German Chocolate Cake(Carol'S Birthday Cake)
A rich, moist German Chocolate Cake with layers of chocolate and coconut-pecan frosting, perfect for celebrations and chocolate lovers seeking a decadent dessert.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour two 9-inch cake pans or line them with waxed paper.
- Break the chocolate bar into small pieces and add 1/4 cup boiling water in a saucepan.
- Cook until melted and cooled, then add the flour, baking soda, salt, sugar, and buttermilk to the chocolate mixture.
- In a large mixing bowl, beat the butter, sugar, and vanilla until fluffy.
- Beat in the egg yolks, one at a time, blending well after each addition.
- Gradually add the melted chocolate mixture and the dry ingredients, alternating with 2/3 cup water, mixing well but not overbeating.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter into the prepared pans.
- Bake for 30 to 35 minutes for 9-inch pans, or 25 to 30 minutes for 8-inch pans, or 40 to 45 minutes in a 9x13-inch pan, until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool before frosting.
Tips & Substitutions
Ensure the chocolate is fully melted and cooled before mixing into the batter for a smooth texture. If you don’t have buttermilk, you can substitute it with a mix of regular milk and vinegar or lemon juice. For a richer flavor, consider adding a splash of brewed coffee to the batter. Remember not to overbeat the batter after adding the egg whites to maintain its lightness.
Serving Suggestions
Serve this decadent German Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs wonderfully with a cup of coffee or tea, making it perfect for afternoon gatherings. For a complete dessert spread, consider complementing it with a slice of Shelter Harbor Apple Pie.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate for up to a week. To reheat, gently warm slices in the microwave for about 10 seconds or in a preheated oven at 300°F for a few minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of German Chocolate Cake(Carol'S Birthday Cake) contains roughly 263 calories, with 9g protein, 19g carbohydrates, and 17g fat. It is a good source of protein (17% of the Daily Value) and vitamin C (13% of the Daily Value). 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 a different type of chocolate?
Yes, you can use semi-sweet or dark chocolate if you prefer a richer flavor. Just be mindful of adjusting the sugar content slightly, as these types may be less sweet than the sweet chocolate bar typically used.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, a mix of regular milk with a tablespoon of vinegar or lemon juice can serve as a great substitute. Let it sit for about 5 minutes to curdle before using it in the recipe.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Start checking at the lower end of the baking time to avoid overbaking.
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).