Homemade German Chocolate Cake

This Homemade German Chocolate Cake is the epitome of dessert indulgence. A rich chocolate cake layers perfectly with a smooth, sweet coconut-pecan frosting that adds both texture and flavor to each bite. The combination of dark chocolate and the crunchy pecans brings a satisfying balance to this decadent dessert.

1. Ingredients:

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup hot water

For the Coconut-Pecan Frosting:

• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1 1/2 cups sweetened shredded coconut
• 1 cup pecans, chopped
• 4 large egg yolks
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar.
3. In another bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture in alternating batches, beginning and ending with the buttermilk. Mix until smooth.
6. Slowly add the hot water, mixing until the batter is smooth and thin.
7. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. While the cake is cooling, make the frosting: In a medium saucepan, combine the heavy cream, sugar, and butter. Bring to a boil over medium heat, stirring constantly.
10. In a small bowl, whisk the egg yolks. Gradually add the hot cream mixture to the egg yolks, stirring constantly to temper the eggs.
11. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, for 5-7 minutes, until it thickens.
12. Remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool for about 15 minutes.
13. Once the cake is completely cool, frost it with the coconut-pecan mixture.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 30 minutes | Kcal: 560 kcal (per serving) | Servings: 12 servings