Homemade German Chocolate Cake

Homemade German Chocolate Cake Recipe

Moqaddimat:

• Servings: 12-14
• Preparation Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour

Ingredients:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 4 ounces German’s sweet chocolate (chopped)

For the Coconut-Pecan Frosting:

• 1 ½ cups evaporated milk
• 1 ½ cups granulated sugar
• ¾ cup unsalted butter
• 4 large egg yolks (beaten)
• 1 ½ teaspoons vanilla extract
• 2 cups sweetened shredded coconut
• 1 ½ cups chopped pecans

Instructions:

Step 1: Preparing the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. If you like, you can line the bottoms of the pans with parchment paper for easy removal.
2. In a large mixing bowl, Homemade Samoas Girl Scout Cookies whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until smooth.
4. In a separate microwave-safe bowl, melt the German chocolate with a little boiling water. Stir until smooth, then pour the melted chocolate into the cake batter.
5. Gradually add the boiling water into the batter, mixing continuously. The batter will be thin.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 2: Making the Coconut-Pecan Frosting

1. In a medium saucepan, combine the evaporated milk, sugar, and butter. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle boil.
2. Once it’s boiling, add the beaten egg yolks, whisking continuously to avoid curdling.
3. Continue to cook for an additional 5 minutes, allowing the mixture to thicken.
4. Remove the pan from the heat and stir in the vanilla extract, shredded coconut, and pecans.
5. Let the frosting cool for about 20 minutes, stirring occasionally until it reaches a spreadable consistency.

Step 3: Assembling the Cake

1. Place one layer of the cooled cake onto a serving plate.
2. Spread a generous amount of the coconut-pecan frosting on top of the first layer.
3. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides.
4. Decorate with additional pecans if desired.

Enjoy your homemade German Chocolate Cake!
This cake is rich, moist, and full of flavor, making it the perfect dessert for any occasion. The combination of chocolate, coconut, and pecans is truly irresistible. Potsticker Soup with Mushrooms Bok Choy