German Chocolate Cake Recipe
The German chocolate cake, despite its name, doesn't actually originate from Germany. It's believed to have been created by an American baker named Samuel German in the 1950s, using a type of dark baking chocolate now known as Baker's German's Sweet Chocolate.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Cooling rack
- Offset spatula
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 cup brewed coffee, cooled
- 1 teaspoon vanilla extract
Instructions
- Set the oven to 350°F (175°C) and grease and line the bottoms of the cake pans with parchment paper.
- Sift the flour, baking soda, baking powder, and salt in a medium-sized bowl. Put aside.
- Blend the cocoa powder with hot water in a another dish until it's smooth. Allow it to cool a little.
- Beat the softened butter and sugar in a large mixing mixer until frothy and light.
- One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir.
- Add the flour mixture to the butter mixture gradually, alternating with the coffee and buttermilk.
- The flour mixture should be added first and last, and it should be mixed only until blended each time.
- Using an offset spatula, equally distribute the batter among the cake pans that have been prepped and smooth the tops.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven.
- After taking the cakes out of the oven, allow them to cool in the pans for ten minutes before moving them to a wire rack to finish cooling.