Hello, Today I am Austin and you will imagine stepping into a cozy kitchen filled with the warm aroma of chocolate and caramel. In the world of desserts, few treats captivate the senses quite like a German chocolate cake. With its origins rooted in the rich culinary traditions of Germany, this decadent confection has become a beloved classic around the globe.
Picture layers of moist chocolate cake, generously slathered with a luscious coconut pecan frosting that oozes with sweet caramel goodness. Each bite is a symphony of flavors and textures, from the velvety cake to the crunchy pecans and chewy coconut.
Whether enjoyed on a special occasion or simply as a sweet indulgence, German chocolate cake has a magical way of bringing people together and creating cherished memories during Easter. So, gather around the table and treat yourself to a slice of pure bliss—it’s a dessert experience like no other. It will be a cherry over the cake if you serve it with my Fruit Salad with Whipped Cream.
Why It Is German Chocolate Cake?
You might be thinking that this German Chocolate cake has been originated in German but I will be happy to burst your bubble as contrary to its name, German chocolate cake isn’t from Germany. It’s named after the chocolate used in it, German chocolate, which is sweeter and milder than regular cocoa powder.
Key features of a German chocolate cake include buttermilk for tenderness and whipped egg whites for fluffiness in the batter. While the cake often has a sticky coconut-pecan filling, sometimes it’s frosted with this filling or with chocolate frosting.
If you prefer a simpler chocolate cake without German chocolate, you can try Chocolate Oreo Cake.
Why You Will Love This Recipe?
Here comes the countless reasons to love this recipe, especially for my desserts or chocolate lovers. Still cannot briefly about all and can mention my favorite ones. When you take your first bite of this German chocolate cake, you’ll immediately recognize why this recipe stands out. Here’s why it’s so special:
- Moist and tender: The cake layers are incredibly moist, tender, and light. They strike the perfect balance, allowing the filling and frosting to shine without overpowering them. The addition of pecans adds a delightful crunch, while the filling brings a gooey texture that complements the fluffy cake.
- Best flavor combo: The combination of sweet German chocolate with the rich, almost caramel-like coconut pecan filling is simply divine. It’s sweet without being overly so, and the richness is perfectly balanced.
- Uses real German chocolate: Unlike some recipes, this cake uses authentic German chocolate in both the cake layers and the frosting. This authentic touch truly elevates the flavor and earns it the name “German chocolate cake.”
- Presentation: They say we eat with our eyes first, and this cake certainly delivers. Wrapped in a decadent chocolate frosting and topped with an irresistible coconut-pecan filling, it’s a visual delight that promises a delicious experience.
Tempting German Chocolate Cake
Equipment
- Oven
- 3 8-inch cake pans
- Parchment Paper
- Electric mixer
- Mixing Bowls
- Saucepan
- Whisk or spoon for stirring
Ingredients
- 1/2 cup boiling water
- 2 cups white sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 cup buttermilk
- 1 cup white sugar
- 1/4 cup margarine
- 1,1/3 cups sweetened flake coconut
- 1 package sweet baking chocolate
- 4 eggs, separated
- 2,1/2 cups all purpose flour
- 1/2 tsp salt
- 1 cup evaporated milk
- 3 egg yolks
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease, flour, and line the bottoms of 3 8-inch cake pans with parchment paper.
- Melt chunks of chocolate in boiling water, then let it cool.
- In a large bowl, beat softened margarine and sugar until light and fluffy.
- Add egg yolks and vanilla extract, then mix in the melted chocolate-water mixture until everything is well combined.
- In a separate bowl, sift together flour, baking soda, and salt. Alternate adding this mixture with buttermilk to the wet ingredients, beating until smooth.
- In another bowl, beat reserved egg whites until stiff peaks form, then gently fold them into the batter.
- Pour the batter into prepared cake pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes bake, prepare the frosting by cooking evaporated milk, sugar, egg yolks, margarine, and vanilla extract until thickened. Mix in coconut and pecans, then frost and fill the cakes once cooled.
Nutrition
Time For The Tips!
- Handle heat with caution. While you’re cooking the coconut pecan filling, make sure the heat is on medium. If it’s too low, the filling won’t thicken evenly. If you raise the temperature too much, it could burn or not thicken correctly.
- Do not stop. The filling must be stirred continuously while cooking. This will ensure that it thickens uniformly and keeps it from burning.
- Spend enough time creaming. Cream the sugar and butter for the cake layers until the mixture is light in color and very frothy.
- Use a spatula to scrape the bowl’s sides. Be careful to scrape down the sides of the bowl periodically while mixing the cake batter and icing using a rubber spatula. Doing so will increase the likelihood that each component gets into the final product.
- Stir gently. Just combine the dry ingredients with the cake batter after adding them. A difficult, extremely dense cake is the result of the glutens in the flour being overmixed.
- Keep things consistent. The frosting should be just the right consistency—not too thick or too runny. Frosting that is too stiff won’t spread evenly, while frosting that is too soft won’t keep its shape.
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