German Chocolate Cake Recipe

Wanna make Real German Chocolate Cake for your love one? This Cake recipe was really the best, very moist and just the right amount of chocolate, tedious but worth it. Guess you’ll have to make a 2nd cake with the other half!

TOTAL TIME: 3:00
COOK: 0:45
LEVEL: MODERATE
YIELD: 10 TO 12 SERVINGS

INGREDIENTS

CAKE
  • 2½ c. cake flour
  • .13 tsp. cinnamon
  • .13 tsp. freshly grated nutmeg
  • ¼ tsp. salt
  • 1 c. buttermilk
  • 1 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 2 stick unsalted butter
  • 2 c. sugar
  • 4 large eggs
  • 6 oz. semisweet chocolate
FROSTING
  • 1¼ c. pecans
  • 1 stick unsalted butter
  • 1 lb. confectioners’ sugar
  • 1½ tbsp. Unsweetened cocoa powder
  • 1 tsp. pure vanilla extract
  • ¼ c. hot coffee
  • ½ c. packed sweetened shredded coconut

 

Preparation

  1. Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans. Line bottoms with parchment paper, then lightly grease the paper.
  2. In a small bowl, combine the cake flour with the cinnamon, nutmeg, and salt. In a measuring cup, combine the buttermilk with the vanilla extract and baking soda.
  3. In the bowl of a standing electric mixer fitted with the paddle, beat softened butter with sugar at medium speech until fluffy. Add the egg yolks and beat one until blend before each addition, then stir in the melted chocolate, the dry and wet ingredients in 3 alternating batches, scraping down the side of the bowl occasionally.
  4. Transfer the cake batter to a large bowl and wash out the mixing bowl. Add the egg whites to the mixing bowl and beat at high speed until stiff peaks form. Gently fold into the chocolate batter.
  5. Pour batter into prepared pans and bake for 45 to 50 minutes, until a woodenpick inserted in center comes out clean. Cool slightly on a wire rack 15 minutes. Remove from pans and discard parchment paper. Allow to cool completely.
  6. Spread the pecans on a pie plate and toast for about 12 minutes, until they are fragrant. Let cool, then coarsely chop 1 cup of the nuts, leaving the rest whole. In the bowl of a standing mixer fitted with the whisk (or using a handheld electric mixer), beat the softened butter with the confectioners’ sugar and cocoa powder until combined. Add the vanilla extract and hot coffee and beat the frosting until fluffy. Fold in the 1/2 cup of shredded coconut and the chopped toasted pecans.
  7. Place a cake layer on a plate and spread half of the frosting on top. Cover with the second cake layer and spread the remaining frosting on the top. Garnish, if desired. Enjoy a slice with a glass of milk.

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