German Chocolate Cake
A rich and moist dessert featuring chocolate layers complemented by a delicious coconut-pecan frosting, perfect for special occasions and indulgent treats.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix Using a prepared box mix simplifies preparation.
- 1 cup water At room temperature.
- 1/2 cup vegetable oil For moistness.
- 3 large eggs Use room temperature for best mixing.
Frosting Ingredients
- 1 cup unsweetened coconut Flaked coconut for texture.
- 1 cup pecans, chopped Can substitute with sunflower seeds for nut-free version.
- 1 cup sweetened condensed milk For richness in frosting.
- 1 cup semi-sweet chocolate chips Use high-quality chocolate for ganache.
- 1 cup heavy cream At room temperature for ganache.
- 1 teaspoon vanilla extract Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Whisk until smooth.
Baking
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, checking for doneness with a toothpick.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- In a saucepan, combine coconut, chopped pecans, sweetened condensed milk, and vanilla extract. Cook over medium heat, stirring until thickened, then remove from heat and let cool.
- In a small saucepan, heat heavy cream until just simmering. Pour over semi-sweet chocolate chips in a bowl, let sit, then stir until smooth.
Assembly
- Place one cake layer on a serving plate. Spread a layer of coconut pecan frosting between the layers, frost the top with more frosting, and drizzle with chocolate ganache.
Serving
- Slice the cake and serve. Optionally, add whipped cream or vanilla ice cream on the side.
Notes
To maintain freshness, store the cake covered at room temperature for up to 2 days or refrigerate for about a week. For freezing, wrap slices tightly before freezing.