The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting.
This cake is incredible!
Ingredients:
1/2 cup boiling water
4 ounces sweet cooking German chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut Pecan Frosting:
1 cup sugar ( 1 1/2 cups)
1/2 cup butter ( 3/4 cups)
1 cup evaporated milk ( 12 oz. can)
1 teaspoon vanilla ( 1 1/2 tsp)
3 egg yolks ( 4 egg yolks)
1 1/3 cups flaked coconut ( 2 cups)
1 cup chopped pecans ( 1 1/2 cups)
Directions:
Heat oven to 350 degrees F.
Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool.
Mix sugar and butter in large mixing bowl until light and fluffy.
Beat in eggs yolk, one at a time.
Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
Divide batter among pans.
Bake square pans 40-45 minutes or round pans 35-40 minutes.
Check for doneness with toothpick in center.
Cool and top with Coconut-Pecan Frosting.
Coconut Pecan Frosting:
Mix sugar, butter, milk, vanilla and egg yolks in saucepan.
Cook over medium heat, stirring occasionally, until thick, about 12 minutes.
Take off heat. Stir in coconut and pecans. Beat until spreading consistency.
Allow to cool & thicken before icing cake.
Variations of German Chocolate Cake:
Alternative Frosting: Swap the traditional coconut-pecan frosting with a buttercream or cream cheese frosting for a different texture and flavor.
Double Chocolate: Add a layer of chocolate ganache between the cake layers for an extra chocolatey twist.
German Chocolate Cupcakes: Make individual cupcakes using the same batter and topping them with the coconut-pecan frosting.
Vegan German Chocolate Cake: Use plant-based milk, egg substitutes like flaxseeds or applesauce, and vegan butter for a fully vegan version.
Nut-Free: Substitute the pecans with sunflower seeds or omit them for a nut-free version, especially for those with allergies.
Gluten-Free: Use a gluten-free flour blend in place of regular flour for a gluten-free cake, ensuring all other ingredients are also gluten-free.
Layered or Bundt Cake: You can bake this cake in a bundt pan for a different presentation or create multiple layers for a taller, more impressive cake.
Tips for Perfect German Chocolate Cake:
Room Temperature Ingredients: Ensure the butter, eggs, and other refrigerated ingredients are at room temperature before mixing.
This ensures smoother batter and even baking.
Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake. Overmixing can lead to a tough texture.
Moist Cake: For an extra moist cake, brush the layers with simple syrup or a light sugar-water mixture before frosting.
Even Layers: To ensure even cake layers, weigh the batter in each pan.
You can also freeze the cake layers before assembling for easier handling and a cleaner look.
Coconut-Pecan Frosting: Cook the frosting slowly over medium heat to prevent burning.
Stir constantly until it thickens, and then let it cool completely before using.
Chill Before Serving: For easier slicing, refrigerate the cake for about 30 minutes after frosting it. This helps the frosting set, making the cake easier to cut.
Store Properly: German chocolate cake can be stored at room temperature for 2-3 days, but refrigeration will extend its freshness.
Bring it to room temperature before serving for the best flavor and texture.
With these variations and tips, you can make a perfect German Chocolate Cake suited to your preferences!
The nutritional information for German Chocolate Cake will vary depending on the ingredients and serving size, particularly the amount of frosting and fillings used.
Below is an approximate estimate for one slice (about 1/12 of a standard 9-inch cake):
Approximate Nutritional Information per Slice (1/12 of the cake):
Calories: 500-600 kcal
Protein: 5-7 g
Carbohydrates: 60-70 g
Sugars: 45-55 g
Fat: 25-35 g
Saturated Fat: 15-20 g
Cholesterol: 80-100 mg
Sodium: 300-400 mg
Fiber: 3-5 g
Factors Affecting Nutritional Content:
Frosting: The traditional coconut-pecan frosting is rich in butter and sugar, contributing significantly to the calorie and fat content.
Reducing the frosting or using a lighter option can lower calories.
Chocolate: The type and amount of chocolate used in the cake will affect its fat and sugar levels.
Dark chocolate may slightly reduce sugar but add more fat.
Portion Size: Larger portions will obviously increase the caloric and nutritional values.
Cutting smaller slices can make the cake lighter in calories.
Substitutions: Using low-fat or alternative sweeteners and ingredients like applesauce or Greek yogurt can reduce fat and sugar.
German chocolate cake is a rich and indulgent dessert, and the above values can fluctuate based on the recipe specifics and adjustments made.