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Delicious slice of German Chocolate Cake with chocolate and coconut frosting

A Slice of Heaven: The Irresistible German Chocolate Cake

If you’re looking for a dessert that delivers on flavor, creativity, and a touch of indulgence, look no further than German Chocolate Cake! Rich, moist, and decadently layered, this iconic chocolate cake features a luscious coconut and pecan frosting that sets it truly apart from its counterparts. Did you know that this delightful treat is not actually from Germany? Instead, it’s named after an American named Samuel German, who developed a dark-baking chocolate in 1852. This cake has since become a staple at celebrations and family gatherings, cherished for its incredibly satisfying taste and unique texture.
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Ingredients Method

Ingredients
  

  • For the cake:
  • 1 ¾ cups all-purpose flour
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup unsweetened cocoa powder
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • For the frosting:
  • 1 cup granulated sugar
  • ½ cup evaporated milk
  • ½ cup butter
  • 1 tsp vanilla extract
  • 1 ½ cups sweetened flaked coconut
  • 1 cup chopped pecans

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, sugar, and brown sugar until well combined.
  3. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cakes cool, prepare the frosting by combining the sugar, evaporated milk, and butter in a saucepan over medium heat. Stir until the mixture comes to a boil.
  8. Remove from heat and add vanilla extract, coconut, and pecans, mixing well.
  9. Once the cakes are completely cool, layer them with the frosting between the cakes and on top.