Omas Knockout German Chocolate Cake

Oma's Knockout German Chocolate Cake: Get Ready to Bake!

Fancy a proper cake? I mean, really proper? Okay, right then! Let's get cracking on this german chocolate cake . You know? This isn't just any german chocolate cake ; it's Oma's special.

My Oma always made the best german chocolate cake that everyone loved.

What's the Buzz About This Cake?

This german chocolate cake isn't actually from Germany. Did you know that? Shocking, innit? It's an American creation using Baker's German Chocolate .

It has delicious moist chocolate layers and a to-die-for coconut pecan frosting . This version of homemade german chocolate cake will be a treat for you.

A Classic with a Twist

This is a classic german chocolate cake . It originates from America. It's a medium difficulty bake. Expect to spend around 2.

5 hours on it, plus cooling. This best german chocolate cake recipe yields 12-16 slices. Share it, or don't!

Why You'll Love This Moist Chocolate Cake

Honestly, this german chocolate cake from scratch is so rich and satisfying, that you'll want it all for yourself. The toasted pecans and coconut are everything.

The coconut pecan frosting is the star of the show. It's perfect for birthdays or when you need a serious pick-me-up.

My friends ask me the secret of this Easy German Chocolate Cake Recipe

So, What's Inside?

Before diving in, gather your stuff, like your baking pans and that hand mixer you never use. You will be needing unsalted butter, sugar, eggs, vanilla extract, Baker's German Chocolate , buttermilk, flour, baking soda, salt, and hot coffee for the moist chocolate cake .

For the coconut pecan frosting you'll need more butter, brown sugar, evaporated milk, egg yolks, vanilla, sweetened coconut, and chopped pecans.

It's a bit of a shopping list, but trust me, it's worth it! And if you feel particularly adventurous, why not give it a go with the German Chocolate Cake with Buttermilk .

Ingredients & Equipment for Oma’s Knockout German Chocolate Cake

Okay, right then! Let's get cracking on this German Chocolate Cake . It's a bit of a project, but totally worth it.

Here's what you'll need. Honestly, it’s not as scary as it looks!

Main Ingredients: Let's Get Specific

Making German Chocolate Cake from Scratch is simple if you have all the equipment. First we gather ingredients, starting with the cake layers .

• Butter: 225g (1 cup) unsalted, softened. Quality butter makes all the difference. Go for something creamy!
• Sugar: 300g (1 1/2 cups) granulated.
• Eggs: 4 large ones.
• Vanilla Extract: 1 tsp .
• Baker's German Chocolate: 60g (2 ounces) , melted and cooled. This IS key!
• Buttermilk: 240ml (1 cup) . This makes it so moist.
• Flour: 300g (2 1/2 cups) all-purpose.
• Baking Soda: 1 tsp .
• Salt: 1/2 tsp .
• Hot Coffee: 120ml (1/2 cup) , freshly brewed.

Now for the Coconut Pecan Frosting :

• Butter: 170g (6 ounces) unsalted.
• Brown Sugar: 225g (1 cup) packed light brown.
• Evaporated Milk: 120ml (1/2 cup) .
• Egg Yolks: 4 large ones.
• Vanilla Extract: 1 tsp .
• Shredded Coconut: 225g (2 1/2 cups) sweetened.
• Chopped Pecans: 170g (1 1/2 cups) toasted.

Seasoning Notes: It's All About the Flavor

The vanilla extract brings a lovely warmth. The toasted pecans in the frosting are essential. They add such a wonderful nutty crunch.

If you are not able to find German's sweet chocolate, you can substitue semi sweet chocolate, but the flavor might change a bit.

Equipment Needed: The Bare Essentials

• Cake Pans: 3 x 9 inch round. Grease them well!
• Parchment Paper: Rounds for the pan bottoms. Stops sticking.
• Mixer: Electric (stand or hand held). Trust me, you’ll need it.
• Double Boiler: Or heatproof bowl and saucepan. For melting chocolate.
• Rubber Spatula: For scraping.
• Offset Spatula: For frosting.
• Wire Rack: For cooling those cakes.

Don't have a double boiler? A heatproof bowl over a simmering pot of water works just fine. Remember that chilling the german chocolate cake for some minutes is the cherry on top for the perfect Oma’s German Chocolate Cake Recipe

Alright, that's all the gear and goods sorted. Next up, we're diving into the baking process! Get ready to create some serious Moist Chocolate Cake magic.

Oma’s Knockout German Chocolate Cake: Cooking It Right!

Okay, right then! Let's get cracking on this German Chocolate Cake . I know, I know, it sounds intimidating. But trust me, it's easier than dealing with your in-laws at Christmas.

This Oma’s Knockout German Chocolate Cake Recipe is the real deal. Forget those dry, crumbly cakes you've had before.

Prep Like a Pro: Get Your Ducks in a Row

First, the mise en place . This is key, mate! Get everything measured out. Soften 225g (1 cup) unsalted butter . Baker's German Chocolate needs melting! And for safety's sake, watch your fingers when chopping those pecans later.

Honestly, a little organisation saves a heap of time.

step-by-step: Baking Brilliance

Here's the drill. We're making a proper Moist Chocolate Cake , so pay attention:

1. Grease and flour those cake pans! Use baking paper too.
2. Cream together 225g (1 cup) butter and 300g (1 1/2 cups) sugar until fluffy. We mean it.
3. Beat in 4 eggs , one at a time, then 1 tsp vanilla .
4. Melt 60g (2 ounces) Baker's German's Sweet Chocolate . Don't burn it!
5. Mix in the chocolate.
6. Alternate dry (flour, baking soda, salt) and wet (buttermilk) ingredients. Begin and end with the dry ingredients.
7. Stir in 120ml (1/2 cup) hot brewed coffee .
8. Divide the batter into cake pans. Bake at 350° F ( 175° C) for 30- 35 minutes.

