German Chocolate Cake
🛒 Ingredients
For the Chocolate Cake:
- 2 cups All-purpose flour 🌾
- 2 cups Granulated sugar 🍬
- 3/4 cup Unsweetened cocoa powder 🍫
- 2 tsp Baking soda & 1 tsp Baking powder ✨
- 1 tsp Salt 🧂
- 2 Large eggs 🥚
- 1 cup Buttermilk 🥛
- 1/2 cup Vegetable oil 🫒
- 2 tsp Vanilla extract ✨
- 1 cup Hot water (the secret to a moist crumb!) ☕
For the Coconut-Pecan Frosting:
- 1 cup Evaporated milk 🥛
- 1 cup Sugar 🍬
- 3 Egg yolks, beaten 🥚
- 1/2 cup Butter 🧈
- 1 tsp Vanilla extract ✨
- 1 1/3 cups Shredded sweetened coconut 🥥
- 1 cup Chopped pecans 🥜
👩🍳 Instructions
- Prep the Oven: Preheat to 350°F (175°C). Grease and flour two or three 9-inch round cake pans. 📝🔥
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. 🌾🍫
- Add Wet Ingredients: Add the eggs, buttermilk, oil, and vanilla. Beat on medium speed for about 2 minutes. 🥚🌪️
- The Hot Water Trick: Stir in the hot water by hand. The batter will be thin, but don’t worry—that’s what makes it so moist! ☕🌀
- Bake: Pour batter into pans and bake for 30–35 minutes until a toothpick comes out clean. Let cakes cool completely. ⏲️🎯
- Make the Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). 🍯🔥
- Fold in the Texture: Remove from heat and stir in the coconut and pecans. Let the frosting cool until it reaches a spreadable consistency. 🥥🥜✨
- Assemble: Place one cake layer down, spread a thick layer of frosting, top with the second cake, and cover the top (and sides if you wish!) with the remaining gooey goodness. 🍽️🤤
🔥 Pro Tips:
- The “Gooey” Secret: Don’t overcook the frosting! It will continue to thicken as it cools. If it gets too stiff, a tiny splash of milk will bring back the shine. 🍯🎯
- Chocolate Boost: For an even deeper flavor, use dark cocoa powder and add a teaspoon of espresso powder to the dry ingredients! ☕🍫
