Oh my goodness, let me tell you about the magic that is German chocolate cake! This isn’t just any chocolate cake; it’s a delightful masterpiece that combines rich chocolate layers with a luscious coconut and pecan frosting that’ll make your taste buds dance! I remember the first time I tried it at a family gathering, and I was hooked! There’s something so comforting about that sweet, nutty topping on top of moist chocolate layers. Trust me, once you get a slice of this heavenly treat, you’ll understand why it’s a favorite for celebrations and cozy gatherings alike!
Ingredients List
Here’s everything you’ll need to create this delicious German chocolate cake. Trust me, gathering these ingredients will set you on the path to baking bliss!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 can sweetened condensed milk
- 1/2 cup unsalted butter
Make sure to have everything measured out before you start mixing—this will make the baking process so much smoother and more enjoyable!
How to Prepare German Chocolate Cake
Now that you’ve gathered all your ingredients, let’s dive into the delightful process of making this German chocolate cake! I promise it’s easier than you might think, and every step brings you closer to that mouthwatering slice!
Prepping the Cake
First things first, you’ll want to preheat your oven to 350°F (175°C). This is crucial for getting those cakes to rise perfectly! While your oven is heating up, grab your three 9-inch round cake pans and grease them well with butter or cooking spray, then dust with a little flour to prevent sticking. Now, in a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This dry mixture sets the foundation for all that rich chocolate flavor. Next, add in the eggs, milk, oil, and vanilla extract, and mix it well for about 2 minutes until it becomes a smooth batter. The last step before pouring is to stir in that boiling water—this will make the batter nice and thin, but don’t worry, it’s all part of the magic!
Baking Process
Once your batter is ready, it’s time to divide it equally among the prepared pans. I like to pour it gently to prevent splashing. Now, pop them into your preheated oven and let them bake for 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean—this is super important, so don’t skip it! After baking, let them cool in the pans for about 10 minutes. This helps them firm up a bit before you transfer them to a wire rack to cool completely. Trust me, the smell wafting through your kitchen while they cool will have everyone eagerly waiting!
Making the Frosting
Now onto that dreamy coconut-pecan frosting! In a medium saucepan, combine the unsalted butter, sweetened condensed milk, and the egg yolks. Cook this mixture over medium heat, stirring constantly until it thickens—this usually takes about 10 minutes. Keep an eye on it to prevent burning! Once it’s thickened, remove it from the heat and stir in the shredded coconut and chopped pecans. Let this delicious frosting cool for a bit before you spread it on the cake. The texture should be creamy and a little gooey—just heavenly!
Assembling and Serving
Now comes the fun part—assembling your cake! Place one layer of the chocolate cake on a serving plate and spread a generous amount of frosting on top. Then, add the second layer and repeat. For the third layer, do the same and make sure to spread frosting on top and let it drip down the sides for that gorgeous, rustic look. When it’s all frosted, feel free to sprinkle some extra coconut and pecans on top for presentation. I recommend serving this cake at room temperature for the best flavor. And if you have any leftovers—though I doubt it—you can store them in an airtight container!
Why You’ll Love This Recipe
- It’s easy to make, even for baking novices—trust me, you can do it!
- Rich, moist chocolate layers paired with that irresistible coconut and pecan frosting—what’s not to love?
- Perfect for special occasions like birthdays, holidays, or just because you deserve a treat!
- It’s a crowd-pleaser that brings smiles to everyone’s faces.
- The combination of flavors is unique and comforting, making it a memorable dessert experience.
- Leftovers (if there are any!) taste even better the next day—bonus!
Tips for Success
Alright, let’s make sure your German chocolate cake turns out absolutely perfect! Here are my top tips that I swear by, and they can really elevate your baking game:
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Don’t Overmix: Once you add the wet ingredients to the dry ones, mix just until combined. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Check Your Oven Temperature: Ovens can vary, so it’s a good idea to use an oven thermometer for accuracy. If your oven runs hot, keep an eye on the baking time!
