German Chocolate Cake

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 ⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

Optional Chocolate Frosting (for sides):

• ½ cup butter
• ⅔ cup cocoa powder
• 3 cups powdered sugar
• ⅓ cup milk
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter (Moderate Intensity)

1. Preheat your oven to 175°C (350°F). Grease and flour two or three 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure even distribution.
3. Add eggs, milk, oil, and vanilla extract. Beat the mixture using an electric mixer on medium speed for about 2 minutes until smooth.
4. Carefully stir in the boiling water. The batter will be thin—this is normal and ensures a moist cake.

Step 2: Bake the Cake (Medium Intensity)

1. Pour the batter evenly into the prepared pans.
2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Coconut-Pecan Frosting (High Attention Required)

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly to prevent curdling. Continue cooking until the mixture thickens (about 10–12 minutes).
3. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.
4. Allow the frosting to cool to room temperature. It will thicken further as it cools.

Step 4: Optional Chocolate Frosting (Low Intensity)

1. In a bowl, melt butter and stir in cocoa powder.
2. Gradually add powdered sugar and milk, alternating between the two, mixing until smooth.
3. Add vanilla extract and beat until creamy and spreadable.

Step 5: Assemble the Cake (Moderate Intensity)

1. Place one cake layer on a serving plate.
2. Spread a generous layer of coconut-pecan frosting on top.
3. Add the second layer and repeat. If using a third layer, continue stacking.
4. Spread remaining coconut-pecan frosting on the top layer.
5. Optionally, frost the sides of the cake with chocolate frosting for a more traditional look.

Nutrition

Calories: 450–550 kcal · Protein: 6–8 g · Fat: 22–28 g · Carbohydrates: 55–65 g · Saturated Fat: 10–14 g · Fiber: 3–5 g · Sugar: 40–50 g · Sodium: 250–350 mg