German Chocolate Delight (Print Version)
# Ingredients:
→ Cake
01 -
1 cup (240ml) boiling water
02 -
1 1/2 teaspoons baking soda
03 -
1/2 cup (120ml) vegetable oil
04 -
1 1/2 teaspoons baking powder
05 -
3/4 cup (75g) unsweetened cocoa powder
06 -
2 teaspoons vanilla extract
07 -
1 teaspoon salt
08 -
2 cups (250g) all-purpose flour
09 -
2 cups (400g) granulated sugar
10 -
1 cup (240ml) buttermilk, room temp
11 -
2 large eggs at room temp
→ Coconut-Pecan Frosting
12 -
1/2 cup (115g) unsalted butter, chopped up
13 -
3 large egg yolks
14 -
1 teaspoon vanilla extract
15 -
1 cup (200g) granulated sugar
16 -
1 1/2 cups (130g) sweetened shredded coconut
17 -
1 cup (240ml) evaporated milk
18 -
1 cup (120g) pecans, roughly chopped
# Instructions:
01 -
Turn on your oven to 350°F (175°C). Prep three 9-inch round pans with grease and flour, or line them with parchment.
02 -
Take out a large bowl, and toss in the flour, cocoa, sugar, salt, baking soda, and baking powder. Whisk 'til it's all even.
03 -
Pour in buttermilk, eggs, oil, and vanilla. Beat it all together until smooth. Slowly mix in the boiling water until you get a runny batter.
04 -
Pour the batter equally into your pans. Bake for about 25-30 minutes. When a toothpick comes out clean, you're good. Cool pans on racks for 10 minutes, then take out the cakes.
05 -
In a medium pot, cook sugar, evaporated milk, egg yolks, and butter on medium heat, stirring nonstop, until it thickens up. It should take roughly 10-12 minutes. Toss in the vanilla, coconut, and pecans when you're done.
06 -
Stack your cake layers, spreading coconut-pecan frosting between each piece and finishing on top.
# Notes:
01 -
For the best result, let it sit overnight to develop flavors.
02 -
Make it fancier by adding chocolate ganache or buttercream to the sides.
03 -
Toast the coconut and pecans if you want extra richness.