Name: German Chocolate Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Cooking spray -; 3 c. (360 g.) all-purpose flour -; 3/4 c. unsweetened cocoa powder -; 1 tsp. baking soda -; 1 tsp. kosher salt -; 1/2 tsp. baking powder -; 3 large eggs -; 1 c. (200 g.) granulated sugar -; 1 c. vegetable oil -; 3/4 c. packed light brown sugar -; 4 oz. German chocolate, melted -; 1 tsp. pure vanilla extract -; 3/4 c. buttermilk -; 3/4 c. strongly brewed coffee -; 2 c. raw pecans -; 2 c. sweetened coconut -; 4 large egg yolks -; 1 (12-oz.) can evaporated milk -; 1/2 c. packed brown sugar -; 1/4 tsp. kosher salt -; 1/2 c. (1 stick) butter, softened, cut into cubes -; 1 tsp. pure vanilla extract -; 3 c. chocolate chips -; 1 1/2 c. heavy cream -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - German Chocolate Cake

1. Cooking spray -

2. 3 c. (360 g.) all-purpose flour -

3. 3/4 c. unsweetened cocoa powder -

4. 1 tsp. baking soda -

5. 1 tsp. kosher salt -

6. 1/2 tsp. baking powder -

7. 3 large eggs -

8. 1 c. (200 g.) granulated sugar -

9. 1 c. vegetable oil -

10. 3/4 c. packed light brown sugar -

11. 4 oz. German chocolate, melted -

12. 1 tsp. pure vanilla extract -

13. 3/4 c. buttermilk -

14. 3/4 c. strongly brewed coffee -

15. 2 c. raw pecans -

16. 2 c. sweetened coconut -

17. 4 large egg yolks -

18. 1 (12-oz.) can evaporated milk -

19. 1/2 c. packed brown sugar -

20. 1/4 tsp. kosher salt -

21. 1/2 c. (1 stick) butter, softened, cut into cubes -

22. 1 tsp. pure vanilla extract -

23. 3 c. chocolate chips -

24. 1 1/2 c. heavy cream -

How to cook deliciously - German Chocolate Cake

1. Stage

Preheat oven to 350°. Line 3 (9") cake pans with parchment and grease with cooking spray. In a large bowl, whisk flour, cocoa powder, baking soda, salt, and baking powder.

2. Stage

In another large bowl, whisk eggs, granulated sugar, oil, and brown sugar until incorporated. Add chocolate and vanilla and whisk until incorporated. Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.

3. Stage

Divide batter among prepared pans. Bake cakes until a tester inserted into the middle comes out clean, about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire rack and let cool completely.

4. Stage

Preheat oven to 350°. Spread pecans and coconut onto 2 separate baking sheets. Toast, stirring halfway through, until coconut is golden and pecans are darkened and smell nutty, coconut will take 10 to 12 minutes, pecans will take 15 to 18 minutes.

5. Stage

Transfer pecans to a cutting board and coarsely chop. Transfer to a large bowl and add coconut.

6. Stage

In a medium saucepan over medium heat, cook egg yolks, milk, brown sugar, and salt, whisking, until thickened, 8 to 10 minutes; sauce should be able to coat the back of a wooden spoon and not run when a finger is swiped through it.

7. Stage

Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool.

8. Stage

Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, warm cream until bubbles form around the edges. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let cool until ganache is thick enough to spread, at least 30 minutes.

9. Stage

Place one layer of cake onto a cake stand or platter. Spread one-third of ganache on top and then spread one-third of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, filling, and cake.