Step‑by‑Step Instructions for Decadent German Chocolate Cake

Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). While it warms up, prepare two 9-inch round cake pans by greasing them thoroughly and lining the bottoms with parchment paper. This ensures your Decadent German Chocolate Cake comes out easily without any sticking, giving you smooth edges and a lovely presentation.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 ¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt. This combination not only enhances the flavor but also helps to aerate the mixture, creating a tender crumb in your cake. Make sure there are no lumps, and set this flour mixture aside.

Step 3: Combine the Wet Ingredients
In another bowl, beat together 2 cups of granulated sugar and ½ cup of vegetable oil until fully combined and smooth. Add in 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of buttermilk, whisking until the mixture is well incorporated. This wet mixture is crucial for the moisture and richness of your Decadent German Chocolate Cake.

Step 4: Incorporate the Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, alternating with 1 cup of hot water or brewed coffee. Stir gently until just combined, taking care not to overmix to keep your cake light and airy. You’ll see the batter come together beautifully, with a slightly thin consistency that promises a luscious cake.

Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake pans and smooth the tops. Place them in the preheated oven and bake for 25-30 minutes. Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs attached. Once baked, remove the cakes from the oven and allow them to cool in the pans.

Step 6: Cool the Cakes
After 10 minutes of cooling in the pans, gently run a knife around the edges to release the cakes. Carefully invert them onto a wire rack, peel off the parchment paper, and let them cool completely. This step is essential for your frosting to adhere perfectly to the layers of your Decadent German Chocolate Cake.

Step 7: Prepare the Frosting
In a saucepan over medium heat, combine 1 cup of brown sugar, ⅓ cup of evaporated milk, ½ cup of unsalted butter, and 3 egg yolks. Stir constantly until the mixture thickens—about 10 minutes. Remove from heat and mix in 1 ½ cups of shredded coconut, 1 cup of chopped pecans, and 1 teaspoon of vanilla extract, crafting the delightful frosting.

Step 8: Assemble Your Cake
Once the cakes are completely cooled, place one layer on a serving plate. Generously spread a portion of the coconut-pecan frosting between the layers. Top with the second cake layer and frost the top and sides of the cake as desired. Feel free to garnish with extra shredded coconut or chopped pecans for a stunning presentation of your Decadent German Chocolate Cake.

Expert Tips for Decadent German Chocolate Cake

• Room Temperature Ingredients: Ensure all your wet ingredients are at room temperature for better emulsification, resulting in a fluffier cake.

• Sift Your Cocoa: Sifting the cocoa powder before mixing prevents lumps and enhances the cake’s smooth texture, leading to a more decadent finish.

• Measure Flour Correctly: Use the spoon-and-level method for flour to avoid a dense cake. Overpacking flour can ruin the light texture of your Decadent German Chocolate Cake.

• Don’t Overmix: Mix just until combined to keep your batter light and airy. Overmixing can result in a tough cake texture that’s less enjoyable.

• Use Fresh Ingredients: Fresh baking powder and eggs can significantly impact the rise and moisture of your cake. Always check expiration dates for optimal flavor!

Irresistibly Moist German Chocolate Cake With Coconut Pecan Frosting

This German chocolate cake features moist layers and creamy coconut-pecan frosting, making it a delightful choice for celebrations.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: German

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Cake

• 1 cup Unsalted Butter For greasing the pans
• 2 cups All-Purpose Flour Gluten-free blend substitute available
• 2 cups Sugar Brown sugar recommended for a richer flavor
• 3/4 cup Cocoa Powder Use Hershey’s Special Dark for intense flavor
• 1 teaspoon Baking Soda Ensure it’s fresh for the best rise
• 1 teaspoon Baking Powder Works with baking soda for fluffiness
• 1/2 teaspoon Salt Enhances flavor
• 1 cup Buttermilk Substitute with milk and vinegar if needed
• 1/2 cup Vegetable Oil Can substitute with melted coconut oil
• 4 large Extra Large Eggs Best at room temperature
• 2 teaspoons Vanilla Extract Use pure vanilla for best flavor
• 1 cup Freshly Brewed Hot Coffee Strong brew enhances chocolate flavor

For the Chocolate Frosting

• 8 ounces Semisweet/Bittersweet Chocolate Choose high-quality chocolate
• 1/2 cup Unsalted Butter At room temperature for easy blending
• 1 large Egg Yolk Fresh and at room temperature
• 3 cups Confectioners’ Sugar Beat well to avoid lumps
• 1 tablespoon Instant Coffee Powder Optional, boosts chocolate flavor

Equipment

• Oven
• mixing bowls
• Handheld Mixer
• measuring cups
• Cake Pans
• wire rack
• double boiler

Method

 

Step‑by‑Step Instructions for Favorite Chocolate Cake

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with unsalted butter, lining the bottoms with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low until combined.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until smooth. Pour into the dry ingredients and mix on low.
4. Slowly pour in the hot coffee while mixing on low, until the batter is thin and well combined.
5. Divide the batter evenly between the prepared pans and bake for 35-40 minutes, checking with a toothpick.
6. Once baked, cool the cakes in the pans for about 30 minutes, then turn them out onto a wire rack to cool completely.
7. To make the frosting, melt the chocolate over a double boiler and let it cool slightly. Beat the butter until fluffy, then mix in the egg yolk and vanilla.
8. Gradually add the confectioners’ sugar, mixing until smooth, then incorporate the melted chocolate until combined.
9. Frost the cooled cake layers with frosting, stacking them with frosting in between and covering the top and sides.
10. Slice and serve your moist chocolate cake, enjoying it at celebrations or as a special treat!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 3mg

Notes

Ensure all ingredients are at room temperature for the best results. Quality chocolate and cocoa make a significant difference in flavor.

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