Homemade German Chocolate Cake
User Reviews
5.0
39 reviews
Excellent
Homemade German Chocolate Cake
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Easy three-layer German chocolate cake.
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Ingredients
Cake
- 2 ounces German's sweet baking chocolate chopped
- 2 tablespoons dutch cocoa powder
- 1/4 cup boiling water
- 1 ¼ cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar lightly packed
- 2 large eggs separated
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Coconut Pecan Topping
- 1/2 cup heavy cream
- 1 1/2 teaspoon cornstarch
- 1/2 cup granulated sugar
- 2 egg yolks lightly whisked
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 3/4 cup shredded coconut
- 3/4 cup Chopped Pecans
Ganache
- 2 ounces semisweet chocolate chopped into small pieces
- 1/4 cup heavy cream
Instructions
- To make the cake, preheat oven 350 F. Grease a 9x13-inch baking pan, and then line with parchment paper. Grease parchment paper; set aside.
- Place chocolate and cocoa powder in small, heatproof bowl.
- Pour boiling water over the chocolate and cocoa powder; stir until smooth.
- Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
- Beat coconut oil and sugars on medium-high until light and fluffy, about 3-4 minutes.
- Beat in the egg yolks, one at a time, until just incorporated.
- Reduce speed to low, and beat in chocolate mixture and vanilla.
- Stir in half of the flour mixture, the buttermilk, and then the other half of the flour mixture, stirring in each until just combined.
- In a separate bowl, beat egg whites on high until they form stiff peaks, about 4-5 minutes.
- Gently fold in beaten egg whites.
- Pour batter into prepared pan.
- Bake about 20-30 minutes, or until cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool completely in pan.
- To make the coconut pecan topping, combine cream, cornstarch, sugar, egg yolks, and butter. Make sure that the cornstarch is fully incorporated before you begin cooking the mixture.
- Cook over medium heat, stirring occasionally, until it begins to thicken and bubble, about 10 minutes.
- Cook, whisking the entire time, for 2 minutes more. Be sure to keep whisking because it can easily scorch at this point.
- Remove from heat.
- Fold in vanilla, coconut, and pecans, and then cool until thickened, about 30 minutes.
- To make the ganache, place chocolate in a heat-proof bowl.
- Bring cream to a simmer in a small saucepan.
- Pour cream over chocolate, and let it sit, covered, for 5 minutes without stirring.
- Uncover, and whisk until melted and smooth.
- To put it all together, lift cake out of the pan.
- Using a serrated knife, slice cake horizontally into 3 equal-sized rectangles about 4 1/2x9-inches each.
- Coat the first layer of cake with 1/3 of the ganache, then cover evenly with 1/3 of the coconut pecan filling.
- Repeat with remaining cake layers, ganache, and filling.
- Leave sides of cake naked.
- Let cake set for 1-2 hours before slicing.
- Cover, and refrigerate any leftover cake.
Notes
- German's sweet baking chocolate - This is the type of chocolate that really makes the cake a German chocolate cake.
- Dutch cocoa powder - Dutch cocoa powder is less acidic than unsweetened cocoa powder, and it helps to give the cake its smooth chocolate flavor.
- Coconut oil - I use coconut oil because the flavor works well with the cake, and coconut oil helps to make cakes fluffy. If you would like to use a different type of oil, a neutral oil, like vegetable oil, should be fine.
- Buttermilk - If you don't have buttermilk, you can make a substitute with this recipe.
- Butter - I use salted butter. If using unsalted butter, add a pinch of salt.
- Shredded coconut - I use sweetened shredded coconut. Unsweetened coconut will work for a frosting that's less sweet.
- Semisweet chocolate - I recommend using baking chocolate. Many chocolate chips have ingredients to prevent melting.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
451kcal
(23%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
86mg
(29%)
Sodium
204mg
(9%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
375IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
45mg
(5%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 451kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 86mg | 29% |
| Sodium | 204mg | 9% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 45mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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