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German Chocolate Cake

If you're looking for a dessert that checks all the boxes—rich, decadent, and absolutely irresistible—you've stumbled upon the right recipe! German Chocolate Cake is not just any chocolate cake; it's a luscious three-layer cake filled with a sweet, nutty coconut-pecan frosting that elevates it to a whole new level of deliciousness. Did you know that this cake isn't even from Germany? It's named after an American named Samuel German, who developed a dark-baking chocolate for the Baker's Chocolate Company back in 1852. This delightful cake is perfect for celebrations or just a cozy afternoon treat with a cup of coffee. It’s simple enough to make at home, and I assure you, your friends and family will be begging for seconds. While it might remind you of a classic chocolate layer cake, it's unique enough to stand out, making it a delightful addition to your baking repertoire. So, roll up your sleeves, and let’s get into the wonderful world of German Chocolate Cake!
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Ingredients
  

  • 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
  • For the Coconut-Pecan Filling:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks lightly beaten
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
  • In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  • Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for around 2 minutes.
  • Stir in the boiling water, being careful as the batter will be thin.
  • Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes. A toothpick inserted in the center should come out clean.
  • Let the cake cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  • Make the Coconut-Pecan Filling:
  • In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter.
  • Cook, stirring constantly, until the mixture thickens without allowing it to boil (around 12 minutes).
  • Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow it to cool to room temperature.
  • Chocolate Frosting (Optional):
  • Beat the unsalted butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk until fluffy.
  • Mix in vanilla extract and add more milk if you prefer a different consistency.
  • Assemble the Cake:
  • Place one cake layer on a serving plate and spread a generous layer of coconut-pecan filling. Repeat with the second layer.
  • Top with the third cake layer and frost the sides with chocolate frosting.
  • Spread any remaining coconut-pecan filling on top and if desired, drizzle with caramel sauce and sprinkle with more pecans.
  • What to Serve German Chocolate Cake With
  • Pair this delicious German Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. You could also serve it with a cup of rich coffee, which perfectly complements the chocolate flavor. For a light and refreshing contrast, a simple fruit salad or tropical fruit platter can finish off this dessert beautifully, creating a balanced meal experience.
  • Top Tips for Perfecting German Chocolate Cake
  • Make sure your ingredients are at room temperature for the best results—this helps create a smooth batter.
  • Avoid overmixing your batter; it should be smooth but not overworked, which can lead to a denser cake.
  • If you’re short on time, consider using store-bought frosting and topping for an easier option.
  • If you can, let the cake sit overnight after baking to allow the flavors to meld together.
  • Storing and Reheating Tips
  • German Chocolate Cake can be stored in the refrigerator for up to one week. To keep it fresh, place it in an airtight container or cover it with plastic wrap. If you have leftovers, you could also freeze slices for a delightful treat at a later date; just wrap each slice tightly in plastic wrap followed by aluminum foil. This way, your cake can last up to three months in the freezer. To reheat, simply let the slices thaw in the refrigerator overnight, or you can gently warm them in the microwave or enjoy them cold.
  • With all these tips, tricks, and delicious goodness, you are now fully equipped to create your very own German Chocolate Cake. Enjoy baking, and happy indulging!