German Chocolate Cake Recipe

In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Welcome to Adrian Recipes, your go-to source for delightful and tested recipes. Today, we’re diving into a classic dessert that will captivate your taste buds—the German Chocolate Cake Recipe. Known for its rich, chocolatey layers and decadent coconut pecan frosting, this cake is a true showstopper at any gathering. Whether you’re a baking novice or a seasoned pro, this recipe is designed to guide you through creating a masterpiece with ease.

Ingredients List

Before we get started, let’s gather all the ingredients needed for our German Chocolate Cake Recipe:

For the Coconut Pecan Frosting

• 4 egg yolks (200 grams), room temperature and lightly beaten
• 12 ounces full-fat evaporated milk (340 grams)
• ½ teaspoon kosher salt
• 2 teaspoons pure vanilla extract (8 grams)
• ¾ cup granulated sugar (150 grams)
• ½ cup brown sugar (107 grams)
• 2 tablespoons unsalted butter (28 grams), room temperature
• 1½ teaspoons fresh-squeezed lemon juice (7 grams)
• 7 ounces sweetened shredded coconut (198 grams), lightly toasted
• 1½ cups chopped pecans (171 grams), toasted

For the Cake

• 4 ounces BAKER’S German’s Sweet Chocolate (113 grams)
• ½ cup boiling water (114 grams)
• 4 large eggs (200 grams), room temperature and separated
• 1 cup unsalted butter (226 grams), room temperature
• 2 cups granulated sugar (400 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• 2 cups all-purpose flour (240 grams)
• 1 teaspoon baking soda (6 grams)
• ½ teaspoon kosher salt
• ½ cup buttermilk (114 grams), room temperature
• ½ cup sour cream or Greek yogurt (114 grams), room temperature

Timing

Creating this German Chocolate Cake Recipe is a labor of love, but well worth the effort. Here’s a general timeline to help you plan:

• Prep Time: 30 minutes
• Cook Time: 25-35 minutes
• Cooling Time: 45 minutes
• Total Time: Approximately 1 hour 50 minutes

Step-by-Step Instructions

For the Coconut Pecan Frosting

1. In a medium, heavy-bottom saucepan over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar, and butter. Cook for 10-12 minutes until thickened and golden brown.
2. Remove from heat, add lemon juice, and stir well. Add coconut and pecans, stirring until well combined. Allow to cool until thick enough to spread.

For the Cake

1. Preheat your oven to 350°F. Prepare two 8-inch round cake pans with nonstick spray and, if desired, line with parchment paper.
2. Chop the chocolate into slivers. Boil water, remove from heat, and add chocolate, stirring until melted. Allow to cool completely.
3. In a stand mixer, whip the egg whites until stiff peaks form. Set aside in a separate bowl.
4. Cream butter and sugar together until smooth and fluffy. Mix in egg yolks one at a time, then add melted chocolate and vanilla, mixing thoroughly.
5. In another bowl, whisk together flour, baking soda, and salt. In a separate bowl, combine buttermilk and sour cream.
6. Alternately add the dry ingredients and the buttermilk mixture to the batter, starting and ending with the dry ingredients. Gently fold in the beaten egg whites.
7. Divide the batter evenly between the prepared pans and bake for 25-35 minutes until a toothpick inserted into the center comes out clean.
8. Cool the cakes on a wire rack for 15 minutes, then remove from pans and cool completely.

Nutritional Information

Each slice of this German Chocolate Cake Recipe contains approximately: – Calories: 585 kcal – Carbohydrates: 68g – Protein: 7g – Fat: 33g – Saturated Fat: 17g – Cholesterol: 141mg – Sodium: 304mg – Fiber: 2g – Sugar: 53g

Healthier Alternatives for the Recipe

For those looking to lighten this German Chocolate Cake Recipe, consider these alternatives: – Substitute Greek yogurt for sour cream for added protein. – Use coconut sugar instead of granulated sugar for a lower glycemic index. – Replace half of the all-purpose flour with whole wheat flour.

