German Chocolate Snack Cake With Coconut-Pecan Frosting
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup boiling water
4 ounces unsweetened baking chocolate
1/2 teaspoon espresso powder, optional
2 cups granulated sugar
4 large eggs
1 cup canola oil
2 teaspoons vanilla extract
3 large egg yolks
8 ounces evaporated milk
1 1/2 cups lightly packed brown sugar
4 ounces unsalted butter
1 teaspoon vanilla
1/4 teaspoon kosher salt
2 1/2 cups sweetened, shredded coconut
1 1/2 cups chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan.
Sift the flour, cocoa, baking powder, soda, and salt into a large mixing bowl.
In a measuring cup combine the boiling water, chocolate, and espresso. Cover and let the hot water melt the chocolate, about 10 minutes, and whisk until smooth. Check the water with your finger; it's fine if it's still a little warm, but it should no longer be hot to the touch.
In a separate bowl , combine chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine.
Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.
Spread the batter into the pan and bake for 25 to 35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.
Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes.
Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans.
The frosting should be thick, creamy, and nubbly with coconut and pecans.
Cool the frosting to room temperature and spread generously onto the cake. Serve the cake from the pan.
The cake can be made a few days ahead, but wait to top it with the coconut-pecan frosting until before serving. This cake is best served the same day it's frosted. Leftovers can be kept, covered, for 2 to 3 days at room temperature.