Homemade German Chocolate Cake

Motivating Homemade German Chocolate Cake Extravaganza

Prepare to embark on a delightful baking adventure with this Homemade German Chocolate Cake recipe. Crafting this decadent dessert from scratch is not just a culinary endeavor but a celebration of rich, chocolatey goodness and luscious coconut-pecan frosting. Let the prospect of creating a show-stopping cake motivate you to dive into the world of homemade treats.

Ingredients:

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water

For the Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Preheat and Prep:
    • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Cake Creation:
    • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Egg-cellent Mixture:
    • In another bowl, beat the eggs and sugar together until light and fluffy.
  4. Liquid Harmony:
    • Add the buttermilk, vegetable oil, and vanilla extract to the egg and sugar mixture. Mix until well combined.
  5. Dry to Wet:
    • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
  6. Hot Water Magic:
    • Stir in the hot water until the batter is smooth. The batter will be thin, but that’s perfectly fine.
  7. Even Distribution:
    • Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
  8. Bake to Perfection:
    • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through for even baking.
  9. Cooling Time:
    • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  10. Frosting Bliss:
    • In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Stir continuously until the mixture thickens (approximately 10-12 minutes).
  11. Coconut-Pecan Delight:
    • Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.
  12. Assemble and Decorate:
    • Place one cake layer on a serving plate and spread a generous layer of coconut-pecan frosting. Repeat with the remaining layers.
  13. Frosting Finish:
    • Use the remaining frosting to generously cover the sides and top of the cake. Create decorative swirls with the back of a spoon.
  14. Chill and Set:
    • Allow the cake to chill in the refrigerator for at least 1 hour to set the frosting.
  15. Serve and Celebrate:
    • Slice and serve this Homemade German Chocolate Cake with pride. Revel in the joy of creating a decadent masterpiece from scratch.
  16. Share the Love:
    • Share this delectable treat with friends and family, spreading the joy of a homemade dessert made with love.

Let the thought of indulging in a slice of your very own Homemade German Chocolate Cake be the motivation that propels you into the kitchen and makes this baking adventure a truly delightful experience!

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