Homemade German Chocolate Cake

Ingredients:

For the cake:

• 1 (4 oz) bar German chocolate (such as Baker’s German’s Sweet Chocolate)
• 1/2 cup water
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the frosting:

• 1 (12 oz) can evaporated milk
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter
• 3 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups chopped pecans

Instructions:

For the cake:

1. Melt the chocolate: Break the German chocolate bar into pieces and place it in a small saucepan with 1/2 cup water. Heat over low heat, stirring occasionally, until the chocolate is completely melted. Remove from heat and let it cool.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
4. Add the eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix to combine.
5. Add the melted chocolate: Pour the cooled melted chocolate into the butter and egg mixture and mix until fully combined.
6. Alternate adding dry ingredients and buttermilk: Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix gently after each addition until just combined.
7. Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the two pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the frosting:

1. Cook the frosting: In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens, about 10-12 minutes.
2. Add coconut and pecans: Once the frosting has thickened, remove it from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool slightly until it thickens further and is spreadable.

Assemble the cake:

1. Once the cakes have cooled completely, place one layer of cake on a serving platter. Spread a generous amount of frosting on top of the first layer.
2. Place the second layer of cake on top of the frosting. Spread the remaining frosting on top, and let it drizzle down the sides for a beautiful finish.
3. Let the cake sit for about 30 minutes before slicing to allow the frosting to set slightly.

Serve:

Enjoy this indulgent Homemade German Chocolate Cake with a cup of coffee or a scoop of vanilla ice cream for the perfect treat. This cake is moist, chocolatey, and topped with a deliciously sweet and nutty frosting!