German Chocolate Cake
Introduction
Few desserts evoke the rich, indulgent comfort of home quite like a classic German Chocolate Cake. Layers of moist, chocolatey cake paired with a luscious caramel coconut-pecan filling create a symphony of textures and flavors that is simply irresistible. Whether it’s a special occasion or a weekend treat, this cake promises to bring joy to anyone who takes a bite. The hint of coffee in the chocolate cake enhances its depth, while the toasted coconut and pecans in the filling add a delightful crunch.
Ingredients
Chocolate Cake:
- 2 cups (400 g) sugar
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup (240 ml) soured milk (add 1 tbsp vinegar or lemon juice to milk)
- 1 cup (240 ml) brewed black coffee
- 1/2 cup (120 ml) vegetable oil
- 1 tsp vanilla extract
Caramel Coconut Pecan Filling:
- 1 cup (200 g) brown sugar
- 1 cup (240 ml) evaporated milk
- 3 egg yolks
- 1/2 cup (115 g) butter, melted
- 1 tbsp vanilla extract
- 2 cups (160 g) dried coconut, toasted
- 1 1/2 cups (180 g) pecans, toasted and chopped (or walnuts)
Chocolate Frosting (optional):
- 1 cup (175 g) chocolate chips
- 4 cups (480 g) powdered sugar
- 4 tbsp (25 g) cocoa
- 1 cup (225 g) butter
- 2 tsp vanilla extract
- 3 tbsp (45 ml) milk, approximately
Directions
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