America's Test Kitchen German Chocolate Cake Recipe
Ingredients
For the Cake:
1 cup (7 ounces) granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups (10 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup (3.5 ounces) packed light brown sugar
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
1/2 cup (3.5 ounces) German sweet chocolate, chopped
For the Frosting:
1/2 cup (1 stick) unsalted butter
1/3 cup evaporated milk
1/2 cup (3.5 ounces) packed light brown sugar
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
Instructions
For the Cake:
Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
In a large bowl, using an electric mixer, beat the sugar and butter together on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing until each is fully incorporated. Add the vanilla and mix until combined.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer on low speed, alternately add the dry ingredients and the buttermilk in 3 parts, beginning and ending with the dry ingredients, and mixing until just incorporated.
In a small bowl, mix together the brown sugar, pecans, coconut, and chocolate.
Divide the batter evenly between the prepared pans and spread it into an even layer. Sprinkle the topping evenly over the batter.
Bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Let the cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert the cakes onto the rack, and let cool completely, about 1 hour.
For the Frosting:
In a medium saucepan, melt the butter over medium heat. Stir in the evaporated milk, brown sugar, and salt. Bring to a boil and cook, stirring constantly, until the sugar is dissolved and the sauce thickens, about 2 minutes.
In a medium bowl, whisk together the egg yolks and vanilla. Gradually whisk in the hot butter mixture. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and registers 180 degrees F on an instant-read thermometer, about 5 minutes. Transfer the mixture to a medium bowl, stir in the pecans and coconut, and let cool to room temperature.
To assemble the cake, place 1 cake layer on a cake stand. Spread the cooled frosting evenly over the layer. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake.
Nutrition
Each serving of this German Chocolate Cake recipe contains about 575 calories, 32 grams of fat, 63 grams of carbohydrates, 5 grams of protein, and 225 milligrams of sodium. It is a rich, indulgent dessert that should be enjoyed in moderation.
This cake also contains vitamins and minerals such as iron, calcium, and vitamin A. The pecans and coconut provide an excellent source of dietary fiber, which is important for digestion and for keeping your blood sugar levels stable.
If you are looking for a healthier version of this cake, try using whole wheat flour and reducing the amount of sugar. You can also use low-fat buttermilk and reduced-fat coconut in place of the full-fat versions.
Conclusion
In conclusion, America's Test Kitchen German Chocolate Cake is a delicious and indulgent dessert that is sure to please any chocolate lover. The combination of sweet and salty flavors make this cake a crowd-pleaser. It is a rich, decadent cake that should be enjoyed in moderation.
If you are looking for a healthier version of this cake, you can use whole wheat flour and reduce the amount of sugar. You can also use low-fat buttermilk and reduced-fat coconut in place of the full-fat versions to make a healthier, yet still delicious, version of this classic cake.
So if you're in the mood for a rich, indulgent cake that is sure to please, try America's Test Kitchen German Chocolate Cake recipe. You won't be disappointed!
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