Introduction:
This German Chocolate Cake recipe is a favorite dessert for chocolate lovers. With its rich and decadent layers of chocolate cake, coconut pecan frosting, and chocolate ganache, this cake is sure to be a hit at any gathering. Whether you’re celebrating a special occasion or just looking for a sweet treat, this recipe is a must-try for any dessert lover.
Preparation time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes | Serves: 12
Ingredients:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup hot water
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions:
- Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- 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.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir in the hot water until the batter is smooth.
- Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the coconut pecan frosting, combine the evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes. Remove from heat and stir in the pecans and coconut. Let the frosting cool to room temperature before spreading between the cake layers.
- For the chocolate ganache, combine the chocolate chips and heavy cream in a heatproof bowl set over a pot of simmering water. Stir until the chocolate is melted and the ganache is smooth. Let it cool slightly before pouring over the top of the cake.
- Assemble the cake by placing one cake layer on a serving plate, spreading a layer of frosting on top, and repeating with the remaining layers. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Chill the cake for at least 30 minutes before serving.
Nutrition Information:
Calories: 580 || Carbohydrates: 68g || Protein: 8g || Fat: 32g || Saturated Fat: 17g || Cholesterol: 140mg || Sodium: 390mg || Fiber: 5g || Sugar: 48g