German Chocolate Cake: A Sweet Celebration
Introduction
There’s nothing quite like a German Chocolate Cake to mark those special occasions! With its moist chocolate layers and enticing coconut-pecan frosting, this cake is a showstopper. Subscribe to receive the recipe in your inbox and bring a delightful twist to your celebrations.
Why You’ll Love This Recipe
This German Chocolate Cake is incredibly flavorful and surprisingly easy to make. Perfect for family gatherings, this dessert combines rich chocolate with a luscious topping, delivering a symphony of textures and flavors that both adults and kids will love. Its homemade goodness beats store-bought cakes every time!
Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup buttermilk
– 4 ounces German sweet chocolate, melted and cooled
– 1 cup boiling water
Frosting:
– 1-1/2 cups evaporated milk
– 1-1/2 cups granulated sugar
– 3/4 cup unsalted butter
– 4 large egg yolks
– 1-1/2 teaspoons vanilla extract
– 2 cups sweetened shredded coconut
– 1-1/2 cups chopped pecans
Necessary Tools
– 3 nine-inch round cake pans
– Mixing bowls
– Electric mixer
– Saucepan
– Wire racks
Ingredient Swaps and Additions
Feel free to swap the German sweet chocolate for semi-sweet or dark chocolate if you prefer a less sweet flavor. Add a teaspoon of espresso powder for a hint of coffee undertone. For a nut-free version, replace pecans with additional coconut.
Step-by-Step Instructions
1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour the cake pans to prevent sticking.
2. Make the Batter: Cream butter and sugar until fluffy. Add eggs one at a time, beating well. Stir in vanilla. Sift flour, baking soda, and salt, then add alternately with buttermilk. Mix in melted chocolate and boiling water.
3. Bake the Cakes: Divide batter among pans and bake for 30-35 minutes. A clean toothpick signals it’s done. Cool cakes in pans for 10 minutes; then transfer to wire racks.
4. Prepare the Frosting: In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and vanilla. Cook, stirring, until thickened. Stir in coconut and pecans. Cool to room temperature.
5. Assemble the Cake: Spread frosting between layers and then on the top and sides of the cake.
Serving Suggestions
Pair this cake with a scoop of vanilla or coconut ice cream for a delightful dessert. A cup of freshly brewed coffee complements the cake’s richness beautifully.
Pro Tips for Success
– Ensure ingredients are at room temperature for a smooth batter.
– Stir the frosting continuously to prevent burning.
– Cool the cakes completely before frosting to avoid melting.
Storing and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but bring to room temperature before serving for best texture.
FAQ Section
– Can I make this cake in advance? Yes, bake the layers ahead of time, wrap in plastic, and freeze. Thaw before assembling.
– Is there a non-dairy alternative for the frosting?** Use coconut milk instead of evaporated milk and a vegan butter substitute.
Conclusion
This German Chocolate Cake is bound to become a favorite in your home. It’s simple yet sophisticated, combining familiar flavors with a compelling texture. We’d love to see your creations—share a photo, leave a review, or tag us on Pinterest or Instagram!
Nutritional Information
– Serving Size: 1 slice
– Calories: Approximately 650
– Total Fat: 38g
– Sugar: 57g
– Protein: 7g
Enjoy baking and indulging in a cake that’s as heartwarming as it is delicious!
German Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour three nine-inch round cake pans to prevent sticking.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating well. Stir in vanilla.
- Sift flour, baking soda, and salt, then add alternately with buttermilk. Mix in melted chocolate and boiling water.
- Divide batter among the prepared pans and bake for 30-35 minutes. A clean toothpick signals it’s done.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and vanilla. Cook, stirring, until thickened.
- Stir in coconut and pecans. Cool the frosting to room temperature.
- Spread frosting between layers and then on the top and sides of the cake.
