German Chocolate Walnut Cake with Pecans
Ingredients
1 cup unsalted butter, softened
1 1/2 cup granulated sugar
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
Directions
Preheat your oven to 350°F (175°C). Grease and flour a bread pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
In another bowl, combine the flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and ending with the flour mixture. Stir in vanilla extract.
Fold in the shredded coconut, chopped walnuts and half the chocolate chips. Pour the dough into the prepared bread.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the rest of the chocolate chips. Stir until smooth and melted.
Drizzle the chocolate ganache over the cooled cake. Sprinkle additional chopped nuts and shredded coconut on top if you like.
Preparation time: 20 minutes | Cooking Time: 60 minutes | Total time: 1 hour 20 minutes
Kcal: 450 kcal | Servings: 10 servings