This is my take on the classic German Chocolate Cake (not German 🇩🇪 btw), deviating slightly from the traditional in technicalities, but absolutely not in taste. You’ll enjoy this decadent 🤤 slice of nutty, fancified chocolate cake as much, if not more, than any other you’ve tried.
I never realized all this time that German Chocolate Cake frosting was a coconut pecan filling; having always thought it was walnuts. Oh well. I’m sticking to (in my opinion) my more delicious delusion and making this filling with walnuts instead of the traditional pecan. I feel walnuts are a more flavorful match for coconut and that ooey, gooey caramely mixture. Plus they have slightly more texture and bite, satisfying both nut lovers and chocolate cake lovers alike.
With the perfect chocolate cake as the base, pile on generous heaps of the slightly off-kilter coconut filling and call it done 🔨. You’ll never in your wildest dreams even think of needing any additional frosting (ya right!), like how German Chocolate Cake is usually smothered in a layer of chocolate buttercream. It’s already rich, flavorful and chocolatey. Just brew up a strong cup of coffee or pour an ice cold glass of milk and you’ll be in chocolate cake heaven, with some tropical 🌴, nutty flair for good measure.
Preheat the oven to 350° F. Line two 8” cake pans with parchment paper, grease and flour. Set aside.
In a large bowl, whisk together the sugar, flour, cacao powder, baking soda, baking powder, and salt.
In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla.
Next, add the wet ingredients into the dry, whisking until combined and no lumps remain. Mix in the coffee until just combined.
Pour batter evenly into the prepared cake pans. Using a scale really helps get even layers. Bake-even cake strips also help bake evenly flat layers, so no need to level them manually after baking.
Bake for 30-35 minutes, until a toothpick inserted comes out clean. Cool cakes on a wire rack before frosting.
Make the Filling
Add the sugars, evaporate milk, and egg yolks to a large saucepan and whisk until well-combined. Slice the butter into small pieces and add to the saucepan.
Place over medium heat, stirring constantly until the butter melts completely. Allow the mixture to come to a gentle boil and continue stirring for another 8-12 minutes until it thickens.
Remove the pan from the heat and stir in the vanilla extract, then stir in the coconut and walnuts.
Allow to cool completely before frosting the cake.
Assemble the Cake
Place the first cake layer on a cake stand or serving plate, top with half of the walnut coconut filling, stack the second layer, then cover the entire top with the remaining filling.
Refrigerate for at least 1 hour before slicing and enjoy!
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