Classic German Chocolate Cake

Indulge in the rich flavors of a classic German Chocolate Cake. This moist and chocolatey dessert is layered with a sweet and nutty coconut-pecan filling, and frosted with a luscious chocolate ganache. Perfect for any occasion, this recipe is a crowd-pleaser and will leave everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Coconut-Pecan Filling:
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups shredded sweetened coconut
• 1 cup chopped pecans
• For the Chocolate Ganache:
• 1 1/2 cups heavy cream
• 12 ounces semisweet chocolate, chopped

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually pour in the boiling water while continuously mixing the batter. The batter will be thin, but that's okay.
5. Divide the batter equally among the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the centers comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
8. To make the Coconut-Pecan Filling, in a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until thickened and golden brown.
9. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the filling cool to room temperature.
10. To make the Chocolate Ganache, heat the heavy cream in a saucepan over medium heat. Once it starts simmering, remove it from heat and add the chopped chocolate. Stir until smooth and creamy.
11. Let the ganache cool to room temperature.
12. Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan filling over the top.
13. Place the second cake layer on top and repeat the filling process. Finally, add the third cake layer.
14. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
15. Use a spatula to spread the ganache evenly over the cake.
16. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together and the ganache to set.

Interesting Facts