Name: Incredible German Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 9-inch cake (12 servings)
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 ½ cups buttermilk; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; ½ cup unsalted butter; 1 teaspoon vanilla extract; 1 ½ cups shredded coconut; 1 cup chopped pecans; 1 cup semisweet chocolate chips; ½ cup heavy cream

Instructions

Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract.
Cook over medium heat, stirring constantly, until the mixture has thickened, about 10-12 minutes.
Remove the pan from the heat and stir in the shredded coconut and chopped pecans.
Let the frosting cool to room temperature before using.
In a small saucepan, heat the heavy cream until it just begins to simmer.
Place the chocolate chips in a heatproof bowl and pour the hot cream over the chocolate.
Let the mixture sit for a minute, then stir until smooth and glossy.
Place one cake layer on a serving plate and spread a generous layer of the coconut-pecan frosting over the top.
Repeat with the remaining cake layers and frosting.
Finally, pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Refrigerate the cake for at least 1 hour to allow the flavors to meld together before serving.

Ingredients

Instructions

Nutrition Facts

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