A decadent German Chocolate Cake Recipe, made an extra moist and fudgy chocolate cake, a rich caramel/coconut frosting, and iced with a sweet and simple chocolate frosting.
Seriously. This is the best German chocolate cake I have ever made. In fact, it's the best cake that I've ever made period. And I've made a lot.
In the few months since I first invented this recipe, I've made it so many times by popular demand that people are no longer requesting "that one German chocolate cake". Now it's just "Yammie, will you bring your cake this weekend?"
This is the recipe that I want to be remembered for. When I die, leaving my grief stricken friends and family behind, I don't want their tears to be for the loss of my company, but for the loss of this cake. I want my descendents to say to one another, "Remember Granny's old German chocolate cake? Now that was a wonder. That was an achievement. If only we could leave such a legacy to the world, as Granny did." And perhaps a tear will tremble in their eyes as they remember the wonderfulness of the best cake that ever was, and know that they will never have it again.
STEP 1
INGREDIENTS:
For the cake:
- 3 eggs, lightly beaten
- 1 tablespoon vanilla
- 2 1/4 cups all-purpose flour (or rice flour for gluten free)
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup butter (1 1/2 sticks)
- 1 1/4 cups dark cocoa powder
- 1 cup brewed coffee (Or any liquid. I guess some people are against adding coffee, but it really just brings out the flavor of the chocolate.)
- 2 cups milk (I used coconut milk)
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
INTRUCTIONS:
- Preheat oven to 350ºF. Place a greased circle of parchment on the bottom of 3 8-inch pans (or grease them and dust them with cocoa powder).
- Combine the butter and cocoa and cook on the stove or in the microwave until melted. Slowly add the coffee and milk, whisking to combine. Add the sugars, eggs, and vanilla and whisk until smooth.
- Combine the flour, baking soda, baking powder, and salt. Add to the rest and mix just until combined. Divide evenly between 3 prepared pans. Bake for 45 minutes or until toothpick comes out mostly clean.
- Cool before removing from pans (you might want to loosen from the edges with a sharp knife). Cool completely before frosting.
For the German chocolate frosting:
- 1 cup brown sugar
- 1 cup evaporated milk
- 3 egg yolks
- 1/2 cup butter (1 stick)
- 3 teaspoons vanilla
- 3 cups Sweetened Flaked Coconut
- 1 1/2 cups pecans (lightly toasted in the oven or in a pan on the stove)
Combine the sugar, milk, yolks, and butter. Cook on the stove, whisking constantly until bubbling and thickened. Add the vanilla, coconut, and pecans. Cool before frosting cake.
For the milk chocolate frosting:
- 2 cups chopped Milk Chocolate or milk chocolate chips
- 2 sticks butter, softened
- 5 tablespoons cocoa powder
- 1 teaspoon vanilla
- 5 cups powdered sugar
- 3-6 tablespoons milk
Melt the chocolate (I do it in the microwave). If you're using chocolate chips instead of baking chocolate, make sure you turn your microwave power way down and stir often.
Beat together the melted chocolate and butter. Add the cocoa powder and vanilla. Alternately add the powdered sugar and milk until desired consistency is reached.
To assemble cake:
Fill middle layers and top with German chocolate frosting. Frost the edges with milk chocolate frosting.
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