INSTRUCTIONS:
Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper for easy removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Gradually add the hot water and mix until the batter is smooth and well combined.
Bake the Cake: Divide the batter evenly among the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Make the Coconut-Pecan Frosting: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Assemble the Cake: Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand. Spread a layer of the coconut-pecan frosting evenly over the top of the cake. Repeat with the remaining cake layers and frosting, stacking them on top of each other.
Decorate and Serve: Use the remaining frosting to cover the top and sides of the cake. For added flair, you can garnish the cake with extra shredded coconut and pecan halves, if desired. Slice and serve the Homemade German Chocolate Cake, and enjoy the decadent combination of rich chocolate and nutty sweetness.
RECIPE TIPS:
- For a richer chocolate flavor, you can use dark cocoa powder instead of regular cocoa powder in the cake batter.
- Make sure to cook the coconut-pecan frosting until it thickens to the desired consistency, as this will ensure a creamy and spreadable frosting for the cake.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
