Why Make This Recipe
German Chocolate Cake is a delightful treat that has its roots in America but carries a name inspired by a German chocolate maker. This cake is a perfect blend of rich chocolate flavors and a sweet, nutty topping. It’s a favorite for celebrations, birthdays, or just a special dessert at home. The combination of layers with creamy frosting and a lovely chocolate ganache makes it hard to resist.
How to Make German Chocolate Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract, and mix until well combined.
- Slowly mix in the boiling water until the batter is smooth.
- Divide the batter equally into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, in a saucepan over medium heat, combine the coconut, pecans, sugar, evaporated milk, and butter. Cook until thickened, stirring frequently.
- Once the cakes are cooled, frost between the layers and on top with the coconut pecan frosting.
- For the ganache, heat the heavy cream until just boiling, then pour it over the chopped chocolate. Let sit for a few minutes then stir until smooth. Drizzle the ganache over the frosted cake. Serve and enjoy!
How to Serve German Chocolate Cake
Serve your German Chocolate Cake in slices. It pairs wonderfully with a glass of milk or a cup of coffee. You can also add a scoop of vanilla ice cream for an extra treat. Decorate with additional coconut and pecans for a lovely presentation.
How to Store German Chocolate Cake
Store any leftover German Chocolate Cake in an airtight container at room temperature for up to three days. If you prefer, you can also refrigerate it for up to a week. To maintain freshness, cover the cake well to prevent it from drying out.
Tips to Make German Chocolate Cake
- Make sure all your ingredients are at room temperature for the best mixing.
- Don’t rush the cooling process. Allow the cakes to cool completely before frosting them to prevent the frosting from melting.
- If you want a richer flavor, consider adding a pinch of espresso powder to the batter.
Variation
You can switch things up by using different nuts, such as walnuts or almonds, instead of pecans. You can also use dark chocolate for the ganache for an even richer taste.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture.What can I use instead of pecans?
Walnuts or almonds are great alternatives.Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them the next day.
German Chocolate Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting and Ganache Ingredients
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chopped for ganache
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract, and mix until well combined.
- Slowly mix in the boiling water until the batter is smooth.
Baking
- Divide the batter equally into the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Ganache
- In a saucepan over medium heat, combine the coconut, pecans, sugar, evaporated milk, and butter. Cook until thickened, stirring frequently.
- Once the cakes are cooled, frost between the layers and on top with the coconut pecan frosting.
- For the ganache, heat the heavy cream until just boiling, then pour it over the chopped chocolate. Let sit for a few minutes then stir until smooth.
- Drizzle the ganache over the frosted cake.