Description
Ina Garten’s german chocolate cake delights chocolate enthusiasts with rich, multilayered decadence. Moist chocolate layers pair perfectly with coconut-pecan frosting, creating an irresistible dessert that will satisfy sweet cravings.
Ingredients
Scale
- 2 cups (480 ml) granulated sugar
- 1–¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) boiling water
- 1 ½ tsps baking powder
- 1 ½ tsps baking soda
- 1 tsp salt
- 2 tsps vanilla extract
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) chopped pecans
- 1 cup (80 g) shredded sweetened coconut
- 1 cup (240 ml) evaporated milk
- 3 large egg yolks
- ½ cup (115 g) butter
- ⅔ cup (65 g) unsweetened cocoa powder
- 3 cups (360 g) powdered sugar
- ⅓ cup (80 ml) evaporated milk
- 1 tsp vanilla extract
Instructions
- Preparation: Calibrate oven to 375°F and meticulously grease two 9-inch round cake pans with non-stick coating.
- Dry Ingredients: Seamlessly sift granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt into a comprehensive mixture.
- Wet Ingredients: Whisk eggs, buttermilk, vegetable oil, and vanilla extract until perfectly integrated and silky.
- Batter Construction: Delicately fold wet ingredients into dry components, blending until just unified. Gently introduce boiling water, creating a fluid consistency.
- Baking Process: Distribute batter evenly across prepared pans, ensuring uniform surface. Bake for 30-35 minutes until a toothpick emerges with minimal crumbs.
- Cooling Technique: Rest cakes in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Coconut Filling Preparation: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a heavy saucepan. Simmer over medium heat until thickened, then incorporate vanilla, pecans, and coconut. Allow to cool completely.
- Chocolate Frosting Creation: Melt butter, whisk in cocoa powder. Gradually blend powdered sugar and milk until achieving a spreadable texture. Mix in vanilla extract.
- Cake Assembly: Position first layer on serving plate, apply thin chocolate frosting layer. Spread half the coconut filling evenly. Carefully place second cake layer on top.
- Final Presentation: Completely enrobe cake with remaining chocolate frosting, creating a smooth exterior. Lavishly distribute remaining coconut filling across the top surface.
Notes
- Optimize Oven Temperature: Lower heat to 350°F for more even baking and prevent potential dryness, ensuring a moist cake texture.
- Master Liquid Integration: Add boiling water gradually and mix gently to create a smooth, light batter without overmixing, which can lead to tough cake layers.
- Control Coconut Filling Consistency: Cook filling slowly and stir constantly to prevent burning, aiming for a thick, spreadable texture that won’t run off the cake.
- Frosting Finesse: Let chocolate frosting cool slightly before spreading to achieve a silky, easy-to-apply consistency that creates clean cake edges.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 57 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg