ur.cookerist
Culinary Explorer
Hey there, baking buddies! If you're looking to spoil your loved ones with a decadent treat that's guaranteed to put a smile on their faces, then you've come to the right recipe 
Today,I will share you a rich and indulgent dessert recipe that's been a hit with my nieces every time I whip it up 
Ingredients:
For the Chocolate Cake:
For the Coconut Pecan Frosting:
For the Chocolate Ganache:
Today,I will share you a rich and indulgent dessert recipe that's been a hit with my nieces every time I whip it up Ingredients:
For the Chocolate Cake:- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Coconut Pecan Frosting:- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Ganache:- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
- Gradually pour in the hot water and mix until the batter is smooth. The batter will be thin - don't worry, that's what makes the cake moist!
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the coconut pecan frosting. In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool completely.
- Once the cakes have cooled, remove them from the pans and place one cake layer on a serving platter or cake stand.
- Spread a generous layer of the coconut pecan frosting over the top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining coconut pecan frosting.
- To make the chocolate ganache, place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes.
- Stir the chocolate and cream together until smooth and glossy.
- Drizzle the chocolate ganache over the top of the frosted cake, allowing it to drip down the sides.
- Let the ganache set for a few minutes before slicing and serving your Auntie's Delightful German Chocolate Cake to your eagerly awaiting nieces and yourself, of course!
Whip up this classic dessert with layers of rich chocolate cake, coconut pecan frosting, and a drizzle of chocolate ganache. It's a sweet symphony of flavors and textures that's sure to satisfy even the most discerning sweet tooth. Prost to deliciousness! 
