Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Special equipment needed:
- 2 (9-inch) round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Cake stand or plate
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix with an electric mixer on medium speed until well combined.
4. Gradually add the boiling water to the batter while mixing on low speed until smooth.
5. Fold in the shredded coconut and chopped pecans.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
9. To make the caramel sauce, melt the butter in a saucepan over medium heat.
10. Add the brown sugar, heavy cream, and salt to the melted butter and whisk until smooth.
11. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
12. Remove the caramel sauce from the heat and let it cool for 10 minutes.
13. Place one cake layer on a cake stand or plate and spread a layer of caramel sauce over the top.
14. Place the second cake layer on top of the caramel sauce and spread the remaining caramel sauce over the top of the cake.
15. Serve the German Chocolate Cake with Caramel Sauce at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 1 (9-inch) cake, serves 8-10 people
Nutritional information:
- Calories per serving: 580
- Fat: 30g
- Carbohydrates: 77g
- Protein: 6g
- Fiber: 3g
- Sugar: 56g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice.
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut.
- Instead of chopped pecans, you can use chopped walnuts or almonds.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add a layer of chocolate ganache between the cake layers for extra chocolate flavor.
- Use a different type of frosting, such as cream cheese frosting or whipped cream frosting, instead of caramel sauce.
- Add a tablespoon of instant coffee granules to the boiling water for a mocha-flavored cake.
Tips and tricks:
- Make sure to grease the cake pans well and line the bottoms with parchment paper to prevent the cakes from sticking.
- Use room temperature eggs and buttermilk for best results.
- Don't overmix the batter, as this can make the cake tough.
- Let the cakes cool completely before adding the caramel sauce to prevent it from melting and sliding off the cake.
- Toast the chopped pecans in a dry skillet over medium heat for a few minutes before adding them to the cake for extra flavor.
Storage instructions:
- Store the leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a decorative touch.
- Garnish the cake with extra chopped pecans or toasted coconut flakes.
- Serve the cake with a scoop of vanilla ice cream or whipped cream on top.
Pairings:
- Serve the German Chocolate Cake with Caramel Sauce with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter next time.
- If the cake is too moist, try reducing the amount of buttermilk or boiling water in the recipe.
- If the caramel sauce is too thin, simmer it for a few more minutes until it thickens to the desired consistency.
- If the caramel sauce is too thick, add a tablespoon of heavy cream or milk to thin it out.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
- Store the cake in an airtight container at room temperature to prevent spoilage.
- Don't leave the cake out at room temperature for more than 2 hours.
Food history:
- German Chocolate Cake is actually named after Samuel German, who created a type of dark baking chocolate for the Baker's Chocolate Company in 1852.
- The cake itself was first published in a Dallas newspaper in 1957 and quickly became popular across the United States.
Flavor profiles:
- The German Chocolate Cake is rich and chocolatey with a sweet and nutty flavor from the coconut and pecans.
- The caramel sauce adds a creamy and buttery sweetness to the cake.
Serving suggestions:
- Serve the German Chocolate Cake with Caramel Sauce as a dessert for a special occasion or holiday meal.
- It's also a great cake to bring to a potluck or party.
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Taste: Rich, Sweet, Chocolatey, Caramelized, Decadent