Desserts

Ina Garten German Chocolate Cake

Ina Garten German Chocolate Cake

Ina Garten German Chocolate Cake is made with simple pantry staples like granulated sugar, all-purpose flour, and unsweetened cocoa powder. This classic recipe requires approximately 60 minutes to prepare and serves 12 people.

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🤎 Why You’ll Love This German Chocolate Cake Recipe:

  • Rich Chocolate Flavor: Indulge in the deep, cocoa-rich taste of every bite.
  • Moist Texture: Enjoy a moist and tender cake, thanks to the perfect balance of ingredients.
  • Decadent Frosting: Delight in the creamy coconut and pecan frosting, adding a delightful contrast of flavors and textures.

❓ What Is Ina Garten German Chocolate Cake Recipe?

Ina Garten German Chocolate Cake is a classic dessert made with sugar, flour, cocoa, eggs, buttermilk, and oil. The cake is layered with a coconut and pecan frosting and then covered in chocolate buttercream frosting.

Ina Garten German Chocolate Cake
Ina Garten German Chocolate Cake

🍫 Ina Garten German Chocolate Cake Ingredients

For the Chocolate Cake:

  • 2 cups granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Coconut Frosting:

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

For the Chocolate Frosting:

  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract

🎂 How To Make Ina Garten German Chocolate Cake  

  1. Preheat your oven to 375°F and grease two round baking pans.
  2. Mix sugar, flour, cocoa, baking powder, baking soda, and salt in a big bowl.
  3. In another bowl, mix eggs, buttermilk, oil, and vanilla.
  4. Combine the wet and dry ingredients, then stir in boiling water. The batter will be thin.
  5. Pour the batter into the prepared pans and bake for 25-35 minutes until a toothpick comes out clean.
  6. Let the cakes cool for 5 minutes, then remove them from the pans and let them cool completely on wire racks.

For the German Chocolate Frosting:

  1. In a saucepan, mix brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
  2. Stir and bring to a low boil over medium heat until thickened.
  3. Remove from heat and stir in vanilla, nuts, and coconut.
  4. Let it cool completely before using it on the cake.

For the Chocolate Buttercream Frosting:

  1. Melt butter and stir in cocoa powder.
  2. Alternately add powdered sugar and milk until you get the right consistency and stir in vanilla.

Cake Assembly:

  1. Put one cake round on a plate.
  2. Spread a thin layer of chocolate frosting on top, then add half of the coconut frosting.
  3. Stack the second cake round on top.
  4. Cover the entire cake with chocolate frosting.
  5. Spread the remaining coconut frosting on top.

💭 Recipe Tips:

  • Ensure all ingredients are at room temperature for even mixing and baking.
  • Sift the flour and cocoa powder to prevent lumps in the cake batter.
  • Use high-quality cocoa powder for a rich chocolate flavor.
  • Don’t overmix the batter once the wet and dry ingredients are combined to avoid a tough cake texture.
Ina Garten German Chocolate Cake
Ina Garten German Chocolate Cake

☕ What To Serve With Ina Garten German Chocolate Cake?

Pair this indulgent dessert with vanilla ice cream, fresh berries,whipped cream, hot coffee or espresso, cold milk, and caramel sauce.

🎚 How To Store Leftovers German Chocolate Cake?

  • In the fridge: Store leftovers german chocolate cake in an airtight container for 5 days.
  • In the freezer: Wrap leftovers german chocolate cake tightly in plastic wrap and foil, then freeze for 3 months.

FAQ’S:

How Can I Prevent My Cake From Sticking To The Pans?

To prevent your cake from sticking to the pans, ensure they are thoroughly greased with butter or oil and dusted with flour. 

Can I Use Cake Strips To Prevent The Cakes From Doming During Baking?

Yes, you can use cake strips to prevent the cakes from doming during baking. Cake strips help regulate the temperature around the cake pans, resulting in more even baking and flatter cake layers.

Can I Use Almond Extract Instead Of Vanilla Extract In The Frosting For A Nutty Flavor?

Yes, you can use almond extract instead of vanilla extract in the frosting to add a delicious nutty flavor. However, be mindful of the strength of almond extract and adjust the quantity accordingly to your taste preferences.

Can I Use Cake Strips To Prevent The Cake Layers From Doming During Baking?

Using cake strips around the cake pans helps to distribute heat evenly, preventing the edges from baking faster than the center and resulting in flat cake layers. 

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Ina Garten German Chocolate Cake Nutrition Fact:

  • Calories: 591kcal
  • Carbohydrates: 77g
  • Protein: 5g
  • Fat: 31g
  • Saturated Fat: 12g
  • Cholesterol: 100mg
  • Sodium: 440mg
  • Potassium: 313mg
  • Fiber: 3g
  • Sugar: 69g
  • Calcium: 118mg
  • Iron: 1.9mg
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Ina Garten German Chocolate Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British, American Courses:Dessert, Breakfast Recipe Keys: G German Chocolate Cake
Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: minutesTotal time:1 hour Servings:12 servingsCalories:591 kcal Best Season:Suitable throughout the year

Description

Ina Garten German Chocolate Cake is made with simple pantry staples like granulated sugar, all-purpose flour, and unsweetened cocoa powder. This classic recipe requires approximately 60 minutes to prepare and serves 12 people.

Ingredients

    For the Chocolate Cake:

    • For the Coconut Frosting:

    • For the Chocolate Frosting:

Instructions

  1. Preheat your oven to 375°F and grease two round baking pans.
  2. Mix sugar, flour, cocoa, baking powder, baking soda, and salt in a big bowl.
  3. In another bowl, mix eggs, buttermilk, oil, and vanilla.
  4. Combine the wet and dry ingredients, then stir in boiling water. The batter will be thin.
  5. Pour the batter into the prepared pans and bake for 25-35 minutes until a toothpick comes out clean.
  6. Let the cakes cool for 5 minutes, then remove them from the pans and let them cool completely on wire racks.

    7. For the German Chocolate Frosting:

  7. In a saucepan, mix brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
  8. Stir and bring to a low boil over medium heat until thickened.
  9. Remove from heat and stir in vanilla, nuts, and coconut.
  10. Let it cool completely before using it on the cake.

    11. For the Chocolate Buttercream Frosting:

  11. Melt butter and stir in cocoa powder.
  12. Alternately add powdered sugar and milk until you get the right consistency and stir in vanilla.

    13. Cake Assembly:

  13. Put one cake round on a plate.
  14. Spread a thin layer of chocolate frosting on top, then add half of the coconut frosting.
  15. Stack the second cake round on top.
  16. Cover the entire cake with chocolate frosting.
  17. Spread the remaining coconut frosting on top.

Notes

  • Ensure all ingredients are at room temperature for even mixing and baking.
    Sift the flour and cocoa powder to prevent lumps in the cake batter.
    Use high-quality cocoa powder for a rich chocolate flavor.
    Don’t overmix the batter once the wet and dry ingredients are combined to avoid a tough cake texture.
Keywords:Ina Garten German Chocolate Cake

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