A toothpick should come out clean. That's your cue!

Pro Tips: Baking Like a Boss

Want that Classic German Chocolate Cake flavour? Here are my secrets. Make sure ingredients are at room temp. It really makes a difference.

Don't overbake the cakes. Nobody likes a dry cake. Toast those pecans for the Coconut Pecan Frosting ! It gives them a lovely nutty flavour.

Oma always said: "Patience, darling, patience".

Honestly, this Easy German Chocolate Cake Recipe is surprisingly simple. Just follow these steps, and you'll be chowing down on some Homemade German Chocolate Cake in no time! It's perfect with a cuppa.

So, let's bake this Best German Chocolate Cake Recipe and get it just right!

Recipe Notes: Cracking the Cake Code

Okay, right then! Let's get cracking on this Oma's Knockout German Chocolate Cake . Think of it as our attempt to make this recipe as famous as Nigella Lawson’s chocolate cake.

It's all about the details, innit?

Showcasing Oma's German Chocolate Cake Recipe: Serving Suggestions

Plating is more than just slapping a slice on a plate. Honestly, a little effort goes a long way. Dust the plate with cocoa powder for a sophisticated touch.

Maybe a few fresh raspberries? They cut through the richness perfectly. And always a scoop of good quality vanilla ice cream.

For drinks, think strong coffee to offset the sweetness. Or, you know, a cheeky dessert wine if you're feeling fancy. German Chocolate Cake from Scratch this good deserves a proper pairing!

Keeping Your Baker's German Chocolate Cake Fresh: Storage Tips

This cake is best enjoyed fresh, but let's be real, there are leftovers. Wrap individual slices tightly in cling film.

Pop them in the fridge for up to three days. This helps maintain the moist chocolate cake texture.

Want to freeze it? Go for it! Wrap the slices individually, then place them in a freezer safe container. They'll keep for up to a month.

Thaw in the fridge overnight. Reheating isn't really necessary, but a few seconds in the microwave won’t hurt if you want that fresh out-of-the-oven feel.

Recipe Remix: Variations on a Theme

Got dietary needs? No sweat! For a dairy-free version, use dairy-free butter and buttermilk substitute. Almond milk with a splash of lemon juice works a treat, Honestly! Swap out the pecans for sunflower seeds if there's a nut allergy.

Still tastes amazing!

Seasonal swaps? Berries are your best mate in the summer. In autumn, maybe a sprinkle of cinnamon or nutmeg in the frosting. Make it your own!

Nutrition Basics: The Down Low on Our Homemade German Chocolate Cake

Let's face it: This Classic German Chocolate Cake is a treat. It's not exactly a health food. Each slice clocks in around 650-750 calories.

There's a fair whack of sugar and fat, naturally.

But hey, life's too short to skip dessert, right? Just enjoy it in moderation. A slice of this best german chocolate cake recipe is good for the soul!.

I would not reccommend eating the whole cake, thought.

So there you have it. All the notes you need to nail this Easy German Chocolate Cake Recipe . Don't be scared, give it a go! Even if it doesn’t come out perfect first time, it'll still taste pretty damn good! Get baking, buttercup!

Frequently Asked Questions

What exactly is German Chocolate Cake? Is it actually from Germany?

That's a cracking question! Despite the name, German Chocolate Cake is actually American. It gets its name from Samuel German, an American baker who developed a type of dark baking chocolate for the Baker's Chocolate Company back in 1852.

So, while it sounds like it's from the Black Forest, it's more "Stars and Stripes" than "Bratwurst and Beer."

My german chocolate cake layers always turn out dry. What am I doing wrong?

Ah, the dreaded dry cake! Several factors could be at play. First, make sure you're not overbaking use a toothpick to check for doneness and pull the cake out as soon as it comes out clean. Also, ensure your ingredients are at room temperature for better emulsification.

Finally, don't skip the hot coffee in the batter! It helps to bloom the cocoa and adds moisture.

Can I make this german chocolate cake ahead of time?

Absolutely! Baking the cake layers a day in advance is actually a great idea. Wrap them tightly in plastic wrap and store them at room temperature (or in the fridge if it's very warm). You can also make the frosting ahead of time; store it in an airtight container in the refrigerator.

Just bring it to room temperature and give it a good stir before frosting the cake. It’s like a well planned military operation, preparation is key.

How should I store leftover German chocolate cake?

Leftover cake should be stored in an airtight container in the refrigerator, where it will keep for up to 3-4 days. The frosting is quite rich, so refrigeration is essential. Bring the cake to room temperature before serving for the best flavor and texture.

It will taste like you're having a second slice for the very first time.

I'm allergic to nuts. Can I still make German chocolate cake?

Yes, you can! Simply omit the pecans from the coconut pecan frosting. If you still want a bit of crunch, you could try substituting them with toasted sunflower seeds or pumpkin seeds. Just be sure to check all your other ingredients to ensure they're nut-free as well. It's all about making it work for you, innit?

Can I freeze German chocolate cake?

You sure can! For best results, freeze the cake layers separately before frosting. Wrap each layer tightly in plastic wrap and then in foil. The frosted cake can also be frozen, but the frosting texture might change slightly upon thawing. When ready to serve, thaw in the refrigerator overnight.

This is a good method for long term storage.