Instructions:
Step 1: Make the chocolate cake
Prepare the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
Combine the Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
Wet Components Together: Whisk together eggs, buttermilk, oil, and vanilla extract in another bowl until well combined and smooth.
Combine the Batter: Gradually stir the wet ingredients? into the dry mixture until moistened. Then, gradually add the boiling water. Don’t worry that the batter will be thin — this is standard, and it will help lead to a moist cake.
Bake the Cake Layers: Evenly divide the batter between the prepared pans. Bake the loaf for 30-35 minutes until a toothpick inserted into the middle comes out clean.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Coconut and Pecan Frosting
Whisk the Ingredients: In a medium saucepan, mix the evaporated milk, granulated sugar, brown sugar, butter and egg yolks. Stirring constantly until thickened (10-12 minutes), over medium heat.
Add the Vanilla, Coconut, Pecans: Take off the heat and stir in the vanilla extract, coconut, and chopped pecans. Allow the frosting to cool to room temperature — it will thicken as it cools.
Step 3: Make Chocolate Frosting
Beat the Butter: In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy.
Add Cocoa and Milk: Gradually add the unsweetened cocoa powder and evaporated milk, continued beating on low speed until everything was fully combined.
Add in Powdered Sugar and Vanilla: Gradually add in the powdered sugar and vanilla extract, continuing to mix until smooth and fluffy. If the frosting is too thick, add a bit more evaporated milk (a teaspoon at a time) until you reach the consistency you like.
Step 4: Assemble the Cake
Layer the Cakes: Set one of the cooled chocolate cake layers onto a serving plate. Spread half the coconut-pecan frosting evenly on top.
Add Second Layer: Set the second layer of cake on top, then spread the remaining coconut-pecan frosting over the top layer.
Frost the Sides: Ensure that you cover the sides of the cake with chocolate frosting for an elegant and delicious look.
Topping (Optional): For a little something special, add some remaining shredded coconut or chopped pecans on top.
Homemade German Chocolate Cake
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Serving and Storage Tips:
Serving: Serve the cake at room temperature for optimum flavor and texture. It goes nicely with a cup of coffee or a glass of milk.
Storage: Any remaining cake will keep, covered or in an airtight container, for up to 3 days at room temperature. If you choose to refrigerate the cake, bring it to room temperature before serving.
Helpful Notes:
Bring all Ingredients to Room Temperature: Let the eggs and buttermilk warm up to room temperature before mixing. This aids in the mixing of the ingredients and makes for a fluffier cake.
Don’t Overmix the Batter: Overmixing can make the cake dense. Mix only until the ingredients are incorporated.
Boiling Water Trick: It might sound weird, but adding boiling water to the batter coats the flour proteins and results in an extremely moist and tender cake.
Tips from Well-Known Chefs:
Julia Child, the chef: “Sift your dry ingredients always, to produce a lighter skeleton for your cake and to avoid clumps of cocoa powder.”
Chef Martha Stewart: “For a more delicious frosting, we use freshly toasted pecans. It gives the cake a deeper nutty richness.”
Frequently Asked Questions:
Q1: Is this cake make-ahead friendly?
A1: The cake layers can be baked one day in advance and stored covered at room temperature. The frosting, too, can be made ahead and kept in the refrigerator. Dress the cake just before serving.
Q2: Can I use another liquid instead of the buttermilk?
A2: If you don’t have buttermilk, you can substitute by combining 1 tablespoon white vinegar or lemon juice with 1 cup milk. Allow it to sit for a few minutes to thicken.
Q3: Do I have to make frosting from scratch or can I use store bought?
A3: You can, but using a homemade frosting gives a more deep flavor to the cake. The store-bought frosting cannot have the depth or texture of the homemade ones.
Q4: What can I use to avoid cake sticking to the pan?
A4: Definitely grease and flour the cake pans well. You can also line the bottoms of the pans with parchment paper for insurance.
Q5: Can I freeze this cake?
A5: Yes! If storing the unfrosted cake, you can wrap the layers tightly in plastic wrap and aluminum foil and freeze them. When ready to assemble and frost, thaw at room temperature.
Q5: Do I need to use the right type of nut?
A6: Absolutely! Pecans are traditional, but you can swap in chopped walnuts or even almonds.
Q7: My frosting is too thick. What can I do?
A7: If your frosting seems too thick, slowly continue to add evaporated milk — one teaspoon at a time — until it is the consistency you desire.
Q8: How do I keep the cake from drying out?
A8: Make sure not to overbake the cake; check it a few minutes before the timer goes off. The cake is ready when a toothpick inserted into the center comes out clean.
Q9: Can I replace with another type of cocoa powder?
A9: It works, just make sure to use unsweetened cocoa powder if you do. You can also use Dutch-processed cocoa for a slightly more intense chocolate flavor.
Q10: Can I make this cake gluten-free?
A10: Use a gluten-free flour blend appropriate for baking in place of the all-purpose flour. Ensure it contains a binder like xanthan gum, which helps to improve texture.
This Homemade German Chocolate Cake features the rich flavors of chocolate, toasted pecans, and coconut sweetened, all tied together with smooth, rich frosting. It is the best cake for any special occasion or when you just simply want to spoil yourself with a delicious treat! Enjoy!
