GERMAN CHOCOLATE CAKE

This German Chocolate Cake is out of this world delicious. Genießen!

Time: 1.5 hour | Difficulty: 2/5 | Servings: 8

1. Prep

Preheat oven to 325°F.

2. Combine Cake Batter

Sift together dry ingredients in a large mixing bowl. Add oil, coffee, and milk and mix using a hand mixer at medium speed for 2 minutes. Add eggs and vanilla and beat for 2 more minutes. 

3. Bake

Pour batter into two 9” round pans and bake for about 30 minutes or until a toothpick comes out clean. Once done, remove cakes from pan and let cool on a cooling rack. 

4. Make Your Filling

While your cake is baking, work on your coconut pecan filling and frosting. For the coconut pecan filling, combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Bring the mixture to a boil and mix periodically. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools. Set aside and work on your frosting. 

5. Make Your Frosting

With a handheld or stand mixer fitted with a whisk attachment, beat the butter until creamy, about 2 minutes. Add the powdered sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed to start and increase to medium once the sugar is combined. 

6. Assemble

Once cakes and coconut pecan filling are cooled to room temp, you can assemble your cake. Cut the tops off your cake to create a flat surface. Take the first layer and flip it upside down on your serving tray. Add half the coconut pecan mixture and spread until even. Then add your second layer of cake, filming it upside down again (this gives you a nice flat top). Add the rest of the coconut-pecan mixture. 

7. Decorate

For the finishing touch, add your frosting to a piping bag and top your cake with squiggly designs or dollops of frosting. You can add some extra pecans and coconut to the top for decor. Serve and enjoy! 

Tip: If you don’t have a piping bag, you can use a ziplock bag and just cut the corner off.