Moist German Chocolate Cake
There’s something truly special about a Moist German Chocolate Cake that brings joy to every occasion. With its rich, chocolaty base and decadent frosting, this cake tantalizes your taste buds with layers of flavor and texture. The combination of soft, moist cake and a sweet, coconut-pecan topping creates an irresistible dessert, perfect for birthdays, celebrations, or simply an indulgent treat.
The aromatic scent of cocoa mingling with vanilla wafts through your kitchen, beckoning all to gather around the table. When served, each slice reveals its moist interior, topped with a luscious, nutty frosting that is both satisfying and comforting. This delightful cake will surely become a family favorite, cherished and requested time and again.
Ingredients
- 2 cups all-purpose flour: Provides the cake’s structure while keeping it light and fluffy.
- 2 cups granulated sugar: Adds sweetness and moisture to the cake.
- 1 cup unsweetened cocoa powder: Contributes rich chocolate flavor.
- 1 1/2 teaspoons baking soda: Helps the cake rise for a soft, tender texture.
- 1 teaspoon baking powder: Works with baking soda for additional leavening.
- 1 teaspoon salt: Balances sweetness and enhances flavor.
- 2 large eggs: Binds the ingredients and adds richness.
- 1 cup whole milk: Provides creaminess and moisture.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 1 cup boiling water: Creates a smoother batter and makes the cake extra moist.
- 1 cup shredded coconut: Adds a chewy texture and sweetness to the frosting.
- 1 cup chopped pecans: Introduces a crunchy element and nutty flavor.
- 1 cup evaporated milk: Forms the creamy base of the frosting.
- 1/2 cup butter: Adds richness to the frosting.
- 1 cup brown sugar: Provides a deep, caramel-like sweetness to the frosting.
Step-by-Step Instructions
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Preheat your oven to 350ยฐF (175ยฐC). Grease and flour three 9-inch round cake pans to ensure easy removal after baking.
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In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
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In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until fully blended.
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Gradually add the wet mixture to the dry ingredients, mixing well until just combined.
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Carefully stir in the boiling water to the batter, ensuring it is smooth and well incorporated. The batter will be thin, which is normal.
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Divide the batter evenly between the prepared cake pans, leveling the tops with a spatula.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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While the cakes are cooling, prepare the frosting. In a saucepan over medium heat, combine the evaporated milk, butter, brown sugar, shredded coconut, and chopped pecans. Cook and stir until the mixture thickens, about 10-15 minutes.
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Once the cakes have cooled completely, layer them with the frosting in between each cake layer and generously on top.
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Slice and enjoy your decadent dessert!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour
- Servings: 12
- Calories: Approximately 440 per slice
Tips, Storage & Variations
- Tips: Ensure your ingredients are at room temperature for the best results. Use boiling water to enhance the chocolate flavor and moisture.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and then in aluminum foil for up to 2-3 months.
- Flavor Variations: For added flavor, consider incorporating a teaspoon of espresso powder into the batter or using toasted coconut for the frosting.
FAQ
Q1: Can I use cake flour instead of all-purpose flour?
Yes, cake flour will give you a lighter, softer cake texture.
Q2: How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready.
Q3: Can I make this cake ahead of time?
Absolutely! You can bake the cakes ahead and frost them the day you plan to serve.
Q4: What can I substitute for the pecans?
You can use walnuts or omit nuts entirely if desired.
Q5: Is there a way to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
Q6: Can I use less sugar in the cake?
You may reduce the granulated sugar slightly; however, it may affect the cake’s moisture and sweetness.
People Also Ask
Q1: What is German chocolate cake?
German chocolate cake is a layered chocolate cake filled and topped with a coconut-pecan frosting.
Q2: Why is it called German chocolate cake?
The name comes from an American named Samuel German, who created a dark-baking chocolate used in the cake.
Q3: Can I add filling to this cake?
Yes, you could add a layer of chocolate ganache or fruit filling between the cake layers for variety.
Q4: How do I prevent the cake from sticking to the pans?
Greasing and flouring the pans before pouring in the batter will help prevent sticking.
Q5: Can I make mini German chocolate cakes?
Yes, you can use the same recipe and divide the batter into smaller, cake pans.
Q6: What frosting goes well with German chocolate cake?
The traditional coconut-pecan frosting pairs perfectly, but chocolate or cream cheese frostings also work nicely.
Conclusion
This Moist German Chocolate Cake is not just a dessert; it is a delightful experience that brings people together. With its layers of rich chocolate and a sweet coconut-pecan topping, it is sure to impress family and friends alike. I encourage you to give this recipe a try and share your delicious results. Happy baking!
Moist German Chocolate Cake
Ingredients
Method
- Preheat your oven to 350ยฐF (175ยฐC). Grease and flour three 9-inch round cake pans to ensure easy removal after baking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
- In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until fully blended.
- Gradually add the wet mixture to the dry ingredients, mixing well until just combined.
- Carefully stir in the boiling water to the batter, ensuring it is smooth and well incorporated. The batter will be thin, which is normal.
- Divide the batter evenly between the prepared cake pans, leveling the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are cooling, prepare the frosting. In a saucepan over medium heat, combine the evaporated milk, butter, brown sugar, shredded coconut, and chopped pecans. Cook and stir until the mixture thickens, about 10-15 minutes.
- Once the cakes have cooled completely, layer them with the frosting in between each cake layer and generously on top.
- Slice and enjoy your decadent dessert!
