Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- flour
- sugar
- cocoa powder
- baking soda
- baking powder
- salt
Mix until well combined.
Step 3: Add the Wet Ingredients
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture.
Beat with a mixer or whisk until the batter becomes smooth and creamy.
Step 4: Add the Hot Liquid
Slowly pour in the hot coffee (or hot water) while mixing.
This step deepens the chocolate flavor and makes the cake very moist.
Step 5: Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely before frosting.
Step 6: Prepare the Coconut Pecan Frosting
In a saucepan over medium heat, combine:
- evaporated milk
- brown sugar
- egg yolks
- butter
Cook while stirring constantly for about 10–12 minutes, until the mixture thickens.
Remove from heat and stir in:
- vanilla extract
- shredded coconut
- chopped pecans
Let the frosting cool until thick and spreadable.
Step 7: Assemble the Cake
Place one cake layer on a serving plate.
Spread a thick layer of coconut pecan frosting on top.
Add the second cake layer and spread the remaining frosting over the top.
🍽️ Serving Tip
Let the cake rest for 30 minutes before slicing so the frosting sets nicely.
💡 Baker’s Secret:
For an even richer cake, brush the cake layers lightly with warm chocolate syrup or coffee before adding the frosting.
If you’d like, I can also show you:
- The famous 1950s original German Chocolate Cake recipe (very rich and bakery style) 🍰
- An easy 20-minute shortcut version using cake mix.