Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra security against sticking, you can also line the bottoms with parchment paper rounds.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup unsweetened cocoa powder
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, mix until the mixture resembles coarse crumbs. This process helps to aerate the dry ingredients and incorporate the fat.3/4 cup unsalted butter, softened
- In a separate medium bowl, whisk together the room-temperature eggs and buttermilk until well combined.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature
- With the mixer on low speed, gradually add the egg and buttermilk mixture to the dry ingredients. Beat until just combined, being careful not to overmix. Overmixing can develop the gluten too much, leading to a tougher cake.
- Carefully pour the hot brewed coffee and vanilla extract into the batter. Mix on low speed until the batter is smooth and well-combined. The hot coffee blooms the cocoa powder, intensifying the chocolate flavor and contributing to the cake’s moistness. The batter will be thin at this stage, which is perfectly normal.1/2 cup strong brewed coffee, hot, 1 teaspoon vanilla extract
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting to prevent the frosting from melting.
- In a medium saucepan over medium heat, melt the unsalted butter. Add the packed light brown sugar and stir until well combined and smooth.1 cup unsalted butter, 1 cup packed light brown sugar
- Pour in the evaporated milk and stir until the mixture is smooth. Bring the mixture to a gentle boil, stirring constantly.1/2 cup evaporated milk
- Reduce the heat to low and let the mixture simmer for about 3-4 minutes, stirring occasionally, until it thickens slightly.
- In a separate small bowl, lightly whisk the egg yolks. Very gradually, while whisking constantly, ladle about 1/2 cup of the hot saucepan mixture into the egg yolks. This process, called tempering, prevents the egg yolks from scrambling.4 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the rest of the frosting. Continue to cook over low heat, stirring constantly, until the frosting thickens further and coats the back of a spoon. Do not boil.
- Remove the saucepan from the heat. Stir in the vanilla extract, chopped pecans, and shredded sweetened coconut. Mix until everything is evenly distributed.1 teaspoon vanilla extract, 1 1/2 cups chopped pecans, 7 ounces shredded sweetened coconut
- Let the frosting cool for about 15-20 minutes before spreading it onto the cooled cake layers. It will continue to thicken as it cools.
- Place one cooled cake layer on your serving plate or cake stand.
- Generously spread about one-third of the prepared German chocolate frosting over the first cake layer, ensuring it reaches the edges.
- Carefully place the second cake layer on top of the frosted first layer.
- Spread the remaining frosting evenly over the top and sides of the entire cake, creating a beautiful, textured finish with the pecans and coconut.
Notes
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Freeze for up to 2-3 months.
