Indulgent German Chocolate Cake with Caramel Drizzle and Pecan Topping
Ingredients
Key Ingredients for the Cake
To create the base of this indulgent German chocolate cake, you will need the following key ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ingredients for the Coconut-Pecan Frosting
The frosting is what makes this cake truly special. Gather these ingredients:
- 1 cup granulated sugar
- ½ cup evaporated milk
- ½ cup unsalted butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 3 large egg yolks
Ingredients for the Caramel Drizzle
For the luscious caramel drizzle, you will need:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings and Variations
Feel free to get creative! Here are some optional toppings and variations:
- Additional chopped pecans for garnish
- Chocolate shavings for extra decadence
- Whipped cream for a lighter touch
- Fresh berries for a fruity contrast
Preparation of Indulgent German Chocolate Cake with Caramel Drizzle and Pecan Topping
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C). In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then, add the eggs, milk, oil, and vanilla. Beat on medium speed for about 2 minutes. Finally, stir in the boiling water until the batter is smooth.
Step 2: Baking the Cake Layers
Pour the batter evenly into two greased and floured 9-inch round cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 3: Making the Coconut-Pecan Frosting
In a saucepan, combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until it thickens. Remove from heat and stir in the egg yolks, coconut, pecans, and vanilla. Allow it to cool before spreading it on the cake.
Step 4: Preparing the Caramel Drizzle
For the caramel drizzle, melt sugar in a saucepan over medium heat until it turns amber. Add butter and stir until melted. Slowly whisk in the cream, then add vanilla and salt. Let it cool slightly before drizzling over the cake.
Step 5: Assembling the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of coconut-pecan frosting on top. Place the second layer on top and frost the top and sides of the cake.
Step 6: Adding the Pecan Topping
Finally, sprinkle chopped pecans on top of the frosted cake. Drizzle the caramel sauce over the pecans for that extra touch of sweetness.