Over the past weekend, I realized that I do not enjoy eating cakes. I encountered a problem while making a German chocolate cake for my boyfriend’s father’s 50th birthday when the cake fell apart due to the German Chocolate Frosting. Although frosting is helpful, it does not always save the day. Therefore, I suggest that you only frost the top and inner layer of the cake instead of the sides to avoid lumpiness. Alternatively, make German Chocolate cupcakes, which are easier to frost and eat.
The recipe for this German Chocolate Cake is perfect for coconut, almond, chocolate, and fudge lovers. However, I noticed that people tend to cut huge slices of cake without realizing how rich the cake is, leading to stomach aches or the inability to finish even one-quarter of the cake.
German Chocolate Cake
Ingredients
For the cake:
- 1 1/2 cups of all-purpose flour
- 3/4 cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of granulated sugar
- 1 cup of brown sugar
- 1/4 cup of vegetable oil
- 2 large eggs
- 1 1/2 teaspoons of pure vanilla extract
- 1 cup of boiling water
For the frosting:
- 2 14oz cans of sweetened condensed milk
- 6 large egg yolks lightly beaten
- 1/2 cup of unsalted butter
- 2 teaspoons of pure vanilla extract
- 2 2/3 cups of shredded coconut
- 2 cups of chopped almonds
Instructions
- Preheat the oven to 350°F. Line the bottoms of two 9-inch circular cake pans with parchment paper and coat the pans with cooking spray.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer or a large bowl with a hand mixer, beat together the vegetable oil, granulated sugar, and brown sugar until well incorporated. Add in the eggs one at a time, followed by the vanilla extract.
- Gently stir in the boiling water.
- Divide the cake batter between the two prepared pans and bake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for several minutes before inverting them onto a cooling rack to cool completely.
- While the cakes cool, make the frosting. In a large saucepan, whisk together the sweetened condensed milk and egg yolks. Add the butter and heat the mixture over low heat, whisking constantly, until it thickens, about 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract, shredded coconut, and chopped almonds. Let the frosting cool to room temperature before using it to frost the cake.
