Homemade German Chocolate Cake
User Reviews
5
Homemade German Chocolate Cake
Description
The Homemade German Chocolate Cake combines a chocolate cake base made by melting sweet baking chocolate with Dutch-processed cocoa powder and blending it into a batter that contains coconut oil and buttermilk, contributing to a tender crumb and moist texture. The batter gets lightened by folding in whipped egg whites, creating an airy result. Once the cake is baked, it is topped with a custard-like coconut pecan mixture where shredded coconut and chopped pecans provide chew and crunch with richness from butter and cream. A final touch of semisweet chocolate ganache adds a smooth, glossy finish that complements the coconut-pecan topping and rich cocoa notes in the cake. This layered construction delivers an interplay of textures and nutty, chocolaty flavors reflective of traditional German Chocolate Cake.
This dessert can be sliced and served on its own or paired with coffee or milk to balance its sweetness. It is often chosen for special meals requiring a rich, festive cake.
Using German's sweet baking chocolate and Dutch-process cocoa plays a crucial role in the cake's distinct smooth chocolate taste. Coconut oil enhances both flavor and cake fluffiness. The topping benefits from lightly whisked egg yolks to create a thickened creamy texture before absorbing coconut and pecans. The recipe advises careful folding of egg whites for proper aeration and mentions that many chocolate chips have stabilizers that may affect melting, hence the preference for baking chocolate. These details help achieve authentic flavor and texture.
Ingredients
Cake
- 2 ounces sweet baking chocolate chopped, German's
- 2 tablespoons Dutch process cocoa powder
- 1/4 cup water boiling
- 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 egg separated, large
- 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 lightly whisked, yolk
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 3/4 cup coconut shredded
- 3/4 cup pecans chopped
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
- Use German's sweet baking chocolate to achieve the distinctive German chocolate flavor.
- Dutch-process cocoa powder provides a smooth chocolate taste with less acidity.
- Coconut oil adds flavor and helps make the cake fluffy; neutral oil can be substituted if needed.
- Buttermilk can be substituted using a homemade recipe if unavailable.
- Use salted butter or adjust salt accordingly if using unsalted butter.
- Sweetened shredded coconut is recommended for a sweeter frosting, but unsweetened works for a less sweet version.
- Use baking chocolate rather than semisweet chocolate chips to ensure proper melting for ganache.
- Whip egg whites to stiff peaks and fold gently to maintain cake lightness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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