Rich coconut-pecan icing covers and tops a delectable, tiered chocolate cake made in Germany. Popular among chocolate aficionados and a show-stopping treat for any kind of celebration, this cake is renowned for its unusual mix of tastes. German Chocolate Cake, named for Samuel German, the American baker who invented the sweet chocolate used in the original recipe, is not German at all despite its name. Here is a comprehensive instruction on creating this delectable cake right at home.
Ingredients:
- Two cups of coarse sugar
- One and a half cups all-purpose flour
- ¾ cup cocoa powder without sugar.
- 1½ teaspoon baking powder
- One half teaspoon baking soda
- One teaspoon of salt.
- two huge eggs
- One whole cup of milk.
- ½ cup of vegetable oil
- Two tablespoons vanilla essence.
- One cup of boiling water
For the frosting made from coconut pecans:
- One cup evaporated milk.
- One cup of coarse sugar.
- Three egg yolks, beaten
- ½ cup unsalted butter
- One teaspoon of vanilla essence.
- One and a half cups shredded coconut
- One cup, of chopped pecans
Directions:
Step 1: Get ready the cake batter by
- The oven should be preheated. Set your oven to 350°F (175°C). To stop sticking, grease and flour three 9-inch round cake pans.
- Combine in a large mixing basin the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- To the dry mixture include the eggs, milk, oil, and vanilla essence. Blend everything until smooth using a medium-speed electric mixer.
- Add the boiling water gradually, stirring gently. Although thin will be the batter, this is necessary for a moist cake. Stirring until completely blended.
- Divide the batter fairly among the three ready pans pour and bake. Bake until a toothpick put into the center comes out clean, 30 to 35 minutes. Before moving the cakes to wire racks to cool totally, let them cool in the pans for around ten minutes.
Second step:
- mix the coconut-peecan frosting. Combine in a medium-sized saucepan the evaporated milk, sugar, beaten egg yolks, butter, and vanilla essence.
- Cook and thicken by setting the pan over medium heat and stirring regularly until the mixture thickens—about ten to twelve minutes. When it can cover a spoon’s rear, you’ll know it’s ready.
- Remove the pot from heat and swirl in the shredded coconut and chopped pecans. As the frosting cools, let it reach room temperature; it will thicken much more in this condition.
Third step: gather the cake.
- Stack the cake as follows: Arrange one of the cake layers on a cake stand or serving plate. Cover top with a liberal coating of coconut-pecan icing.
- Lay the second cake layer on top and evenly distribute extra icing. Proceed with the third layer and distribute any last icing on top.
Top with a scattering of more coconut and pecans for a garnish.
- Room-temperature eggs, butter, and milk will help to create a smoother batter for a Perfect German Chocolate Cake.
- Thin Batter for Moistness: Though it helps produce a moist, soft cake, you need not worry about the thin consistency.
- Make sure the cake is absolutely cool before frosting; else, the frosting will slide off.
- Double the frosting recipe to add extra layers between each cake to get a richer cake.
Serving Ideas
- German Chocolate Cake goes very nicely with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect to finish a special dinner, its creamy, nutty icing and rich chocolate layers provide a pleasing contrast of sensations.
- Apart from other chocolate cakes, this one offers a distinctive twist with its coconut-pecan icing, which satisfies chocolate cravings. German Chocolate Cake will wow in taste and presentation whether for a weekend treat, holiday, or birthday.
