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German chocolate cake shines with its rich blend of chocolate, coconut, and pecans. The chocolate gives the cake a deep, rich flavor. Unsweetened cocoa powder is key for that intense taste. The shredded coconut provides a chewy texture, while the chopped pecans add a nice crunch. These flavors balance perfectly, making each bite a delight.

German Chocolate Cake

Indulge in the rich flavors of German Chocolate Cake with this irresistible recipe guide! Learn how to create the perfect balance of chocolate, coconut, and pecans with easy-to-follow steps. Whether you're a beginner or experienced baker, you'll find tips for a moist cake and delicious frosting. Ready to impress your loved ones with a delightful dessert? Click through to explore the full recipes and elevate your baking game today!
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Ingredients
  

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 1/2 cups boiling water

1 cup shredded coconut

1 1/2 cups chopped pecans

1 cup sweetened condensed milk

Instructions
 

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

    In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this mixture to the side.

      In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

        Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

          Gradually mix in the flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

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

              Divide the batter evenly between the prepared cake pans.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  While the cakes bake, prepare the frosting. In a saucepan over medium heat, combine the sweetened condensed milk, shredded coconut, and chopped pecans. Cook while stirring frequently for about 10 minutes or until thickened.

                    Once the cakes are done, allow them to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

                      Once cooled, place one layer of cake on a serving platter. Spread half of the coconut-pecan frosting on top. Place the second layer of cake over the frosting and spread the remaining frosting on top of the cake.

                        Optionally, sprinkle additional toasted pecans on top for garnish.

                          Prep Time, Total Time, Servings: 30 minutes | 1 hour 10 minutes | 12 servings

                            - Presentation Tips: Decorate the cake with extra chocolate shavings or a light dusting of powdered sugar around the edges for an elegant finish. Serve each slice with a dollop of whipped cream and a sprig of mint for color.