Homemade German Chocolate Cake

 

Dive into the realm of exquisite flavors with this Homemade German Chocolate Cake. A symphony of rich chocolate layers, decadent coconut pecan frosting, and luscious chocolate ganache, this cake is a testament to indulgence.

Perfect for celebrations or simply satisfying your sweet cravings, it’s a treat that’s sure to captivate your taste buds and leave you craving more.

Kitchen Equipment Needed:

1. Mixing bowls
2. Hand or stand mixer
3. 9-inch round cake pans (3)
4. Saucepan
5. Whisk
6. Cooling rack

Ingredients:

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup brewed coffee, cooled
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

For the Coconut Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

For the Chocolate Ganache:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, tapping out any excess flour.
2. Prepare the Cake Batter: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, brewed coffee, vegetable oil, and vanilla extract. Beat on medium speed until well combined and smooth, about 2 minutes.
3. Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pans for 10 minutes before transferring to wire racks to cool completely.
4. Make the Coconut Pecan Frosting: In a saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.
5. Prepare the Chocolate Ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.
6. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of the coconut pecan frosting over the top. Repeat with the remaining cake layers and frosting, stacking them on top of each other.
7. Finish with Ganache: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread it evenly, if needed.
8. Chill and Serve: Refrigerate the cake for at least 30 minutes to allow the ganache to set. Slice and serve chilled, allowing the cake to come to room temperature for the best flavor.