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If you’re a dessert lover, the name "German Chocolate Cake" probably evokes delightful images of rich chocolate layered between creamy frosting, topped with a decadent coconut and pecan mixture. This classic cake is not only a feast for the taste buds but also a historical gem within the realm of baking. Contrary to what its name might suggest, German Chocolate Cake does not originate from Germany; rather, it is named after an American named Samuel German, who created a dark-baking chocolate for the Baker’s Chocolate Company in 1852. This chocolate became a key ingredient in the cake's development, which has since captured the hearts and palates of many.

German Chocolate Cake

Unleash your inner baker with this Indulgent German Chocolate Cake! This classic American dessert, named after Samuel German, features rich chocolate layers layered with a unique coconut-pecan frosting. Perfect for celebrations or a sweet treat any day, this cake is sure to impress. Follow our step-by-step guide to create the ultimate decadent delight that your friends and family will adore. #GermanChocolateCake #Baking #Dessert #ChocolateLovers #FoodieDelight #CakeRecipe
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Ingredients
  

For the Cake:

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsweetened cocoa powder

1 cup granulated sugar

1 cup packed brown sugar

½ cup unsalted butter, softened

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 cup boiling water

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

½ cup unsalted butter

3 large egg yolks

1 teaspoon vanilla extract

1 ½ cups shredded sweetened coconut

1 cup chopped pecans

For the Chocolate Frosting:

½ cup unsalted butter, softened

⅔ cup unsweetened cocoa powder

3 cups powdered sugar

⅓ cup milk

1 teaspoon vanilla extract

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Instructions
 

Prepare the Cake Batter:

    - Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

      - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

        - In a large mixing bowl, cream together the sugars and butter until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          - Mix in the dry ingredients alternately with buttermilk. Begin and end with the dry ingredients. Finally, stir in the boiling water until well combined.

            Bake the Cakes:

              - Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

                Make the Coconut-Pecan Frosting:

                  - In a saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks. Cook while stirring constantly until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool before using.

                    Prepare the Chocolate Frosting:

                      - In a mixing bowl, cream the softened butter. Gradually mix in the cocoa powder and powdered sugar alternately with milk. Add vanilla extract and mix until smooth and spreadable.

                        Assemble the Cake:

                          - Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top. Add the second cake layer and spread the remaining coconut-pecan frosting on top.

                            - Finish by spreading the chocolate frosting around the sides of the cake and on top, if desired.

                              Serve and Enjoy:

                                - Let the cake set for at least 30 minutes before slicing. Enjoy your indulgent German Chocolate Cake!

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                                    Prep Time: 30 mins | Total Time: 2 hrs | Servings: 12