Decadent Homemade German Chocolate Cake Recipe

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German chocolate cake, homemade cake, chocolate cake recipes, layered cakes, rich dessert recipes, classic desserts, baking from scratch

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This Homemade German Chocolate Cake is a chocolate lover’s dream! With rich layers of moist chocolate cake and a sweet coconut-pecan frosting, it’s simply irresistible.

Honestly, the best part is that frosting! I mean, who can resist that delightful mix of coconut and pecans? I often find myself eating it straight from the bowl! 😂

Making this cake is easier than you’d think! Just layer, frost, and enjoy a slice with a glass of milk. It’s perfect for birthdays or just because—treat yourself!

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Key Ingredients & Substitutions

All-Purpose Flour: This is essential for the cake’s structure. If you’re looking for a gluten-free option, use a gluten-free all-purpose flour blend. It usually works well in recipes requiring regular flour.

Cocoa Powder: Unsweetened cocoa gives the cake its rich chocolate flavor. If you have Dutch-processed cocoa, it can replace regular cocoa for a slightly different taste. Just note that it may change how the cake rises slightly.

Eggs: Eggs help bind the ingredients together and provide moisture. If you’re vegan or allergic, try using flax eggs instead—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until thickened.

Vegetable Oil: While vegetable oil keeps the cake moist, you could use melted coconut oil or unsweetened applesauce for a lighter version. Applesauce adds extra moisture without added fat.

Sweetened Shredded Coconut: This ingredient brings a tropical texture to the cake. If you can’t find it, finely chopped nuts can be used for an alternative texture. However, the flavor will differ!

How Do I Achieve a Moist Cake Without Overmixing?

To get that perfect moist texture in your cake, it’s important to mix just enough. Here’s how:

  • When combining the wet and dry ingredients, mix on medium speed for just 2 minutes. Overmixing might cause too much gluten to develop, leading to a tougher cake.
  • The addition of boiling water at the end is key; it helps bloom the cocoa powder and creates a thinner batter that bakes beautifully moist.
  • Don’t forget to check doneness by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, your cake is ready!

How to Make Homemade German Chocolate Cake

What You’ll Need:

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Coconut Pecan Filling:

  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

For the Chocolate Frosting:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

How Much Time Will You Need?

This delightful cake will take about 45 minutes for preparation and baking, plus some extra time for cooling and assembling. All in all, you’re looking at about 2 to 2.5 hours to create this masterpiece. Totally worth it for such a delicious treat!

Instructions:

First, let’s get that oven preheating! Set it to 350°F (175°C) and while it warms up, lightly grease and flour your two 9-inch round cake pans. This helps ensure your cake comes out easily later on!

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Give it a good mix with a whisk to blend everything nicely. Now, add in your eggs, milk, vegetable oil, and vanilla extract. Beat everything together on medium speed for about 2 minutes until it’s well combined. Don’t be alarmed by the thinness of the batter when you add the boiling water – that’s just how it’s meant to be!

Next, pour that luscious batter evenly into your prepared pans. Pop them in the oven and let them bake for 30 to 35 minutes. Keep an eye on them, and when a toothpick inserted in the center comes out clean, they’re done! Once baked, let them cool in the pans for 10 minutes before gently moving them to a wire rack to cool completely.

While your cakes are cooling, let’s make the heavenly coconut pecan filling! In a saucepan, combine the heavy cream, granulated sugar, egg yolks, and unsalted butter. Keep it on medium heat and stir constantly until the mixture thickens and starts bubbling. Once that happens, remove it from the heat and stir in the vanilla, shredded coconut, and chopped pecans. Set this aside and let it cool to room temperature—oh, the aroma!

Now it’s frosting time! In another bowl, beat your softened unsalted butter until it’s nice and creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk. Mix until everything is smooth and perfectly blended. Stir in the vanilla extract for that extra touch of flavor!

Alright, let’s assemble your glorious cake! Place one of the cooled cake layers onto a serving plate and spread half of the coconut pecan filling on top. Top it with the second layer and then spread that luxurious chocolate frosting over the top and sides of the cake. Don’t be shy—make it look as pretty as you can!

If you’d like a little extra flair, garnish the top with additional chopped pecans. Now, slice up your Homemade German Chocolate Cake, serve it up, and enjoy every delightful bite with friends and family. You’ve earned it!

Can I Use Different Types of Flour?

Yes, you can substitute all-purpose flour with gluten-free flour or cake flour if you prefer. If using gluten-free flour, make sure to use a blend suitable for baking to maintain texture and structure. Remember that cake flour will yield a lighter and fluffier cake.

How Can I Store Leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. For freezing, wrap the cake slices tightly in plastic wrap and then in foil to prevent freezer burn.

Is There a Substitute for Heavy Cream in the Filling?

Yes, you can use full-fat coconut milk or half-and-half as a substitute for heavy cream in the filling. Keep in mind that using coconut milk will add a slight coconut flavor to your filling, which can complement the cake nicely!

Can I Make the Cake Ahead of Time?

Absolutely! You can bake the cake layers a day in advance. Just let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature. Assemble and frost the cake on the day you plan to serve it for the best texture and flavor!

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