- Cool Completely: Allow the cakes to cool completely before frosting. If they’re still warm, the frosting could melt and slide off—yikes!
- Texture of Frosting: The frosting should be slightly warm when you spread it, as it will be easier to work with. Just give it a minute to cool after cooking!
- Presentation Tip: For a beautiful finish, try using a spatula to create swirls and peaks in your frosting—it adds a lovely homemade touch!
With these little nuggets of wisdom, you’ll be well on your way to creating a stunning and delicious German chocolate cake that everyone will rave about!
Variations of German Chocolate Cake
Ready to get a little creative with your German chocolate cake? There are so many fun twists you can add to this classic recipe! Here are some tasty variations that might just become your new favorites:
- Chocolate Ganache Drizzle: For an ultra-decadent touch, melt some chocolate and drizzle it over the frosted cake. It adds a rich layer of flavor that chocolate lovers will adore!
- Caramel Swirl: Incorporate a ribbon of caramel sauce into your frosting for a sweet surprise in every bite. Just swirl it in gently before spreading the frosting on the cake layers.
- Mocha Delight: Add a tablespoon of instant coffee or espresso powder to the boiling water when making the batter. This will enhance the chocolate flavor and give it a delightful coffee kick!
- Nutty Buttercream: Instead of the traditional frosting, try a buttercream made with ground pecans for a nutty twist. It pairs perfectly with the chocolate layers!
- Fruit-Filled Layers: Add a layer of fresh raspberries or sliced strawberries between the cake layers for a fruity contrast that brightens up the flavors beautifully.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends. Just make sure to check the baking powder as well!
With these variations, you can make your German chocolate cake uniquely yours, and trust me, your friends and family will be excited to try each delicious twist!
Nutritional Information
Here’s a quick breakdown of the estimated nutritional information for a slice of this scrumptious German chocolate cake. Keep in mind, these values can vary based on specific ingredients and portion sizes, but it gives you a good idea of what you’re indulging in!
- Serving Size: 1 slice
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 250mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g
So, as you enjoy every bite of this cake, you can savor the rich flavors while also being mindful of what you’re treating yourself to. It’s all about balance, right? Enjoy every delicious slice!
FAQ Section
Can I substitute the eggs in this recipe?
Absolutely! If you’re looking for an egg-free option, you can use a flaxseed meal substitute—just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens. This works well in baking and won’t compromise the taste!
What’s the best way to store leftover German chocolate cake?
To keep your cake fresh, store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. Just make sure it’s well covered so it doesn’t dry out!
Can I freeze the cake?
Yes, you can! Just wrap the layers tightly in plastic wrap and then in aluminum foil. They’ll stay good in the freezer for up to 3 months. When you’re ready to enjoy it, let the cake thaw in the fridge overnight before frosting or serving.
What can I use if I don’t have sweetened condensed milk?
If you’re in a pinch, you can make a homemade version by combining 1 cup of whole milk with 1 cup of granulated sugar. Simmer it on low heat until it thickens to your desired consistency. This will work well in the frosting!
Can I make this cake ahead of time?
Definitely! This cake actually tastes better the next day, so feel free to bake it a day or two in advance. Just make sure to frost it the day you plan to serve it for the freshest taste and texture!
German chocolate cake: 7 Irresistible Secrets Revealed
- Temps Total: 55 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
German chocolate cake is a rich chocolate layer cake topped with a coconut and pecan frosting.
Ingrédients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 can sweetened condensed milk
- 1/2 cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add eggs, milk, oil, and vanilla. Beat for 2 minutes.
- Stir in boiling water until well combined.
- Pour batter into prepared pans.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove from pans to cool completely.
- For frosting, cook butter, condensed milk, and egg yolks over medium heat until thickened.
- Remove from heat. Stir in coconut and pecans.
- Spread frosting between layers and on top of the cake.
Notes
- Store leftovers in an airtight container.
- Best served at room temperature.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: German
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 30g
- De Sodium: 250mg
- La graisse: 18g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 9g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 60mg
Mots-clés: german chocolate cake, chocolate cake, dessert
