Prepare to embark on a culinary journey that combines the rich tradition of German chocolate cake with the bold, sophisticated kick of bourbon. This isn't just another cake recipe - it's a transformative dessert experience that will elevate your baking skills and tantalize your taste buds like never before. Imagine a moist, decadent chocolate cake infused with smooth bourbon, studded with crunchy pecans and sweet coconut, creating a symphony of flavors that will make your guests swoon and your kitchen smell like heaven.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: German
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup bourbon
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures a smooth, lump-free dry mixture.
- In a separate bowl, whisk together granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until well combined and slightly frothy.
- Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on medium speed until just combined. Do not overmix.
- Slowly pour in the boiling water and bourbon, stirring gently until the batter is smooth and liquid.
- Fold in the shredded coconut and chopped pecans, distributing them evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: While cooling, prepare a bourbon-based frosting or glaze to enhance the cake's flavor and moisture.
- Once completely cooled, frost the cake layers, sprinkle additional pecans and coconut on top if desired.
Tips
- Use high-quality bourbon for the best flavor - a smooth, caramel-noted bourbon works best.
- Ensure all ingredients are at room temperature before mixing to create a more uniform batter.
- Sift dry ingredients to prevent lumps and create a smoother cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Check cake doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before frosting to prevent melting and sliding.
- For an extra bourbon punch, brush cake layers with additional bourbon before frosting.
- Store the cake in an airtight container to maintain moisture and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 45mg
