Indulge in the rich layers of Homemade German Chocolate Cake a delightful blend of moist chocolate cake, luscious coconut-pecan icing, and velvety chocolate ganache Discover the perfect balance of sweetness and tradition in this classic German baking masterpiece. Savor the joy it brings with every bite!Thank you for reading this post, don’t forget to subscribe!
☆Ingredients:
For the Coconut-Pecan Icing:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ⅓ cups shredded sweetened coconut
1 cup chopped pecans
For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream
2 tablespoons unsalted butter
For the Chocolate Cake:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
☆Instructions:
For the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed until well combined.
Stir in the boiling water until the batter is smooth. The batter will be thin, which is normal.
Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Coconut-Pecan Icing:
In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat.
Cook and stir constantly until the mixture thickens, about 12 minutes.
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let the icing cool to room temperature before spreading it over the cooled chocolate cakes.
For the Chocolate Ganache:
In a small saucepan, heat heavy cream until it begins to simmer.
Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
Add butter and stir until melted and well combined.
Allow the ganache to cool slightly before pouring it over the assembled cake.
Assembly:
Place one chocolate cake layer on a serving plate. Spread a layer of coconut-pecan icing on top.
Repeat with the remaining layers.
Pour the chocolate ganache over the top layer, letting it drip down the sides.
Chill the cake for at least 1 hour before serving.
Enjoy your Homemade German Chocolate Cake!