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 can (14 ounces) sweetened condensed milk
- 3/4 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Rubber spatula
- Cake stand or plate
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and line two 9-inch round cake pans 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. Mix on low speed until well combined.
4. Gradually pour in the boiling water and mix until the batter is smooth.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the chocolate mousse. In a saucepan over low heat, melt the butter, sweetened condensed milk, and chocolate chips together, stirring constantly until smooth.
9. Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature.
10. In a large mixing bowl, whip the heavy cream until stiff peaks form.
11. Gently fold the cooled chocolate mixture into the whipped cream until well combined.
12. Once the cakes are completely cooled, place one cake layer on a cake stand or plate. Spread a layer of chocolate mousse on top of the cake.
13. Sprinkle half of the shredded coconut and chopped pecans over the chocolate mousse.
14. Place the second cake layer on top of the first layer and repeat the process with the remaining chocolate mousse, coconut, and pecans.
15. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Chilling time: 30 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories: 595
Fat: 36g
Saturated Fat: 20g
Cholesterol: 97mg
Sodium: 464mg
Carbohydrates: 66g
Fiber: 4g
Sugar: 49g
Protein: 7g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of whole milk mixed with 1 tablespoon of white vinegar or lemon juice.
- You can use any type of nuts you prefer instead of pecans.
- Instead of semisweet chocolate chips, you can use dark chocolate chips or milk chocolate chips.
Variations:
- You can add a layer of caramel sauce between the cake layers and the chocolate mousse.
- You can use a different type of frosting instead of chocolate mousse, such as cream cheese frosting or buttercream frosting.
Tips and tricks:
- Make sure to grease and line the cake pans with parchment paper to prevent the cakes from sticking.
- Use room temperature ingredients to ensure that the batter mixes evenly.
- Let the cakes cool completely before assembling the cake to prevent the chocolate mousse from melting.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving. You can also warm individual slices in the microwave for a few seconds.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar before serving.
- Garnish the cake with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Cocoa powder
- Powdered sugar
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake layers are uneven, you can trim them with a serrated knife to make them level.
- If the chocolate mousse is too thick, you can add a tablespoon of heavy cream at a time until it reaches the desired consistency.
- If the cake is too dry, you can brush each layer with a simple syrup made of equal parts sugar and water before adding the chocolate mousse.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store the cake in the refrigerator to prevent the chocolate mousse from spoiling.
Food history:
German chocolate cake is actually named after an American, 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 became popular throughout the United States.
Flavor profiles:
This cake is rich and chocolatey with a sweet and nutty coconut-pecan filling. The chocolate mousse adds a creamy and decadent element to the cake.
Serving suggestions:
Serve this cake as a dessert for a special occasion or as a sweet treat for a weekend brunch.
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Taste: Rich, Chocolatey, Creamy, Sweet, Nutty