The Perfect German Chocolate Cake
4 oz semi-sweet chocolate, chopped
3/4 cup unsweetened cocoa powder (Dutch processed)
1/2 tea salt
1 1/4 cups (280 g) unsalted butter, room temperature
2 1/4 cups sugar
1 cup sugar
6 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon salt
2 teas vanilla extract
1 cup finely chopped pecans, toasted first on a baking sheet in 350 dgree oven until fragrant and brown (about
For the Cake:
In a small bowl, combine the hot water (or coffee) and buttermilk.
Add the buttermilk mixture and the flour mixture alternatively to the butter mixture. Beat only until the ingredients are incorporated.
Divide the batter evenly amongst your pans and bake for 30-35 minutes or until a toothpick inserted in the middle of each cake comes out clean. Place pans on a wire rack to cool for about 20 minutes before removing cakes from pans by inverting. Wait until the cakes are completely cool before you frost them.
For the Frosting:
Just before assembling cake, stir in the pecans.