Description
A modern, fudgy German chocolate cake with a dense, brownie-like crumb and a rich, caramel-like coconut-pecan frosting that is stable and impressive.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cup natural unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups buttermilk
- 1 cup hot coffee or hot water
- ½ cup unsalted butter (for frosting)
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar (for frosting)
- 3 large egg yolks
- 1 teaspoon vanilla extract (for frosting)
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line bottoms with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, and cocoa powder.
- In a separate large bowl, beat softened butter and 2 cups sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down sides. Add 2 teaspoons vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
- Slowly pour in hot coffee or hot water while mixing on low. Batter will be thin.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Rotate pans halfway through.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For frosting: In a medium saucepan, combine ½ cup butter, evaporated milk, and 1 cup sugar. Cook over medium heat, stirring constantly, until mixture reaches 180°F (soft-ball stage), about 5-6 minutes.
- Whisk egg yolks in a small bowl. Temper yolks by slowly adding a little of the hot sugar mixture while whisking. Pour yolk mixture back into saucepan.
- Cook for another 1-2 minutes, stirring constantly, until thickened. Remove from heat.
- Stir in 1 teaspoon vanilla, shredded coconut, and toasted pecans.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place second layer on top. Spread remaining frosting over top and sides.
- Refrigerate for at least 30 minutes before slicing to set the frosting.
Notes
Toast pecans before adding to frosting for better flavor. Do not overbake the cake; it continues to cook in the pan. Use natural cocoa powder for best results with baking soda. If using Dutch-processed cocoa, swap baking soda for baking powder. Chill cake before serving for clean slices.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45
- Sodium: 280
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 62
- Fiber: 2
- Protein: 6
Keywords: German chocolate cake, fudgy cake, coconut pecan frosting, homemade cake, chocolate dessert, baking