Here is a recipe for homemade German chocolate cake ¹: Cake:Ingredients: 1 3/4 cups all-purpose flour 3/4 cup unsweetened natural cocoa powder 1 3/4 cups granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon…  | deiv3 May 4 | Here is a recipe for homemade German chocolate cake ¹: Cake:
Ingredients: - 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup canola or vegetable oil
- 2 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature
- 1/2 cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water or coffee
Instructions: - Preheat oven to 350°F.
- Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl.
- Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans.
- Bake for 21-25 minutes.
- Remove the cakes from the oven and set on a wire rack.
- Allow to cool completely in the pan.
Coconut Pecan Filling:
Ingredients: - 1/2 cup unsalted butter
- 1 cup packed light or dark brown sugar
- 3 large egg yolks
- 1 can (8 ounces; 240ml) evaporated milk
- 1 teaspoon pure vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions: - Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat.
- Whisk occasionally as the mixture comes to a low boil.
- Once boiling, whisk constantly until the mixture thickens, about 5 minutes.
- Remove from heat and stir in vanilla, toasted pecans, and coconut.
- Allow to cool completely before layering in cake.
Frosting:
Ingredients: Instructions: - First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
- Discard (or crumble over ice cream!).
- cake stand, cake turntable, or serving plate.
- Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups).
- Top with 2nd layer and evenly cover the top with remaining coconut pecan filling.
- Top with the third cake layer.
- Spread the chocolate buttercream into a thick layer on top.
- Garnish with extra toasted pecans and coconut, if desired.
- Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
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