German Chocolate Cake(1993 Dairy Festival 1St Place)
German Chocolate Cake features rich chocolate and coconut-pecan frosting with a moist layered texture, perfect for celebrations and chocolate lovers seeking a decadent dessert.
Ingredients
Instructions
- Grease and lightly flour two 8 x 1 1/2-inch round baking pans; set aside.
- In a saucepan, heat German sweet chocolate and water until chocolate melts; cool.
- In a mixer bowl, beat butter or margarine on medium speed about 30 seconds.
- Add sugar and vanilla; beat until fluffy.
- Add egg yolks, one at a time, beating on medium speed for 1 minute after each addition.
- Beat in the melted chocolate mixture.
- Add dry ingredients and buttermilk alternately to the beaten mixture, beating after each addition.
- Fold in the stiff-beaten egg whites.
Tips & Substitutions
When melting the chocolate, ensure the water is simmering gently to prevent burning. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. For a richer flavor, consider adding a teaspoon of espresso powder to the dry ingredients. This cake pairs beautifully with Praline Pecan Cheesecake for a delightful dessert spread.
Serving Suggestions
This German Chocolate Cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs nicely with coffee or a glass of cold milk. For a festive touch, consider garnishing with toasted coconut or chopped pecans. This cake is a showstopper at gatherings, and you can browse more American recipes for complementary dishes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, ensuring it doesn't dry out. For an even more decadent treat, serve it warm with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of German Chocolate Cake(1993 Dairy Festival 1St Place) contains roughly 313 calories, with 10g protein, 24g carbohydrates, and 20g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1080mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use semi-sweet chocolate instead of German sweet chocolate?
While semi-sweet chocolate can be used, it will alter the flavor profile of the cake. German sweet chocolate is specifically formulated to provide a unique sweetness and richness. If you substitute, consider reducing the sugar slightly to balance the flavors.
What can I do if my cake is too dry?
If your cake turns out dry, consider brushing it with a simple syrup made of equal parts sugar and water. This will add moisture without altering the flavor. Additionally, ensure you measure your flour correctly and avoid overmixing the batter, as these can contribute to dryness.
How can I make this recipe gluten-free?
To make this German Chocolate Cake gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or add it separately. Also, check that all other ingredients, particularly the baking powder and chocolate, are gluten-free to ensure the cake's integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).