Upgraded German Chocolate Cake | Sally's Baking Addiction
"This German chocolate cake has a gooey coconut and toasted pecan filling, a dark chocolate cake, and deliciously creamy chocolate buttercream on top!..."
INGREDIENTS
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1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
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3/4 cup (65g) unsweetened natural cocoa powder
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1 and 3/4 cups (350g) granulated sugar
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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2 teaspoons espresso powder (optional)*
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1/2 cup (120ml) canola or vegetable oil
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2 large eggs, at room temperature
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3/4 cup (180g) full fat sour cream, at room temperature
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1/2 cup (120ml) buttermilk, at room temperature*
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2 teaspoons pure vanilla extract
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1/2 cup (120ml) hot water or coffee*
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1/2 cup (1 stick; 115g) unsalted butter
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1 cup (200g) packed light or dark brown sugar
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3 large egg yolks
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1 can (8 ounces; 240ml) evaporated milk
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1 teaspoon pure vanilla extract
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2 cups sweetened shredded coconut
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1 cup (125g) chopped pecans
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use this chocolate buttercream for a naked-style cake
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use this chocolate buttercream for frosting the top and sides
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optional for garnish: extra toasted pecans and sweetened shredded coconut
Comments & Reviews
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