This Unique German Chocolate Cake is a delightful twist on a classic, combining rich chocolate layers with a decadent coconut-pecan topping. Perfect for any special occasion or just because you deserve a treat!
Let's talk about the stars of this recipe. First up, butter. It gives our cake a rich flavor and a tender crumb. Next, granulated sugar sweetens our cake just right, while eggs add structure and moisture. Vanilla extract enhances the chocolate flavor. Our dry mix includes all-purpose flour, which forms the cake's base, and unsweetened cocoa powder, the true hero for that chocolatey goodness. The leavening agents, baking soda and baking powder, help the cake rise beautifully. A pinch of salt balances everything out. Now, for the liquids: buttermilk adds a slight tang and keeps the cake moist, while hot coffee intensifies the chocolate flavor. For the topping, sweetened shredded coconut and chopped pecans add texture and flavor. Evaporated milk and brown sugar create a creamy, caramel-like base, and egg yolks thicken it all up, with a touch more vanilla extract and a pinch of salt to finish.
This cake shines brightly on its own, but if you're looking to pair it with something, a scoop of vanilla ice cream or a dollop of whipped cream complements the flavors nicely. It also pairs well with a cup of strong coffee or a glass of cold milk.
First things first, preheat your oven to 350°F (175°C). You want to grease and flour two 9-inch round cake pans so nothing sticks later. In a large bowl, cream together the softened butter and sugar until they're light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Add your eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually incorporate this dry mixture into the creamed mixture, alternating with the buttermilk and hot coffee. Beat well after each addition until your batter is smooth and well combined.
Pour the batter evenly into your prepared pans. Pop them in the oven and let them bake for 30-35 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
While your cakes are cooling, let's make that dreamy topping. In a saucepan over medium heat, combine the evaporated milk, brown sugar, butter, egg yolks, vanilla, and a pinch of salt. Stir constantly until the mixture thickens and turns a lovely golden brown. Once off the heat, stir in the coconut and pecans and let it cool until it's spreadable.
Finally, spread the coconut-pecan mixture between your cake layers, and then over the top and sides. Let everything set before serving. Enjoy!
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