German Chocolate Cake is a classic dessert known for its rich, moist layers of chocolate cake paired with a distinctive coconut-pecan frosting. Despite its name, it’s not from Germany, but rather the name comes from an American man named Samuel German, who developed a type of dark baking chocolate. This cake has become a popular treat in many American households, especially for special occasions and celebrations. It’s indulgent, flavorful, and has the perfect balance of sweet and nutty flavors.
Ingredients:
For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup boiling water
For the coconut-pecan frosting:
1 can (12 oz) evaporated milk
1 1/2 cups granulated sugar
3/4 cup unsalted butter
4 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups shredded sweetened coconut
1 1/2 cups chopped pecans
Instructions:
Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Make the cake batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix well. Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin.
Bake the cake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Prepare the frosting: In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 10-12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before using.
Assemble the cake: Once the cakes are fully cooled, place the first layer of cake on a serving plate. Spread a generous amount of coconut-pecan frosting over the top. Add the second layer of cake and repeat the frosting. Place the third layer on top and cover the entire cake with the remaining frosting.
Serve and enjoy: Slice and serve the cake once the frosting has set.
Description:
The German Chocolate Cake is a perfect balance of rich chocolate cake and creamy, nutty coconut-pecan frosting. The moist chocolate layers are complemented by the sweetness and texture of the coconut and the crunchiness of the pecans. It’s a decadent dessert that is sure to impress any guest or loved one, making it ideal for birthdays, holidays, or any special occasion.
Tips:
Use room temperature ingredients: Ensure that the butter, eggs, and buttermilk are at room temperature before starting. This will help the ingredients blend smoothly and create a lighter, fluffier cake.
Don’t overmix the batter: Overmixing can make the cake dense. Mix just until combined.
Be patient with the frosting: The frosting needs time to cool down and thicken before you spread it on the cake. Don’t rush this process to ensure it sets properly.
Make ahead: The cake layers can be baked a day ahead and stored at room temperature, wrapped in plastic. The frosting can also be made a day ahead and refrigerated.
Variations:
Chocolate Ganache: For a richer frosting, replace the coconut-pecan frosting with a smooth, creamy chocolate ganache.
Add More Nuts: You can add walnuts, macadamia nuts, or even almonds to the frosting for additional texture and flavor.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of this cake.
Corrections:
Ensure the boiling water is added gradually to prevent over-thinning the batter.
Always allow the cakes to cool completely before frosting to prevent the frosting from melting off the cake.
Double-check that the cake layers are fully baked before removing them from the oven. Undercooked layers can collapse after cooling.
Enjoy:
This German Chocolate Cake is a delightful treat that combines rich flavors and textures in every bite. The smooth, moist chocolate cake pairs wonderfully with the sweet, crunchy coconut-pecan frosting. Enjoy this cake with a cup of coffee, tea, or as a festive dessert at any gathering.