Are you craving a decadent, rich chocolate cake that’s surprisingly simple to make? Then look no further! This Kraft German Chocolate Cake recipe is a true classic, bringing together the nostalgic flavors of a beloved dessert with the ease of modern baking. Forget complicated techniques and long ingredient lists – this recipe delivers a moist, intensely chocolatey cake that's perfect for any occasion, from birthdays to casual weeknight treats. Get ready to impress your family and friends with this simple yet extraordinary homemade dessert.
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) freshly brewed hot coffee
For the Frosting:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup (115g) butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (60g) unsweetened shredded coconut
- 1 cup (120g) chopped pecans
Instructions:
Preparing the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add the hot coffee while beating on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Making the Frosting:
- While the cakes are cooling, prepare the frosting. In a medium saucepan, combine the sweetened condensed milk and butter.
- Cook over low heat, stirring constantly, until the butter is melted and the mixture is smooth.
- Remove from heat and stir in the eggs one at a time, then stir in the vanilla extract.
- Stir in the shredded coconut and chopped pecans.
Assembling the Cake:
- Once the cakes are completely cool, frost the top of one layer with half of the frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
Tips for the Best German Chocolate Cake:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use fresh ingredients: Fresh eggs and buttermilk will make a big difference in the flavor and texture of your cake.
- Let the cakes cool completely: This is crucial for preventing the frosting from melting.
- Get creative with toppings: Add a sprinkle of sea salt flakes on top for a surprising salty-sweet contrast.
Variations:
- Chocolate Lovers' Delight: Add a layer of chocolate ganache between the cake layers for extra chocolate indulgence.
- Nut-Free Option: Omit the pecans in the frosting for a nut-free version. Substitute sunflower seeds or pumpkin seeds for added texture.
- Different Nuts: Experiment with other nuts like walnuts or macadamia nuts instead of pecans.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 25-30g Sugar: Approximately 50-60g
This Kraft German Chocolate Cake recipe is a delicious and relatively easy way to create a truly memorable dessert. Enjoy the baking process and the rewarding taste of this classic homemade treat! It's a perfect example of how easy delicious dishes can be to prepare. This recipe is ideal for those seeking quick dinner ideas or simply a satisfying, healthy meal that doesn't compromise on flavor. It's one of the best recipes you’ll find for a comforting and satisfying cake.