Irresistible German Chocolate Cake

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  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add buttermilk, oil, eggs, and vanilla. Mix until well combined.
  4. Stir in hot water or coffee until the batter is smooth. (It will be thin, but that’s normal!)
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Coconut-Pecan Frosting

  1. In a saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter.
  2. Cook, stirring constantly, until the mixture thickens and turns golden brown (about 10 minutes).
  3. Remove from heat and stir in vanilla, coconut, and pecans.
  4. Let the frosting cool to room temperature before using.

Step 3: Assemble the Cake

  1. Place one cake layer on a serving plate.
  2. Spread half of the coconut-pecan frosting evenly over the top.
  3. Place the second cake layer on top and spread the remaining frosting over the cake.
  4. If desired, drizzle with chocolate ganache for extra decadence.

Step 4: (Optional) Make the Chocolate Ganache

  1. Heat heavy cream in a saucepan until it just begins to simmer.
  2. Remove from heat and pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth.
  3. Drizzle over the cake or spread around the sides for an elegant finish.

Serving and Storage Tips

  • Serve at room temperature for the best flavor.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze cake layers (without frosting) for up to 2 months. Thaw before assembling.

Variants

  1. Lighter Version: Use Greek yogurt instead of oil and reduce sugar slightly.
  2. Extra Chocolatey: Add chocolate chips to the batter.
  3. Nut-Free Option: Replace pecans with toasted sunflower seeds or omit nuts.
  4. Cupcake Version: Bake the batter in a muffin tin for 25 minutes and frost individually.

FAQ

1. Can I make this cake ahead of time?
Yes! The cake layers can be made a day in advance and stored tightly wrapped.

2. Can I use a cake mix?
Yes! Use a chocolate cake mix and just make the homemade coconut-pecan frosting.

3. How do I prevent my cake from being dry?
Make sure not to overbake and always use buttermilk for moisture.

4. Can I use store-bought frosting?
You can, but homemade coconut-pecan frosting is what makes this cake truly special!

5. What can I serve this with?
Pair it with a scoop of vanilla ice cream or a cup of coffee for the ultimate treat.

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