Name: Homemade German Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: German
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; For Coconut-Pecan Frosting: 3/4 cup evaporated milk; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1/2 cup butter; 3 large egg yolks; 1 tbsp vanilla extract; 1 cup shredded sweetened coconut; 1 cup chopped pecans; For Chocolate Frosting: 1/2 cup butter; 2/3 cup unsweetened cocoa powder; 1/3 cup evaporated milk; 3 cups powdered sugar; 1 tsp vanilla extract

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Homemade German Chocolate Cake

Homemade German Chocolate Cake is a luscious and decadent dessert that has been winning hearts for generations. With its rich chocolate layers and a uniquely sweet coconut-pecan frosting, this cake is a celebration in itself. The moment you take a bite, you’ll be enveloped in flavors that dance on your palate. The moist, chocolatey layers combined with the creamy, nut-studded frosting create a splendid balance that can brighten any day. Whether you’re hosting a gathering or simply indulging in a sweet treat at home, this recipe is worth making, offering a taste of nostalgia with every slice. This step-by-step recipe ensures that even novice bakers can create a masterpiece that’s sure to impress.

Why You’ll Love This Recipe

This Homemade German Chocolate Cake is not just about its delicious taste; there are several reasons to love it. Firstly, the preparation is straightforward and friendly, making it perfect for bakers of all skill levels. With easy-to-follow instructions, you’ll find that it comes together swiftly, allowing you more time to enjoy the baking process or the final product. This cake is designed for family gatherings, celebrations, or any occasion where a delightful dessert is desired. Plus, the minimal ingredient list allows you to whip it up without extensive shopping trips. If you’re looking for a dessert that brings people together, this cake is an excellent choice.

Ingredients for Homemade German Chocolate Cake

To create this tantalizing cake, gather the following ingredients:

1 3/4 cups all-purpose flour: This forms the backbone of your cake, providing structure and a tender crumb.
3/4 cup unsweetened cocoa powder: Rich cocoa powder gives the cake its deep chocolate flavor.
2 cups granulated sugar: This adds sweetness and moisture to the cake.
1 1/2 tsp baking powder: Helps the cake rise beautifully.
1 1/2 tsp baking soda: Adds lift and lightness.
1 tsp salt: Enhances all the flavors.
2 large eggs: Binds the ingredients while creating a fluffy texture.
1 cup buttermilk: Contributes to the moistness and adds a slight tang.
1/2 cup vegetable oil or canola oil: Provides richness and moisture.
2 tsp vanilla extract: For a warm, inviting aroma.
1 cup boiling water: This magical ingredient helps create an ultra-moist cake.

For the coconut-pecan frosting:

3/4 cup evaporated milk: Adds a creamy texture to the frosting.
1/2 cup granulated sugar (for frosting): Sweetens the frosting perfectly.
1/2 cup light brown sugar: Adds depth and richness to the frosting.
1/2 cup butter (for frosting): Creates a smooth, velvety texture.
3 large egg yolks: Adds richness and thickens the frosting.
1 tbsp vanilla extract (for frosting): Elevates the flavor profile.
1 cup shredded sweetened coconut: For texture and flavor.
1 cup chopped pecans: Adds a delightful crunch.

For the chocolate frosting:

1/2 cup butter (for chocolate frosting): Richness in this creamy topping.
2/3 cup unsweetened cocoa powder (for chocolate frosting): Intensifies the chocolate flavor.
1/3 cup evaporated milk (for chocolate frosting): Combines to make a smooth frosting.
3 cups powdered sugar: For the perfect sweetness.
1 tsp vanilla extract (for chocolate frosting): Enhances the overall flavor.

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake layers release easily once baked.
In a large bowl, mix together 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt until evenly combined.
Beat in the eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 2 teaspoons of vanilla extract until smooth and well combined.
Stir in the boiling water until the batter is smooth; it will be somewhat thin, which is perfect for creating moist cake layers.
Divide the batter evenly between the prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the coconut-pecan frosting, combine 3/4 cup evaporated milk, 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1/2 cup butter in a saucepan over medium heat. Cook until the mixture thickens, then remove from heat and whisk in the 3 egg yolks and 1 tablespoon vanilla extract. Stir in 1 cup shredded coconut and 1 cup chopped pecans. Allow to cool slightly before using.
For the chocolate frosting, cream together 1/2 cup butter and 2/3 cup cocoa powder until smooth. Gradually add in 1/3 cup evaporated milk and 3 cups powdered sugar until you achieve a smooth, spreadable consistency. Add 1 teaspoon of vanilla extract to finish.
Assemble the cake: Place one cooled cake layer on a serving platter. Spread an even layer of coconut-pecan frosting over the top. Add the second cake layer on top and cover the entire cake with chocolate frosting. Enjoy this delightful treat!

Tips & Tricks

For the best results, make sure to measure your ingredients precisely. When mixing the batter, take care not to overmix; this can lead to a denser cake instead of a fluffy one. You can also customize your cake by incorporating different nuts or using a mixture of them, such as walnuts or almonds. If you’d like to add an extra layer of flavor, consider using dark chocolate cocoa powder instead of regular cocoa powder. Lastly, cooling the cake completely is vital to prevent your frostings from melting.

Serving Suggestions & Pairings

Homemade German Chocolate Cake can stand alone as a delicious dessert, but pairing it with a scoop of vanilla ice cream or a dollop of fresh whipped cream can elevate the experience even further. Consider serving it alongside a strong cup of coffee or a swirling hot chocolate for a comforting dessert combination. For added flair, top each slice with a sprinkle of extra shredded coconut or pecans for an appealing presentation.

Nutritional Information

Each slice of Homemade German Chocolate Cake carries a delightful balance of flavors and textures. While indulgent, it is best enjoyed in moderation. A typical slice contains approximately 450 calories; however, this can vary based on portion size and specific ingredient brands used. This cake can be an occasional treat for birthdays, celebrations, or simply a sweet indulgence over the weekend.

Storing Tips & Variations for Homemade German Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing the assembled cake or individual slices, wrapped tightly in plastic wrap and then aluminum foil. For a healthier twist, you can substitute regular all-purpose flour with whole wheat flour and use coconut sugar instead of granulated sugar. You might also experiment with various add-ins, like chocolate chips or a different nut blend for the frosting.

Conclusion for Homemade German Chocolate Cake

Give this Homemade German Chocolate Cake a try, and let your senses be ignited by its layers of rich chocolate and sweet coconut-pecan frosting. Perfect for any occasion or just a special treat for yourself, you won’t be disappointed by the lushness of this delightful cake. There’s nothing quite like the joy that comes from baking and sharing a slice of homemade goodness.

FAQs

1. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers days in advance and store them wrapped in plastic wrap in the fridge. Frost the cake the day you wish to serve it.

2. Can I use different nuts in the frosting?
Yes! Feel free to experiment with other nuts like walnuts or even omit them if you prefer a nut-free version.

3. What should I do if I don’t have buttermilk?
You can create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using.

4. How do I prevent the cake from sticking to the pans?
Greasing and flouring the pans generously is essential. You may also use parchment paper rounds for easy removal.

5. Is it possible to turn this cake into cupcakes?
Certainly! This recipe can be adapted for cupcakes; just reduce the baking time to about 18-20 minutes, checking for doneness with a toothpick.