German Chocolate Cake
Craving a slice of indulgent chocolate goodness? This German Chocolate Cake is a rich and moist treat featuring layers of chocolate cake topped with decadent coconut-pecan frosting. Perfect for birthdays or any celebration, it’s an easy dessert that will have everyone asking for the recipe!
Equipment
- 9-inch round baking pans
- cupcake pan
Ingredients
- 14 oz package BAKER'S GERMAN'S Sweet Chocolate
- 1/2 cup water
- 4 large eggs separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter softened
- 2 cups sugar
- 1 tsp vanilla
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F. This is the perfect temperature for baking the cake evenly. Make sure it’s well-preheated before you pop your cake in.
- Prepare your cake pans. You’ll need either three 9-inch round cake pans or two. Line the bottoms with waxed paper and spray the sides with cooking spray. This will help the cakes come out easily after baking.
- In a large microwaveable bowl, combine the BAKER'S GERMAN'S Sweet Chocolate and water. Microwave on HIGH for 1 to 1.5 minutes, stirring after 1 minute. You want the chocolate to be almost melted. Stir until it’s completely smooth and set aside to cool.
- In another bowl, mix the flour, baking soda, and salt. This will ensure that your dry ingredients are evenly distributed.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until the mixture is light and fluffy. This step is crucial for achieving a light texture in your cake.
- Add the egg yolks, one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it fluffier.
- Blend in the melted chocolate along with the vanilla. Make sure these are well combined to create a rich chocolate flavor.
- Gradually add the flour mixture and buttermilk, alternating between the two and beating well after each addition. This will keep your batter smooth and prevent lumps.
- In a separate bowl, beat the egg whites on high speed until stiff peaks form. This is important for the airy texture of the cake.
- Carefully fold the beaten egg whites into the cake batter. Be gentle to maintain the aeration you've just created.
- Pour the batter into the prepared pans. If you're using three pans, divide the batter evenly. If using two pans, distribute approximately one-third of the batter into each pan. Reserve the remaining batter for cupcakes.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on your cakes to avoid overbaking.
- Once baked, run a small spatula around the edges of the cakes in the pans to loosen them. This will help prevent sticking.
- Let the cakes cool in the pans for about 15 minutes before transferring them to wire racks to cool completely. This is crucial before frosting your cakes.
- Once completely cooled, frost with your favorite frosting, such as a delicious Coconut Pecan Frosting.
Notes
- Tip 1: Pair with my German Chocolate Cake Frosting recipe for the perfect topping.
- Tip 2: If making a two-layer cake and using the remaining batter to make cupcakes, transfer batter into a cupcake pan lined with cupcake liners.
- Tip 3: Bake cupcakes for approximately 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Tip 4: Allow cupcakes to cool completely prior to frosting.