You'll never need another German Chocolate Cake recipe again! This cake was made at home and has layers of moist chocolate cake and a tasty coconut pecan frosting.
INGREDIENTS
FOR THE CAKE:– 2 cups (250 grams) all-purpose flour (spooned & leveled)– 3/4 cup (65 grams) natural unsweetened cocoa powder– 1 1/2 teaspoons baking soda– 1 1/2 teaspoons baking powder– 1 teaspoon salt– 1 cup (200 grams) granulated sugar– 1 cup (200 grams) brown sugar– 1/2 cup (120 ml) canola or vegetable oil– 1 cup (240 ml) buttermilk– 2 large egg– 2 teaspoons pure vanilla extract– 1 cup (240 ml) boiling water– 1 teaspoon instant espresso powder
INGREDIENTS
FOR THE FROSTING:– 1 cup (200 grams) granulated sugar– 1 cup (240 ml) evaporated milk– 3 large egg yolks , room temperature and lightly beaten– ½ cup (115 grams) unsalted butter– 1 teaspoon pure vanilla extract– 1 1/2 cups (120 grams) sweetened shredded coconut– 1 cup (115 grams) chopped pecan
INSTRUCTIONS
Preheat oven to 350°F (177°C). Prepare two 9-inch cake pans with nonstick spray and parchment paper. Mix flour, cocoa powder, baking powder, soda, and salt in a large bowl. Mix granulated and brown sugar, then add oil, buttermilk, eggs, and vanilla.
1
Instant espresso powder dissolves in boiling water. Mix batter in bowl until just combined. Level batter in cake pans. Baking cakes at 350°F (177°C) for 28-30 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
2
Cool the pans on a wire rack for 30 minutes after removing from the oven. Run a knife around each cake layer in the pan, then carefully remove the cakes and cool on the wire rack.
3
Whisk egg yolks, evaporated milk, and granulated sugar in a large saucepan until combined. Add small pieces of butter to the saucepan.
4
Stir constantly over medium heat until butter melts (4-5 minutes). Mix for 8–12 minutes until thickened and boiling. Remove from heat and add sweetened shredded coconut, chopped pecans, and vanilla extract.
5
Transfer to a heatproof container and cool (1–1.5 hours). Level the cakes' tops after cooling. One cake layer on a cake stand or large serving plate gets half the frosting. Spread frosting evenly on the cake.