Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, melted and cooled
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Double boiler
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a large bowl, beat together the melted butter and eggs until light and fluffy.
4. Add the buttermilk and vanilla extract and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the coconut, pecans, and chocolate chips.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Chocolate Fudge Frosting:
1. Place the chocolate chips and heavy cream in a double boiler over medium heat.
2. Stir constantly until the chocolate is melted and the mixture is smooth.
3. Remove from heat and allow to cool slightly before using.
Assembly:
1. Place one of the cooled cakes on a cake stand or plate.
2. Spread the cooled chocolate fudge frosting over the top of the cake.
3. Place the second cake on top and spread the remaining frosting over the top and sides of the cake.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 590
Fat: 34g
Carbohydrates: 68g
Protein: 7g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour
- Granulated sugar can be substituted with coconut sugar
- Buttermilk can be substituted with almond milk
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut
- Semi-sweet chocolate chips can be substituted with dark chocolate chips
- Heavy cream can be substituted with coconut cream
Variations:
- Add 1/2 cup of cocoa powder to the cake batter for a richer chocolate flavor
- Add 1/2 cup of chopped walnuts or almonds instead of pecans
- Use a different type of frosting such as cream cheese frosting or peanut butter frosting
Tips and Tricks:
- Make sure to grease and flour the cake pans before adding the batter
- Beat the butter and eggs together until light and fluffy for a lighter cake
- Allow the cakes to cool completely before frosting
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the cake in the microwave for 30 seconds or until warm.
Presentation Ideas:
- Decorate the cake with fresh berries or chocolate shavings
- Serve the cake with a scoop of ice cream or whipped cream
Garnishes:
- Chopped nuts
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Ice cream
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- Make sure to use room temperature ingredients for the best results
- If the cake is too dry, add a few tablespoons of buttermilk to the batter
- If the cake is too wet, add a few tablespoons of flour to the batter
Food Safety Advice:
- Make sure to use clean utensils and equipment when preparing the cake
- Store the cake in an airtight container in the refrigerator
- Discard any leftovers after 5 days
Food History:
German Chocolate Cake is a classic American dessert that was created in the 1950s. It is made with a chocolate cake base and topped with a coconut-pecan frosting.
Flavor Profiles:
This cake has a rich chocolate flavor with hints of coconut and pecans. The frosting is creamy and decadent with a deep chocolate flavor.
Serving Suggestions:
This cake is best served at room temperature with a scoop of ice cream or a dollop of whipped cream.
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