Homemade German Chocolate Cake
Ingredients:
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs 1 cup buttermilk
- 1/2 cup oil (vegetable or canola)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the coconut and pecan glaze
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/butter 2 cups
- 3 large egg yolks
- 3/4 cup condensed milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup chopped sweetened coconut
For the chocolate icing
- 1/2 cup butter
- 2/3 cup Unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup condensed milk
- 1 teaspoon vanilla extract
Homemade German Chocolate Cake
Directions:
- Heat oven to 375°F. Grease two round baking tins with a diameter of 20 or 23 cm. Cut a circle of wax or parchment paper into the bottom of the pot.
- Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, mix together eggs, buttermilk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix - Stir in boiling water (the dough will be very thin). Pour the batter into the prepared mold.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean or some crumbs remain. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
For the German Chocolate Frosting:
- In a medium saucepan, add the brown sugar, granulated sugar, butter, egg yolks, and condensed milk. Stir the mixture and bring to a boil over medium heat.
- Stir constantly for a few minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts, and coconut. Allow to cool completely before layering on top of the cake.
For the Chocolate Buttercream Frosting:
- Melt thebutter. Add cocoa powder and stir. Add powdered sugar and milk alternately and mix until smooth.
- If necessary, add a little milk to thin the icing or add a little more powder until you reach the desired consistency. Add vanilla and stir.
Assemble the cake:
- Place one of the round cakes on a serving stand or plate.
- Spread a thin layer of chocolate icing over the cake base, add half of the coconut icing on top and spread into a smooth layer. Leave about 1cm between the batter and the edge of the cake.
- Layer the second cake on top. Cover the entire cake with chocolate icing.
Pour the remaining coconut icing over the cake.