Instructions
- 1
Preheat your oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans. Line the bottoms with parchment paper.
- 2
In a large bowl, whisk together the flour, 400g (2 cups) granulated sugar, cocoa powder, baking soda, and 1 tsp salt.
- 3
In a separate bowl, whisk the 2 whole eggs, buttermilk, vegetable oil, and 10ml (2 tsp) vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined.
- 4
Carefully stir in the hot coffee (or water) until the batter is smooth. Divide the batter evenly between the prepared cake pans.
- 5
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- 6
For the Coconut-Pecan Frosting: In a medium saucepan over medium heat, combine the evaporated milk, remaining 200g (1 cup) granulated sugar, 3 egg yolks, butter, and remaining 5ml (1 tsp) vanilla extract and 1/2 tsp salt. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency (about 10-15 minutes). Remove from heat and stir in the shredded coconut and chopped pecans. Let cool completely before using (can be refrigerated to speed cooling).
- 7
For the Chocolate Ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until simmering (do not boil). Pour hot cream over the chocolate and let sit for 5 minutes, then whisk until smooth and glossy. Let cool until slightly thickened but still pourable.
- 8
To assemble: Place one cooled cake layer on a serving plate. Spread about half of the coconut-pecan frosting over the top. Top with the second cake layer. Spread the remaining coconut-pecan frosting on top, leaving the sides exposed. Drizzle or spread the cooled chocolate ganache around the sides of the cake, allowing it to drip attractively.
- 9
Refrigerate for at least 30 minutes to allow the ganache and frosting to set slightly before slicing and serving.
Baker's Tip
Ensure your coconut-pecan frosting is cooled completely before assembling the cake; this prevents it from melting and sliding off the layers. For best texture, gently fold in the coconut and pecans after the mixture has thickened and cooled slightly.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, German Chocolate Cake is excellent made a day in advance! The flavors meld beautifully. Store the assembled cake, covered, in the refrigerator, and bring it to room temperature for about 30-60 minutes before serving for the best texture.
What if I don't have buttermilk?
You can easily make a buttermilk substitute at home! For 240ml (1 cup), pour 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup, then fill the rest with regular milk (dairy or non-dairy). Let it sit for 5-10 minutes until it slightly curdles.
Why is the hot coffee/water important in the cake batter?
The hot liquid serves a crucial role in deepening the chocolate flavor without making the cake taste like coffee, and it also helps to create an incredibly moist and tender crumb. It helps bloom the cocoa powder, releasing its full aromatic potential.
How should I store leftover German Chocolate Cake?
Leftover German Chocolate Cake should be stored in an airtight container in the refrigerator for up to 3-4 days. The coconut-pecan frosting contains dairy and eggs, so refrigeration is essential to maintain freshness and safety.
About This Recipe
Indulge in this classic German Chocolate Cake featuring moist chocolate layers, a rich, gooey coconut-pecan frosting, and a decadent chocolate ganache. A truly irresistible dessert for any occasion!
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