German Chocolate Cake

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Coconut-Pecan Frosting

▢ ¾ cup (150 g) soft light brown sugar
▢ 1 cup (240 g) evaporated milk -
▢ 3 large egg yolks
▢ ½ cup (113 g) unsalted butter
▢ 2 tsps vanilla extract/essence
▢ 1 cup (100 g) pecans - roughly chopped
▢ 1½ cups (120 g) unsweetened shredded coconut

Instructions

Chocolate Cake

Preheat oven to 180 °C (350°F) conventional (see note 2 if using a convection oven with a fan) and grease two 8 inch cake pans (I use my homemade cake release). Line the bottoms with parchment paper as well.
Sift together flour, cocoa powder, baking powder, baking soda and salt. Using a whisk or fork, mix until well combined and set aside for now.
In a large bowl add in brown sugar, white sugar, milk, melted butter, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.
Add in presifted dry ingredients from earlier to the wet ingredients and mix with a whisk until just combined. Do not overmix.
Add in hot coffee and mix with a whisk until well combined. The mixture should be smooth, but avoid overmixing.
Pour the batter into the prepared cake pans from earlier. Drop the cake pans lightly on the counter to remove any large air bubbles and bake for 38 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs on it.
Allow the cakes to cool in the cake pans for 20 minutes, before carefully turning them out onto a wire rack to completely cool.

Coconut-Pecan Frosting

To a medium sized saucepan, add in light brown sugar, evaporated milk and egg yolks. Mix with a whisk until well combined. Add in butter and place the pan over a medium heat.
Bring to a low boil, stirring frequently to make sure nothing is burning on the bottom of the pan.
Once it starts to gently boil (the butter should be completely melted by now), continue to let the mixture thicken for about 5 minutes, stirring frequently. Remember to keep it on a low boil (reduce heat if necessary).
Once it's slightly thickened, take the pan off the heat and add in vanilla, pecans and shredded coconut. Stir in until well combined.
Pour into a shallow dish and allow to cool to room temperature. You can cover and place into the fridge for quicker cooling.

Assembly

Level the tops of the cake layers if necessary. Place one cake layer onto your cake stand/serving place and place half of the frosting on top. Spread out using an offset spatula or spoon.
Place the next cake layer on top and spread the remaining frosting on the top. This cake is decorated as a 'naked cake' so has no frosting on the edges, though you can make extra frosting and cover the sides if you like! Slice and enjoy :)

Notes

Note 1. For this recipe, I recommend using natural cocoa powder for a lighter brown colored cake/frosting (Dutch processed cocoa powder produces a much darker crumb) that is closer to the traditional chocolate cake layers used in the original German's chocolate cake recipe.

Note 2. If using a convection oven that has a fan function, bake at 160 °C (320°F) as the fan function bakes food faster.

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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