A rich and moist homemade German chocolate cake with a smooth, sweet and nutty caramel-like frosting and fudgy chocolate buttercream. This decadent cake is the ultimate treat!
3Tablespoonshalf-and-half , can sub for heavy cream or milk
Pinch salt, more to taste
Instructions
Chocolate Cake
Preheat the oven to 350°F. Center an oven rack in the middle position. Line the bottom of 2 9-inch round cake pans with parchment paper. Lightly spray with nonstick cooking spray.
In a large bowl, sift the flour, sugar, cocoa, baking soda, and salt.
Using a handheld mixer or whisk, mix in the water, buttermilk, oil, eggs, and vanilla until well combined. Spread the batter evenly between the pans.
Bake 28 to 35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool 2 to 3 minutes before running a knife around the edges and turning out onto a cooling rack. Let cool completely. Once cooled I like to wrap in plastic and freeze before frosting.
Coconut Frosting
Combine the evaporated milk, sugar, egg yolk, butter and vanilla in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring constantly. Simmer for 8-10 minutes, or until the mixture has thickened and turned a caramel color. Be careful not to burn.
Remove from heat and stir in coconut and pecans. Allow the frosting to cool slightly and thicken.
Chocolate Buttercream
In a large bowl, beat the butter with an electric mixer. Slowly add the powdered sugar, cocoa powder, vanilla, and salt. Add heavy cream as needed to thin.
Frost the center of the cake with the coconut frosting and the sides with the chocolate buttercream frosting.
Notes
Cake Mix: To make this recipe easier you can use a box of German chocolate cake mix and follow the instructions on the box. I like to add in a 1/2 cup sour cream to make it softer. If you have the time, make from scratch, the extra steps are worth it!Make ahead:
Bake and cool the cakes. Then wrap in plastic and freeze until ready to use.
Make the coconut frosting and allow to cool. Store in a covered container in the refrigerator for up to 1 week. Allow to come to room temperature when ready to use.
Make the chocolate buttercream and store in a covered container in the refrigerator up to 2 weeks. Allow to come to room temperature when ready to use. You may need to beat a minute before using to fluff up.
Storage: Keep cake in an airtight container at room temperature up to 3 days. Wrap individual slices in plastic wrap and freeze up to 3 months.