German Chocolate Cake

Contrary to its name, German Chocolate Cake is not actually from Germany. It was named after Sam German, an American chocolatier who developed a type of sweet baking chocolate that is used in the cake.

This is non vegetarian recipe. Dish can be prepared in 125 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

German Chocolate Cake

Cooking Method: Baking Cuisine: American, German Courses: Dessert Recipe Keys: Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 35 min Rest Time 60 min Total Time 2 hrs 5 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Cake Flour
• ¹⁄₂ cup Cocoa Powder
• 1 teaspoon Baking Powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Unsalted Butter
• 1 + ¹⁄₄ cup Granulated Sugar
• 2 Egg
• 1 teaspoon Vanilla Extract
• 1 cup Buttermilk
• ¹⁄₂ cup Boiling Water
• 1 + ¹⁄₂ cup Sweetened Coconut Flakes
• ¹⁄₂ cup Chopped Pecans
• 1 cup Evaporated Milk
• ¹⁄₂ cup Granulated Sugar
• ¹⁄₂ stick Unsalted Butter
• 2 Egg Yolks
• 1 teaspoon Vanilla Extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a mixing bowl, sift together the cake flour, cocoa powder, baking powder, and salt.
3. In a separate large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.
6. Stir in the boiling water until the batter is smooth.
7. Divide the batter equally among the prepared cake pans and smooth the tops.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. In a saucepan, combine the sweetened coconut flakes, chopped pecans, evaporated milk, granulated sugar, unsalted butter, egg yolks, and vanilla extract.
11. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.
12. Remove from heat and let the coconut-pecan filling cool completely.
13. Place one cake layer on a serving plate and spread a generous amount of the coconut-pecan filling on top.
14. Repeat with the second layer and filling, then place the third layer on top.
15. Frost the sides and top of the cake with your favorite chocolate frosting.
16. Let the cake rest for at least an hour before serving to allow the flavors to meld.
17. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 26g40%

Total Carbohydrate 50g17%

Sugars 35g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.