German Chocolate Cake
User Reviews
5
German Chocolate Cake
Description
The German Chocolate Cake batter uses a blend of all-purpose flour, granulated sugar, and cocoa powder with chemical leaveners and salt. Milk, eggs, vanilla, and canola oil enrich the batter's moisture and tenderness. Boiling water is slowly added at the end for a smooth, loose batter that bakes into two soft layers. Proper flour measurement by spooning and leveling is suggested to maintain the right texture.
The cake layers bake until a toothpick inserted comes out clean, then are cooled before assembly. The frosting is a custard-like mixture made by cooking egg yolks, evaporated milk, sugar, and butter until thickened. Vanilla, sweetened coconut, and toasted pecans are folded in to create the traditional tropical and crunchy topping. The frosting is spread over the first layer, followed by the second, and then finished atop the cake without frosting the sides.
Adjustments from the source recipe include increasing egg yolks in the frosting to ensure it thickens properly. The cake is suitable for celebrations or dessert occasions needing a chocolate cake with a distinctive coconut pecan finish.
Ingredients
- 2 cups (248g) all-purpose flour (spoon and level to measure)*
- 2 cups (400g) granulated sugar
- 3/4 cup (68g) cocoa powder unsweetened
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (236) milk whole
- 2 egg large
- 2 tsp vanilla extract
- 1/2 cup (120ml) canola oil or melted coconut oil
- 1 cup (235ml) water boiling
Coconut Pecan Frosting
- 5 egg large yolks
- 1 1/4 cups (295ml) evaporated milk
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (113g) butter softened, salted
- 1 1/2 tsp vanilla extract
- 2 cups (172g) sweetened flaked coconut
- 1 cup (106g) pecans toasted, chopped
Instructions
- Preheat oven to 350 degrees F. Butter 2 9-inch round cake pans then line bottom with a round of parchment paper. Butter parchment then dust pans lightly with cocoa powder or flour and shake out excess. Set aside.
- In a large mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, eggs and vanilla and using an electric hand mixer beat on medium speed until combined. Reduce the speed to low and mix in the oil.
- With the mixer still on low, carefully and slowly pour in boiling water and mix until well combined, about 2 - 3 minutes. Pour batter into prepared cake pans.
- Bake until toothpick inserted into center comes out clean, about 30 - 35 minutes. Let cakes cook 10 minutes then invert onto wire racks to cool completely.
- Once cool spread about 1/3 of the frosting over one layer of cake. Top with the second layer of cake and frost only the top of the cake with the remaining frosting.
- For the frosting: in a large saucepan whisk together egg yolks and evaporated milk until very well combined.
- Add in sugar and whisk to dissolve sugar. Add butter and cook mixture over medium-low heat, whisking constantly, until mixture has thickened, about 10 - 12 minutes.
- Remove pan from heat, add in vanilla, coconut, coconut and pecans. Let cool until just warm then spread over cake.
Notes
- When measuring flour by scooping and leveling, reduce the flour amount to 1 3/4 cups per layer to avoid a dense cake.
- The frosting quantity was adjusted to 5 egg yolks to ensure proper thickening based on recipe feedback.
- Butter the cake pans and line with parchment to ensure easy removal and even baking.
- Cool cake layers completely before frosting to prevent melting the coconut pecan frosting.
User Reviews
Overall Rating
5
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