In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Indulge in Decadence: The Ultimate German Chocolate Cake Recipe

If you’re a fan of rich, layered cakes that combine moist chocolate with a nutty, coconut-filled frosting, then you must try this German Chocolate Cake recipe. With origins traced back to a type of baking chocolate developed by Samuel German in 1852, this cake has become a beloved classic in American dessert culture. This comprehensive guide will walk you through creating a show-stopping German Chocolate Cake, complete with a luscious Coconut Pecan Frosting, guaranteed to impress at any gathering.

Ingredients

Coconut Pecan Frosting

• 4 egg yolks (200 grams), room temperature and lightly beaten
• 12 ounces full-fat evaporated milk (340 grams, 1 can)
• ½ teaspoon kosher salt
• 2 teaspoons pure vanilla extract (8 grams)
• ¾ cup granulated sugar (150 grams)
• ½ cup brown sugar (107 grams)
• 2 tablespoons unsalted butter (28 grams, room temperature)
• 1½ teaspoons fresh-squeezed lemon juice (7 grams)
• 7 ounces sweetened shredded coconut (198 grams), lightly toasted
• 1½ cups chopped pecans (171 grams), toasted

Cake

• 4 ounces BAKER’S German’s Sweet Chocolate (113 grams, 1 package)
• ½ cup water (114 grams), boiling
• 4 large eggs (200 grams), room temperature and separated
• 1 cup unsalted butter (226 grams, room temperature)
• 2 cups granulated sugar (400 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• 2 cups all-purpose flour (240 grams)
• 1 teaspoon baking soda (6 grams)
• ½ teaspoon kosher salt
• ½ cup buttermilk (114 grams), room temperature
• ½ cup sour cream or Greek yogurt (114 grams), room temperature

Instructions

Preparing the Coconut Pecan Frosting

1. Mix and Cook: In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar, and butter. Stir constantly for 10-12 minutes until the mixture thickens and turns golden brown.

2. Add Flavor: Remove from heat and stir in the fresh-squeezed lemon juice. Mix well to combine.

3. Incorporate Coconut and Pecans: Add the lightly toasted shredded coconut and chopped pecans. Stir until well combined. Allow the frosting to cool until it’s thick enough to spread.

Making the Cake

1. Preheat and Prepare Pans: Adjust oven rack to the middle position and preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with baker’s spray and line the bottoms with parchment paper if desired.

2. Melt Chocolate: Chop the German’s Sweet Chocolate into thin slivers. Boil water, remove from heat, and add chocolate, stirring until completely melted. Let it cool to room temperature.

3. Whip Egg Whites: In a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form. Carefully transfer the whipped egg whites to another bowl and set aside.

4. Cream Butter and Sugar: In the same mixer bowl (no need to wash it), beat the butter and sugar together until the mixture is smooth and fluffy. Switch to the paddle attachment.

5. Add Egg Yolks and Chocolate: Mix in the egg yolks one at a time. Then, add the cooled chocolate mixture and vanilla extract, stirring until fully incorporated.

6. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.

7. Mix Wet Ingredients: In a separate bowl, whisk the buttermilk and sour cream or Greek yogurt.

8. Combine Everything: With the mixer on low speed, alternately add the flour mixture and the buttermilk/sour cream mixture to the chocolate mixture, beginning and ending with the flour mixture. Mix just until incorporated after each addition.

9. Fold in Egg Whites: Use a rubber spatula to gently fold the beaten egg whites into the cake batter. Divide the batter evenly between the prepared cake pans (about 765 grams per pan).

10. Bake: Bake the cakes for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack for 15 minutes, then remove from pans and cool completely on the rack.

