German Chocolate Cake

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

1
Preheat the oven to 32
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OvenOven
2
Butter two 9-inch round cake pans. Line the bottoms with parchment paper, then butter and flour the paper.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Baking PaperBaking Paper
3
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 ExtractVanilla Extract
Baking SodaBaking Soda
ButtermilkButtermilk
Cake FlourCake Flour
CinnamonCinnamon
ButterButter
NutmegNutmeg
SugarSugar
SaltSalt
Equipment you will use
Hand MixerHand Mixer
Measuring CupMeasuring Cup
WhiskWhisk
BowlBowl
4
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
ChocolateChocolate
Egg YolkEgg Yolk
Equipment you will use
BowlBowl
5
Transfer the cake batter to a large bowl and wash out the mixing bowl.
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Mixing BowlMixing Bowl
6
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 WhitesEgg Whites
ChocolateChocolate
Equipment you will use
Mixing BowlMixing Bowl
WhiskWhisk
7
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.
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ToothpicksToothpicks
OvenOven
8
Let the cakes cool slightly on a wire rack, then invert the cakes and peel off the parchment paper.
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Baking PaperBaking Paper
Wire RackWire Rack
9
Let the cakes cool completely.
10
Spread the pecans on a pie plate and toast for about 12 minutes, until they are fragrant.
Ingredients you will need
PecansPecans
SpreadSpread
ToastToast
11
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 SugarPowdered Sugar
Cocoa PowderCocoa Powder
ButterButter
NutsNuts
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Hand MixerHand Mixer
BlenderBlender
WhiskWhisk
BowlBowl
12
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.
Ingredients you will need
Shredded CoconutShredded Coconut
Vanilla ExtractVanilla Extract
FrostingFrosting
CoffeeCoffee
PecansPecans
13
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.
Ingredients you will need
FrostingFrosting
SpreadSpread
14
Garnish the cake with shredded coconut and the whole toasted pecans.
Ingredients you will need
Shredded CoconutShredded Coconut
PecansPecans
15
Cut the cake into wedges and serve.
DifficultyExpert
Ready In3 hrs
Servings45
Health Score0
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