German chocolate cake is my very favorite, but I've never actually made it from scratch before! Today was my 24th birthday, so I decided to take the opportunity to give it a try. It was sooo rich, moist, and absolutely perfect for a birthday cake imo! Recipe below.
Chocolate cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup Dutch-processed cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup boiling water
- 2 teaspoons instant espresso powder
Coconut frosting:
- ½ cup dark brown sugar
- ½ cup light brown sugar
- ½ cup unsalted butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Chocolate frosting:
- ½ cup butter
- ⅛ teaspoon salt
- ⅔ cup Dutch-processed cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 2 teaspoons vanilla extract
Cake:
1. Preheat oven to 375°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined. Bring the water to a boil and add the espresso powder, mixing until dissolved, and then add the coffee to your batter, which should now be very thin.
3. Pour batter into the prepared pans and bake for 25-35 minutes or until a toothpick comes out (mostly) clean. Cool for a few minutes in the pan and then invert them on a wire cooling rack to cool completely.
Coconut frosting:
1. In a medium saucepan, combine the sugars, butter, egg yolks, and evaporated milk. Stir to combine and place the mixture over medium heat to bring it to a low boil. Stir constantly for several minutes until it starts to thicken slightly; mine took about 6 minutes. If not completely smooth, pour it into a heat-proof bowl through a sieve.
2. Remove from heat and stir in the vanilla, coconut, and pecans. Allow the frosting to cool completely before layering it on the cake.
Chocolate frosting:
1. Melt the butter and add the salt while still hot. Whisk in the cocoa powder to make a chocolate paste.
2. Alternately add the powdered sugar and evaporated milk, whisking for several minutes at a time until it reaches a smooth, spreadable consistency. Add a small amount of extra milk or powdered sugar to make it thinner or thicker. Stir in the vanilla.
Assembly:
1. If desired/necessary, cut the domes off the top of both cake rounds. Place one of the rounds on your serving platter or plate.
2. Smooth a thin layer of chocolate frosting over the cake, then spoon half of the coconut frosting on top, spreading it across evenly. Leave about a ¾-inch gap between the coconut frosting and the edge of the cake.
3. Stack the second cake round on top. Spread chocolate frosting all over the entire cake, and then top it with the rest of the coconut frosting.
11 notes
·
View notes
meet my cookie run OC German Chocolate Cookie! i love her so much! she's adorable! dress + hat inspired by traditional women's clothing in germany (ik german chocolate cake isn't actually from germany but i thought it'd be cute lol) she has chocolate brown hair with caramel colored stripes in it and her hat has a mini german chocolate cake on top, the hems of her skirt and sleeves have chocolate frosting swirls! i decided to use yellow for the bow + the ribbons on her corset to make her more colorful!!! ahhh I'm proud of her this is my first time making a cookie run OC
6 notes
·
View notes