Enjoy the deeply, moist, and sinfully decadent flavors of a Homemade German Chocolate Cake! It features lovely layers on top of one another, filled with Coconut Pecan Frosting, that give you basically any cake you desire to feast on. A celebratory specialty! This dish comes close to romantic afternoons and gatherings for the invitation of fruit and special lunch, breakfast. Its roots date back to sometime towards the end of the 19th century. The softness of sweet chocolate cake that loves to be adorned with its unique nuttiness of coconut is uniquely Classic! And through this spot with a detailed start, let’s make the timeless piece in our very own apartments!
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Ingredients
For the Cake:
- 1/2 cup (115g) of unsalted butter, softened
- 1/4 cup (60ml) of canola or vegetable oil
- 1 1/4 cups (250g) of granulated sugar
- 4 large eggs, at room temperature, separated
- 1 teaspoon vanilla extract
- 4 ounces (113g) of German sweet chocolate, melted
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
For the Coconut-Pecan Frosting:
- 1 cup (200g) granulated sugar
- 1 cup (240ml) evaporated milk
- 1/2 cup (115g) unsalted butter
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) sweetened shredded coconut
- 1 cup (125g) chopped pecans
For the Chocolate Frosting (optional):
- 1/2 cup (115g) unsalted butter, softened
- 2/3 cup (55g) unsweetened cocoa powder
- 3 cups (375g) powdered sugar
- 1/3 cup (80ml) milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt the German chocolate in a microwave or over a double boiler. Let it cool slightly.
- In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Stir in the vanilla extract and melted chocolate until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Divide the batter evenly among the prepared cake pans.
Step 2: Bake the Cake
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 3: Prepare the Coconut-Pecan Frosting
- In a saucepan, combine sugar, evaporated milk, butter, and egg yolks.
- Cook over medium heat, stirring constantly, for 12-15 minutes or until thickened and golden brown.
- Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before using.
Step 4: Prepare the Chocolate Frosting (Optional)
- In a medium bowl, beat the butter and cocoa powder until smooth.
- Gradually add in the powdered sugar and milk, beating until you reach a spreadable consistency.
- Stir in the vanilla extract.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of coconut-pecan frosting on top.
- Repeat with the second and third layers.
- Frost the sides of the cake with the optional chocolate frosting or leave them bare for a more traditional look.
- Garnish with additional coconut and pecans, if desired.
Serving and Storage Tips
Serving: Serving Size: Slice the cake into thin wedges, and serve at room temperature. It can be well paired with vanilla ice cream or whipped cream.
Storage: Store any remaining cake slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: For specifically deferring the cake, you can do so for up to 3 months while it lasts when wrapped tightly, i.e. it must be then wrapped with plastic wrap and aluminum foil to put them there. After removing the plastic wrap, thaw them in the fridge before serving.
Helpful Notes
Upon using room temperature ingredients, one can maintain the smooth batter which will allow the cake to be baked evenly.
Fairly Measuring Flour: Spoon in the slicing really flour for measurement and level it off using a knife that way for more precise measurement.
Do Not Overmix the Batter: Always give it a whisk to mix until the ingredients are just combined, in order to maintain the moistness and fluffiness of the cake.
Completely Cool the Frosting: The frosting should be at a room temperature prior to thinly layering.
Tips from Well-Known Chefs
Ina Garten: Suggests lightly toasting the pecans before adding them to the frosting to intensify their flavor.
Martha Stewart: Recommends adding 1 teaspoon instant coffee to melted chocolate to deepen chocolate flavor without actually making it taste of coffee.
Mary Berry: Suggests whipping the egg whites to firm peaks and gently folding into the batter for a little extra lift to the sponge.
Frequently Asked Questions
Is using a different type of chocolate okay?
Yes, but the exceptional flavor of the German Chocolate Cake is best when using German’s sweet chocolate. You are naturally free to substitute it, but you may then not like the taste.
Can I make the cake in advance?
Yes, you wonderfully can! You can bake the cake layers a day or two in advance and tightly wrap them in plastic wrap and keep at room temperature.
Can I make this cake gluten-free?
Yes; substitute all-purpose flour with a gluten-free baking flour blend.
Why separate the eggs?
Separating the eggs and beating the whites adds lightness and volume to the cake.
How can I make the frosting thicker?
Continue to cook until thickened or leave it to sit in the refrigerator for a bit to set.
Can I use a different frosting?
Absolutely! You can also use cream cheese or chocolate buttercream icing if you prefer.
Substitute for buttermilk?
Yes, you can make a substitute for buttermilk using 1 tablespoon vinegar or lemon juice added to 1 cup of milk and then wait 5-10 minutes.
To have the cake not stick to the pans, what can I do?
Be sure to grease and flour the pans well, or line them with parchment paper.
May I reduce the sugar in the recipe?
Yes, although the texture might change; a reduction in sugar also might lead to problems with moistness.
Why is my cake dense?
Densely made cake occurs because of too much mixing or the use of very cold ingredients.
Enjoy your homemade German Chocolate Cake, an unarguably crowd-pleasing cake that provides a perfect balance between chocolate, coconut, and pecans!
