The best German chocolate cake ever, a moist chocolate cake with traditional coconut frosting, layer upon layer of goodness.
Best German chocolate cake ever or as my grandfather said, “Best cake ever!” A double layer chocolate cake with classic German chocolate cake frosting.
If you are looking for other German chocolate-inspired recipes, check out the No-Bake German Chocolate Cheesecake you will die for. For a bite-sized version, try the German Chocolate Cake Cookies, or these German Chocolate Cake Holes that are perfect for breakfast.
After making this delicious cake, be sure to try these afterwards! Lemon-lime layer cake, best chocolate cake ever, raspberry chocolate layer cake, and my favorite double chocolate Nutella cake.
Today’s recipe is a tribute to my grandfather, who passed away last Thursday at the age of 80.
My grandfather was one of my biggest fans, and frankly I can’t think of a time when he wasn’t praising what I was doing. He especially liked my bread. He had a few favorites – really anything I made – but he would often call me offering to pay me to make the cookie, and for his last few birthdays, I would have made him his favorite: German chocolate cake.
Grandpa liked these cookies from German chocolate cake and wish I had made him a German chocolate cake and cookies more often.
I have my grandfather’s best memories of when I was growing up. I rode his first convertible with him, talked on my first car phone in the same convertible, went to the first flea market, and even learned to barter with him. I got from him my good working logic.
* Ingredients :
° 2 cups all-purpose flour
° 2 cups sugar
° 3/4 cup cocoa
° 2 teaspoons baking powder
° 1 1/2 teaspoon baking soda
° 1 teaspoon salt
° 1 cup milk
° 1/2 cup vegetable oil
° 2 eggs
° 2 teaspoons of vanilla extract
° 1 cup boiling water
+ Coconut and nut frosting
° 1 cup evaporated milk
° 1 cup white granulated sugar
° 3 egg yolks, scrambled with 1 teaspoon of water
° 1/2 cup butter or margarine
° 1 teaspoon vanilla
° 1 cup chopped pecans
° 1 cup peeled coconut
° 1 tablespoon cornstarch
* Instructions :
Preheat oven to 350 degrees Fahrenheit, grease 3-8 inch or 2-9 inch round cake pans and sprinkle lightly with flour. I like to make 3, use 2 for toppings and set the third aside for the kids who don’t like frost and my sisters who are allergic to walnuts.
In a mixing bowl (I use a kitchen helper), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
Adding milk /vegetable oil / eggs & vanilla to flour mixture also mixing together On medium speed until well combined. Reduce the speed to low and add boiling water to the cake mixture a little at a time. Once the water is completely mixed, blend the mixture for about a minute.
Spread the cake mixture evenly between the 3 8×8 cake trays (or two 9×9 cake pans).
Bake for 30-35 minutes, or until a toothpick or cake tester is inserted in the center and comes out clean.
Make frosting while baking the cake, as it takes an hour to cool down.
Taking it out of oven and oemit it cool down for 11 min. Removing from pan & cool totaly .
Coconut and nut frosting
* Note that if you are layering the cake, I always double the recipe above and have a little extra garnish for later. If you are doing 9 x 13 work, one recipe should suffice.
In a large saucepan, mix steamed milk with cornstarch and mix; Add sugar, egg yolk, ghee and vanilla. Cook over a low-medium heat until it reaches a slow boil. Stir constantly until thick, about 12 minutes from the beginning of a slow boil. Remove from heat and stir in the pecans and coconut, this frosting will thicken as it cools.
Let it cool for an hour, then spread it on a cold cake. To make this cake easier to cut, place the cake in a creamy layer, then put it in the refrigerator for 30 minutes or more, then slice it and serve