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German Chocolate Cake

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This **German Chocolate Cake** is a decadent treat with moist layers of chocolate cake and a rich coconut-pecan frosting, perfect for any special occasion or just a sweet indulgence at home.

Ingredients

For the Cake:

1 ¾ cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

½ cup unsweetened cocoa powder

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, separated

1 teaspoon vanilla extract

1 cup buttermilk

For the Coconut-Pecan Frosting:

2 cups sweetened shredded coconut

1 cup chopped pecans

½ cup brown sugar

¼ cup heavy cream

Instructions

  1. Preheat and Prepare the Pans: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.
  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Beat the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to add fluffiness and lift to the cake.
  7. Bake the Cake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  8. Prepare the Coconut-Pecan Frosting: In a saucepan over medium heat, combine the shredded coconut, pecans, brown sugar, and heavy cream. Cook while stirring constantly for about 8-10 minutes, until the mixture is heated through and slightly thickened. Remove from heat and let it cool.
  9. Assemble the Cake: Once the cakes have cooled, remove them from the pans. Layer the cakes, spreading the coconut-pecan frosting between each layer and on top of the cake.
  10. Serve and Enjoy: Garnish the cake with more pecans and cocoa powder, if desired. Serve with a scoop of vanilla ice cream for extra indulgence.

Notes

Flavored Frosting: If desired, substitute the coconut-pecan frosting with a chocolate ganache or whipped cream for a different flavor profile.

Other Nuts: Consider adding walnuts or almonds to the frosting for added texture and flavor.

Substitute Flour: For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour.

Nutrition

Find it online: https://chocolatecoveredamy.com/german-chocolate-cake/