Ingredients for German Chocolate Cake
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
2 tablespoons vanilla extract
1 cup boiling water 1 cup boiling
German Chocolate Frosting
1 cup evaporated milk 1 cup evaporated
1 cup white sugar with granulated
3 egg yolks beat with 1 teaspoon of water
1/2 cup margarine or butter
1 teaspoon vanilla extract
1-cup chopped pecans
1 cup of flaked coconut
One tablespoon cornstarch
If you enjoyed this recipe, try out JUICE
Directions
Cake:
Heat oven to 350o F. Grease three 8-inch or two round cake pans of 9 inches with cooking spray, then lightly sprinkle with flour. I prefer to make 3 8×8 pans and then make a two layercake. I also put aside the third cake for my kids who do not like frosting with the German chocolate frosting, or for my sisters with allergy to nuts. It is also good in the 9×13 size.
In a mixing bowl (I make use of my kitchen Aid) in a mixing bowl, add sugar, flour, cocoa baking soda, baking powder and salt. Stir until well combined.
Add the milk and vegetable oil, eggs and vanilla to the batter and mix at medium speed until blended. Lower the mixer speed, and then mix in boiling water just a each rate of. After the water has been added, mix at high speed for around 1 minute.
Distribute cake batter evenly among three pans of 8×8 (or 2 9×9) prepared cake pans.
Bake for 30 to 35 minutes,, or till a toothpick, or cake tester inserted into the center is clean.
Remove from oven and let it cool for around 10 minutes. Take the pan out and let it cool completely.
Frost the cake with frosting.
German Chocolate Frosting:
Note: If you’re layering your cake, I’ll usually double up the recipe and save a bit of frosting in case I need it later. If you’re doing 9×13, one recipe is sufficient.
In a large pan, combine the evaporated milk with cornstarch, and mix. Add in eggs, sugar margarine, vanilla, and margarine. Cook on a low heat until it is at an uninhibited simmer. Stirring continuously until it becomes the frosting is thick, around 12 minutes from the time it begins to boil slowly. Remove from the heat and mix in pecans and coconut. This frosting will become thicker when it cools. Allow to cool for 1 hour, then apply the frosting to the cake that has been cooled. To make this cake simple to cut and serve, spread frosting on top of cake and then place within the fridge for 30 to 60 minutes or longer to slice, and then serve.
Special Equipment:
- Three 8-inch or two 9-inch round cake pans(or a 9×13-inch pan, if preferred)
- Mixing bowl (a stand mixer or handheld electric mixer is handy)
- Cake tester or toothpick
- Cooking spray and flour for greasing the cake pans
Serving Suggestions: This Chocolate Cake with German Chocolate Frosting is a delightful dessert on its own, but you can make it even more special with these serving suggestions:
- A scoop of vanilla ice cream or a dollop of whipped cream on the side.
- Drizzle chocolate sauce or caramel sauce over the cake for an extra layer of indulgence.
- Dust the cake with a sprinkle of powdered sugar for a simple yet elegant presentation.
- Add fresh berries like raspberries or strawberries for a fruity contrast to the rich chocolate and coconut flavors in the frosting.
Tips & Variations:
- If you don’t have evaporated milk for the frosting, you can substitute it with regular milk, but it won’t be as rich.
- Experiment with different nuts in the frosting, such as chopped walnuts or almonds, if you prefer or have allergies to pecans.
- To make it a gluten-free cake, use a gluten-free flour blend as a substitute for all-purpose flour.
- Consider adding a layer of chocolate ganache between the cake layers for an extra layer of chocolatey goodness.
- If you prefer a darker chocolate cake, use dark cocoa powder instead of regular cocoa in the cake batter.
Common Questions:
Can I use another frosting for this cake?
Absolutely! You can use a variety of frostings, such as classic chocolate buttercream, cream cheese frosting, or even a simple dusting of powdered sugar.
How do I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for longer storage; just wrap it well to prevent freezer burn.
What can I use if I don’t have evaporated milk for the frosting?
You can substitute with half-and-half, cream, or a mixture of regular milk and heavy cream, but keep in mind that the richness may vary.
Can I make the cake ahead of time and frost it later?
Yes, you can bake the cake a day in advance and frost it the next day. Keep it covered to maintain freshness.
What’s the best way to slice and serve this cake to keep it neat? To get clean slices, use a sharp knife dipped in hot water. Wipe the knife between each cut for smooth, tidy servings.
