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Homemade German Chocolate Cake

Carly
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A Slice of German Chocolate Heaven: Baking a Classic from Scratch

Homemade German Chocolate Cake

German chocolate cake – the name itself conjures up images of rich chocolate layers, a decadent coconut-pecan filling, and a creamy frosting. This iconic dessert is a guaranteed crowd-pleaser, perfect for birthdays, potlucks, or simply satisfying your sweet tooth. But achieving that bakery-style perfection at home might seem daunting. Fear not! This recipe unlocks the secrets to creating an unbelievably delicious German chocolate cake from scratch.

Ingredients:

  • For the Deeply Chocolatey Cake Layers (makes two 8-inch or 9-inch rounds):
    • Dry Ingredients:
      • 2 cups granulated sugar (sweetens and adds structure)
      • 1 ¾ cups all-purpose flour (the base for the cake)
      • ¾ cup unsweetened cocoa powder (creates the intense chocolate flavor)
      • 1 ½ teaspoons baking powder (for lift and airiness)
      • 1 ½ teaspoons baking soda (contributes to rise and tenderness)
      • 1 teaspoon salt (balances the sweetness and enhances the flavor)
    • Wet Ingredients:
      • 2 large eggs (bind the ingredients and add richness)
      • 1 cup buttermilk (adds tang, moisture, and tenderness)
      • ½ cup vegetable or canola oil (moistens the cake and keeps it from being dry)
      • 2 teaspoons vanilla extract (infuses warm vanilla notes)
      • 1 cup boiling water (creates a thin batter that bakes into moist and tender cake layers)
  • For the Dreamy Coconut-Pecan Frosting:
    • ½ cup light brown sugar (adds depth of flavor and caramel notes)
    • ½ cup granulated sugar (sweetens the frosting)
    • ½ cup butter (creates a smooth and creamy texture)
    • 3 large egg yolks (enrich the frosting and add thickness)
    • ¾ cup evaporated milk (thins the frosting and adds a touch of sweetness)
    • 1 tablespoon vanilla extract (for warmth and complexity)
    • 1 cup chopped pecans (adds a satisfying crunch and nutty flavor)
    • 1 cup shredded sweetened coconut (the signature element of German chocolate cake)
  • For the Rich Chocolate Buttercream Frosting:
    • ½ cup butter (the base of the frosting)
    • 2/3 cup unsweetened cocoa powder (for intense chocolate flavor)
    • 3 cups powdered sugar (sweetens and thickens the frosting)
    • ⅓ cup evaporated milk (thins the frosting to spreading consistency)
    • 1 teaspoon vanilla extract (rounds out the flavor profile)

Instructions:

Preheat and Prepare the Pans:

  1. Preheat your oven to 375°F (190°C). This is the ideal temperature for even baking and achieving that perfect rise in your cake layers.
  2. Grease two 8-inch or 9-inch round cake pans. This will help the cakes release easily after baking. For additional ease, consider lining the bottoms of the pans with parchment paper circles cut to fit.

Creating the Deep Chocolate Cake Batter:

  1. In a large bowl, whisk together all the dry ingredients: 2 cups granulated sugar, 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Ensure everything is well combined and evenly distributed.
  2. In a separate bowl, whisk together the wet ingredients: 2 large eggs, 1 cup buttermilk, ½ cup vegetable or canola oil, and 2 teaspoons vanilla extract. Mix until smooth and well incorporated.
  3. Gently pour the wet ingredients into the dry ingredients. Use a whisk or spatula to fold them together just until combined. Be careful not to overmix, as this can lead to a tough cake.
  4. Slowly stir in the boiling water. The batter will appear thin, but that's perfectly normal! This is the secret weapon for the cake's signature moist and tender crumb.

Baking the Chocolate Layers:

  1. Divide the batter evenly between your prepared cake pans. Use a scale for ultimate accuracy, or eyeball it for roughly equal portions.
  2. Bake the cakes for 25-35 minutes, depending on the size of your pans. The 9-inch pan will likely bake a few minutes faster. Insert a toothpick into the center of a cake layer. If it comes out clean with a few crumbs, the cake is done.
  3. Take the cakes out of the oven and let them cool in the pans for 5 minutes. Then, carefully invert them onto wire racks to cool completely. Cooling the cakes completely is crucial before frosting them.

While the Cakes Cool, Make the Dreamy Coconut-Pecan Frosting:

  1. In a saucepan over medium heat, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Bring the mixture to a low boil, stirring constantly. This ensures even cooking and prevents scorching.
  2. Once the mixture thickens slightly, remove the pan from the heat. Stir in the vanilla extract, chopped pecans, and shredded coconut for a delightful combination of textures and flavors.
  3. Allow the frosting to cool completely before assembling the cake. This will prevent the frosting from melting and seeping into the cake layers.

Creating the Rich Chocolate Buttercream Frosting:

  1. In a separate bowl, melt the butter. You can use the microwave on low power in short bursts, stirring in between, or use a saucepan over low heat.
  2. Once melted, whisk the butter into the unsweetened cocoa powder (2/3 cup) until you have a smooth, rich chocolate mixture.
  3. Sift in the powdered sugar (3 cups) gradually. Sifting helps to remove any lumps and create a light and airy frosting. Whisk it into the chocolate mixture after each addition.
  4. Pour in the evaporated milk (⅓ cup) and vanilla extract (1 teaspoon) and continue whisking until the frosting reaches a spreading consistency. It should be thick enough to hold its shape but still soft enough to easily spread over the cake.

Assembling the Cake:

  1. Once the cake layers and both frostings are completely cool, you're ready to assemble! Place one cake layer on a cake plate or serving stand.
  2. Spread a generous amount of the coconut-pecan frosting over the top of the cake layer. Use a frosting spatula or knife for a smooth and even layer.
  3. Carefully place the second cake layer on top of the first layer with the frosting. Gently press down to secure it.
  4. Now comes the fun part: frosting the outside of the cake! Spread a layer of the chocolate buttercream frosting all over the sides of the cake. Aim for a crumb coat, which is a thin layer of frosting to catch any loose crumbs. Refrigerate the cake for 30 minutes to allow the crumb coat to set.
  5. After refrigeration, apply the final layer of chocolate buttercream frosting. This is your chance to get creative! You can frost the entire cake smoothly or create decorative swirls and patterns.
  6. Top the cake with additional chopped pecans, shredded coconut, or even chocolate shavings for an extra touch of elegance and flavor.

Enjoy! Now you have a beautiful and delicious homemade German chocolate cake ready to share with loved ones or indulge in yourself.

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