Moist German Chocolate Cake

Name: Moist German Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup shredded coconut; 1 cup chopped pecans; 1 cup evaporated milk; 1/2 cup butter; 1 cup brown sugar

Indulge your senses with this Moist German Chocolate Cake, a classic creation that combines rich chocolate flavors with a delightful coconut-pecan frosting. The aroma that fills your kitchen as this cake bakes is simply irresistible, making it an ideal choice for celebrations, birthdays, or any special occasion. Each bite delivers a moist, fluffy texture, complemented by the sweetness of the coconut and crunch of the pecans. This cake will undoubtedly become a treasured dessert at your table.

Let’s get started on crafting this delicious masterpiece that will impress your family and friends!

Ingredients

2 cups all-purpose flour: Provides the foundation for the cake’s structure.
2 cups granulated sugar: Adds sweetness and helps create a moist texture.
1 cup unsweetened cocoa powder: Delivers rich chocolate flavor.
1 1/2 teaspoons baking soda: Acts as a leavening agent for lift.
1 teaspoon baking powder: Supplementary leavening for a light cake.
1 teaspoon salt: Enhances flavors and balances sweetness.
2 large eggs: Binds the ingredients together and contributes to moisture.
1 cup whole milk: Adds creaminess and richness to the batter.
1 cup vegetable oil: Keeps the cake moist and tender.
2 teaspoons vanilla extract: Infuses warm, aromatic flavor.
1 cup boiling water: Activates the cocoa powder for a richer chocolate taste.
1 cup shredded coconut: Adds texture and sweetness to the frosting.
1 cup chopped pecans: Provides a nutty flavor and crunch.
1 cup evaporated milk: Used in the frosting for creaminess.
1/2 cup butter: Adds richness to the frosting.
1 cup brown sugar: Contributes a deeper sweetness and caramel flavor to the frosting.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix well to ensure even distribution.
In another bowl, mix the eggs, whole milk, vegetable oil, and vanilla extract together until thoroughly blended.
Gradually add the wet mixture to the dry ingredients, mixing until fully combined and smooth.
Carefully stir in the boiling water until the batter is well incorporated. The batter will be thin, but this is normal.
Divide the batter evenly between the three prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
For the frosting, combine the evaporated milk, butter, brown sugar, shredded coconut, and chopped pecans in a saucepan over medium heat. Cook and stir continuously until the mixture thickens.
Once the cakes have cooled, layer them with frosting in between each layer and on top. Slice, serve, and enjoy your decadent dessert!

Recipe Details

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 12
Calories: Approximately 450 per serving

Tips, Storage & Variations

Baking Tip: Always preheat your oven to ensure even baking.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing: To freeze, wrap individual slices or the entire cake in plastic wrap and aluminum foil. Enjoy within 3 months for the best quality.
Flavor Variations: Try adding a teaspoon of almond extract for a different flavor twist. You can also substitute walnuts for pecans for a unique touch.

FAQ

What makes German chocolate cake different from regular chocolate cake?
German chocolate cake features a unique coconut and pecan frosting, setting it apart from traditional chocolate cakes.
Can I use less sugar in the recipe?
You can reduce sugar slightly, but it may affect the moisture and overall sweetness of the cake.
Is it necessary to use boiling water?
Yes, boiling water activates the cocoa and helps create a smoother batter, enhancing the chocolate flavor.
What can I substitute for eggs?
You can use applesauce or a flaxseed egg for an egg substitute, though this may alter the texture.
Can I make the cake ahead of time?
Yes, you can bake the cake layers in advance and frost them just before serving for the best flavor and texture.
How do I ensure my cake bakes evenly?
Make sure to measure ingredients accurately, mix until just combined, and rotate the pans halfway through baking.

Moist German Chocolate Cake

Print Recipe

A classic German chocolate cake featuring rich chocolate flavor and a delightful coconut-pecan frosting.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: German
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup shredded coconut
1 cup chopped pecans
1 cup evaporated milk
1/2 cup butter
1 cup brown sugar

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix well.
In another bowl, mix the eggs, whole milk, vegetable oil, and vanilla extract until blended.
Gradually add the wet mixture to the dry ingredients, mixing until smooth.
Stir in the boiling water until fully incorporated.
Divide the batter evenly between the three prepared pans.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
For the frosting, combine evaporated milk, butter, brown sugar, shredded coconut, and chopped pecans in a saucepan over medium heat. Cook, stirring continuously until thickened.
Layer the cooled cakes with frosting in between and on top. Slice and serve.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Optionally, freeze individual slices for up to 3 months.