German Chocolate Cake
650kcal
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 cup strong brewed coffee hot
Frosting
- 1 cup unsalted butter softened
- 1 12-ounce can evaporated milk
- 1 1/2 cups granulated sugar
- 4 large egg yolks lightly beaten
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups chopped pecans
- 2 cups sweetened flaked coconut
Equipment
- Stand Mixer
- saucepan
- oven
- 9-inch cake pans
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper circles.
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together the flour, 1 3/4 cups sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, oil, eggs, and 1 teaspoon vanilla; beat on medium speed for 2 minutes until the batter is smooth and well combined.
- Carefully pour the hot coffee into the batter and mix on low speed until just combined; the batter will be thin. Divide the batter evenly between the two prepared pans.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
- While the cakes cool, make the frosting. In a medium saucepan over medium heat, combine the butter, evaporated milk, 1 1/2 cups sugar, and egg yolks. Cook, stirring constantly, for about 12 minutes, until the mixture has thickened enough to coat the back of a spoon.
- Remove the frosting from the heat and stir in the 1 1/2 teaspoons vanilla, chopped pecans, and flaked coconut. Continue to stir for another 5-7 minutes as it cools and thickens to a spreadable consistency.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of the pecan-coconut frosting over the top. Place the second cake layer on top and frost only the top of the cake with the remaining frosting, leaving the sides exposed.
Nutrition
Calories650kcalCarbohydrates80gProtein7gFat35gSaturated Fat18gPolyunsaturated Fat4gMonounsaturated Fat10gTrans Fat0.5gCholesterol115mgSodium420mgPotassium280mgFiber4gSugar62gVitamin A450IUCalcium80mgIron2.5mg