Let’s dive into the world of decadence with this German Chocolate Delight. A classic that never goes out of style, this cake features layers of rich, moist chocolate cake and a luscious coconut-pecan frosting that's bound to impress at any gathering.
The foundation of our cake is all-purpose flour, giving it structure and stability. The combination of granulated sugar and light brown sugar adds sweetness and a slight molasses flavor. Unsweetened cocoa powder is the star, bringing in that deep chocolatey goodness. Baking soda and baking powder are our leavening agents, ensuring a nice rise and airy texture. A pinch of salt balances the flavors.
Buttermilk adds a tangy moisture, while melted butter brings richness. Large eggs bind everything together, and vanilla extract enhances the overall flavor. The boiling water helps bloom the cocoa, intensifying its flavor.
For the frosting, evaporated milk provides creaminess without the heaviness of cream. Unsalted butter enriches the frosting, while granulated sugar sweetens it. Large egg yolks thicken the mixture, and vanilla extract adds a lovely aroma. Finally, sweetened shredded coconut and chopped pecans give texture and nutty flavor to each bite.
This cake shines on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a special touch, try serving it alongside a fresh berry compote.
Begin by preheating your oven to 350°F (175°C) and greasing three 9-inch round cake pans. This ensures that when the moment of truth comes, your cakes will release smoothly.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined to avoid any lumps in your cake.
Add the buttermilk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until smooth. You can use a hand mixer or just a sturdy whisk if you prefer a bit of an arm workout.
Slowly pour in the boiling water, stirring until the batter is well mixed. Don’t worry if it looks thin; that’s exactly what you want for a moist cake.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, checking with a toothpick to ensure they’re done. It should come out clean with a few moist crumbs.
While the cakes are cooling, it’s frosting time. In a medium saucepan over medium heat, combine the evaporated milk, unsalted butter, sugar, egg yolks, and vanilla. Stir constantly for about 10 minutes until the mixture thickens.
Once thickened, remove from heat and stir in the coconut and pecans. Allow it to cool to room temperature, which helps it set up nicely.
With the cakes cooled and frosting ready, spread a third of the frosting between each layer and then cover the top with the remaining frosting. It doesn’t need to be perfect; the rustic look is part of its charm.
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