Description
Indulge in the rich and decadent flavors of this Chocolate German Cake. A moist chocolate cake filled with a luscious coconut-pecan mixture, this dessert is a true delight for any occasion.
Ingredients
Scale
Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot water
Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks (beaten)
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat sugar, oil, eggs, buttermilk, and vanilla until smooth.
- Combine wet and dry: Gradually add dry ingredients to wet mixture and mix until just combined. Stir in hot water until smooth.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool cakes on wire racks.
- Make filling: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans.
- Assemble: Place one cake layer, spread half the filling, add second layer, and spread remaining filling. Serve chilled.
Notes
- This cake is traditionally not frosted on the sides, just filled and topped with the coconut-pecan mixture.
- For a richer flavor, use dark cocoa powder.
- Store leftovers covered in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 52g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg
