German Chocolate Cake

German Chocolate Cake is a decadent dessert that combines layers of rich, moist chocolate cake with a sweet coconut-pecan filling. This cake is a favorite for special occasions and is sure to impress anyone with its indulgent flavor and texture.

Ingredients
For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 ½ cups heavy cream
• 1 cup granulated sugar
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

For the Frosting:

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Make the Cake:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
   In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
   Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix well until combined. Gradually add the boiling water, stirring until the batter is smooth (the batter will be thin).
   Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
2. Make the Coconut-Pecan Filling:
   In a medium saucepan, combine the heavy cream, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 10-12 minutes.
   Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the filling cool to room temperature before using.
3. Make the Frosting:
   In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will create a fluffy whipped topping to complement the cake.
4. Assemble the Cake:
   Place one layer of cake on a serving platter. Spread a generous amount of the coconut-pecan filling over the top. Add the second layer of cake and spread the remaining filling on top of the second layer.
   Frost the sides of the cake with the whipped cream frosting.
5. Serve and Enjoy:
   Refrigerate the cake for about an hour to set the filling. Slice and enjoy this indulgent treat!

Serving Suggestions
German Chocolate Cake is perfect for birthdays, holidays, or any special occasion. Pair it with a cold glass of milk or a hot cup of coffee for the ultimate experience.

Tips

• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.
• You can make the coconut-pecan filling ahead of time and store it in the fridge for up to 3 days. Just make sure to let it come to room temperature before spreading it on the cake.
• For an extra rich flavor, toast the pecans before adding them to the filling.

Enjoy this classic and delicious German Chocolate Cake that is sure to be a crowd-pleaser!