German chocolate cake
Introduction
German chocolate cake is a decadent dessert that has delighted taste buds for generations. Contrary to popular belief, this cake does not originate from Germany but is named after an American baker, Samuel German. Known for its rich and moist layers, complemented by a coconut-pecan frosting, this cake is a favorite for many special occasions.
The key to a perfect German chocolate cake lies in its meticulous preparation and the quality of ingredients used. From the velvety chocolate cake layers to the sweet and nutty frosting, every component plays a crucial role in creating a harmonious flavor profile that is sure to impress even the most discerning dessert enthusiasts.
Whether you are a seasoned baker looking to expand your repertoire or a novice eager to try your hand at a classic recipe, mastering the art of baking a German chocolate cake will undoubtedly earn you praise and admiration from those lucky enough to savor a slice.
In this comprehensive guide, we will walk you through the ingredients, steps, variations, tips, and frequently asked questions related to baking a perfect German chocolate cake.
Ingredients
To bake a delicious German chocolate cake, you will need the following ingredients:
For the cake layers:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 4 ounces German sweet chocolate, melted and cooled
For the coconut-pecan frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/3 cups shredded coconut
– 1 cup chopped pecans
Steps
Follow these steps to bake a scrumptious German chocolate cake:
1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the buttermilk. Stir in the melted chocolate until well combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the frosting. In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens (about 12 minutes).
7. Remove the frosting from the heat and stir in the coconut and pecans. Allow the frosting to cool to spreading consistency.
8. Once the cakes have cooled, spread the frosting between the layers and over the top and sides of the cake.
Variations
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