German Chocolate Cake

Name: German Chocolate Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 45
Cuisine: American
Ingredients: 1 teaspoon baking soda; 237 milliliters buttermilk; 591 milliliters cake flour; 0 teaspoons cinnamon; 59 milliliters hot coffee; 454 grams confectioners sugar; 4 larges eggs, separated; 0 teaspoons freshly grated nutmeg; 296 milliliters pecans; 0 teaspoons salt; 170 grams semisweet chocolate, melted and cooled; 473 milliliters sugar; 118 milliliters 1/2 packed cup sweetened shredded coconut, plus more for garnish; 1 stick unsalted butter, softened; 2 sticks unsalted butter, softened; 2 Tbsps unsweetened cocoa powder; 1 teaspoon pure vanilla extract

German Chocolate Cake

German Chocolate Cake might be just the dessert you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 45. One serving contains 208 calories, 2g of protein, and 11g of fat. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 3 hours. Head to the store and pick up cinnamon, pecans, butter, and a few other things to make it today.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Butter two 9-inch round cake pans. Line the bottoms with parchment paper, then butter and flour the paper.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

In a small bowl, whisk the cake flour with the cinnamon, nutmeg and salt. In a measuring cup, stir the buttermilk with the vanilla extract and baking soda until combined. In the bowl of a standing electric mixer fitted with the paddle, beat the softened butter with the sugar until fluffy.

Ingredients you will need

Vanilla Extract

Baking Soda

Buttermilk

Cake Flour

Cinnamon

Butter

Nutmeg

Sugar

Salt

Equipment you will use

Hand Mixer

Measuring Cup

Whisk

Bowl

Add the egg yolks and beat until they are incorporated, then beat in the melted chocolate, scraping down the side and bottom of the bowl as necessary. Beat in the dry and wet ingredients in 3 alternating batches, scraping down the side of the bowl occasionally.

Ingredients you will need

Chocolate

Egg Yolk

Equipment you will use

Bowl

Transfer the cake batter to a large bowl and wash out the mixing bowl.

Equipment you will use

Mixing Bowl

Add the egg whites to the mixing bowl and beat with the whisk until soft peaks form. Fold the beaten egg whites into the chocolate batter until no streaks remain.

Ingredients you will need

Egg Whites

Chocolate

Equipment you will use

Mixing Bowl

Whisk

Divide the batter evenly between the prepared pans and bake the cakes for 45 to 50 minutes, until a toothpick inserted in the centers comes out with just a few moist crumbs attached.

Equipment you will use

Toothpicks

Oven

Let the cakes cool slightly on a wire rack, then invert the cakes and peel off the parchment paper.

Equipment you will use

Baking Paper

Wire Rack

Let the cakes cool completely.

Spread the pecans on a pie plate and toast for about 12 minutes, until they are fragrant.

Ingredients you will need

Pecans

Spread

Toast

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.

Ingredients you will need

Powdered Sugar