Decadent German Chocolate Cake 2.0

Indulge in our Decadent German Chocolate Cake 2.0, a sensational twist on the classic dessert featuring richer chocolate layers and a nutty coconut frosting that captures the essence of German baking traditions.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 12

Ingredients

2 cups granulated sugar

1-3/4 cups all-purpose flour

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

1 cup chopped pecans

1 cup sweetened shredded coconut

1/2 cup unsalted butter (softened)

3 cups powdered sugar

1/4 cup evaporated milk

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large mixing bowl, combine the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla extract to the dry ingredients and beat until well combined.

4. Stir in the boiling water until the batter is smooth. Pour the batter evenly into the prepared pans.

5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

6. Cool cakes in pans for 10 minutes before transferring them to a wire rack to cool completely.

7. To make the frosting, mix the softened butter, powdered sugar, and evaporated milk in a bowl until smooth.

8. Stir in chopped pecans and shredded coconut.

9. Spread frosting evenly between the layers and on the top and sides of the cake.

10. Allow the cake to set for at least 30 minutes before serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

To reheat, microwave individual slices for 10-15 seconds or until slightly warmed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.