Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make the cake batter: In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a saucepan, combine butter, cocoa powder, and water. Bring to boil over medium heat, stirring constantly. Remove from heat.
Pour chocolate mixture over dry ingredients. Mix until combined.
Add buttermilk, eggs, and vanilla. Beat for 1 minute until smooth.
Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
Make the frosting: While cake bakes, combine evaporated milk, sugar, egg yolks, and butter in a saucepan.
Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
Remove from heat. Stir in vanilla, coconut, and pecans. Cool until spreadable.
Spread frosting evenly over warm cake after removing from oven.
FAQ
Q: Can I use milk instead of buttermilk?
A: Yes. Substitute with ½ cup milk mixed with 1½ teaspoons vinegar or lemon juice. Let sit for 5 minutes before using.
Q: Is German chocolate different from regular chocolate?
A: Yes. German chocolate is slightly sweeter and less cocoa-intensive than semisweet chocolate. Use 4 oz sweet baking chocolate if unavailable.
Q: Can I make this ahead?
A: Frosting can be prepared 1 day in advance. Store covered in refrigerator and rewarm before spreading.
You Must Know
Frosting thickens as it cools. Apply when still slightly warm for easiest spreading.
Do not overmix batter after adding dry ingredients to maintain cake tenderness.
For clean slices, cool cake completely before cutting after frosting sets.
Toast pecans at 350°F for 5-8 minutes for enhanced flavor if desired.
Storage Tips
Store covered at room temperature for up to 3 days
Refrigerate for up to 1 week in an airtight container
Freeze unfrosted cake for up to 3 months. Thaw before frosting
Frosting may become firmer when refrigerated. Bring to room temperature before serving
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