Homemade German Chocolate Cake

1. Make the Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, oil, eggs, egg yolks, and vanilla. Stir in the buttermilk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Stir in the boiling water (the batter will be thin—that’s perfect!).
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2. Make the Coconut-Pecan Frosting:

1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
2. Remove from heat and stir in vanilla, coconut, and pecans. Let the frosting cool to room temperature before using.

3. Optional Chocolate Frosting:

1. Beat the butter with an electric mixer until creamy. Add powdered sugar and cocoa powder, beating on low speed.
2. Gradually add the heavy cream and vanilla, mixing until smooth and fluffy.

4. Assemble the Cake:

1. Place the first cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting on top.
2. Repeat with the second and third layers, spreading coconut-pecan frosting on top of each.
3. If using, frost the sides of the cake with the chocolate frosting for a polished look.

5. Decorate and Serve:

• Garnish with extra pecans, coconut flakes, or chocolate shavings. Slice and serve!

This cake is perfect for celebrations or any day you want to treat yourself! What’s your favorite part—the gooey frosting or the rich chocolate cake? 🍫🥥