Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 ounces sweet baking chocolate, melted
- 1 cup chopped pecans
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually beat in the dry ingredients alternately with the buttermilk. Stir in the melted chocolate and pecans.
5. Pour the batter into the prepared pans.
6. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
Time:
Preparation Time: 30 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8-10
Nutritional Information:
Calories: 545
Fat: 27.5 g
Carbohydrates: 65.5 g
Protein: 7.5 g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Butter can be substituted with margarine or coconut oil.
- White sugar can be substituted with brown sugar or coconut sugar.
- Buttermilk can be substituted with plain yogurt or milk.
- Sweet baking chocolate can be substituted with semi-sweet or dark chocolate.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a coconut-flavored cake.
- Add 1/2 cup of cocoa powder to the batter for a chocolate-flavored cake.
- Add 1/2 cup of chopped nuts to the batter for a nutty-flavored cake.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use an electric mixer to ensure the batter is well-mixed.
- Grease and flour the cake pans before pouring in the batter.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar for a classic look.
- Top the cake with fresh berries for a colorful presentation.
- Drizzle the cake with melted chocolate for a decadent look.
Garnishes:
- Shaved chocolate
- Chopped nuts
- Fresh berries
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Keep the cake refrigerated until ready to serve.
- Discard any leftovers after 5 days.
Food History:
German chocolate cake is a traditional dessert that originated in the 19th century. It was named after the German chocolate, which is a type of sweet baking chocolate.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a hint of sweetness from the sugar and a nutty flavor from the pecans.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
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Region: German
Taste: Rich, Sweet, Chocolatey, Coconutty, Caramel, Caramel-Y