Serves 12
60 min
Old-Fashioned German Chocolate Cake
Recipe GLPR0c3700dc054b5a
A classic German chocolate cake featuring rich, moist chocolate layers topped with a creamy coconut-pecan frosting. The cake is made with cocoa powder and complemented by an iconic cooked frosting made with evaporated milk, egg yolks, and butter, studded with toasted pecans and shredded coconut.
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Ingredients
2 cups All-purpose flour
⅔ cup Cocoa powder
1½ teaspoons Baking soda
1½ teaspoons Baking powder
¼ teaspoon Salt
1¾ cups Granulated sugar
½ cup Vegetable oil
1 cup Whole milk
2 Large eggs
1 teaspoon Vanilla extract
¾ cup Boiling water
¾ cup Evaporated milk
4 Large egg yolks
⅓ cup Unsalted butter, at room temperature
1⅓ cups Granulated sugar
1 teaspoon Vanilla extract
2½ cups Shredded coconut
1½ cups Toasted pecans, chopped
Directions
Preheat your oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, sift together the flour and cocoa powder. Add the baking soda, baking powder, and salt, then whisk until all dry ingredients are evenly combined. Stir in the sugar.
Pour in the milk, oil, eggs, and vanilla extract into the dry mixture. Whisk until the batter is just combined and no streaks of flour remain.
Slowly pour the boiling water into the batter while whisking constantly until fully incorporated. The batter will be thin.
Divide the batter evenly between the prepared cake pans. Bake for 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then turn out onto a wire cooling rack and cool to room temperature.
For the frosting, combine the evaporated milk and egg yolks in a large saucepan (off the heat) and whisk together until well blended.
Add the sugar to the egg yolk mixture and whisk until the sugar is dissolved.
Place the saucepan over low to medium heat. Add the softened butter and whisk constantly for about 10 minutes until the butter is fully melted and the mixture has thickened slightly. The frosting must reach 160°F for food safety.
Remove the pan from heat. Stir in the pecans, coconut, and vanilla extract. Let the frosting cool to room temperature; it will continue to thicken as it cools.
Once both the cakes and frosting have cooled completely, place one cake layer on a serving plate. Spread half of the frosting evenly over the top.
Place the second cake layer on top and spread the remaining frosting over the top and sides.
If desired, garnish with additional toasted pecan halves. Slice and serve.
