Easy German Chocolate Cake Recipe
Looking for a simple German chocolate cake recipe? This one can't be matched!
If you've ever had German chocolate cake before, you know just how irresistible this cake is. This two-layer dark chocolate cake is decorated with a dark chocolate drizzle, a creamy coconut frosting, and adorned with pecans. Are you drooling yet?
This recipe has been made time and time over, but we're proud to say we found a from-scratch recipe that really "wowed" our office staff when it came down to the kitchen for tasting. The cake was super moist on its own and was therefore only further complemented by the delicious coconut frosting its known for.
This is a great way to "dress up" a regular chocolate cake for a special occasion, so make sure you bookmark this delightful recipe for future use!
Yields12 -15 servings
Preparation Time30 min
Cooking Time - Text25-28 minutes
Ingredients
- 2 cup sugar
- 1 3/4 cup flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoon vanilla
- 1 cup boiling water
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 3 egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla
- 1 cup chopped pecans
- 1 cup shredded coconut
- 2 ounce bittersweet chocolate, chopped
- 1/2 teaspoon coconut oil
- Pecan halves for top of cake
Directions
-
Heat oven to 375. Grease 2 9-inch cake pans with melted butter. Line the pans with a disk pf parchment paper and lightly butter the paper.
-
In a large mixing bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
-
In a medium mixing bowl whisk together the eggs, buttermilk, oil and vanilla.
-
Whisk the wet ingredients into the dry ingredients until well combined.
-
Stir in the boiling water and mix well. The batter will be very thin.
-
Divide the batter between the two cake pans. Bake for 25-28 minutes or until the cake is set and done when a wooden skewer inserted into the middle of the cake comes out clean.
-
Cool in the pans for 5 minutes. Carefully remove cakes from the pans and place on a wire rack until fully cooled.
-
While the cakes are cooling prepare the coconut frosting. In a medium saucepan combine the brown sugar, sugar, butter, egg yolks and evaporated milk. Whisk to combine and bring the mixture to a low boil over medium heat. Stir and cook until the mixture begins to thicken. Take off of the heat and stir in the vanilla, pecans and coconut. Set aside to cool.
-
For the chocolate drizzle place the chopped chocolate and coconut oil in a micro-safe bowl. Heat the chocolate and coconut oil for 30 seconds at 50 % power. Stir and continue to heat every 15 seconds until the chocolate is melted.
-
On a cake stand or cake plate, place one of the cake layers. Spread ½ of the coconut frosting on the cake layer.
-
Place the other cake layer evenly on top. Frost with the remaining frosting.
-
Arrange some pecan halves on the top. Drizzle the top and sides of the cake with the melted chocolate.