Germanchokolatekake from Cold Stone Creamery features a decadent fusion of rich German chocolate cake, creamy coconut flakes, and toasted pecans, all layered with smooth chocolate frosting, delivering a luscious, textured dessert that satisfies every sweet craving.
Equipments
- Mixing bowls
- Electric mixer
- Measuring cups
- Measuring spoons
- Spatula
- Cake pans
- Cooling rack
- Baking sheet
- Parchment paper
- Saucepan
- Whisk
- Offset spatula
- Serrated knife
- Stand mixer (optional)
- Rubber spatula
- Oven
- Refrigerator
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1¼ teaspoons baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup hot water
- 4 oz German sweet chocolate, chopped
- 1 cup sweetened flaked coconut
- ¾ cup chopped toasted pecans
- 1 cup evaporated milk
- 1 cup granulated sugar (for filling)
- 3 large egg yolks
- ½ cup unsalted butter (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder (for frosting)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
When preparing the Germanchokolatekake, use unsweetened cocoa powder and German sweet chocolate to achieve the authentic rich chocolate flavor essential for this dessert. Toast the pecans and flake the coconut yourself to enhance the texture and freshness in every bite. Precise measuring of baking soda and buttermilk is crucial for the cake's rise and moist crumb. Use a stand mixer or electric mixer for smooth blending of butter and sugars to ensure a consistent batter and frosting. Your Germanchokolatekake from Cold Stone Creamery copycat menu will capture the indulgent, layered richness that makes this cake a signature treat.
Instructions
- Preheat oven to 350°F (177°C).
- Grease and line cake pans with parchment paper.
- In a mixing bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar with electric mixer.
- Add eggs one at a time; mix well.
- Mix in buttermilk, sour cream, and vanilla extract.
- Melt German sweet chocolate in hot water; cool slightly.
- Add melted chocolate to wet ingredients; blend until combined.
- Gradually add dry ingredients to wet mixture.
- Divide batter evenly between prepared cake pans.
- Bake in preheated oven for 25–30 minutes or until toothpick comes out clean.
- Cool cakes in pans 10 minutes, then turn onto cooling rack.
- Toast pecans on baking sheet in oven for 6–8 minutes; cool.
- In saucepan, combine evaporated milk, sugar, egg yolks, and butter for filling.
- Cook over medium heat, whisking constantly, until thickened (about 10–12 minutes).
- Remove from heat; stir in vanilla, coconut flakes, and toasted pecans.
- Chill filling in refrigerator until set.
- For frosting, beat butter until smooth and creamy.
- Gradually mix in powdered sugar and cocoa powder.
- Add heavy cream and vanilla extract; beat until fluffy.
- Level cake layers with serrated knife.
- Place bottom layer on serving plate; spread coconut-pecan filling over layer.
- Repeat with next layer, finishing with filling on top layer if desired.
- Spread chocolate frosting on sides and/or top as desired.
- Use offset spatula or rubber spatula to smooth frosting.
- Chill cake in refrigerator before serving if needed.
Substitution
Germanchokolatekake from Cold Stone Creamery is a rich, layered dessert combining German chocolate cake, coconut flakes, and toasted pecans with chocolate frosting. If German sweet chocolate is unavailable, you can substitute with a blend of bittersweet and semisweet chocolate to achieve a similar flavor. Buttermilk can be replaced with an equal amount of milk mixed with 1 tablespoon of lemon juice or vinegar to mimic acidity. When folding in coconut flakes and pecans, gently incorporate them to maintain the cake's light texture. Your frosting consistency can be adjusted by adding more heavy cream if it's too thick or more powdered sugar if too thin.
Tips
Ensure you accurately measure all ingredients, especially leavening agents like baking soda, to maintain the cake's proper rise and texture. When melting the German sweet chocolate in hot water, allow it to cool slightly before mixing to prevent curdling or melting the batter inconsistently. Toast pecans evenly on a baking sheet by spreading them in a single layer and monitoring closely to avoid burning, which can impart bitterness. Level your cake layers with a serrated knife to create even surfaces for smooth frosting application, enhancing both appearance and structural stability of your Germanchokolatekake.
Nutritions
German Chocolate Cake from Cold Stone Creamery provides a high-calorie treat rich in fat and sugar, due to its butter, brown sugar, and powdered sugar content. The inclusion of toasted pecans and sweetened coconut flakes adds healthy fats, fiber, and some protein, complementing the cake's indulgent chocolate base made with cocoa powder and German sweet chocolate. Buttermilk and eggs contribute additional protein and calcium, while the combination of various dairy ingredients increases saturated fat. Your indulgence in this dessert should consider its dense caloric and sugar load balanced against its nutritional benefits from nuts and dairy.
Storage
Store your German chocolate cake in an airtight container or cake dome to maintain its moistness and prevent it from absorbing other refrigerator odors. Keep the cake refrigerated to preserve the rich chocolate frosting and coconut-pecan filling, ensuring the flavors remain fresh for up to 3-4 days. Before serving, allow your cake to come to room temperature for the best texture and taste experience.
Variation or Alternatives
For a variation, you can substitute the toasted pecans with walnuts or almonds to offer a different nutty flavor and crunch. You might also replace the evaporated milk in the filling with coconut milk to enhance the tropical coconut notes for a richer experience. If you prefer a lighter frosting, try using whipped cream mixed with a small amount of cocoa powder instead of the traditional buttercream frosting. Your German chocolate cake can be infused with a hint of espresso powder in the batter to deepen the chocolate flavor subtly.
Allergies
Germanchokolatekake contains common allergens such as eggs, dairy (butter, buttermilk, sour cream, evaporated milk, heavy cream), and tree nuts (toasted pecans). The cake also includes wheat flour, which poses a risk for those with gluten sensitivity or celiac disease. If you have allergies to any of these ingredients, it's important to avoid this dessert to prevent adverse reactions.
Why this recipe?
Germanchokolatekake from Cold Stone Creamery features a rich combination of German chocolate cake, creamy chocolate ice cream, and a luscious caramel drizzle that creates an irresistible flavor profile. The dessert's texture balance of moist cake and smooth ice cream enhances its appeal, making it a popular choice among chocolate lovers. Your attempt to craft a copycat version allows you to customize sweetness and ingredient quality, capturing the same indulgent taste at home. Replicating this dessert also brings the satisfaction of mastering a gourmet treat without a restaurant visit.