German Chocolate Cake Rich and Decadent Recipe

Ingredients

• 1.75 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup boiling water
• 1 cup shredded coconut
• 1 cup chopped pecans
• 4 oz German sweet chocolate, chopped (or dark chocolate, if unavailable)
• 0.5 cup unsweetened coconut milk (for frosting)
• 0.5 cup cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, and 1 tsp of vanilla extract. Be sure to blend well.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Then, carefully mix in the boiling water until the batter is smooth.
5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. In the meantime, prepare the frosting. Melt the German sweet chocolate in a microwave or double boiler, stirring until smooth. Let it cool slightly.
7. In a mixing bowl, blend the softened cream cheese with the coconut milk until smooth. Gradually add the cooled melted chocolate and powdered sugar, beating until well combined and fluffy.
8. Once the cakes have cooled, spread a layer of frosting between the two layers, then frost the top and sides of the cake.
9. For the finishing touch, combine the shredded coconut and chopped pecans, then sprinkle this mixture on top of the frosted cake for an added crunch and decorative flair.