Description
Irresistible German Chocolate Cake with Coconut-Pecan Filling
Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
1 cup granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Coconut-Pecan Filling:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
For the Chocolate Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
1 cup unsweetened cocoa powder
½ cup whole milk
2 teaspoons vanilla extract
¼ teaspoon salt
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour the batter evenly into the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove from pans to wire racks to cool completely.
Make the Coconut-Pecan Filling: In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in coconut and pecans. Let cool.
Make the Chocolate Frosting: Beat butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, beating until smooth. Stir in vanilla and salt.
Assemble the Cake: Place one cake layer on a serving plate. Spread with ⅓ of the coconut-pecan filling. Repeat with the second layer. Place the third cake layer on top, then spread the chocolate frosting over the top and sides of the cake. Decorate with additional pecans and coconut, if desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 550 kcal | Servings: 12 servings
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Step-by-Step Guide
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line bottoms with parchment paper for guaranteed release.
2. Make Cake Batter: In a large bowl, whisk dry ingredients. Add wet ingredients (except boiling water) and beat for 2 minutes. Carefully stir in boiling water until the thin batter is uniform.
3. Bake: Divide batter evenly among pans. Bake 30-35 minutes. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
4. Make Filling: In a saucepan, combine evaporated milk, sugar, yolks, butter, and vanilla. Cook over medium heat, stirring constantly with a wooden spoon, until thickened to a pudding-like consistency (about 12 mins). Remove from heat, stir in coconut and pecans, and cool to room temperature.
5. Make Frosting: Beat softened butter until creamy. Alternately add powdered sugar/cocoa mix and milk, beating until light and fluffy. Mix in vanilla and salt.
6. Assemble: Place first layer on plate. Spread with half of the coconut-pecan filling. Repeat with second layer. Top with final cake layer. Frost the top and sides with chocolate frosting. Optionally, press extra pecans onto the sides.
Serving Suggestions
Serve this rich cake at room temperature. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream provides a lovely contrast. For a festive touch, drizzle individual plates with caramel sauce. Pair with strong coffee or a glass of cold milk to balance the sweetness. Store any leftovers covered at room temperature for up to two days, or refrigerate for up to five.
How-to Summary
This classic German Chocolate Cake involves making a moist chocolate cake, a stovetop coconut-pecan custard filling, and a creamy chocolate buttercream frosting. The key steps are properly preparing the pans, allowing all components to cool completely before assembly, and spreading the filling evenly between the layers before frosting the exterior.
Frequently Asked Questions
Can I make this cake in advance? Yes. Bake the cake layers up to two days ahead; wrap tightly in plastic once cool and store at room temperature. The filling and frosting can be made a day ahead and stored covered in the refrigerator. Bring to room temperature and re-whip frosting before assembling.
Can I use a different type of nut? While pecans are traditional, walnuts make a fine substitute. Toasting the nuts beforehand will enhance their flavor in the filling.
Why is the cake batter so thin? This is correct. The boiling water hydrates the cocoa powder, creating an exceptionally moist and tender crumb. Do not be alarmed; the cakes will bake up perfectly.
My filling didn’t thicken. What went wrong? You likely did not cook it long enough. It must reach a simmer and be stirred constantly until it visibly coats the back of a spoon. If runny, return to low heat and cook a few minutes longer.
Is there a substitute for evaporated milk in the filling? For best results, use canned evaporated milk. In a pinch, you can make a substitute by simmering 2 ¼ cups of whole milk down to 1 cup, but this adds significant time.
Common Mistakes to Avoid
- Assembling a Warm Cake: Ensure all layers are completely cool. Warm cake will melt the filling and frosting, creating a messy slide.
- Overmixing the Batter: Once you add the boiling water, stir just until combined. Overmixing can lead to a tough cake.
- Rushing the Filling: Cook the filling over medium heat with constant stirring. High heat can cause the eggs to curdle.
- Using Cold Butter: For the frosting, butter must be properly softened to room temperature to achieve a smooth, creamy texture without lumps.
- Skimping on Pan Prep: Thoroughly grease, flour, and line your pans to prevent the delicate cakes from sticking and breaking.
Conclusion
This German Chocolate Cake, with its signature coconut-pecan filling and rich chocolate frosting, is a show-stopping dessert worthy of any celebration. While it requires multiple components, the process is straightforward. By following the detailed steps and avoiding common pitfalls, you can create a bakery-quality masterpiece that is deeply satisfying and utterly irresistible. The perfect balance of textures and flavors makes every bite worth the effort.