Description
This is a classic German Chocolate Cake made with a moist and delicious chocolatey cake and a rich coconut-pecan frosting.
Ingredients
Cake
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1 cup (250ml) whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (250ml) hot water
Frosting
- 1 cup (250ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks
- 1/2 cup (114g) unsalted butter
- 1 1/3 cup (115g) unsweetened shredded coconut
- 1 cup (125g) chopped pecans
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F and grease two 9″ round cake pans with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the vegetable oil, milk, vanilla, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Slowly add in the hot water and stir until the batter is well combined.
- Divide the batter evenly into the prepared baking pans.
- Bake for 30-32 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting. Trim the top of the cakes if needed.
- In a medium saucepan, stir together the evaporated milk, sugar, and egg yolks. Add butter and cook over medium heat, whisking constantly until mixture thickens to a pudding-like consistency (about 10-12 minutes).
- Remove from heat, stir in the coconut, pecans, and vanilla. Let cool for 30 minutes.
- Spread half the frosting on one cake, top with the other cake, and spread the remaining frosting on top.
Notes
Leftovers can be tightly covered and stored at room temperature for 1-2 days or in the fridge for up to 5 days.