Introduction
Indulge in the rich flavors of a classic German Chocolate Cake. Known for its luscious layers of chocolate and a distinctive coconut pecan frosting, this cake is a crowd-pleaser for any occasion. With its decadent taste and delightful texture, it’s perfect for birthdays, celebrations, or simply as a treat to enjoy at home.
Detailed Ingredients with measures
For the Cake:
– 1 bar (4 oz.) sweet baking chocolate (e.g., Baker’s brand)
– 1/2 cup water
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup butter, softened
– 2 cups sugar
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1 cup buttermilk
For the Coconut Pecan Frosting:
– 1 cup evaporated milk
– 1 cup sugar
– 3 egg yolks
– 1/2 cup butter
– 1 teaspoon vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans
Prep Time
Preparation time for this delicious cake is approximately 30 minutes.
Cook Time, Total Time, Yield
Cook time is around 30 minutes. The total time including preparation and cooling is about 1 hour and 10 minutes. This recipe yields a three-layer cake, serving around 12 people, perfect for sharing with family and friends.
Detailed Directions and Instructions
Melt the Chocolate
Break the chocolate bar into pieces and melt it with the water over low heat, stirring until smooth. Set aside to cool slightly.
Prepare Dry Ingredients
In a bowl, whisk together the flour, baking soda, and salt until well combined.
Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add Egg Yolks and Vanilla
Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and the melted chocolate mixture until fully incorporated.
Combine with Dry Ingredients and Buttermilk
Alternately add the flour mixture and buttermilk to the chocolate mixture, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
Whip Egg Whites
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter to maintain a light texture.
Bake the Cakes
Divide the batter evenly among three greased and floured 9-inch round cake pans. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on wire racks.
Prepare the Frosting
In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, approximately 12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature.
Assemble the Cake
Place one cake layer on a serving plate and spread a portion of the frosting over the top. Repeat with the second layer. Place the third layer on top and spread the remaining frosting over the top of the cake.
Notes
Use High-Quality Chocolate
For the best flavor, choose a high-quality sweet baking chocolate.
Room Temperature Ingredients
Make sure that all ingredients, especially butter and eggs, are at room temperature for a smoother batter.
Cooling Time
Do not rush the cooling process; cakes should be completely cool before frosting for best results.
Store Cake Properly
Store any leftover cake in an airtight container to maintain freshness.
Cook techniques
Melting Chocolate
Melt the chocolate by breaking it into pieces and combining it with water over low heat. Stir until smooth and let it cool slightly before adding to the batter.
Measuring Dry Ingredients
Incorporate precision by whisking together all-purpose flour, baking soda, and salt in a bowl to ensure a lump-free mixture.
Creaming Butter and Sugar
Use softened butter and beat it with sugar until the mixture is light and fluffy, creating air pockets for a tender cake.
Whipping Egg Whites
In a clean bowl, beat egg whites until stiff peaks form. This technique adds volume and aeration to the cake batter.
Folding Ingredients
Gently fold the whipped egg whites into the batter using a spatula to maintain the light and airy texture without deflating the mixture.
Baking Cakes Evenly
Divide the batter evenly among cake pans and bake in a preheated oven. This ensures even cooking and proper rise for each layer.
Cooling Cakes
Allow the baked cakes to cool in their pans for a short period before transferring them to wire racks to cool completely, preventing sogginess.
Cooking Frosting
Combine evaporated milk, sugar, and other frosting ingredients in a saucepan, cooking over medium heat while stirring constantly until thickened.
Assembly of Cake
Layer the cake with frosting in between each layer and on top for a beautiful and delicious finish.
FAQ
What type of baking chocolate should I use?
Use sweet baking chocolate like Baker’s brand for the best flavor.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean, the cakes are ready.
Can I substitute buttermilk?
Yes, you can use regular milk with a tablespoon of vinegar or lemon juice as a substitute.
How do I store leftover cake?
Store the cake in an airtight container or cover it tightly with plastic wrap to keep it fresh.
What can I use instead of pecans in the frosting?
You can substitute pecans with walnuts or simply omit them for a nut-free option.
Conclusion
This luscious German Chocolate Cake, adorned with a rich Coconut Pecan Frosting, is a delightful treat perfect for any occasion. Its layered structure, combined with the sweet and nutty notes of the frosting, creates a harmonious flavor that will leave everyone wanting more. The moist texture, achieved by incorporating whipped egg whites and buttermilk, ensures each bite is light yet satisfying. Enjoy this classic dessert that showcases the joy of baking!
Chocolate Coconut Cupcakes
Transform the cake into cupcakes by baking portions of the batter in muffin tins and topping with the coconut pecan frosting for individual treats.
Chocolate Brownies
Use the sweet baking chocolate and adjust the ingredients to make rich, fudgy brownies, then sprinkle with shredded coconut and chopped pecans for added flavor.
Coconut Pecan Cookies
Create cookies by combining flour, butter, sugar, and incorporating the coconut and pecans, giving you a chewy, nutty dessert option.
Chocolate Layered Trifle
Cube the cake and layer it with whipped cream and the coconut pecan frosting in a trifle dish for a stunning and delicious dessert presentation.
Pecan Chocolate Bark
Melt leftover chocolate mixed with nut toppings to create a delectable chocolate bark that combines the flavors of the original cake in a crunchy snack.
Chocolate Cake Pops
Crumb the baked cake and mix with frosting, then form into balls, dip in chocolate, and decorate with nuts or coconut for delicious cake pops.
Chocolate Frappé
Blend melted chocolate with milk and ice for a chocolate frappé, topping with whipped cream and a sprinkle of coconut to complement the cake flavors in a drink form.
