Ingredients and Weight:
- Chocolate cake layers:
- All-purpose flour: 1 1/2 cups (187g)
- Unsweetened cocoa powder: 3/4 cup (56g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1g)
- Granulated sugar: 2 cups (400g)
- Large eggs: 2
- Buttermilk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- German chocolate frosting:
- Unsweetened chocolate: 10 ounces (283g)
- Evaporated milk: 12 ounces (355ml)
- Granulated sugar: 1 cup (200g)
- Light corn syrup: 1/2 cup (120ml)
- Egg yolks: 2
- Salted butter, softened: 1 cup (2 sticks or 227g)
- Vanilla extract: 1 teaspoon (5ml)
- Sweetened flaked coconut: 2 cups (99g)
- Pecans, chopped: 1 cup (120g)
- Whipped cream (optional): For garnish
Preparation Time:
Cooking Time:
- 30 minutes for cake layers
- 15 minutes for frosting
Difficulty Level:
Preparation Method Steps:
- Prepare the cake layers: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Sift dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream together the granulated sugar and unsalted butter until light and fluffy.
- Beat in eggs: Beat in the eggs one at a time.
- Add dry and wet ingredients alternately: Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
- Stir in vanilla: Stir in the vanilla extract.
- Divide batter: Divide the batter evenly between the prepared baking pans.
- Bake: Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool completely in the pans before frosting.
- Prepare the German chocolate frosting: In a medium saucepan, combine the unsweetened chocolate, evaporated milk, granulated sugar, and corn syrup. Cook over medium heat, stirring constantly, until the chocolate is melted and the frosting is smooth.
- Beat in egg yolks: In a small bowl, whisk together the egg yolks. Gradually whisk some of the hot frosting mixture into the egg yolks, then add the egg yolk mixture back to the saucepan. Cook over low heat, stirring constantly, for 2-3 minutes, or until the frosting is thickened.
- Add butter, vanilla, and coconut: Remove the frosting from heat and stir in the softened butter, vanilla extract, and sweetened flaked coconut.
- Assemble the cake: Place one cake layer on a serving plate. Spread with half of the German chocolate frosting. Sprinkle with half of the chopped pecans. Repeat with the remaining cake layer, frosting, and pecans.
- Chill: Refrigerate the cake for at least 2 hours before serving.
Nutritional Information (per serving):
- Calories: 450
- Fat: 25g
- Carbohydrates: 60g
- Protein: 10g
Dish Characteristics:
- Dense and moist chocolate cake
- Rich and decadent German chocolate frosting
- Toasted coconut and crunchy pecans
- Visually striking layers
User Comments:
- "This cake is absolutely delicious! The combination of chocolate and coconut is perfect."
- "I made this cake for a party and it was a huge hit. Everyone raved about it."
- "The frosting is so smooth and creamy, and the cake is so moist. This is my new favorite dessert!"
- "I'm not usually a fan of German chocolate cake, but this recipe changed my mind. It's definitely the best I've ever had."
- "This cake is easy to make and always turns out perfect. I highly recommend it!"
Special Precautions and Tips:
- Make sure the buttermilk is at room temperature before using.
- Do not overbeat the cake batter, as this can make the cake tough.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- Refrigerate the cake for at least 2 hours before serving to allow the frosting to set.
