German Chocolate Cake

German Chocolate Cake is a rich and decadent dessert featuring layers of moist chocolate cake, a gooey coconut pecan filling, and a creamy chocolate frosting. Here’s a homemade recipe for you to enjoy:

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

For the Chocolate Frosting:

• 1 cup unsalted butter
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Instructions:

For the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is well combined. The batter will be thin.
5. Divide the batter evenly among the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Coconut Pecan Filling:

1. In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
3. Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Let the filling cool to room temperature before using it to assemble the cake.

For the Chocolate Frosting:

1. In a medium saucepan, melt the butter over low heat.
2. Stir in the powdered sugar, cocoa powder, vanilla extract, and heavy cream until smooth and well combined.
3. Remove the saucepan from the heat and let the frosting cool slightly before using it to frost the cake.

Assembling the Cake:

1. Place one layer of the cooled chocolate cake on a serving plate or cake stand.
2. Spread a thick layer of the coconut pecan filling evenly over the top.
3. Place the second layer of cake on top and spread another layer of filling.
4. Top with the third layer of cake.
5. Pour the chocolate frosting over the top of the cake, allowing it to drip down the sides.
6. Use an offset spatula to spread the frosting evenly over the top and sides of the cake.
7. If desired, garnish the cake with additional chopped pecans or shredded coconut.
8. Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
9. Slice and serve the German Chocolate Cake, and enjoy!

This recipe will yield a wonderfully moist and indulgent German Chocolate Cake that’s sure to impress your family and friends.