Are you ready to indulge in a mouthwatering dessert that will leave you craving for more? Today, I’ll be sharing with you my version of The Most Amazing German Chocolate Cake recipe. While the name might suggest a traditional German treat, this cake actually originated from the creative mind of Sam German, who worked for a baking chocolate company. Let’s dive into the deliciousness!

Baking the Perfect Cake

To start, preheat your oven to 350 degrees Fahrenheit. Lightly grease two 9″ cake rounds and line the bottoms with parchment paper. In a mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 1/2 cup of unsweetened cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. Mix until combined.

Next, add 1 cup of buttermilk, 1 cup of warm water, 1/3 cup of vegetable oil, 2 large eggs, and 1 1/2 teaspoons of vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps. Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30-35 minutes.

Irresistible Coconut Pecan Filling

While the cakes are baking, it’s time to prepare the delectable coconut pecan filling. In a saucepan over medium heat, melt 1/2 cup of butter. Add 1/2 cup of brown sugar and 1/2 cup of granulated sugar to the melted butter. Whisk until combined and a paste-like consistency forms.

To this mixture, add a 12-ounce can of evaporated milk, 3 large egg yolks, and 2 teaspoons of vanilla extract. Whisk everything together and cook over medium heat for 12-14 minutes. Be sure to stir occasionally to avoid burning.

You’ll notice that the mixture will foam up at around the 5-minute mark. Don’t be tempted to increase the heat; patience is key here. After 12-14 minutes, the mixture will transform into a thick, caramel-colored liquid. Remove it from the heat and fold in 1 1/2 cups of unsweetened coconut flakes and 1 cup of chopped pecans using a rubber spatula. Set the filling aside to cool completely.

Frosting Options

Now comes the fun part – frosting! You can choose to frost your cake with the coconut pecan filling alone or add a chocolate buttercream for an extra decadent touch. To make the chocolate buttercream, beat 1 cup of softened butter (salted or unsalted with added salt) until light and fluffy using a hand mixer. Add 3/4 cup of unsweetened cocoa powder and 1 teaspoon of vanilla extract. Mix until well combined.

Next, add 1 tablespoon of milk or cream (adjust the quantity if needed) to achieve a smooth consistency. Gradually incorporate powdered sugar, starting with about 2 cups and using a total of 3 cups. The goal is a creamy and easily spreadable frosting. If desired, use the buttercream to decorate the outside and top of the cake.

Assembling Your Masterpiece

Once the cakes and fillings have completely cooled, it’s time to put everything together. Place one layer of cake directly onto the cake stand and top it with half of the coconut pecan filling. Frost the outside of the cake and add dollops of frosting around the edge on top. Spread the remaining coconut pecan filling in the center.

Congratulations! You’ve created a masterpiece of indulgence. Slice and serve this incredible German Chocolate Cake to delight family and friends. For the full written recipe, check out the link in the video description.

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