The first time I tried German Chocolate Cake the frosting was the most delicious thing I tasted all day however the cake was super dry. I guess it’s sort of okay since the frosting is so rich and a bit runny but should we ever really give dry cake a pass? Not sure. That’s why I didn’t make the cake the traditional way it’s a bit too dry. I went a completely different route and used the chocolate cake recipe I use every single time I make chocolate anything.
Chocolate fudge cake? I use this recipe. Chocolate German cake? I use this recipe. Black forest cake? Yup, that’s right. I love this recipe. The frosting is loaded with pecans and coconut it’s amazing. This is the best German Chocolate cake I’ve ever had.
German Chocolate Cake
This decadent german chocolate cake is sweet, moist, and packed with flavor. If you’re looking for the best german chocolate cake recipe – this is it!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Category: Dessert
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup boiling water
- 2 tsp vanilla extract
- 1 1/2 tsp baking soda
Coconut Pecan Filling
- 1 1/2 cups shredded sweetened coconut
- 1/2 cups chopped pecans
- 1 cup sugar
- 1 cup evaporated milk
- 3 egg yolks
- 2 tsp vanilla extract
- 4 ounces unsalted butter
- Preheat oven to 350 degrees F
- Butter and flour two 9″ cake pans
- Sift the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt, set aside.
- In a separate bowl, combine the eggs, vegetable oil, milk, sugar, and vanilla extract.
- Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
- Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles
- Bake the cakes for about 28-30 minutes or until fully cooked through
- Allow the cakes to completely cool
- To make the coconut pecan filling, place the coconut flakes on a baking sheet and place it in the oven for 4-5 minutes.
- 10. Rough chop the pecans, leaving some behind for decorating.
- 11. In a medium saucepan, melt the butter and sugar.
- 12. Add the egg yolks and evaporated milk, whisk continuously and cook for 2 minutes or until it thickens.
- 13. Turn the heat off and stir in the chopped pecans and toasted coconut flakes.
- 14. Let the frosting cool completely and then decorate the chocolate cakes with the frosting and pecans.
- Serving Size: 8