German Chocolate Cake
We’re smack dab in the middle of January and I’m here with a luscious German Chocolate Cake recipe 😉
But sometimes I struggle with getting back to routine after the holidays, and cake always helps. Especially if it’s chocolate!
I’m sharing tons of tips and tricks to make this your best German Chocolate Cake yet, including tips to make ahead and freeze, so be sure to skim through the post below to ensure success!
And if you’re a chocolate fanatic like myself, you might also enjoy my ultra popular The Best Chocolate Cheesecake Recipe, this Crockpot Hot Chocolate, or my Grandma’s Hot Fudge Sundae Cake!
Ingredients
Cake
2 cups granulated sugar
1/2 cup canola oil
1 cup milk
2 large eggs
1 teaspoon vanilla
1 3/4 cup all purpose flour fluffed and levelled
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 cup hot coffee or water
Frosting
1 cup heavy cream
1 cup granulated sugar
3 egg yolks
1/2 cup unsalted butter
1 1/2 cups sweetened shredded coconut
1 cup finely chopped pecans
1 teaspoon vanilla extract
Ganache
100 grams dark chocolate about 3/4 cup chopped
1/4 cup heavy cream
Instructions
Cake
Lightly grease and flour three round 8″ cake pans, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
In a large bowl, whisk together sugar and oil until combined.
Add milk, eggs and vanilla and whisk until smooth.
Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
Slowly stir in hot coffee until batter is smooth — it will be thin.
Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.
Frosting
In a medium saucepan, whisk together cream, sugar and egg yolks until combined.
Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.
Remove from heat and stir in coconut, pecans and vanilla.
Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes — if you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.
Ganache & Assembly
In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
Place one cake layer on a serving plate. Top with 1/3 of the coconut pecan frosting.
Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.
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