Welcome to the next level of indulgence with our Decadent German Chocolate Cake 2.0! This isn’t just any chocolate cake; it’s a rich, velvety creation topped with a luscious pecan-coconut frosting that takes the classic to a whole new dimension.
Sugar: The backbone of sweetness, balancing the intense cocoa with just the right amount of sugary goodness. All-purpose flour: Gives structure to the cake while keeping it tender. Unsweetened cocoa powder: The star ingredient for a deep chocolate flavor that defines this cake. Baking powder and baking soda: These two are the power duo, making sure your cake rises beautifully and stays fluffy. Salt: Enhances all the flavors, making each bite more vibrant.
Eggs: They bind everything together, contributing to the cake's richness. Whole milk: Adds moisture and a subtle creaminess. Vegetable oil: Keeps the cake moist and tender, even after a day or two. Vanilla extract: A hint of vanilla brings out the chocolate flavor even more.
Boiling water: Helps bloom the cocoa powder, intensifying the chocolatey taste. Pecans and sweetened shredded coconut: These are the game-changers for the frosting, adding crunch and sweetness. Unsalted butter: Forms the base of the frosting, providing richness without extra saltiness. Powdered sugar: Sweetens the frosting while maintaining a smooth texture. Evaporated milk: Adds creaminess to the frosting, making it delectably spreadable.
Pair this decadent treat with a scoop of vanilla ice cream or freshly whipped cream for a classic touch. Or, add a drizzle of caramel sauce over each slice for an extra indulgent experience. A glass of cold milk or a robust cup of coffee also complements the rich flavors beautifully.
Start by preheating your oven to 350°F (175°C). This gives it plenty of time to get nice and hot while you prepare the batter. Grease two 9-inch round cake pans — a quick swipe with butter or a non-stick spray does the trick. In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Give it a good stir to make sure everything is well mixed and there are no lumps.
Now, add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand mixer or a whisk to beat everything together until it’s smooth and well-combined. Next, carefully stir in the boiling water. The batter will be thin, but that’s exactly what we want for a moist cake. Divide the batter evenly between your prepared pans and pop them in the oven.
Bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pans for about 10 minutes — this gives them time to set a bit before you move them. Then, transfer the cakes to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a medium bowl, mix together the softened butter, powdered sugar, and evaporated milk until smooth. This is where the magic happens! Stir in the chopped pecans and shredded coconut. The frosting should be creamy and speckled with bits of pecan and coconut.
Once the cakes are completely cool, place one layer on your serving plate. Spread some frosting on top, then place the second layer over it. Use the remaining frosting to cover the top and sides. This doesn’t have to be perfect — a little rustic charm is always welcome! Allow the cake to sit for at least 30 minutes to let the frosting set a bit before slicing and serving.
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