Want to show off? Bake this delicious german chocolate cake recipe. It makes three layers of luscious, light chocolate cake.
Topped with a decadent frosting full of pecans and coconut.
You can make it all yourself.
Yes, it's a little time consuming. But you'll end up with a bakery-quality cake.
One that's sure to make an impression!
One taste and the look on their face will make it all worthwhile. Makes great cupcakes too!
I'd like to tell you this is an old German recipe passed down to me by my grandfather. But it isn't!
The cake is named after the German's sweet chocolate bar by Baker's chocolate.
8 ounces (227g) of butter, softened
2 cups (383g) of granulated sugar
4 egg yolks
1 teaspoon (4g) baking soda
1 1/2 teaspoon (6g) vanilla extract
1/4 teaspoon (1g) salt
1 cup (237ml) buttermilk*
4 ounce bar (113g) of sweet chocolate (German's)
2 1/4 cups (224g) of all-purpose flour
4 egg whites
Preheat oven to 350°F (180°C/gas4).
Prepare three round 8-inch (20 x 5 cm) cake pans. Grease the sides and line the bottoms with wax paper.
In a large bowl, cream sugar and butter with mixer. Add yolks beat well. Add soda, vanilla, salt and buttermilk to mixture.
Beat on medium speed till well mixed.
In a separate bowl, melt bar of German's sweet chocolate in 1/2 cup (118ml) of boiling water. Stir till smooth.
Then add to mixture in large bowl.
Add the flour and mix on slow speed till well blended. Set aside.
In a medium bowl, beat egg whites till stiff peaks form. Fold into batter in the larger bowl. Evenly distribute batter into prepared pans.
Bake for about 35 minutes or until toothpick comes out clean. Carefully test by inserting toothpick into the center of the layers.
Remove from oven. Cautiously run a butter knife around edges of pans to loosen cake layers. Cool.
Would you like a little help? Go to german chocolate cake how-to video page.
Time to prepare the frosting Yep, just a little more work. Then the fun!
*No buttermilk? Try this substitute. Take a 1 cup or larger measuring cup and add 1 1/3 tablespoon of vinegar. Then add enough milk to make 1 cup. Wait about 5 minutes before using.
No german chocolate cake recipe would be complete without the frosting. It gives the cake it's unique look. And adds to the wow factor.
3 egg yolks
4 ounces (113g) of butter
1 cup (220g) of evaporated milk
1 1/2 teaspoon (6g) of vanilla
1 cup (192g) of granulated sugar
1 cup (76g) of flaked coconut
1 cup (121g) of chopped pecans
Put yolks in large saucepan, beat. Add butter, milk, vanilla, and sugar.
Cook over medium heat for about 12 minutes, stirring constantly. When mixture thickens remove from heat.
Stir in coconut and pecans. Beat till cool.
When cake is completely cool, frost. Spread frosting between each layer and on the top of cake.
It's ready. Go ahead, take a bite. Wasn't that worth the effort?
German Chocolate Cupcakes-line pan with cupcake papers. Fill each cup about 1/2 full with cake batter.
Bake for about 20 minutes. Test. Cool completely and frost.
Or make a two-layer cake and use the leftover batter to make cupcakes.
Or use a mini-muffin pan and make lots of cute cupcakes. But only if you have a lot of time!
Make this homemade german chocolate cake recipe when you need a special cake. It looks elegant. It tastes great. And really, isn't that hard to make. You, yes you, can cook up a bakery -quality cake from scratch. Whip it up and wow 'em!