Homemade German Chocolate Cake

Ingredients

For the Chocolate Cake

• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water

coconut pecan glaze

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large Egg yolks
• 3/4 cup condensed milk
• 1 tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded, sweetened coconut

the chocolate frosting

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup condensed milk
• 1 teaspoon vanilla extract

How to Make Homemade German Chocolate Cake

Preheat oven to 375°F. Grease two 8- or 9-inch round baking pans. I also like to cut a round piece of wax paper or parchment for the bottom of the pan so the cake can be easily removed.

For the cake:

Mix sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine eggs, buttermilk, oil and vanilla and mix well.Add the wet ingredients to the dry ingredients and mix. Add boiling water (the dough will be very thin). Pour the mixture into the prepared molds.

Bake for 25 – 35 minutes (depending on the size of the cake pan. The 9-inch pan takes less time to bake) or until a toothpick inserted in the center comes out clean or with a few crumbs.Let cool in pan for 5 minutes then turn out onto wire racks to cool completely.
the German chocolate glaze:

In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks and condensed milk. Stir and bring the mixture to a boil over medium heat. Stir constantly for a few minutes until the mixture begins to thicken.

Remove from heat and add vanilla, walnuts and coconut.Let it cool completely before layering it on the cake.

the buttercream and chocolate icing:

Melt the butter. Add the cocoa powder. Alternately add powdered sugar and milk and mix until smooth. If necessary, add a small amount of milk to thin the icing or a little more powder until the desired consistency is reached.Add vanilla.

Cake Assembly:

Place one of the cake rounds on your stand or serving plate.

Spread a thin layer of chocolate icing over the cake base and then pour half of the coconut icing over it to create a smooth layer. Leave about 1cm of space between the filling and the edge of the cake.

Stack the second round of cake on top.Cover the entire cake with chocolate icing.

Place the rest of the coconut frosting on the cake.

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