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German Chocolate Cake, with its rich layers and decadent frosting, has become a beloved dessert across the globe. Though its name might suggest a connection to the country of Germany, this delightful cake actually has roots in the United States. Originating in the 19th century, it was named after an Englishman, Samuel German, who developed a dark-baking chocolate for a specific recipe. As it evolved, German Chocolate Cake transformed into a dessert that showcases the perfect harmony of rich chocolate layers, sweet coconut, and crunchy pecans, making it a favorite for celebrations and gatherings.

German Chocolate Cake

Discover the delight of making a classic German Chocolate Cake with our comprehensive guide! From its fascinating history linked to Samuel German to its irresistible layers of rich chocolate, sweet coconut, and crunchy pecans, this recipe will guide you step-by-step through the baking process. Perfect for any celebration, impress your loved ones with this decadent dessert that promises to be the star of your gathering! #GermanChocolateCake #Baking #DessertLovers #ChocolateLovers #Recipes #CoconutPecan
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Ingredients
  

For the Cake:

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup unsweetened cocoa powder

1 cup granulated sugar

1 cup brown sugar, packed

1 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 granulated sugar

½ cup evaporated milk

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 Ganache:

1 cup semi-sweet chocolate chips

½ cup heavy cream

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Instructions
 

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

    Prepare the Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder until well combined.

      Cream the Butters and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 5 minutes).

        Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until combined.

          Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients alternately with the buttermilk. Start and end with the flour mixture. Mix until just combined.

            Add Boiling Water: Carefully stir in the boiling water until the batter is smooth (the batter will be thin).

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

                Make the Coconut-Pecan Frosting: In a medium saucepan, combine sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool slightly.

                  Prepare the Ganache: In a small saucepan, heat the heavy cream until just simmering. Pour it over the chocolate chips in a separate bowl, let sit for 2 minutes, then stir until smooth.

                    Assemble the Cake: Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top. Place the second layer on top and spread the remaining frosting on the top. Drizzle the chocolate ganache over the cake, allowing it to cascade down the sides.

                      Chill and Serve: Let the cake set for about 30 minutes before slicing. Enjoy your delicious German Chocolate Cake with a scoop of vanilla ice cream if desired!

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                          Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 slices