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
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Double boiler or heatproof bowl and saucepan
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F. 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. Beat with an electric mixer on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is smooth. The batter will be thin.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. While the cakes are cooling, make the Coconut-Pecan Frosting. In a double boiler or heatproof bowl set over a saucepan of simmering water, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract.
8. Cook the mixture, stirring constantly, until it thickens and reaches 170°F on a candy thermometer. This should take about 12-15 minutes.
9. Remove the frosting from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool to room temperature.
10. Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a generous amount of frosting on top of the cake layer.
11. Place the second cake layer on top of the frosting. Spread the remaining frosting over the top and sides of the cake.
12. Serve the cake immediately, or store it in the refrigerator until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 15 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 561
Fat: 28g
Saturated Fat: 13g
Cholesterol: 112mg
Sodium: 465mg
Carbohydrates: 75g
Fiber: 3g
Sugar: 57g
Protein: 7g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use melted coconut oil instead of vegetable oil.
- You can use almond extract instead of vanilla extract.
Variations:
- Add a layer of sliced bananas or strawberries between the cake layers.
- Use a different type of nut, such as walnuts or almonds, in the frosting.
- Add a tablespoon of instant coffee granules to the boiling water for a mocha flavor.
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 for the cake batter to ensure a smooth and even texture.
- Let the frosting cool to room temperature before spreading it on the cake to prevent it from melting.
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 microwave individual slices for a few seconds to warm them up.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Top the cake with whipped cream and fresh berries.
- Pipe extra frosting around the edges of the cake for a decorative touch.
Garnishes:
- Shredded coconut
- Chopped pecans
- Fresh berries
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to level them off before frosting.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the frosting is too thin, let it cool in the refrigerator for a few minutes before spreading it on the cake.
Food safety advice:
- Make sure to cook the frosting to the correct temperature to ensure that the eggs are fully cooked.
- Store the cake in the refrigerator to prevent the frosting from spoiling.
Food history:
German Chocolate Cake is actually named after Samuel German, who created a type of dark baking chocolate for the Baker's Chocolate Company in the late 1800s. The cake itself is not German in origin, but rather an American creation that became popular in the 1950s.
Flavor profiles:
Rich chocolate cake with sweet and nutty coconut-pecan frosting.
Serving suggestions:
Serve the cake as a dessert for a special occasion or celebration.
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Taste: Rich, Moist, Sweet, Chocolatey, Coconutty