Desserts > Cake > Chocolate Cakes > German Chocolate Cake

German Chocolate Cake with Chocolate Ganache Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, melted
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips

For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips

Special Equipment Needed:
- 9-inch round cake pan
- Stand mixer or hand mixer
- Saucepan
- Spatula
- Bowl

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In a separate bowl, mix together the melted butter, eggs, buttermilk, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the coconut flakes, pecans, and chocolate chips.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before frosting.

For the Chocolate Ganache:
1. In a small saucepan, heat the heavy cream until it is just about to boil.
2. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
3. Allow the ganache to cool slightly before pouring over the cooled cake.

Time:
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information: TBD

Substitutions for Ingredients
- Coconut flakes can be substituted with shredded coconut.
- Pecans can be substituted with walnuts or almonds.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips.

Variations:
- Add 1/2 cup of cocoa powder to the cake batter for a richer chocolate flavor.
- Substitute the buttermilk with sour cream for a more moist cake.
- Add 1/2 cup of chopped cherries or cranberries for a fruity twist.

Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter.
- Allow the cake to cool completely before frosting.
- For a thicker ganache, add more chocolate chips.

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 in the oven at 350°F for 5 minutes.

Presentation Ideas:
- Serve the cake on a cake stand with fresh berries and mint leaves.
- Top the cake with fresh whipped cream and chocolate shavings.

Garnishes:
- Chocolate shavings
- Fresh berries
- Mint leaves

Pairings:
- Vanilla ice cream
- Fresh whipped cream
- Coffee or espresso

Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too moist, bake it for a few minutes longer.

Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Keep the cake refrigerated until ready to serve.

Food History:
German chocolate cake is a classic American dessert that was created in the 1950s. It is a variation of the traditional German chocolate cake, which is a lighter, less sweet version.

Flavor Profiles:
This cake has a rich, chocolatey flavor with hints of coconut and pecans. The chocolate ganache adds a creamy, decadent finish.

Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream or fresh whipped cream. It can also be served with a cup of coffee or espresso for a more indulgent treat.

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Taste: Rich, Sweet, Chocolatey, Decadent, Moist