When you’re craving a slice of heaven, try our scrumptious German Chocolate Cake recipe! Moist layers, chocolatey bliss, and a dreamy coconut-pecan frosting. Your taste buds will thank you! 🍰🍫😍
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The Ultimate Guide to Homemade German Chocolate Cake
Are you on the hunt for the best German Chocolate Cake recipe that will leave your taste buds dancing with delight? Look no further! I’m so excited to share this Homemade German Chocolate Cake recipe with you today!
The Essence of German Chocolate Cake
German Chocolate Cake is a classic dessert known for its moist and flavorful layers, rich chocolate taste, and signature coconut-pecan frosting. This iconic cake has been a favorite for generations, making it a staple at birthdays, holidays, and special occasions.
The Perfect Combination: German Chocolate Cake and Icing
The heart of any German Chocolate Cake lies in its intricate balance of flavors and textures. The cake itself boasts a deep, chocolatey richness, while the icing, a blend of sweetened coconut and chopped pecans, adds a delightful nutty crunch. Together, they create a harmonious symphony of tastes that is truly irresistible.
The Joy of Baking at Home
Creating a homemade German Chocolate Cake is a labor of love, and the effort is well worth it. Baking enthusiasts know that the process of crafting this cake from scratch is not just about the end result – it’s about the journey. From carefully selecting the finest ingredients to the art of assembling and decorating, every step is a testament to the love and passion that goes into creating this dessert masterpiece.
Whether you are a seasoned baker looking for the best German Chocolate Cake recipe or someone who simply appreciates the magic of homemade desserts, this iconic cake is a must-try. Its sumptuous layers and decadent icing are a true testament to the artistry of baking.
So, roll up your sleeves, gather your ingredients, and let’s embark on a culinary adventure that will leave you with a slice of heaven on your plate.
Homemade German Chocolate Cake: Ingredients & Equipment
To make this homemade German Chocolate Cake, you will need …
Ingredients
- all-purpose flour – If you have dietary restrictions or allergies, you can use gluten-free all-purpose flour as a substitute for regular all-purpose flour.
- baking powder
- salt
- baking soda
- granulated sugar
- light brown sugar – You can replace light brown sugar with an equal amount of granulated sugar if you don’t have brown sugar on hand. This may slightly affect the flavor and moisture of the cake.
- vegetable oil – You can substitute vegetable oil with other neutral oils like canola oil or even melted coconut oil. Just ensure the oil you choose is in liquid form at room temperature.
- large eggs – If you have an egg allergy or prefer an eggless option, you can use egg substitutes like applesauce, mashed bananas, or yogurt. Typically, 1/4 cup of one of these substitutes can replace one egg.
- buttermilk – If you don’t have buttermilk, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using in the recipe.
- vanilla extract
- German chocolate baking bar – While the recipe calls for German chocolate baking bar, you can substitute it with semi-sweet or dark chocolate if you prefer a different chocolate flavor. Use the same amount as mentioned in the recipe.
- boiling water – If you’re concerned about adding boiling water, you can use hot coffee as a substitute. It enhances the chocolate flavor without affecting the cake’s texture.
- Coconut Pecan Frosting – If you don’t want to use this frosting, you can use a different frosting of your choice.
Keep in mind that while these substitutions can work well, they may slightly alter the flavor, texture, or moisture of the cake. Always consider your personal preferences and dietary needs when making ingredient substitutions for any recipe.
Equipment
- three 9-inch cake pans
- baking spray and parchment paper
- large mixing bowl
- rubber spatula or wooden spoon
- medium mixing bowl
- hand mixer or stand mixer
- whisk
- toothpick or cake tester
- wire cooling rack
- serrated knife or cake leveler
- serving platter or cake stand
How to make German Chocolate Cake
Serving Suggestions For German Chocolate Cake
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy contrast to the rich and dense cake. It complements the sweetness of the cake and the nutty coconut-pecan frosting.
