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German Chocolate Walnut Cake with Pecans: A Delightful Indulgence!

When it comes to desserts, few can rival the rich, decadent allure of a German Chocolate Walnut Cake with Pecans! This cake is all about creamy, sweet, and nutty goodness, making every bite feel like a warm hug. Did you know that German chocolate cake isn't actually German? It was named after an American named Samuel German, who developed a dark-baking chocolate in 1852.
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Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a bread pan by greasing and flouring it to ensure easy release after baking.
  • Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This typically takes about 3-4 minutes with a hand mixer.
  • Add Eggs: Add eggs one at a time, ensuring you mix well after each addition. This helps to incorporate more air and makes your cake lighter.
  • Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  • Combine Mixtures: Gradually add the dry ingredients into the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing well to ensure no lumps remain.
  • Add Vanilla and Fold in Mix-ins: Stir in the vanilla extract, then gently fold in the shredded coconut, chopped walnuts, and half of the chocolate chips into the batter.
  • Pour and Bake: Pour the batter into the prepared bread pan and bake for 55-60 minutes. To check if it's done, insert a toothpick into the center; it should come out clean.
  • Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Prepare Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat, add the remaining chocolate chips, and stir until smooth.
  • Drizzle and Serve: Drizzle the chocolate ganache over the cooled cake. Optionally, sprinkle additional chopped walnuts and coconut on top for a delightful presentation.