Name: Easy German Chocolate Cake with a Twist
Cuisine: European
Ingredients: grated coconut for 1 and a half cups; a half a cup of butter; a single teaspoon of pure vanilla extract; White sugar, one cup’s worth; Chopped walnuts, one cup; Three egg yolk halves; 1.25 ounces of condensed milk; The equivalent of 1 cup of milk; Stick of butter, weighing 200 grams; a single table spoon of pure vanilla extract; 1,75 ounces of white sugar; In a bowl, whisk together 140 ml (4 egg whites) and 4 egg yolks.; 2 tbsp of distilled vinegar; A Hint of Salt, Half a Teaspoon; 1/2 teaspoon baking powder; Water to boil, about half a cup; There are 120 grams of semi-bitter chocolate in this serving.

The southern tradition of serving German Chocolate Cake dates back more than a century. Sweet coconut-pecan frosting tops this chocolate cake. The cake is made up of chocolate layer cake, coconut, and pecans, and is iced with a cooked icing of egg yolks, sugar, and evaporated milk. Additional chopped pecans, coconut flakes, or both are common toppings for this cake. It’s common practice to accompany the cake with a dollop of vanilla ice cream when serving.

It was likely invented by an Anglo-American chocolatier named Samuel German in the late 19th century. German developed a sweet baking chocolate for the Baker’s Chocolate Company, which is where the cake’s name comes from. Named after him, the cake’s original recipe made its debut in a Dallas newspaper that year.

In the United States, German chocolate cake is a classic dessert, especially around the holidays. This cake has a wonderful texture and flavor, making it ideal for celebrations and gatherings of all kinds. Chocolate cake with sweet coconut-pecan frosting is an uncommon and delightful sweet.

INGREDIENTS:

grated coconut for 1 and a half cups
a half a cup of butter
a single teaspoon of pure vanilla extract
White sugar, one cup’s worth
Chopped walnuts, one cup
Three egg yolk halves
1.25 ounces of condensed milk
The equivalent of 1 cup of milk
Stick of butter, weighing 200 grams
a single table spoon of pure vanilla extract
1,75 ounces of white sugar
In a bowl, whisk together 140 ml (4 egg whites) and 4 egg yolks.
2 tbsp of distilled vinegar
A Hint of Salt, Half a Teaspoon
1/2 teaspoon baking powder
Water to boil, about half a cup
There are 120 grams of semi-bitter chocolate in this serving.

Instructions:

Turn the oven temperature up to 180 degrees Celsius. Prepare a circular mold by greasing and flouring it.
Put the chocolate in a bowl and pour the boiling water over it. Separate the flour, baking soda, and salt by sifting. Combine the milk and vinegar in a separate container and stir to dilute.
Cream the butter in a bowl, then gradually beat in the sugar until the mixture is light and fluffy. Keep beating and gradually add the egg yolks, melted chocolate, and vanilla. When ready, remove the bowl from the mixer and add the flour, milk, and salt in three additions, beating after each addition with a spatula or wooden spoon.
The egg whites need to be separated until stiff peaks form. Encase them in dough.
After the oven has been preheated, pour the dough into the prepared pan and bake for 35 minutes, or until it is no longer sticky to the touch. After 10 minutes, remove the cake from the mold and set it on a cooling rack to cool completely.

Icing:

Combine the milk, sugar, egg yolks, butter, and vanilla in a pot and heat over medium heat, whisking occasionally. Keep stirring until the mixture thickens. Turn off the stove and mix in the coconut and nuts. Let it cool down a bit.
The cake can be divided into two thin layers by cutting it in half horizontally.
Spread the frosting over the bottom layer, then set the top layer on top. Spread the rest of the icing over the cake.