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The Ultimate Moist German Chocolate Cake Recipe

A decadent slice of german chocolate cake showing dark chocolate layers and thick, toasted coconut-pecan frosting.
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Make a classic German Chocolate Cake from scratch featuring moist chocolate layers and a rich, traditional coconut-pecan frosting. This recipe delivers authentic flavor and texture.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee
  • 1 cup chopped pecans, toasted
  • 1 cup sweetened flaked coconut
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 4 large egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup powdered sugar (for chocolate glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake layers.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the coconut-pecan frosting: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, butter, and vanilla extract.
  8. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  9. Remove the saucepan from the heat. Stir in the toasted pecans, coconut, and chocolate chips until the chocolate melts and everything is combined. Let the frosting cool slightly until it is spreadable.
  10. Place one cooled cake layer on a serving plate. Spread about half of the coconut-pecan frosting evenly over the top.
  11. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
  12. If desired, mix powdered sugar with a small amount of milk or water to create a thin glaze and drizzle over the top before serving.

Notes

  • Toasting the pecans enhances their flavor significantly for the frosting. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely.
  • Using hot coffee instead of hot water deepens the chocolate flavor without making the cake taste like coffee.
  • This cake tastes best when assembled a few hours before serving, allowing the frosting to set slightly.

Nutrition

Find it online: https://devourdish.com/moist-german-chocolate-cake-recipe/