Amazing German Chocolate CAKE Recipe Step-By-Step (HOMEMADE)

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: coconut flakes

Unsweetened coconut is lower in sugar.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Prepare two 8 inch baking pans with parchment paper and grease them with butter or baking oil.

Preheat the oven to 350 °F.

In a large bowl, combine the sugar, eggs, salt, and vanilla.

Add oil and buttermilk, mixing until fluffy.

Sift in flour, cocoa, baking powder, and baking soda, mixing until thoroughly incorporated.

Stir in the hot coffee; the batter will be very thin.

Divide the batter evenly among the two 8-inch cake pans.

Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.

Cut each layer horizontally once.

For the pecan-coconut filling, combine egg yolks, evaporated milk, and both sugars in a medium-sized pan.

Cook at medium heat for about 10 minutes until thickened.

Remove from heat and add butter, vanilla, toasted pecans, and toasted coconut, mixing until combined.

Place in the fridge until needed.

For the buttercream, whisk egg whites and sugar in a heatproof bowl over simmering water until soft peaks form (about 8 minutes).

Remove from heat and keep whisking until stiff peaks form.

Mix in butter in small pieces until smooth.

Add melted chocolate, vanilla, and dark cocoa, mixing until incorporated without overmixing.

To decorate, place the bottom layer on a plate and spread a thin layer of chocolate buttercream on top, adding 3/4 cup of pecan-coconut filling.

Top with the second layer and repeat.

Cover the final layer with chocolate buttercream on top and sides.

Refrigerate for about 40 minutes, then apply a final layer of buttercream and any decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens