German Chocolate Cake
Indulge in the rich and decadent flavors of this classic American dessert – German Chocolate Cake. Perfect for any occasion, this recipe will have your taste buds singing with delight!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup strong brewed coffee
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3/4 cup unsalted butter
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F and grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coffee. Mix until just combined.
- Fold in the shredded coconut and chopped pecans. Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- In a saucepan, combine the evaporated milk, sugar, butter, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the coconut and pecans. Allow the mixture to cool before frosting the cake.
Popular questions:
- How can I make this cake gluten-free? To make this cake gluten-free, you can use a gluten-free flour blend in place of all-purpose flour.
- Can I use almond milk instead of buttermilk? Yes, you can substitute almond milk for buttermilk in this recipe.
- What can I use instead of pecans? You can use walnuts or almonds as a substitute for pecans in this recipe.
- Can I make this cake ahead of time? Yes, you can bake the cake layers ahead of time and freeze them until ready to assemble and serve.
- How long will the frosting keep in the refrigerator? The frosting can be stored in the refrigerator for up to a week.
Helpful tips:
- For added richness, you can use brewed espresso in place of coffee in this recipe.
- To enhance the flavor, toast the shredded coconut and pecans before adding them to the batter.
- You can add a layer of caramel sauce between the cake layers for an extra indulgent touch.
- For a lighter version, you can use low-fat buttermilk and reduce the amount of sugar in the recipe.
Expert Secrets:
- To ensure a moist cake, avoid overmixing the batter once the dry ingredients are added.
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- For a more intense coffee flavor, you can use espresso powder dissolved in water instead of brewed coffee.
- To prevent the cake layers from sticking to the pans, line the bottom with parchment paper before greasing and flouring.
