Recipe Station

You can either serve German Chocolate cake with some ice cream on the side or a nice, thick, homemade dollop of whipped cream for serving.

Let's Get Started…

The Ingredients To Gather:

• 4 ounces (115 grams) semi sweet chocolate, chopped
• 2 1/4 cups (270 grams) cake flour
• 3/4 cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) lukewarm coffee (or water)
• 1 cup (240 ml) buttermilk
• 1 1/4 cups (280 grams) unsalted butter, room temperature
• 2 1/4 cups (450 grams) granulated white sugar
• 5 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract

The Step By Step Directions To Follow:

1. German Chocolate Cake: Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour (or spray with a nonstick vegetable/flour spray), and line the bottoms of three – 8 x 2 inch deep (20 x 5 cm) round baking pans with parchment or wax paper.
2. In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.
3. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.
4. In a small bowl, combine the coffee (or water) and buttermilk.
5. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.
6. Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
7. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 – 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. (I like to rotate the pans about halfway through baking to ensure even baking.) Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

Finished!

Have You Ever Made This Fantastic Dessert Before? If Sooo We Wanna Hear How Good It Came Out & How Much You Liked It.

Happy Baking & Enjoy!

Article Source: Joy Of Baking