- Fresh Berries: Serve slices of German Chocolate Cake with a side of fresh berries, such as strawberries, raspberries, or blueberries. The tartness of the berries provides a nice balance to the sweetness of the cake.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream alongside a slice of warm German Chocolate Cake is a classic combination. The warm-cold contrast is both comforting and indulgent.
- Caramel Sauce: Drizzle warm caramel sauce over individual slices for an extra layer of sweetness and richness. It creates a delightful flavor contrast with the cake’s chocolate and coconut-pecan flavors.
- Toasted Coconut: Garnish the cake with lightly toasted coconut flakes for added texture and a boost of coconut flavor. Toasting coconut enhances its nuttiness and aroma.
- Chopped Pecans: Sprinkle chopped pecans over the frosting or around the cake for an extra crunch and a nutty accent that complements the frosting.
- Espresso or Coffee: Serve the cake with a cup of freshly brewed espresso or a rich cup of coffee. The coffee’s bitterness can balance the sweetness of the cake, making it a perfect pairing.
- Fruit Compote: Create a fruit compote using your favorite fruits (such as berries or peaches) and serve it alongside the cake for a fruity and tangy contrast.
- Dusting of Cocoa Powder: Lightly dust the cake with cocoa powder just before serving to enhance the chocolate flavor and add an elegant touch.
- Mint Leaves: Garnish each slice with a fresh mint leaf for a pop of color and a refreshing herbal aroma.
German Chocolate Cake: FAQs
Despite its name, German Chocolate Cake is not actually from Germany. It is named after Samuel German, an American chocolate maker who developed a type of baking chocolate in the 19th century. His chocolate was used in the original recipe for this cake.
The key distinction of German Chocolate Cake is its signature coconut-pecan frosting. While other chocolate cakes may have various types of frosting, German Chocolate Cake is known for its sweet and nutty coconut-pecan topping.
Leftover cake should be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices or the whole cake for longer storage, but be sure to wrap them well to prevent freezer burn.
The cake can be served at room temperature or chilled. Chilling it for at least 1 hour after frosting can help it hold its shape and make slicing easier, but you can allow slices to come back to room temperature for serving.
Yes, you can make the cake ahead of time. It keeps well in the refrigerator for a few days, making it a great choice for preparing in advance for celebrations.
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German Chocolate Cake
Equipment
Ingredients
- 2 ¾ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 2 teaspoons salt
- 2 teaspoon baking soda
- 2 ¼ cups granulated sugar
- ¾ cup light brown sugar packed
- ¾ cup vegetable oil
- 3 large eggs
- 1 ½ cups buttermilk
- 1 tablespoon vanilla extract
- 6 ounces German chocolate baking bar finely chopped and melted
- 1 ½ cups boiling water
- 1 recipe Coconut Pecan Frosting 5 cups
Instructions
- Preheat the oven to 375°F. Lightly spray three 9-inch cake pans with baking spray.
- Place parchment paper in the bottom of the pan and set aside.
- In a large bowl, stir together the flour, baking powder, salt, and baking soda. Set aside.
- In a medium-sized bowl with an electric hand mixer or stand mixer with the paddle attachment, mix together the granulated sugar, light brown sugar, oil, eggs, buttermilk, and vanilla until smooth.
- Whisk in the melted chocolate until combined.
- Pour the dry mixture into the wet and whisk or stir together until there are no lumps.
- Pour in the boiling water and whisk or stir to combine.
- Evenly distribute the batter between the cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan completely on a wire rack.
- Once cool, even the tops of the cakes if needed. Place one cake onto your serving platter.
- Add 1/3 of the frosting and smooth it out on top. Repeat layers two more times.
- Place the cake into the fridge for 1 hour to set before cutting and serving.
Notes
- Keep leftovers in the fridge for up to 5 days. Freeze for up to 3 months.
- This is a rich and moist cake. It can be served chilled or at room temperature.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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