Directions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth. Stir in hot coffee until the batter is thin.
4. Divide batter evenly into pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.
5. For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
6. Remove from heat and stir in coconut and pecans. Let cool before spreading.
7. Assemble cake by spreading frosting between layers and over the top.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 480 kcal | Servings: 12 slices
Tips & Serving Suggestions:
– Chill the cake before slicing for cleaner layers.
– Drizzle melted chocolate or ganache over the top for extra indulgence.
– Store covered at room temperature for 2 days, or refrigerate up to 5 days.
– Serve with a scoop of vanilla ice cream for a decadent pairing.
Conclusion:
German chocolate cake is a timeless classic that combines moist chocolate layers with rich, nutty coconut-pecan frosting. It’s a dessert that impresses with both flavor and texture, perfect for celebrations or whenever you want a slice of indulgence.
