Indulge in the rich flavors of Homemade German Chocolate Cake, a timeless dessert that combines the perfect balance of chocolate, coconut, and pecans. Whether for a special occasion or just a sweet treat, this cake promises to deliver a taste of classic decadence.
Ingredients:
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For Coconut and Pecan Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Directions:
Preheat Oven: Begin by heating your oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with wax or parchment paper to prevent sticking.
Prepare the Cake Batter: In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined. Gradually stir in the boiling water; the batter will be thin. Divide the batter evenly between the prepared pans and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
Make the Coconut and Pecan Frosting: In a saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring continuously until the mixture thickens. Remove from heat, then stir in the vanilla extract, chopped pecans, and shredded coconut. Let the frosting cool before using it.
Prepare the Chocolate Buttercream Frosting: In a bowl, melt the butter and stir in the cocoa powder. Alternately add powdered sugar and evaporated milk, beating until the frosting reaches a spreadable consistency. If necessary, adjust the consistency with additional milk or powdered sugar. Stir in the vanilla extract.
Assemble the Cake: Place one cake round on a serving stand or plate. Spread a thin layer of chocolate frosting over the top, then spoon half of the coconut and pecan frosting on top, leaving some space at the edges. Place the second cake round on top and cover the entire cake with the remaining chocolate frosting. Finish by spooning the remaining coconut and pecan frosting on top of the cake.
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Calories: 450 kcal per serving
Servings: 12 servings
Serving and Storage Tips:
Serving Tips:
- Let the Cake Cool Completely: Ensure that the cake is completely cooled before frosting and serving. This prevents the frosting from melting and helps it set better.
- Serve at Room Temperature: For the best flavor and texture, serve the cake at room temperature. Remove it from the refrigerator about 30 minutes before serving.
- Use a Sharp Knife: To get clean slices, use a sharp knife to cut the cake. You can also dip the knife in hot water and wipe it dry between cuts for smoother slices.
- Garnish for Extra Flair: Garnish with additional shredded coconut or chopped pecans on top for added texture and visual appeal.
Storage Tips:
- Keep It Covered: Store the cake in an airtight container to keep it fresh. If you don’t have a container large enough, cover the cake with plastic wrap.
- Refrigeration: Because of the cream cheese and butter in the frosting, store the cake in the refrigerator if it won’t be eaten within a couple of days. It can be kept in the fridge for up to a week.
- Freezing: If you want to store the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
- Reheat if Needed: If the cake has been refrigerated or frozen, allow it to come to room temperature before serving. This enhances its flavor and texture.
By following these serving and storage tips, you can enjoy your Homemade German Chocolate Cake at its best, whether fresh or after storing.
Variations :
1. Salted Caramel German Chocolate Cake:
- Instructions: Drizzle salted caramel sauce between the layers of the cake and on top of the chocolate frosting. Add a sprinkle of sea salt over the caramel for an extra touch.
- Details: This variation adds a sweet and salty dimension to the classic cake. The caramel complements the chocolate and coconut flavors beautifully.
2. German Chocolate Cupcakes:
- Instructions: Prepare the cake batter as directed and scoop it into cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Top with coconut and pecan frosting and a swirl of chocolate buttercream.
- Details: Perfect for parties or individual servings, these cupcakes offer all the flavors of the classic cake in a portable format.
3. German Chocolate Cake with Raspberry Filling:
- Instructions: Add a layer of raspberry jam or fresh raspberries between the cake layers before frosting. The tartness of the raspberries balances the sweetness of the chocolate and coconut.
- Details: This variation introduces a fruity contrast that enhances the richness of the chocolate cake.
4. Gluten-Free German Chocolate Cake:
- Instructions: Substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free, including the baking powder and cocoa powder.
- Details: Ideal for those with gluten sensitivities, this variation allows everyone to enjoy a classic dessert without compromising on taste.
5. Vegan German Chocolate Cake:
- Instructions: Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a plant-based milk like almond or soy milk. Substitute the butter with coconut oil or vegan butter.
- Details: This variation caters to those following a vegan diet while still delivering the rich flavors of German chocolate cake.
6. German Chocolate Cake with Coffee Infusion:
- Instructions: Add 1-2 tablespoons of instant coffee or espresso powder to the cake batter for a subtle coffee flavor that enhances the chocolate.
- Details: The coffee notes deepen the chocolate flavor and add a sophisticated twist to the traditional recipe.
7. Mini German Chocolate Cakes:
- Instructions: Use mini cake pans or a muffin tin to bake individual cakes. Frost and decorate as you would with a full-sized cake.
- Details: These mini cakes are great for serving at gatherings or as individual treats.
FAQs:
1. Can I use a different type of chocolate instead of unsweetened cocoa powder?
- Answer: Yes, you can use Dutch-processed cocoa powder for a smoother, less acidic flavor. You can also use semi-sweet cocoa powder, but be mindful that it will make the cake sweeter.
2. Can I make this cake in advance?
- Answer: Yes, you can bake the cake up to 2 days in advance. Store the cooled cakes in an airtight container at room temperature or in the refrigerator. Frost just before serving to maintain freshness.
3. How can I make the cake gluten-free?
- Answer: Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure all other ingredients are gluten-free, including the baking powder and cocoa powder.
4. What’s the best way to store leftover cake?
- Answer: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake or freeze it. Wrap it tightly in plastic wrap and aluminum foil before freezing.
5. How can I ensure the cake layers are even?
- Answer: Use a cake leveler or serrated knife to trim the tops of the cakes to make them level. You can also use baking strips around the pans to promote even baking.
6. Can I use store-bought frosting instead of making my own?
- Answer: Yes, you can use store-bought frosting if you prefer convenience. Choose a chocolate or cream cheese frosting to complement the flavors of the cake.
This Homemade German Chocolate Cake is the epitome of dessert perfection, offering layers of rich chocolate, creamy coconut, and crunchy pecans. Its decadent flavor and luxurious texture make it a beloved classic that’s perfect for any celebration or simply to satisfy your sweet tooth. Enjoy every slice of this delicious cake and share the joy with friends and family!