Best German Chocolate Cake Recipe

Preheat the oven to 350 degrees F.

Grease two 9-inch round cake pans.

In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, vinegar, and salt until evenly mixed.

Add the milk, vegetable oil, eggs, and vanilla extract. Mix on medium speed until well combined.

Reduce the mixer speed to low and gradually add the boiling water.

Once all of the water is incorporated, beat the batter on high speed for 1 minute.

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes, or until the cakes test done.

Remove the cakes from the oven and let them cool completely out of the pans.

While the cakes bake, whisk the evaporated milk and cornstarch together in a large saucepan.

Add the white sugar, egg yolks beaten with the water, butter, and vanilla extract.

Cook the frosting over low heat, stirring constantly, until thickened.

Remove the saucepan from the heat and stir in the chopped pecans and flaked coconut. Let the frosting cool completely.

For the chocolate cream, beat the cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth.

Gradually add the heavy whipping cream, starting on medium speed and increasing the speed as the cream thickens.

For the optional soaking mixture, combine the water with brandy, cognac, or Kahlua liqueur.

Place the first chocolate cake layer on a serving plate and lightly moisten it with the optional soaking mixture.

Spread some of the cooled coconut-pecan frosting over the first layer.

Place the second cake layer on top, moisten it if desired, and cover the sides of the cake with the chocolate cream.

Spread the remaining coconut-pecan frosting over the top of the cake and decorate as desired.

Refrigerate the assembled cake for at least 30 minutes before serving.