German chocolate cake is a classic dessert loved by many. It's a rich, chocolatey cake that's topped with a sweet coconut-pecan frosting. In this article, we'll share with you the ingredients needed to make German chocolate cake, the marinating process, the kitchen tools required, how to make the cake, and how to cook it to perfection. We'll also answer some frequently asked questions about this delicious dessert. So, let's get started!
Ingredients Needed to Make German Chocolate Cake Recipe
Before we get into the recipe, let's go over the ingredients you'll need to make the perfect German chocolate cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 4 ounces German chocolate, chopped
For the Marinade
Before you start making the cake, you'll want to marinate the chopped German chocolate in the buttermilk. Here's how:
- Place the chopped German chocolate in a bowl and pour the buttermilk over it.
- Let the mixture sit for at least 30 minutes, stirring occasionally, until the chocolate has melted and the mixture is smooth.
Kitchen Tools Needed
To make this cake, you'll need a few kitchen tools:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Spatula
- Cooking spray
How to Make German Chocolate Cake Recipe
Now that you have all of your ingredients and tools ready, it's time to start making the cake:
- Preheat your oven to 350°F. Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt.
- Add the flour mixture to the butter mixture, alternating with the buttermilk mixture, starting and ending with the flour mixture. Mix until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cake batter until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
How to Cook German Chocolate Cake Recipe
And now, for the best part - the frosting! Here's how to make the coconut-pecan frosting for your German chocolate cake:
Ingredients:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
- In a large saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter.
- Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil.
- Remove the mixture from the heat and stir in the vanilla, coconut, and pecans.
- Let the frosting cool to room temperature before frosting your cake.
Once your frosting is ready, it's time to frost your cake! Place one cake layer on a plate or cake stand and spread a layer of frosting on top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Garnish with additional pecans and coconut flakes, if desired.
Frequently Asked Questions
1. Can I use a different type of chocolate?
While German chocolate is traditional for this recipe, you can use any type of chocolate you prefer.
2. Do I have to use buttermilk?
Yes, buttermilk is an important ingredient in this recipe. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
3. Can I make this cake ahead of time?
Yes, you can bake the cakes and make the frosting up to 2 days ahead of time. Store the cakes and frosting separately in airtight containers in the refrigerator. When you're ready to serve the cake, let the cakes come to room temperature and then frost and assemble as directed.
4. Can I freeze this cake?
Yes, you can freeze this cake. Wrap the cooled, unfrosted cakes tightly in plastic wrap and freeze for up to 2 months. When you're ready to serve the cake, let the cakes thaw at room temperature and then frost and assemble as directed.
5. Can I use a different type of nut?
Yes, you can use any type of nut you prefer in the frosting.
6. Can I use a different type of frosting?
Yes, you can use any type of frosting you prefer. However, the coconut-pecan frosting is traditional for German chocolate cake.
7. Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
8. Can I make this cake vegan?
Yes, you can make this cake vegan by using vegan butter and replacing the eggs with a flax egg or another egg substitute.
9. Can I make this cake without a mixer?
Yes, you can make this cake by hand using a whisk instead of an electric mixer.
10. Can I use a different type of pan?
Yes, you can use a different type of pan, but the baking time may vary. Adjust the baking time accordingly.
11. Can I make this cake into cupcakes?
Yes, you can make this cake into cupcakes by dividing the batter evenly between 24 cupcake liners in a muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
12. Can I add other flavors to the cake?
Yes, you can add other flavors to the cake, such as coffee or almond extract, to give it a unique twist.
13. Can I make this cake without the frosting?
Yes, you can make this cake without the frosting and serve it as a simple chocolate cake.
14. Can I use a different type of sugar?
Yes, you can use a different type of sugar, such as brown sugar or coconut sugar, in place of the granulated sugar.
15. Can I use a different type of flour?
Yes, you can use a different type of flour, such as cake flour or whole wheat flour, in place of the all-purpose flour.
16. How should I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 4 days.
17. Can I use a different type of frosting?
Yes, you can use any type of frosting you prefer. However, the coconut-pecan frosting is traditional for German chocolate cake.
18. Can I double the recipe?
Yes, you can double the recipe to make a larger cake.
19. Can I use a different type of milk?
Yes, you can use any type of milk you prefer, such as almond milk or soy milk, in place of the evaporated milk.
20. Can I make this cake without eggs?
Yes, you can make this cake without eggs by using an egg substitute or omitting the eggs altogether. However, the texture of the cake may be slightly different.