German Chocolate Cake With Caramel Drizzle (Print Version)
Ingredients:
01 -
1 cup all-purpose flour.
02 -
1 cup granulated sugar.
03 -
½ cup unsweetened cocoa powder.
04 -
1 teaspoon baking soda.
05 -
½ teaspoon baking powder.
06 -
½ teaspoon salt.
07 -
1 large egg.
08 -
½ cup buttermilk.
09 -
½ cup vegetable oil.
10 -
1 teaspoon vanilla extract.
11 -
½ cup boiling water.
12 -
½ cup granulated sugar.
13 -
½ cup brown sugar, packed.
14 -
½ cup unsalted butter.
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3 large egg yolks.
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¾ cup evaporated milk.
17 -
1 teaspoon vanilla extract.
18 -
1 cup sweetened shredded coconut.
19 -
¾ cup chopped pecans.
20 -
1 cup granulated sugar.
21 -
6 tablespoons unsalted butter (room temperature, cut into pieces).
22 -
½ cup heavy cream.
23 -
1 teaspoon vanilla extract.
Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 -
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
03 -
Add egg, buttermilk, oil, and vanilla extract. Mix until smooth.
04 -
Stir in boiling water until well combined (batter will be thin).
05 -
Divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
06 -
In a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, egg yolks, and evaporated milk. Cook, stirring constantly, for about 12 minutes, until thickened and bubbly.
07 -
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool completely.
08 -
In a saucepan, melt sugar over medium heat, stirring constantly until it turns a deep amber color. Add butter and stir until melted. Carefully pour in heavy cream and vanilla extract, stirring until smooth. Remove from heat and let cool slightly.
09 -
Place one layer of the cake on a serving plate. Spread half of the coconut pecan filling over the top.
10 -
Place the second layer on top and spread the remaining filling over it.
11 -
Drizzle caramel sauce over the cake, allowing it to drip down the sides. Let the cake set for a few minutes before slicing. Enjoy!.
Notes:
01 -
This decadent German Chocolate Cake is filled with a rich coconut pecan filling and topped with a caramel drizzle, making it a perfect indulgent dessert.
02 -
For an extra touch, you can add more caramel drizzle or even a sprinkle of sea salt for a salted caramel twist!.