German Chocolate Cake
User Reviews
5
German Chocolate Cake
Description
The German Chocolate Cake is built on a chocolate batter made from cake flour, sugar, melted German sweet chocolate, and buttermilk, producing a soft and moist crumb once baked. The presence of both baking soda and baking powder provides lift alongside the richness of butter and eggs, and the melted chocolate adds depth of flavor unique to this style of cake. After baking, the cakes are cooled completely before being layered with the classic coconut pecan frosting. This frosting is cooked from egg yolks, evaporated milk, sugars, and butter, with vanilla, plus coconut flakes and chopped pecans folded in, giving it a chewy and crunchy texture contrast to the smooth cake layers.
The cake is assembled by frosting one round, stacking the second on top, and spreading the remaining frosting over the top and sides as desired. This cake is traditionally served at celebrations and can be sliced to yield multiple servings. Its combination of moist chocolate cake and textured frosting makes it a distinctive dessert option for those who appreciate a coconut and pecan blend with their chocolate treats.
Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup butter room temperature
- 1 cup buttermilk divided
- 1 teaspoon vanilla
- 5 ounces sweet chocolate melted and cooled, German, squares
- 2 egg
Coconut Pecan Frosting
- 6 egg yolk
- 1 1/2 cups evaporated milk
- 1 cup light brown sugar firmly packed
- 1 cup sugar
- 1 cup butter
- 2 teaspoons vanilla
- 2 2/3 cups coconut flakes
- 2 cups pecans chopped
Instructions
- Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line bottoms with parchment paper.
- Sift flour, sugar, baking soda, baking powder, and salt in a bowl. Set aside.
- Cream butter in a large bowl. Add flour mixture, 3/4 cup of buttermilk, and vanilla.
- Stir until dry ingredients are moistened, then use an electric mixer to beat at medium speed for 2 minutes. Scrape the sides of the bowl while mixing as needed.
- Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat with electric mixer for an additional minute.
- Pour batter into prepared cake pans. Bake for 28-30 minutes or until a toothpick inserted into the center of the pans comes out clean.
- Cool cakes in the pans on a cooling rack for 15 minutes. Remove cakes from pans and cool completely on cooling rack.
- Place one cake on a cake platter or large plate. Frost the top of the cake evenly with prepared Coconut Pecan Frosting.
- Place the second cake on top of the frosted cake. Spread frosting evenly on top of the cake, and then frost the sides of the cake with the remaining frosting.
Coconut Pecan Frosting
- In a small bowl, slightly beat the egg yolks and set aside.
- In a saucepan over medium heat, combine milk, sugars butter, and vanilla. Stirring constantly, bring the mixture to a full boil over medium heat. Remove from heat. The mixture may appear a bit curdled.
- Quickly stir a small amount of the hot liquid from the saucepan into the beaten egg yolks. Add the egg yolk mixture to the saucepan and blend well. Return to a boil, again stirring constantly.
- Remove from heat and stir in coconut and pecans. Cool to a spreading consistency, stirring occasionally as needed. Follow instructions for frosting the cake above.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 948 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 948kcal | 47% |
| Carbohydrates | 92g | 31% |
| Protein | 13g | 26% |
| Fat | 64g | 98% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 477mg | 20% |
| Potassium | 494mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 66g | 132% |
| Vitamin A | 1077IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 186mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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