German Chocolate Cake
German Chocolate Cake - Three layers of dark, moist chocolate cake made with buttermilk, oil and hot coffee, layered with a cooked coconut pecan frosting. Made entirely from scratch, and better on the second day.
Servings: 12
Calories: 762kcal
Ingredients
Cake batter
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
Coconut-Pecan Topping
- 12 ounces evaporated milk 1 can
- 1½ teaspoons vanilla extract
- 1½ cups granulated sugar
- 4 egg yolks beaten
- ¾ cup butter unsalted
- 2⅔ cups sweetened shredded coconut
- 2 cups pecans chopped
Instructions
- Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- In a large bowl, whisk together the 2 cups flour, 1½ cups sugar, ¾ cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and 1 teaspoon salt.
- In a separate bowl, whisk the 1 cup buttermilk, ½ cup vegetable oil, 2 eggs and 1 teaspoon vanilla.
- Add the wet ingredients to the dry and mix until just combined. Slowly pour in the 1 cup hot coffee while mixing. The batter will be very thin.
- Divide evenly between the 3 pans and bake 35 to 40 minutes, until a toothpick comes out clean. Cool in the pans 10 minutes, then turn out onto a rack and cool completely.
- In a saucepan over medium heat, combine the ¾ cup butter, 12 ounces evaporated milk, 1½ cups sugar, 4 beaten egg yolks and 1½ teaspoons vanilla. Cook, stirring constantly, 10 to 12 minutes, until thickened and golden.
- Remove from the heat and stir in the 2⅔ cups coconut and 2 cups chopped pecans. Cool to room temperature.
- Layer the cakes with frosting between each layer and the rest on top. Refrigerate 1 hour before serving.
Video
Notes
- Total time includes cooling the layers and the frosting plus 1 hour chilling the assembled cake. Plan for about 3 hours.
- The batter is meant to be very thin once the hot coffee goes in. Do not add flour.
- Cool the layers completely before assembling or the frosting melts and the layers slide.
- The frosting needs the full 10 to 12 minutes on the heat. It should coat the back of a spoon and hold a line when you drag a finger through it. It thickens considerably as it cools.
- If the frosting curdles, the heat was too high. Medium heat and constant stirring.
- Toast the pecans at 350°F for 8 minutes first.
- Traditionally the sides are left unfrosted. To frost the sides, increase the frosting by half.
- For the 1957 original, melt 4 ounces of sweet baking chocolate into the wet ingredients and omit the cocoa and coffee.
- Layers keep 2 days at room temperature or 3 months frozen. Assembled cake keeps 4 days refrigerated.
Nutrition
Serving: 1serving | Calories: 762kcal | Carbohydrates: 85g | Protein: 10g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 499mg | Potassium: 419mg | Fiber: 5g | Sugar: 63g | Vitamin A: 596IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 3mg
