Easiest Way to Make Perfect German Chocolate Cake

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We hope you got benefit from reading it, now let's go back to german chocolate cake recipe. You can cook german chocolate cake using 20 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make German Chocolate Cake:

1. Get of Cake.
2. Use 1.5 cups of all-purpose flour.
3. Provide 1 cup of cane sugar.
4. Use 2/3 cup of cocoa powder (unsweetened).
5. Use 1 tsp of baking powder.
6. Take 0.5 tsp of baking soda.
7. Take 0.5 tsp of salt.
8. Use 0.5 cup of melted coconut oil.
9. You need 1 tbsp of apple cider vinegar.
10. Provide 2 tsp of vanilla extract.
11. Get 1 cup of warm water.
12. You need of Frosting.
13. Use 14 of dried dates.
14. Provide 0.5 cup of water.
15. Take 1 tbsp of maple syrup.
16. You need 1 tsp of vanilla extract.
17. Get 1 tsp of melted coconut oil.
18. Provide 0.5 cup of shredded coconut.
19. Take 0.5 cup of pecans (cut in small pieces).
20. Use pinch of salt.

Steps to make German Chocolate Cake:

1. Grease a rectangular 9x9-inch (23x23cm) baking dish (or a round baking dish of corresponding size) and set aside..
2. In a bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to blend. Pour in the coconut oil, vinegar, and vanilla. Pour the warm water over all of the ingredients and stir until well blended..
3. Pour the batter into in prepared baking dish and bake in 350F/180C for about 32-34 minutes. The cake is ready when the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Once baked, set the cake aside to cool for at least 30 minutes, or preferably until it reaches room temperature..
4. To make the frosting, first place the dates in a bowl and pour hot water over them until they are covered. Don't skip this step! The dates need to be hydrated and soft enough to blend. Let them soak for about 10 minutes, then drain. If the dates still have pits, remove and discard them..
5. In a food processor, combine the pitted dates, water, maple syrup, vanilla, coconut oil, and salt. Process until smooth, pausing to scrape down the sides as necessary. Add the shredded coconut and pecans and pulse a few times, just until they are evenly distributed..
6. Once the cake has cooled, spread the frosting over the cake in an even layer. Slice and serve. Refrigerate for up to 5 days..

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