Chocolate Cake

a Homemade German Chocolate Cake recipe with a rich, moist chocolate cake and classic coconut-pecan frosting!

Ingredients

For the Cake:

2 cups all-purpose flour

1¾ cups granulated sugar

¾ cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

½ tsp salt

2 eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 egg yolks

½ cup unsalted butter (1 stick)

1 tsp vanilla extract

1 cup chopped pecans

1 cup sweetened shredded coconut

Instructions

Make the Cake:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.

3. Add eggs, buttermilk, oil, and vanilla. Mix until combined.

4. Stir in boiling water (batter will be thin).

5. Divide batter evenly between cake pans and bake for 30–35 minutes.

6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

Make the Frosting:

1. In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.

2. Cook, stirring constantly, for 10–12 minutes or until thickened.

3. Remove from heat and stir in vanilla, pecans, and coconut. Let cool.

Assemble the Cake:

1. Place one cake layer on a plate. Spread half the frosting on top.

2. Add the second cake layer and spread remaining frosting.

3. Let set for 30 minutes before slicing.