling water
For the Coconut-Pecan Frosting:
½ cup (100 g) light brown sugar
½ cup (100 g) granulated sugar
½ cup (115 g) unsalted butter
3 large egg yolks
¾ cup (180 ml) evaporated milk
1 tbsp pure vanilla extract
1 cup (120 g) finely chopped pecans
1 cup (80 g) sweetened shredded coconut
For the Chocolate Buttercream:
½ cup (115 g) unsalted butter
⅔ cup (65 g) unsweetened cocoa powder
3 cups (360 g) powdered sugar
⅓ cup (80 ml) evaporated milk
1 tsp pure vanilla extract
Instructions
Prep & Preheat: Heat oven to 375°F (190°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper for easy release.
Make the Cake Batter: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth. Pour wet ingredients into dry and mix until just combined. Carefully stir in boiling water—the batter will be thin, which is normal.
Bake: Divide batter evenly between pans. Bake 25–35 minutes (25 for 9-inch, 30–35 for 8-inch) or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes, then invert onto wire racks to cool completely.
Prepare Coconut-Pecan Frosting: In a medium saucepan over medium heat, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8–12 minutes). Remove from heat and stir in vanilla, pecans, and coconut. Let cool completely—it will thicken further as it cools.
Make Chocolate Buttercream: Melt butter in a medium bowl. Whisk in cocoa powder until smooth. Gradually add powdered sugar and evaporated milk, alternating and mixing until creamy. Stir in vanilla. Adjust consistency with a splash more milk (to thin) or powdered sugar (to thicken).
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a thin layer of chocolate buttercream over the top, then spoon half the coconut-pecan frosting onto the center, leaving a ½-inch border. Gently place the second cake layer on top. Cover the entire cake with the remaining chocolate buttercream using an offset spatula. Spoon the rest of the coconut-pecan mixture over the top—let it cascade slightly over the edges for a rustic finish.
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