German Chocolate Cake
German chocolate cake is a decadent dessert that has captured hearts worldwide. Originating from a recipe created by an American named Samuel German in 1852, this cake features rich chocolate layers topped with a unique coconut and pecan frosting. Perfect for celebrations or a sweet treat, this cake is sure to impress friends and family alike. Let’s dive into this delicious recipe that balances flavors and textures beautifully.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Servings and Cooking Time
This German chocolate cake serves about 12 people. Preparation time is approximately 30 minutes, while the cooking time is around 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 420 calories, 20g fat, 58g carbohydrates, and 6g protein. This is for one person and provides a rich treat that’s perfect for special occasions.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a bowl, sift together the cocoa powder, flour, baking soda, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting by mixing coconut and pecans into a creamy frosting of your choice.
- Frost the cooled cakes and enjoy!
Alternative Ingredients
If you’re looking for alternatives, you can use almond flour instead of all-purpose flour for a gluten-free version. Coconut milk can replace buttermilk, and dairy-free butter can be used for a vegan option.
Serving and Pairings
This German chocolate cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries also make a delightful accompaniment, adding a refreshing contrast to the rich flavors.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. You can freeze the cake for up to three months; just wrap it tightly in plastic wrap and foil. To reheat, thaw in the refrigerator overnight and enjoy at room temperature.
Cooking Mistakes
- Not measuring ingredients accurately can lead to an unbalanced cake.
- Overmixing the batter can result in a dense texture.
- Not greasing the pans properly may cause sticking.
- Baking at the wrong temperature can affect the cake’s rise.
- Skipping the cooling step before frosting can melt your frosting.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Chill the cake layers before frosting for easier handling.
- Toast the pecans for enhanced flavor.
- Experiment with different frostings for variety.
FAQs
What is German chocolate cake?
German chocolate cake is a layered chocolate cake filled with a rich coconut and pecan frosting. It is named after Samuel German, who created a dark-baking chocolate used in the recipe.
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time. Store them in the refrigerator for a few days or freeze them for longer storage. Frost just before serving for the best texture.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Avoid opening the oven door too early to maintain temperature.
Can I freeze the cake?
Yes, you can freeze German chocolate cake. Make sure it’s wrapped well to prevent freezer burn. Thaw in the refrigerator before serving.
Conclusion
German chocolate cake is a delightful dessert that combines rich chocolate layers with a unique coconut and pecan frosting. Perfect for celebrations or a sweet indulgence, this recipe is sure to please any crowd. Enjoy baking and sharing this classic treat!
German Chocolate Cake
Ingredients
- 1 cup unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a bowl, sift together the cocoa powder, flour, baking soda, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the frosting by mixing coconut and pecans into a creamy frosting of your choice.
