Prepare to embark on a culinary journey that will transport your taste buds to pure bliss! This legendary German Chocolate Cake is not just a dessert—it's an experience that combines rich, decadent chocolate with a luxurious coconut pecan filling that will make your mouth water. Whether you're a baking enthusiast or a chocolate lover seeking the ultimate treat, this recipe promises to transform an ordinary day into an extraordinary celebration of flavor and texture.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: German
Serves: 1 cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine 1 3/4 cups of all-purpose flour, 1 1/2 cups of sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- In a separate bowl, beat 2 large eggs. Add 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the eggs. Mix until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed for about 2 minutes until the batter is smooth.
- Carefully stir in 1 cup of boiling water to the batter. The batter will be thin, but this is normal.
- Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake layers from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely.
- While the cakes are cooling, prepare the Coconut Pecan Filling. In a medium saucepan over medium heat, combine 1 cup of sweetened condensed milk, 1 cup of shredded coconut, and 1 cup of chopped pecans.
- Cook the mixture, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes. Remove from heat and let it cool slightly.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a portion of the Coconut Pecan Filling on top of the first layer.
- Place the second layer of cake on top and repeat the process, adding more filling. Finally, add the third layer on top.
- Spread any remaining Coconut Pecan Filling on the top of the cake and, if desired, allow some to drape over the sides for decoration.
- Slice and serve your delicious German Chocolate Cake with Coconut Pecan Filling. Enjoy!
Tips
- Make sure all ingredients are at room temperature before mixing to ensure a smoother, more consistent batter.
- When adding boiling water to the batter, do it slowly and mix gently to maintain the cake's delicate texture.
- Use high-quality cocoa powder for a more intense chocolate flavor.
- Be patient when cooling the cake layers—rushing can cause them to break when assembling.
- For the coconut pecan filling, stir constantly to prevent burning and achieve the perfect caramel-like consistency.
- Allow the cake to cool completely before adding the filling to prevent melting and sliding.
- For an extra touch of elegance, toast the pecans before adding them to the filling to enhance their nutty flavor.
- Store the cake in a cool place and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 45mg
