You are about to discover a truly decadent chocolate dessert that is surprisingly simple to create. This German Chocolate Layer Cake offers rich chocolate flavor and a creamy coconut-pecan frosting, making it an impressive treat for any occasion. You will love how easy it is to assemble this classic.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for the best chocolate flavor.
- Buttermilk: You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Coconut: Sweetened shredded coconut is best for the frosting.
- Pecans: Toasted pecans add extra flavor and crunch. Walnuts can be substituted.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter, cut into pieces
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Servings: 12 slices
- Tools Needed: Two 9-inch round cake pans, mixing bowls, whisk, saucepan, electric mixer.
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You want to ensure your cakes will release easily.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps.
3. Mix Wet Ingredients
In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until everything is well blended.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix.
5. Add Hot Water
Carefully stir in the hot water until the batter is smooth and thin. The batter will be quite runny, which is perfectly normal for this chocolate dessert recipe.
6. Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Prepare the Coconut-Pecan Frosting
While the cakes cool, combine the evaporated milk, sugar, butter, and beaten egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10-12 minutes. Remove from heat.
8. Finish the Frosting
Stir in the vanilla extract, shredded coconut, and chopped pecans. Mix well. Let the frosting cool to room temperature, stirring occasionally, until it thickens further.
9. Assemble Your Cake
Place one cooled cake layer on your serving plate. Spread half of the coconut-pecan frosting over the top. Carefully place the second cake layer on top. Spread the remaining frosting over the top of the second layer. You now have a beautiful German Chocolate Layer Cake.
Variation Ideas:
- Chocolate Ganache Drizzle: Drizzle with a simple chocolate ganache for an extra layer of chocolate.
- Mini Cakes: Bake in cupcake pans for individual chocolate dessert servings. Adjust baking time accordingly.
- Nut-Free Option: Omit the pecans for a nut-free version of the frosting.
Storage Instructions:
Store your German Chocolate Layer Cake covered loosely at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Ensure it is well-sealed to prevent drying out. Bring to room temperature before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
Q: Can I use regular milk instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. This works well for many chocolate dessert recipes.
Q: Why is my cake dry?
A: Over-baking is the most common reason for a dry cake. Always check for doneness with a skewer.
Q: Can I freeze the cake layers?
A: Yes, you can wrap cooled cake layers tightly in plastic wrap and then foil, and freeze them for up to 2 months. Thaw before frosting.
Q: How do I know the frosting is thick enough?
A: The frosting should coat the back of a spoon and be thick like pudding when you remove it from the heat. It will continue to thicken as it cools.
Q: What if I don’t have evaporated milk?
A: While evaporated milk gives the frosting its classic texture, you can try using heavy cream, though the consistency might be slightly different.
Q: Can I use a different type of cocoa powder?
A: Natural unsweetened cocoa powder is recommended. Dutch-processed cocoa powder will yield a darker color but can affect the leavening if not adjusted.