Description
This classic German Chocolate Cake features moist chocolate layers made with cocoa powder and boiling water, paired with a rich, creamy coconut-pecan frosting. Perfectly balanced between fudgy and nutty, this dessert is a favorite for special occasions or indulgent treats.
Ingredients
Scale
Cake
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent sticking and ensure easy cake removal.
- Make Cake Batter: In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes to create a smooth, consistent batter. Then, carefully stir in the boiling water to loosen the batter.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, unsalted butter, and vanilla extract. Cook, stirring constantly, until the mixture thickens, about 12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool until thick enough to spread.
- Assemble and Frost the Cake: Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Add the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting. Serve and enjoy.
Notes
- Ensure the boiling water is incorporated last to help create a moist cake texture.
- Use unsweetened coconut for less sweetness if preferred.
- Allow cake layers to cool completely before frosting to prevent melting or sliding.
- Chill frosting if it becomes too runny before spreading.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer shelf life.
