German Chocolate Cake

🥘 Ingredients

• all-purpose flour
  1.75 c
• baking powder
  1/2 tbsp
• baking soda
  1/2 tbsp
• boiling water
  1 c
• butter
  1 c
• buttermilk
  1 c
• chopped pecans
  1 c
• evaporated milk
  1.083 c
• granulated sugar
  2.5 c
• large egg yolks
  3
• large eggs
  2
• light brown sugar
  1/2 c
• powdered sugar
  3 c
• salt
  1 tsp
• shredded sweetened coconut
  1 c
• unsweetened cocoa powder
  1.417 c
• vanilla extract
  3 tsp, 1 Tbsp
• vegetable or canola oil
  1/2 c

🍳 Cookware

• 8 or 9-inch round baking pans
• parchment paper
• large bowl
• wire racks
• saucepan

1. 1

   Grease and line two 8 or 9-inch round baking pans with parchment paper . Preheat the oven to 375°F.
2. 2

   In a large bowl , stir together granulated sugar (400 g), all-purpose flour (210 g), unsweetened cocoa powder (75 g), baking powder (6 g), baking soda (7.5 g), and salt (5 g).

   granulated sugar: 2 c, all-purpose flour: 1.75 c, unsweetened cocoa powder: 3/4 c, baking powder: 1/2 tbsp, baking soda: 1/2 tbsp, salt: 1 tsp
3. 3

   In a separate bowl, mix large eggs , buttermilk (240 ml), vegetable or canola oil (120 ml), and vanilla extract (10 ml).

   large eggs: 2, buttermilk: 1 c, vegetable or canola oil: 1/2 c, vanilla extract: 2 tsp
4. 4

   Combine the wet and dry ingredients, then stir in boiling water (240 ml). (The batter will be thin.)

   boiling water: 1 c
5. 5

   Pour the batter into the prepared pans and bake for 25 to ⏱️ 35 minutes until a toothpick comes out clean. Cool for ⏱️ 5 minutes in the pans, then invert onto wire racks to cool completely.
6. 6

   In a saucepan , combine light brown sugar (100 g), granulated sugar (100 g), butter (115 g), large egg yolks , and evaporated milk (180 ml). Bring to a low boil over medium heat, stirring constantly until thickened.

   light brown sugar: 1/2 c, granulated sugar: 1/2 c, butter: 1/2 c, large egg yolks: 3, evaporated milk: 3/4 c
7. 7

   Remove from the heat and stir in vanilla extract (15 ml), chopped pecans (120 g), and shredded sweetened coconut (80 g). Cool completely.

   vanilla extract: 1 Tbsp, chopped pecans: 1 c, shredded sweetened coconut: 1 c
8. 8

   Melt butter (115 g) and stir in unsweetened cocoa powder (65 g).

   butter: 1/2 c, unsweetened cocoa powder: 2/3 c
9. 9

   Alternately add powdered sugar (360 g) and evaporated milk (80 ml), beating to a spreading consistency. Stir in vanilla extract (5 ml).

   powdered sugar: 3 c, evaporated milk: 1/3 c, vanilla extract: 1 tsp
10. 10

    Place one cake layer on a plate. Spread a thin layer of chocolate frosting, then half of the coconut frosting. Top with the second cake layer. Cover the entire cake with chocolate frosting and spoon the remaining coconut frosting on top.