Decadent German Chocolate Cake
German chocolate cake is a classic American cake that is perfect for special occasions or simply when you want to indulge in a delicious dessert. This cake has a rich chocolate flavor and is topped with a coconut pecan frosting that is the star of the show. Here is a recipe for a decadent German chocolate cake that is sure to satisfy your sweet tooth.
Welcome O!’Chefs, to another delicious recipe from our kitchen to yours. Today, we’re whipping up a classic German Chocolate Cake with Coconut Pecan Frosting that’s sure to satisfy your sweet tooth.
Legend has it that this cake was actually created by an American baker named Sam German, who developed German’s sweet chocolate. It’s been a beloved dessert in the US ever since, with its rich chocolate cake base and signature frosting made from coconut and pecans.
Servings: 10-12
Prep Time: 30 minutes
Cook Time: 25-28 minutes
Total Time: 1 hour
Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:
Ingredients:
For the cake:
- 4 oz. German sweet chocolate, chopped
- 2 1/3 cups cake flour
- 2 cups sugar
- 1 cup buttermilk
- 1 cup (2 sticks) unsalted butter
- 2/3 cup coffee or water
- 2/3 cup unsweetened cocoa powder
- 4 large eggs, room temperature, separated
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
For the frosting:
- 1 3/4 cups flaked coconut (sweetened or unsweetened)
- 1 1/4 cups sugar
- 1 1/4 cups evaporated milk
- 1 cup pecans, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter
- 4 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 pinch salt
Time to get cooking! Follow these simple steps!
HOW TO :
- Preheat the oven to 350º F and line 2-3 round, 8-9-inch cake pans (depending on how thick you want your cake layers) with wax paper.
- Grease and flour your lined cake pans and set aside.
- Set up a double-boiler with a heatproof bowl set over a saucepan of simmering water and melt chocolate until smooth.
- In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color. This will take about 3-4 minutes.
- One at a time, beat in egg yolks (waiting until each is incorporated before adding the next), then add melted chocolate and vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Alternate between adding the flour mixture and buttermilk and coffee to the batter, beginning and ending with the dry ingredients.
- Beat egg whites in a small bowl until stiff peaks form.
- Fold 1/4 egg whites into batter, then fold in remaining egg whites, only until just combined.
- Pour batter equally into prepped cake pans and place in oven.
- Bake for 25-28 minutes, rotating in the middle, or until toothpick inserted in the center comes out clean.
- Remove from oven and let cool 10 minutes, then transfer to wire racks to finish cooling.
For the frosting:
- Combine sugar, evaporated milk, egg yolks, butter, and salt in a medium saucepan over low heat and cook, whisking continuously, until the mixture is thick and golden.
- Remove the mixture from heat and fold in pecans, coconut, and vanilla extract.
- Let cool until you can spread it thickly on the cake.
- Frost cake (leave sides bare), stack in layers and serve at room temperature. Enjoy!
Want to make this recipe even better? Check out these Tips:
O! Tips:
* To ensure that the cake layers come out even and flat, wrap the cake pans with dampened strips of towel or cake strips before baking. This will keep the edges from cooking too fast and help the cake to bake more evenly.
* If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens and curdles, and then use it in the recipe as directed.
* When folding in the beaten egg whites, be careful not to overmix the batter. You want to keep as much of the air in the egg whites as possible to help the cake rise and become fluffy.
* When making the frosting, be sure to stir it constantly as it cooks to prevent it from burning or sticking to the pan. You can also transfer it to a heatproof bowl set over a pan of simmering water to keep it warm and prevent it from solidifying.
* For a fun twist, try adding some chopped dark chocolate to the frosting for a richer, more complex flavor.
* There you have it, a delicious Classic German Chocolate Cake that is perfect for those special occasions or when you want to treat yourself to something truly decadent. The rich chocolate cake paired with the chewy and sweet coconut-pecan frosting is a match made in dessert heaven. Give it a try and let us know how it turns out!
Nutrition information:
Calories: 780
Total Fat: 47g
Saturated Fat: 25g
Cholesterol: 195mg
Sodium: 345mg
Total Carbohydrates: 86g
Dietary Fiber: 4g
Sugar: 62g
Protein: 10g
Recipe Category:
Desserts, Cakes
Still have some questions? Here are the most frequently asked questions about this recipe:
FAQs:
- Can I use regular chocolate instead of German sweet chocolate?
- Yes, you can use any type of chocolate you like, but the flavor will be slightly different.
- Can I make the cake layers ahead of time and freeze them?
- Yes, you can wrap the cooled cake layers tightly in plastic wrap and freeze them for up to 3 months. Thaw them in the fridge overnight before using.
- Can I use a different type of nut instead of pecans?
- Yes, you can use walnuts or almonds instead of pecans, or leave them out altogether if you prefer.
- Can I use a different type of flour instead of cake flour?
- Cake flour is preferred for its fine texture and lower protein content, but you can use all-purpose flour in a pinch. Just be aware that the texture of the cake may be slightly different.
- Can I use coconut oil instead of butter in the frosting?
- Yes, you can use coconut oil instead of butter if you prefer a dairy-free option.