Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, melted
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (12-ounce) package German sweet chocolate, chopped
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups chopped pecans
Marshmallow Frosting:
- 1 (7-ounce) jar marshmallow creme
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Spatula
- Wire cooling rack
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, buttermilk, eggs, and vanilla extract.
4. Gradually add wet ingredients to dry ingredients, stirring until just combined.
5. Add German sweet chocolate, coconut, and pecans, stirring until just combined.
6. Divide batter evenly between prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in pans for 10 minutes before transferring to a wire cooling rack to cool completely.
Marshmallow Frosting:
1. In a medium bowl, combine marshmallow creme, butter, powdered sugar, and vanilla extract.
2. Beat with an electric mixer until light and fluffy.
3. Spread frosting over cooled cakes.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 12
Nutritional Information: TBD
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour
- Buttermilk can be substituted with almond milk
- German sweet chocolate can be substituted with semi-sweet chocolate
- Pecans can be substituted with walnuts
Variations:
- Add 1/2 cup of cocoa powder to the cake batter for a richer flavor
- Substitute marshmallow creme with cream cheese frosting
- Add 1/2 cup of espresso powder to the cake batter for a mocha 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 an electric mixer to ensure the frosting is light and fluffy
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds.
Presentation Ideas:
- Decorate the cake with fresh berries
- Top with toasted coconut flakes
- Drizzle with melted chocolate
Garnishes:
- Fresh berries
- Toasted coconut flakes
- Chopped pecans
Pairings:
- Vanilla ice cream
- Fresh whipped cream
- Hot fudge sauce
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 cake is too dense, add a few tablespoons of baking powder to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure to use clean utensils and bowls
- Make sure to wash hands before and after handling food
Food History:
German chocolate cake is a traditional cake that originated in Germany in the 19th century. It is made with a combination of chocolate, coconut, and pecans.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a hint of sweetness from the coconut and pecans.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
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Taste: Rich, Sweet, Chocolatey, Coconutty, Marshmallowy