BEST German chocolate cake recipe from scratch | German chocolate cake frosting recipe

#german #chocolate #cake #recipe

Indulge in the decadence of a homemade German Chocolate Cake. The moist, cocoa-infused layers are complemented by a luscious coconut pecan filling. Topped with a velvety chocolate buttercream frosting, this dessert combines rich flavors and textures for a truly delightful treat. Perfect for any occasion, savor the sweetness of this classic recipe.
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German Chocolate Cake recipe 

Ingredients: (pan size 6-inch, two pan)

1 cups (120g) all-purpose flour

1  cups (200g) granulated sugar

1/4 cup (35g) unsweetened cocoa powder

 1/2 tsp baking powder

1/4 tsp baking soda

1/4tsp salt

2 large eggs

1/2 cup (120ml) buttermilk

1/4 cup (60ml) vegetable oil

1 tsp pure vanilla extract

3tbsp warm water(45ml)


For the coconut pecan filling :-

1/2cup (100g) granulated sugar

1/2cup (120ml) evaporated milk

1/4 cup (57g) unsalted butter

2 large egg yolks

1 tsp pure vanilla extract

1 cups (71g) sweetened shredded coconut

1/2cup (60g) chopped pecans


Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 6-inch  round cake pans.

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Divide the batter evenly between the two prepared cake pans.

Bake in the preheated (175℃) oven for about 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.

While the cakes are baking, prepare the coconut pecan filling .
In a saucepan, combine the sugar, evaporated milk, butter, and egg yolks.
Cook over medium heat, stirring constantly until the mixture thickens, which should take about 8-10 minutes 

Remove from heat, and stir in the vanilla extract, shredded coconut, and chopped pecans.

Once the cakes are done, remove them from the oven and allow them to cool in the pans for a few minutes. Then, transfer them to a wire rack to cool completely.
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Chocolate Buttercream frosting:
Ingredients:

1 cup (226g) unsalted butter, softened

21/2 cups (313g) powdered sugar

1/2 cup (50g) unsweetened cocoa powder

3tbsp (45ml) evaporated milk (or normal milk)

1 teaspoon vanilla extract

A pinch of salt

Instructions:

In a large mixing bowl, beat the softened butter until it's creamy and smooth.

Sift the powdered sugar and cocoa powder into the bowl to ensure there are no lumps. Mix on low speed to combine with the butter.

Add the milk, vanilla extract, and a pinch of salt. Beat on low speed initially to avoid powdered sugar flying out of the bowl, then increase the speed to medium-high. Beat until the frosting is smooth and fluffy. If it's too thick, you can add a little more milk. If it's too thin, add more powdered sugar.

Once you achieve the desired consistency and flavor, your chocolate buttercream frosting is ready to use. Spread it over your German chocolate cake once the cake has cooled completely.

Once the cakes are completely cool, spread the coconut pecan filling  over one of the cakes, then place the second cake on top, and frost the top and sides of the entire cake.
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Enjoy your homemade German Chocolate Cake!
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