Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, melted
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 (4-ounce) package German sweet chocolate, melted
- 1/2 cup chopped pecans
Coconut Pecan Frosting:
- 1/2 cup butter
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups flaked coconut
- 1 cup chopped pecans
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Large bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In a separate bowl, combine melted butter, eggs, buttermilk, and vanilla extract.
4. Add wet ingredients to dry ingredients and mix until just combined.
5. Add melted German sweet chocolate and mix until combined.
6. Fold in chopped pecans.
7. Divide batter evenly between two prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Coconut Pecan Frosting:
1. In a medium saucepan, melt butter over medium heat.
2. Add sweetened condensed milk, egg yolks, and vanilla extract.
3. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in flaked coconut and chopped pecans.
5. Allow to cool before using to frost cooled cakes.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 12
Nutritional Information (per serving):
Calories: 590
Fat: 33 g
Carbohydrates: 68 g
Protein: 7 g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Buttermilk can be substituted with almond milk or coconut milk.
- German sweet chocolate can be substituted with semi-sweet chocolate.
Variations:
- Add 1/2 cup of cocoa powder to the cake batter for a richer flavor.
- Add 1/2 cup of chopped walnuts or almonds to the frosting for a different nutty flavor.
Tips and Tricks:
- Make sure to grease and flour the cake pans before adding the batter.
- Allow the cakes to cool completely before frosting.
- Use a rubber spatula to scrape down the sides of the bowl while mixing the ingredients.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-45 seconds.
Presentation Ideas:
- Decorate the cake with fresh berries and mint leaves.
- Sprinkle the top of the cake with toasted coconut flakes.
Garnishes:
- Toasted coconut flakes
- Chopped pecans
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the frosting is too thick, add a few tablespoons of milk to thin it out.
Food Safety Advice:
- Make sure to cook the egg yolks in the frosting until they reach a temperature of 160 degrees F.
- Make sure to store the cake in an airtight container to prevent it from drying out.
Food History:
German chocolate cake is a type of chocolate cake which originated in the United States in the mid-19th century. It is made with a combination of sweet chocolate, coconut, and pecans.
Flavor Profiles:
This cake has a rich chocolate flavor with a hint of coconut and nuttiness from the pecans.
Serving Suggestions:
- Serve with a scoop of ice cream or whipped cream.
- Serve with a drizzle of caramel or chocolate sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A