Assembling the Cake

1. Layer the Cake: Once cooled, you can cut each cake layer into two horizontally to create four layers.

2. Frosting: Spread the Coconut Pecan Frosting between each cake layer and generously on the top.

Tips for Perfection

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best texture and emulsification.
• Homemade Buttermilk Substitute: If you don’t have buttermilk, simply add 1 tablespoon of white vinegar to 1 cup of milk, stir, and let it stand for 10 minutes.
• Storage: Store the cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutritional Information (per slice)

• Calories: 585 kcal
• Carbohydrates: 68g
• Protein: 7g
• Fat: 33g
• Saturated Fat: 17g
• Cholesterol: 141mg
• Sodium: 304mg
• Fiber: 2g
• Sugar: 53g
• Calcium: 106mg
• Iron: 2mg

Indulge in this German Chocolate Cake and savor every bite of its rich, chocolatey layers complemented by the sweet, nutty crunch of the Coconut Pecan Frosting. Perfect for celebrations or as a decadent treat, this cake is sure to become a favorite!

German Chocolate Cake Recipe

A classic and indulgent German Chocolate Cake with rich coconut pecan frosting, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Cooling Time 15 minutes mins

Total Time 2 hours hrs

Servings: 1 cake

Course: Dessert

Cuisine: German

Calories: 585

Ingredients Equipment Method Notes

Ingredients

  

For the Coconut Pecan Frosting

• 200 g egg yolks room temperature and lightly beaten
• 340 g full-fat evaporated milk 1 can
• 0.5 tsp kosher salt
• 8 g pure vanilla extract
• 150 g granulated sugar
• 107 g brown sugar
• 28 g unsalted butter room temperature
• 7 g fresh-squeezed lemon juice
• 198 g sweetened shredded coconut lightly toasted
• 171 g chopped pecans toasted

For the Cake

• 113 g BAKER’S German’s Sweet Chocolate 1 package
• 114 ml water boiling (212°F)
• 200 g large eggs room temperature and separated
• 226 g unsalted butter room temperature (2 sticks)
• 400 g granulated sugar
• 4 g pure vanilla extract
• 240 g all-purpose flour
• 6 g baking soda
• 0.5 tsp kosher salt
• 114 g buttermilk room temperature
• 114 g sour cream or Greek yogurt room temperature

Equipment

• 8-inch Round Cake Pans
• Stand Mixer

Method

 

1. In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar, and butter.
2. Cook for 10-12 minutes, or until thickened and golden brown. Remove from heat and add lemon juice, stir well.
3. Add coconut and pecans and stir well. Allow to cool until thick enough to spread.
4. Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch round cake pans with Bakers’ Spray. If desired, line the bottom of the pans with parchment paper.
5. Chop the chocolate into thin slivers. Bring water to a boil, remove from heat and add chocolate, stirring to melt; cool completely.
6. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form. Carefully, transfer the whipped egg whites to a different bowl; set aside.
7. While the chocolate cools, place butter and sugar in the same bowl (no need to wash) and beat until butter is lighter in color and the mixture is smooth and fluffy(er). Switch to the paddle attachment.
8. Mix in egg yolks, one-at-a-time. Add the chocolate water and vanilla; stir to incorporate completely.
9. In a medium bowl, whisk the flour, baking soda, and salt together.
10. In a separate bowl, whisk the buttermilk and sour cream/yogurt together.
11. With the mixer on low speed, alternately add flour mixture and buttermilk/sour cream mixture (beginning and ending with the flour mixture). Mix just until incorporated after each addition.
12. Use a rubber spatula to fold the beaten egg whites into the cake batter, and pour the batter evenly into the prepared cake pans (about 765 grams per pan).
13. Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the middle of each cake layer comes out clean.
14. Remove from the oven and cool on a wire rack 15 minutes. Remove cakes from pan and cool completely on the cooling rack.
15. To make a 4-layer cake, cut each cake layer into 2 layers, horizontally. Prepare Coconut Pecan Frosting and spread between each layer and on the top of the cake.

Notes

This recipe makes a deliciously rich 8-inch, 4-layer cake. Ensure all ingredients are at room temperature for best results. If you lack buttermilk, a simple substitute can be made with milk and vinegar. Store in an airtight container to maintain freshness.