German Chocolate Snack Cake with Coconut-Pecan Frosting
Servings 12
Equipment
- Hand mixer
- 9 x 13-inch Baking Dish
- Small Saucepan
- Wire Cooling Rack
Ingredients
German Chocolate Cake:
- 2 cups flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup boiling water
- 4 oz unsweetened baking chocolate, cut into shavings
- ½ tsp espresso powder
- 2 cups white sugar
- 4 large eggs
- 1 cup canola oil
- 2 tsp vanilla extract
Coconut-Pecan Frosting:
- 3 large egg yolks
- 1 cup evaporated milk
- 1½ cups brown sugar
- 8 tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 2½ cups sweetened coconut flakes
- 1½ cups pecans, chopped
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter and a touch of cocoa powder (or flour). Or coat the baking dish with cooking spray.
- Combine the dry ingredients by sifting the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Make the cake batter by combining the boiling water, shaved chocolate, and espresso powder; cover and set aside to allow the chocolate to melt completely, about 10 minutes. Use when the water is warm but not hot to the touch.
- In a separate bowl, combine the cooled chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk until well incorporated. Pour the chocolate mixture into the flour mixture and beat, using a hand mixer, until just combined. Make sure to stop and scrape the bottom and sides of the bowl periodically.
- Bake the cake by pouring the batter into the prepared baking dish.
- Place in the oven and bake for 25-35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly, and a wooden tester inserted in the center comes out clean.
- Remove from the oven and place it on a wire cooling rack to cool completely.
- Make the frosting by combining the egg yolks, evaporated milk, and brown sugar in a small saucepan over medium-high heat; whisk until well combined. Add the butter and cook, whisking constantly until the mixture thickens, about 10 minutes.
- Remove from the heat and stir in the vanilla and salt; whisk until well combined. Add the coconut and pecans; stir until well combined. Set aside to cool completely.
- Finish the cake by spreading the room-temperature frosting evenly on the completely cooled cake.
- Drizzle a little melted chocolate on top, if desired.
- Serve the cake from the pan. Enjoy!