Description
Ina Garten’s German chocolate cake blends rich chocolate layers with coconut-pecan frosting, creating a luxurious dessert. Home bakers can craft this classic Southern-style cake to impress guests with its deep, indulgent flavors.
Ingredients
Scale
- 240 mL (8.12 fl oz) boiling water
- 240 mL (8.12 fl oz) buttermilk
- 120 mL (4.06 fl oz) vegetable or sunflower oil
- 400 g (14.11 oz) granulated sugar
- 2 large eggs
- 220 g (7.76 oz) plain flour
- 75 g (2.65 oz) unsweetened cocoa powder
- 2 tsp vanilla extract
- 1.5 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 1 tsp salt
- 115 g (4.06 oz) unsalted butter
- 180 mL (6.09 fl oz) evaporated milk
- 100 g (3.53 oz) light brown sugar
- 3 large egg yolks
- 1 tbsp vanilla extract
- 100 g (3.53 oz) chopped pecans
- 100 g (3.53 oz) shredded sweetened coconut
- 115 g (4.06 oz) unsalted butter
- 75 g (2.65 oz) unsweetened cocoa powder
Instructions
- Preparation: Preheat oven to 190°C (170°C fan)/375°F. Grease two round cake pans and line with parchment paper, ensuring complete coverage.
- Batter Creation: Whisk dry ingredients (sugar, flour, cocoa powder, baking powder, bicarbonate of soda, salt) in large mixing bowl. In separate bowl, combine eggs, buttermilk, vegetable oil, and vanilla extract until perfectly blended.
- Mixing Process: Pour liquid ingredients into dry mixture, folding gently until fully incorporated. Carefully introduce boiling water, creating a thin, smooth batter with consistent texture.
- Baking Stage: Evenly distribute batter between prepared pans. Bake for 25-35 minutes, monitoring doneness by inserting skewer – minimal moist crumbs indicate perfect baking point.
- Cooling and Frosting Preparation: Rest cakes in pans for 5 minutes, then transfer to wire rack. Simultaneously, craft coconut frosting by combining brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in saucepan.
- Frosting Development: Simmer mixture over medium heat, stirring constantly until gently boiling. Continue cooking until mixture thickens substantially. Remove from heat and incorporate vanilla extract, pecans, and shredded coconut.
- Chocolate Buttercream: Melt butter and blend with cocoa powder. Gradually add powdered sugar and evaporated milk, creating silky smooth consistency. Adjust with small milk additions if needed.
- Cake Assembly: Position first cake layer on serving plate. Apply thin chocolate frosting layer, then distribute half of coconut mixture, maintaining neat border.
- Final Touches: Carefully place second cake layer. Completely cover cake with remaining chocolate buttercream. Elegantly spoon remaining coconut frosting over top, creating sophisticated presentation.
- Serving Suggestion: Allow cake to reach room temperature before slicing and serving, complementing with preferred beverage for ultimate culinary enjoyment.
Notes
- Ingredient Temperature Matters: Ensure all ingredients, especially eggs and buttermilk, are at room temperature for smoother batter and even cake texture.
- Boiling Water Secret: Adding boiling water creates an exceptionally thin batter, which surprisingly results in an incredibly moist and tender chocolate cake.
- Frosting Consistency Check: Cook coconut frosting until it thickens enough to coat the back of a spoon, preventing runny or overly liquid topping.
- Cooling Technique Critical: Let cakes rest in pans for exactly 5 minutes before transferring to wire rack to prevent breaking or crumbling during removal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 580
- Sugar: 68 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg