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Homemade German Chocolate Cake

by

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup hot water

For the coconut-pecan frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk and hot water, beginning and ending with the dry ingredients.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  9. While the cakes are cooling, prepare the frosting. In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
  10. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature.
  11. Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake layer.
  12. Repeat with the remaining cake layers, stacking them on top of each other and spreading frosting between each layer and on top of the cake.
  13. Serve and enjoy your delicious Homemade German Chocolate Cake!

Note: You can also use a different type of frosting if desired, such as chocolate buttercream or cream cheese frosting. Adjust the sweetness and thickness of the frosting according to your preference.

Sure! Here’s a recipe for Homemade German Chocolate Cake:

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup hot water

For the coconut-pecan frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk and hot water, beginning and ending with the dry ingredients.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  9. While the cakes are cooling, prepare the frosting. In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
  10. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature.
  11. Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake layer.
  12. Repeat with the remaining cake layers, stacking them on top of each other and spreading frosting between each layer and on top of the cake.
  13. Serve and enjoy your delicious Homemade German Chocolate Cake!

Note: You can also use a different type of frosting if desired, such as chocolate buttercream or cream cheese frosting. Adjust the sweetness and thickness of the frosting according to your preference.