Best German Chocolate Cake

Indulge in the heavenly flavors of the Best German Chocolate Cake, a dessert that will leave you craving for more. This classic cake is known for its moist chocolate layers, luscious coconut-pecan filling, and velvety chocolate frosting. Whether you're celebrating a special occasion or simply satisfying your sweet tooth, this recipe is sure to impress. Follow the steps below to create this irresistible masterpiece.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

For the Chocolate Frosting:

• 1 1/2 cups heavy cream
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
• Stir in the boiling water, mixing until the batter is smooth. The batter will be thin.
• Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

For the Coconut-Pecan Filling:

• In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
• Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the filling cool to room temperature.

For the Chocolate Frosting:

• In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips and butter. Stir until melted and smooth. Stir in the vanilla extract.
• Transfer the frosting to a bowl and let it cool in the refrigerator for about 1 hour, or until it reaches a spreadable consistency.

To Assemble the Cake:

• Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan filling over the top.
• Place the second cake layer on top and repeat with another layer of the filling.
• Finally, place the third cake layer on top. Frost the top and sides of the cake with the chocolate frosting.
• Optional: Garnish the cake with additional shredded coconut and chopped pecans, if desired.
• Slice and serve this delightful German Chocolate Cake and enjoy!

Note: Store the cake in a cool place or refrigerate it, as the filling and frosting contain perishable ingredients. Bring to room temperature before serving for the best taste and texture.