In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

German Chocolate Cake Recipe

Welcome to Food Lovers Blog, where we bring you the most delicious and timeless recipes! Today, we’re diving into a classic dessert that’s beloved by many—German Chocolate Cake Recipe. Known for its rich chocolate layers and delectable coconut pecan frosting, this cake is sure to satisfy your sweet tooth. Let’s get started!

Introduction

German Chocolate Cake is a decadent dessert that has captured the hearts of many with its layers of moist chocolate cake and creamy coconut pecan frosting. Despite its name, the cake is actually an American creation, named after Sam German, who developed the chocolate used in the recipe. Whether you’re celebrating a special occasion or simply craving something sweet, this German Chocolate Cake Recipe is a must-try!

Ingredients List

For the Coconut Pecan Frosting:

• 4 egg yolks, room temperature and lightly beaten
• 12 ounces full-fat evaporated milk (1 can)
• ½ teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 tablespoons unsalted butter, room temperature
• 1½ teaspoons fresh-squeezed lemon juice
• 7 ounces sweetened shredded coconut, lightly toasted
• 1½ cups chopped pecans, toasted

For the Cake:

• 4 ounces BAKER’S German’s Sweet Chocolate
• ½ cup water, boiling
• 4 large eggs, room temperature and separated
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup buttermilk, room temperature
• ½ cup sour cream or Greek yogurt, room temperature

Timing

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes

Step-by-Step Instructions

For the Coconut Pecan Frosting:

1. In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar, and butter.
2. Cook for 10-12 minutes, or until thickened and golden brown.
3. Remove from heat and add lemon juice, stirring well.
4. Add coconut and pecans and stir. Allow to cool until thick enough to spread.

For the Cake:

1. Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line with parchment paper if desired.
2. Chop the chocolate into thin slivers.
3. Bring water to a boil, remove from heat, and add chocolate, stirring to melt; cool completely.
4. In a stand mixer, whip the egg whites until stiff peaks form and set aside.
5. Cream butter and sugar in the same bowl until smooth and fluffy.
6. Add egg yolks, one at a time, mixing well.
7. Mix in cooled chocolate and vanilla extract.
8. In a separate bowl, combine flour, baking soda, and salt.
9. In another bowl, whisk together buttermilk and sour cream or yogurt.
10. With the mixer on low, alternate adding flour mixture and buttermilk mixture, beginning and ending with flour.
11. Fold in the beaten egg whites gently.
12. Divide batter evenly between prepared pans and bake for 25-35 minutes, until a toothpick comes out clean.
13. Cool cakes on a wire rack for 15 minutes, then remove from pans and cool completely.

Nutritional Information

• Calories: 585 kcal
• Carbohydrates: 68g
• Protein: 7g
• Fat: 33g
• Saturated Fat: 17g
• Cholesterol: 141mg
• Sodium: 304mg
• Fiber: 2g
• Sugar: 53g

Healthier Alternatives for the Recipe

For a lighter version, consider reducing the sugar by 25% and using unsweetened shredded coconut. Alternatively, substitute Greek yogurt for sour cream to boost protein content.

Serving Suggestions

Serve this German Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Pair it with a cup of freshly brewed coffee or tea.

Common Mistakes to Avoid

• Overmixing the batter: This can lead to a dense cake. Mix until just combined.
• Skipping room temperature ingredients: They ensure a smoother batter and even baking.
• Not cooling completely before frosting: Warm cakes can cause the frosting to melt and slide off.

Storing Tips for the Recipe

Store German Chocolate Cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Conclusion

This German Chocolate Cake Recipe is a classic treat that’s sure to impress. With its luscious layers and rich flavors, it’s perfect for any gathering or celebration. Enjoy baking and savor every bite!

FAQs

Q: Can I use milk chocolate instead of German’s Sweet Chocolate?
A: While you can use milk chocolate, the flavor will be slightly different. German’s Sweet Chocolate has a unique taste that makes this cake special.

Q: How can I make the frosting thicker?
A: Cook the frosting longer until it reaches the desired thickness, or add a small amount of cornstarch slurry.

Q: Can I make the cake layers in advance?
A: Yes, you can bake them a day ahead and store them wrapped in plastic wrap at room temperature.

German Chocolate Cake Recipe

Indulge in the rich flavors of this classic German Chocolate Cake, topped with a decadent coconut pecan frosting.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Cooling Time 15 minutes mins

Total Time 2 hours hrs

Servings: 1 cake

Course: Dessert

Cuisine: German

Calories: 585

Ingredients Equipment Method Notes

Ingredients

  

For the Coconut Pecan Frosting

• 200 g egg yolks room temperature and lightly beaten
• 340 g full-fat evaporated milk (1 can)
• 0.5 tsp kosher salt
• 8 g pure vanilla extract
• 150 g granulated sugar
• 107 g brown sugar
• 28 g unsalted butter room temperature
• 7 g fresh-squeezed lemon juice
• 198 g sweetened shredded coconut lightly toasted
• 171 g chopped pecans toasted

For the Cake

• 113 g BAKER’S German’s Sweet Chocolate (1 package)
• 114 ml water boiling (212°F)
• 200 g large eggs room temperature and separated
• 226 g unsalted butter room temperature (2 sticks)
• 400 g granulated sugar
• 4 g pure vanilla extract
• 240 g all-purpose flour
• 6 g baking soda
• 0.5 tsp kosher salt
• 114 g buttermilk room temperature
• 114 g sour cream or Greek yogurt room temperature

Equipment

• Stand Mixer

Method

 

1. In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar and butter.
2. Cook for 10-12 minutes, or until thickened and golden brown. Remove from heat and add lemon juice, stir well.
3. Add coconut and pecans and stir well. Allow to cool until thick enough to spread.
4. Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch round cake pans with Bakers’ Spray. If desired, line the bottom of the pans with parchment paper.
5. Chop the chocolate into thin slivers. Bring water to a boil, remove from heat and add chocolate, stirring to melt; cool completely.
6. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form. Carefully, transfer the whipped egg whites to a different bowl; set aside.
7. While the chocolate cools, place butter and sugar in the same bowl (no need to wash) and beat until butter is lighter in color and the mixture is smooth and fluffy(er). Switch to the paddle attachment.
8. Mix in egg yolks, one-at-a-time. Add the chocolate water and vanilla; stir to incorporate completely.
9. In a medium bowl, whisk the flour, baking soda, and salt together. In a separate bowl, whisk the buttermilk and sour cream/yogurt together.
10. With the mixer on low speed, alternately add flour mixture and buttermilk/sour cream mixture (beginning and ending with the flour mixture). Mix just until incorporated after each addition.
11. Use a rubber spatula to fold the beaten egg whites into the cake batter, and pour the batter evenly into the prepared cake pans (about 765 grams per pan).
12. Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the middle of each cake layer comes out clean.
13. Remove from the oven and cool on a wire rack 15 minutes. Remove cakes from pan and cool completely on the cooling rack.
14. To make a 4-layer cake, cut each cake layer into 2 layers, horizontally. Prepare Coconut Pecan Frosting and spread between each layer and on the top of the cake.

Notes

This recipe makes one 8-inch, 4-layer cake. Use room temperature ingredients for best results. If you don’t have buttermilk, add 1 tablespoon white vinegar to 1-cup milk, stir and let stand 10 minutes.