Serving Suggestions

This cake is perfect for birthdays, celebrations, or as a sweet treat after dinner. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

Common Mistakes to Avoid

• Ensure all ingredients are at room temperature for a smoother batter.
• Don’t overmix the batter to avoid a dense cake.
• Make sure to properly measure your ingredients for the best results.

Storing Tips for the Recipe

Store your German Chocolate Cake in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Conclusion

This German Chocolate Cake Recipe is a timeless classic that never fails to impress. With its rich flavors and textures, it’s a must-try for any chocolate lover. Whether for a special occasion or a treat-yourself moment, this cake delivers every time.

FAQs

Q: Can I make the cake layers ahead of time? A: Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.

Q: What if I don’t have buttermilk? A: Substitute by adding 1 tablespoon of white vinegar to 1 cup of milk, stir, and let stand for 10 minutes.

Q: Can I use unsweetened coconut for the frosting? A: Yes, but you may need to adjust the sugar to taste.

For more delicious recipes and cooking tips, explore our related posts on Adrian Recipes!

German Chocolate Cake Recipe

Indulge in the rich and nutty flavors of this classic German Chocolate Cake, topped with a decadent coconut pecan frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 1 cake

Course: Dessert

Cuisine: German

Calories: 585

Ingredients Equipment Method Notes

Ingredients

  

For the Coconut Pecan Frosting

• 200 g egg yolks room temperature and lightly beaten
• 340 g full-fat evaporated milk 1 can
• 0.5 tsp kosher salt
• 8 g pure vanilla extract
• 150 g granulated sugar
• 107 g brown sugar
• 28 g unsalted butter room temperature
• 7 g fresh-squeezed lemon juice
• 198 g sweetened shredded coconut lightly toasted
• 171 g chopped pecans toasted

For the Cake

• 113 g BAKER’S German’s Sweet Chocolate 1 package
• 114 ml water boiling (212°F)
• 200 g large eggs room temperature and separated
• 226 g unsalted butter room temperature
• 400 g granulated sugar
• 4 g pure vanilla extract
• 240 g all-purpose flour
• 6 g baking soda
• 0.5 tsp kosher salt
• 114 g buttermilk room temperature
• 114 g sour cream or Greek yogurt room temperature

Equipment

• Stand Mixer

Method

 

1. In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar and butter.
2. Cook for 10-12 minutes, or until thickened and golden brown.
3. Remove from heat and add lemon juice, stir well.
4. Add coconut and pecans and stir well. Allow to cool until thick enough to spread.
5. Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch round cake pans with Bakers’ Spray. If desired, line the bottom of the pans with parchment paper.
6. Chop the chocolate into thin slivers.
7. Bring water to a boil, remove from heat and add chocolate, stirring to melt; cool completely.
8. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form. Carefully, transfer the whipped egg whites to a different bowl; set aside.
9. While the chocolate cools, place butter and sugar in the same bowl (no need to wash) and beat until butter is lighter in color and the mixture is smooth and fluffy(er). Switch to the paddle attachment.
10. Mix in egg yolks, one-at-a-time. Add the chocolate water and vanilla; stir to incorporate completely.
11. In a medium bowl, whisk the flour, baking soda, and salt together.
12. In a separate bowl, whisk the buttermilk and sour cream/yogurt together.
13. With the mixer on low speed, alternately add flour mixture and buttermilk/sour cream mixture (beginning and ending with the flour mixture). Mix just until incorporated after each addition.
14. Use a rubber spatula to fold the beaten egg whites into the cake batter, and pour the batter evenly into the prepared cake pans (about 765 grams per pan).
15. Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the middle of each cake layer comes out clean.
16. Remove from the oven and cool on a wire rack 15 minutes. Remove cakes from pan and cool completely on the cooling rack.
17. To make a 4-layer cake, cut each cake layer into 2 layers, horizontally. Prepare Coconut Pecan Frosting and spread between each layer and on the top of the cake.

Notes

This recipe makes one 8-inch, 4-layer cake. Use a preheated oven. Make sure to spray your pans with nonstick and lay down parchment paper in the bases. If you don’t have buttermilk, add 1 tablespoon white vinegar to 1-cup milk, stir and let stand 10 minutes. Store in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.