How to Make German Chocolate Cake
- Preheat the oven to 375 degrees F. Grease two round baking pans. Place a parchment paper on the bottom of the pan.
- In a large bowl, stir in sugar, flour, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, combine the eggs, buttermilk, oil, and vanilla. Mix until well-combined.
- Add in the dry ingredients, and mix well. Whisk in the boiled water to make the batter a bit thin. Pour the batter in the prepared greased pans.
- Bake the cake for 25 to 35 minutes, until the cake is soft and firm. Insert a toothpick in the centre of the cake, if it comes out clean then it means that the cake is baked.
- Take the cake out of the oven and place it on the cooling rack for 10 minutes.
- Meanwhile, in a medium sized saucepan, stir in the egg yolks, brown sugar or granulated sugar, butter or margarine, evaporated milk and vanilla. Whisk until well combined. Cook over medium heat about 10 to 12 minutes, stirring constantly.
- Place a layer of cake on a cake plate. Using a spatula spread the coconut-pecan filling over the layer. Add second layer of the cake, and evenly spread the filling. Now place the third layer and spread the remaining frosting.
- Store the cake in the refrigerator for two hours.
- Serve and enjoy!
- German chocolate cake is a chocolate layered cake filled and topped with a coconut-pecan frosting.
It owes its name to an English American chocolate baker – Samuel German.