INGREDIENTS
FOR THE CAKE
- 2 cups all-purpose flour 240 grams
- 1¾ teaspoons baking soda 11 grams
- 1½ teaspoons baking powder 6 grams
- 1 teaspoon kosher salt 3 grams
- ⅔ cup granulated sugar 133 grams
- ⅔ cup brown sugar 142 grams
- ⅔ cup milk 151 grams
- ½ cup sour cream 114 grams
- ⅓ cup vegetable oil 67 grams
- 2 large eggs 100 grams
- 2 egg yolks 28 grams
- 2 teaspoons pure vanilla extract 8 grams
- ⅔ cup unsweetened cocoa powder 56 grams
- ½ cup hot water 114 grams (200°F)
- ½ cup hot coffee 114 grams (200°F)
FOR THE ICING
- 4 egg yolks 56 grams, whisked
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 8 ounces evaporated milk 227 grams (⅔ can)
- ¼ cup unsalted butter 57 grams (½ stick)
- ¼ cup vegetable shortening 46 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1⅔ cups sweetened shredded coconut 142 grams
- 1 cup chopped pecans 114 grams
FOR THE BUTTERCREAM
- 5 cups powdered sugar 565 grams
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- ⅔ cup unsweetened cocoa powder 56 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon kosher salt
- Milk optional, for consistency
- Chocolate Drizzle optional, for topping
EQUIPMENT
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
- Preheat oven to 350°F. Line 2 9-inch round cake pans with parchment paper and spray with nonstick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder and salt.2 cups all-purpose flour,1¾ teaspoons baking soda,1½ teaspoons baking powder,1 teaspoon kosher salt
- In a large mixing bowl, whisk together the sugar, brown sugar, milk, sour cream, vegetable oil, eggs, egg yolks, and vanilla. Whisk in the cocoa powder until combined.⅔ cup granulated sugar,⅔ cup brown sugar,⅔ cup milk,½ cup sour cream,⅓ cup vegetable oil,2 large eggs,2 egg yolks,2 teaspoons pure vanilla extract,⅔ cup unsweetened cocoa powder
- Add in the flour mixture and whisk until incorporated. Add in the hot water and hot coffee and whisk until smooth. The batter will be runny at this point.½ cup hot water,½ cup hot coffee
- Divide the batter evenly (about 644 grams per pan) into the cake pans and place into the preheated oven to bake for 25 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool completely.
- While the cakes are cooling, make the icing: Combine all of the icing ingredients except for the shredded coconut and pecans in a large saucepan. Place over medium heat and let simmer for 6-7 minutes, whisking constantly. Fold in the shredded coconut and chopped pecans. Set aside.4 egg yolks,½ cup brown sugar,½ cup granulated sugar,8 ounces evaporated milk,¼ cup unsalted butter,¼ cup vegetable shortening,1 teaspoon pure vanilla extract,1⅔ cups sweetened shredded coconut,1 cup chopped pecans
- To make the buttercream, combine all of the buttercream ingredients (except the milk and chocolate syrup) in the bowl of a stand mixer fitted with the paddle attachment. Beat on high-speed for 5-6 minutes, or until a smooth, fluffy frosting has formed. If you find that your frosting is dry or too thick, add in milk a tablespoon at a time until you reach your desired consistency. Fill a piping bag fitted with a star tip with ½ cup of frosting.5 cups powdered sugar,1½ cups unsalted butter,1 teaspoon pure vanilla extract,½ teaspoon kosher salt,Milk,⅔ cup unsweetened cocoa powder
- To assemble the cake, place one of the cool cake layers onto a plate or cake stand.Chocolate Drizzle
- Using an offset spatula or rubber spatula, spread about ¼ cup of buttercream over the cake layer. Pipe a buttercream ring around the edges of the cake to form a barrier for the icing. Spoon half of the coconut-pecan icing into the middle of the buttercream ring.
- Place the second layer of cake on top ensuring that the edges meet and that cake does not hang over on one side. Finish spreading the buttercream over the entire surface and sides of the cake. Drizzle chocolate syrup over the edges of the cake to make it look like it has dripped, if desired. Pipe a ring of buttercream swirls around the edge of the cake. Spread the remaining coconut-pecan icing into the middle of the swirls and smooth. Drizzle additional chocolate syrup in a crosshatch pattern over the frosting. Slice and serve.
NOTES
- Granulated sugar may be used in place of the brown sugar.
- You can use one hot water or hot coffee in place of each other.
- You may use butter or shortening in place of the other in the frosting.
- Whole milk or even 2% can be used in place of evaporated milk.
- You can use walnuts in place of the pecans in the icing.
- Measure your flour carefully. If not using a scale, use the spoon and level method to ensure that your cakes won’t be dense.
- As with other cakes, do not over-stir the batter once you add the flour. It will make it rubbery and/or crumbly. Be sure to only mix until the flour is just incorporated.
- When making the buttercream, be sure to whip for the proper amount of time. The longer that you whip this frosting, the more air is incorporated and the smoother and more fluffy the frosting becomes.
- Nutritional information does not include optional ingredients.
Storage: Store German chocolate cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
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