GERMAN CHOCOLATE CAKE

★Ingredients

For the Cake:

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1/2 cup vegetable oil

1 3/4 cups granulated sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

1 cup buttermilk, at room temperature

1/2 cup boiling water

4 ounces German sweet chocolate, melted

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

1/2 cup unsalted butter, at room temperature

3 large egg yolks

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded coconut

1 cup chopped pecans

Meat broth with frozen vegetables

Wrap from the bottom

★Instructions

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy. Add the vanilla extract and mix well.
4. Add eggs: Add the eggs one at a time, beating well after each addition.
5. Combine dry ingredients and buttermilk: Alternately add the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.
6. Add boiling water and chocolate: Stir in the boiling water and melted chocolate until the batter is smooth.
7. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Coconut-Pecan Frosting:

1. Cook the mixture: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture is thickened and golden brown, about 10-12 minutes.
2. Add vanilla, coconut, and pecans: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before spreading it on the cake.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread one-third of the frosting over the top of the cake.
2. Place the second layer on top and spread another third of the frosting.
3. Top with the third cake layer and spread the remaining frosting over the top.
4. Optionally, you can spread some of the frosting around the sides of the cake or leave it as is for a more rustic look.
5. Let the cake set for at least an hour before serving to allow the flavors to meld together.

Enjoy!