German Chocolate Cake

 I found this recipe months ago but haven't tried it yet. But their picture looks so moist that I had to add it to my list of ones to try.

FOR THE CHOCOLATE CAKE LAYERS:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 cup hot brewed coffee (or hot water)  

FOR THE COCONUT PECAN FROSTING:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

INSTRUCTIONS:

Step 1 – Prepare the Chocolate Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Slowly pour in the hot brewed coffee (or hot water) and mix until the batter is smooth.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 2 – Prepare the Coconut Pecan Frosting:
In a saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
Cook the mixture, stirring constantly, until it thickens and becomes golden brown (about 10-12 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool to room temperature, stirring occasionally to prevent a crust from forming.

Step 3 – Assemble the German Chocolate Cake:
Place one cake layer on a serving plate. Spread a generous amount of the cooled coconut pecan frosting evenly over the top.
Add the second cake layer on top and repeat the frosting layer. Finally, place the third cake layer and frost the top and sides of the cake with the remaining frosting
Optional: Garnish the top of the cake with additional pecan halves or coconut flakes for decoration.

Step 4 – Slice and Enjoy:
Once assembled, refrigerate the cake for at least 1-2 hours to allow the flavors to meld and the frosting to set.
Slice the Homemade German Chocolate Cake and serve it chilled or at room temperature. Enjoy the moist cake layers and decadent coconut pecan frosting with friends and family!

Tips for Success:
For a deeper chocolate flavor, use Dutch-process cocoa powder in the cake batter.
Ensure all ingredients for the frosting are at room temperature to achieve a smooth and creamy texture.
Store leftover cake in the refrigerator, covered, for up to 3-4 days. Bring to room temperature before serving for best taste and texture.