Traditional German Chocolate Cake

• จำนวนที่เสิร์ฟ: 12 servings
• เวลาทำ: 35 minutes
• เวลารวม: 1 hour 15 minutes

ส่วนผสม

4 oz semi-sweet chocolate (finely chopped)

1/4 cup (28 g) Dutch-process cocoa powder

1/2 cup boiling water

2 cups all-purpose flour

3/4 teaspoon baking soda

12 tablespoons (170 g) unsalted butter (softened)

1 cup (200 g) granulated sugar

3/4 cup (150 g) light brown sugar (packed)

3/4 teaspoon sea salt

4 large eggs

2 teaspoon vanilla extract

3/4 cup (180 g) sour cream

Coconut Caramel frosting:

1 cup evaporated milk (or heavy cream)

3/4 cups (150 g) granulated sugar

1/4 cup (50 g) Brown sugar

4 large egg yolks

1/8+ teaspoon salt

1/2 cup salted butter, sliced into 8 pieces

1 teaspoons vanilla extract

1 cups (100 g) pecans, finely chopped

2 cups (240 g) sweetened shredded coconut (toasted, optional)

Chocolate buttercream frosting:

3 tablespoons (15 g) cocoa powder

1/2 cup (113 g) salted butter, softened

3 cups (360 g) powdered sugar

1/3 cup heavy cream, milk or evaporated milk

1/8 teaspoon salt

2 teaspoons vanilla

วิธีทำ

Chocolate Cake

Adjust the oven rack to the middle position (I used 3rd notch from bottom) Preheat oven to 350°F. Grease 2- 9 inch round cake pans, line with parchment paper, and then grease and flour the parchment paper and sides of the pans. Set aside.

In a small bowl combine the flour, baking soda, and salt. Set aside.

In a second small bowl combine the cocoa powder and chopped chocolate. Add the boiling water to the bowl, cover the bowl and let sit for 5 minutes. After 5 minutes, whisk the chocolate mixture until smooth. Let the chocolate mixture cool to room temperature.

Using a stand mixer fitted with a paddle attachment cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.

Add the vanilla and beat on medium high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl.

Add the chocolate mixture, and beat again (about 30-45 seconds). Scraping down the sides of the bowl so that everything is evenly combined.

With the mixer on low alternate adding the flour mixture and sour cream, starting and ending with the flour. (Flour, sour cream, flour, sour cream, flour).

Divide the batter evenly amongst the two pans.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. While the cakes are baking, make the coconut pecan frosting (instructions below underneath "coconut pecan frosting."

Remove cake pans from the oven and place on a wire rack for 10 minutes.

Remove the cakes from the pans (discard the parchment) and let cool completely on wire rack.

Place a cake layer on a tray. Use chocolate frosting to pipe a border around the edge of the cake and let sit an until stiffened a bit. The fill the top cake to the border with 1/2 the coconut frosting. Add the second cake to the top. Frost the top and sides of the entire cake with the chocolate frosting. Pipe another border around the top of the cake and let sit to stiffen. Top the cake with the rest of the coconut frosting to the border.

Chocolate frosting directions:

Mix softened butter and cocoa powder (no lumps). Add the rest of the ingredients and mix on low until combined. (Add milk to desired consistency) Increase speed to medium and beat until light and fluffy.

Coconut Pecan Frosting Directions

In a medium saucepan whisk the heavy cream, sugar, egg yolks, and salt. Add the slices of butter. Set over medium heat and cook, bringing to a low boil. Stir constantly until begins to thicken.

Remove from the heat and add vanilla, coconut and pecans to kitchenaide bowl. Mix in Kitchaide with whisk attachment, beating until it cools. The frosting will thicken even more as it cools.

หมายเหตุ

Both frosting recipes and assembly of this cake are not as the original recipe is written as I have modified them.

2/1/26 made gluten free: (also adjusted for high altitude) excellent!

200 g flour (100 g tapioca, 50 g millet, 50 g buckwheat)

((240 g flour -10% for gf flour + 16 g for high altitude=230 g - 30 g almond flour=200g))

30 g almond flour

1 teaspoon xanthan gum

Reduce white sugar to 188 g for high altitude

2 tablespoons buttermilk mixed with sour cream

128 unsalted butter softened

34 g oil, room temperature (add with butter when mixing)

6 g milk,room temperature (add with butter & oil when mixing)

Let sit 10 minutes before baking

It seems odd only 3/4 tsp baking soda is used. All other recipes I looked at used both baking powder and soda. I only used the amount of soda listed but I also make a different recipe for German chocolate cake recipe (Devid Lebovitz) which is used both. We liked the flavor and texture of this recipe slightly better but it did not rise as much. Would it be worth trying adding baking powder maybe 1/2-3/4 teaspoon and see the results??

I used 75% butter called for but used 25% of the butter converted to oil which is 42 g-80%=34 g oil plus 15% milk or 6 g. Kat says recipes with melted chocolate have a better texture, less crumbly and stay moist longer with oil vs all butter.

I baked at 350 degrees as called for rather than increasing for altitude because Kat says cakes with melted butter bake better at 325 degrees for less doming, less crumbly and more even crumb. So for high altitude I usually increase the temperature so 350 would be higher than 325. However, at 350 it was not done in the center at 30 minutes but the top seemed dry.

I also made Sally’s German chocolate cake converting it to gf which is similar to Kats ultimate chocolate cake recipe, both with only cocoa powder. While the flavor was good, it fell terribly and did not have the milder taste of German chocolate cake. Kat’s recipe is better for a chocolate cake.

ข้อมูลโภชนาการ

• แคลอรี่: 1097 kcal
• ไขมันทั้งหมด: 74 g
• ไขมันอิ่มตัว: 42 g
• ไขมันไม่อิ่มตัว: 27 g
• ไขมันทรานส์: 1 g
• คอเลสเตอรอล: 278 mg
• โซเดียม: 539 mg
• คาร์โบไฮเดรตทั้งหมด: 104 g
• ใยอาหาร: 5 g
• น้ำตาลทั้งหมด: 82 g
• โปรตีน: 11 g