German Chocolate Cake is a rich and decadent dessert that has become a beloved classic in American baking. Despite its name, this cake has no direct connection to Germany. The origin of the name comes from an American chocolate maker, Samuel German, who created a type of sweet chocolate in 1852. This chocolate, known as “Baker’s German’s Sweet Chocolate,” was later used in the creation of the now-famous cake. What makes German Chocolate Cake unique is its sweet, mild chocolate flavor paired with a luscious coconut-pecan frosting, which provides a deliciously nutty and slightly chewy contrast to the cake’s moist texture.
The cake itself is made from simple ingredients, such as butter, sugar, eggs, flour, and buttermilk, creating a tender and flavorful base. The highlight of the dessert, however, is the rich coconut-pecan frosting, which is a sweet, custard-like topping that is spread generously between the cake layers and on top. Expect a perfect balance of sweetness and texture with every bite, making this cake a truly indulgent treat that’s perfect for special occasions or any time you’re craving something extraordinary.
German Chocolate Cake Recipe
Ingredients
For the Cake Batter:
- German Sweet Chocolate (4 oz)
- This is the key ingredient that gives the cake its signature flavor. German sweet chocolate is a mild, sweetened chocolate that provides a deep, rich chocolate taste without being too bitter. It’s typically used in baking and is the star of the cake’s flavor profile.
- Water (1/2 cup)
- Water is used to help melt the chocolate and create a smooth, even batter. It dissolves the chocolate and ensures it integrates fully into the cake mix, adding moisture.
- All-Purpose Flour (2 1/2 cups)
- The main dry ingredient that provides structure to the cake. All-purpose flour helps the cake hold together and gives it the perfect crumb texture.
- Baking Soda (1 1/2 teaspoons)
- Baking soda acts as a leavening agent, helping the cake rise and become light and fluffy. It reacts with acidic ingredients like buttermilk to create air pockets in the batter.
- Salt (1/2 teaspoon)
- A small amount of salt enhances the overall flavor of the cake, balancing out the sweetness and intensifying the chocolate flavor.
- Unsalted Butter (1 cup)
- Butter adds richness, moisture, and flavor to the cake. Using unsalted butter gives you more control over the salt content in the recipe.
- Granulated Sugar (2 cups)
- Sugar sweetens the cake and helps it achieve a soft, moist texture. It also contributes to the cake’s golden color.
- Large Eggs (4)
- Eggs bind the ingredients together and provide structure. They help with the cake’s rise and create a tender crumb.
- Vanilla Extract (1 teaspoon)
- Vanilla adds a layer of aromatic flavor that complements the chocolate and enhances the overall taste of the cake.
- Buttermilk (1 cup)
- Buttermilk is key to creating a moist, tender cake. Its acidity reacts with the baking soda to help the cake rise, and it adds a slight tang that balances the sweetness.
For the Coconut-Pecan Frosting:
- Evaporated Milk (1 cup)
- Evaporated milk is a concentrated milk that helps create a smooth, creamy base for the frosting. Its slightly caramelized flavor adds richness to the frosting.
- Granulated Sugar (1 cup)
- Sugar sweetens the frosting and contributes to its creamy, thick consistency. It helps to create the right texture for spreading.
- Unsalted Butter (3/4 cup)
- Butter contributes richness and flavor to the frosting, making it smooth and creamy. It helps the frosting set up perfectly for spreading between the cake layers.
- Large Egg Yolks (3)
- Egg yolks act as thickening agents in the frosting, giving it a rich, custard-like texture. They help to bind the ingredients together and provide a smooth consistency.
- Vanilla Extract (1 1/2 teaspoons)
- Vanilla extract gives the frosting a fragrant, aromatic depth that enhances the flavors of the coconut and pecans.
- Sweetened Shredded Coconut (2 cups)
- Coconut is the key ingredient in the frosting, adding texture and sweetness. The shredded coconut gives the frosting its chewy, tropical flavor and pairs perfectly with the pecans.
- Chopped Pecans (1 1/2 cups)
- Pecans provide a crunchy texture and a nutty flavor that contrasts beautifully with the creamy coconut frosting. They add a deliciously rich and earthy element to the frosting.
These ingredients come together to create a rich, flavorful cake with a sweet, nutty frosting that’s sure to be a crowd-pleaser.
Instructions
For the Cake:
- Preheat the Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper to prevent sticking. Set aside.
- Melt the German Sweet Chocolate:
- In a small saucepan, add the German sweet chocolate and 1/2 cup water. Heat over low heat, stirring constantly until the chocolate is completely melted and smooth. Remove from heat and let it cool to room temperature.
- Combine Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat together the unsalted butter and granulated sugar using an electric mixer on medium speed. Continue beating until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Once the eggs are fully incorporated, mix in the vanilla extract.
- Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix each addition until just combined; do not overmix. The batter should be smooth and thick.
- Add Melted Chocolate:
- Stir in the cooled melted German sweet chocolate until fully combined. The batter should have a rich, chocolatey color.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
- Cool the Cakes:
- Allow the cakes to cool in the pans for about 10 minutes. Then, remove the cakes from the pans and transfer them to wire racks to cool completely.
For the Coconut-Pecan Frosting:
- Prepare the Frosting Base:
- In a medium saucepan, combine evaporated milk, granulated sugar, unsalted butter, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens, about 10-12 minutes. Be sure to stir frequently to prevent the eggs from scrambling.
- Add Flavorings and Coconut:
- Once the frosting has thickened and coats the back of a spoon, remove the saucepan from the heat. Stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Continue stirring until everything is well combined.
- Cool the Frosting:
- Allow the frosting to cool to room temperature. It will thicken further as it cools, becoming a spreadable consistency. Be patient as it cools; it should not be runny.
Assembling the Cake:
- Layer the Cakes:
- Once the cakes have completely cooled, place one cake layer on a serving platter or cake stand. If the cakes have domed on top, you can level them slightly with a serrated knife for a more even layer.
- Spread the Frosting:
- Generously spread the cooled coconut-pecan frosting over the top of the first cake layer, making sure to cover the entire surface. You can use an offset spatula to smooth it out.
- Add the Second Layer:
- Place the second cake layer on top of the frosting. Press gently to ensure it adheres to the frosting. Continue to spread the remaining frosting on top of the second cake layer, covering the entire top and sides of the cake.
- Decorate (Optional):
- For extra decoration, you can sprinkle additional chopped pecans or shredded coconut on top of the cake or around the edges for a beautiful presentation.
Serving the Cake:
- Chill (Optional):
- For the best texture, let the cake sit for about 30 minutes to allow the frosting to set before serving. This helps the flavors meld together.
- Slice and Enjoy:
- Slice the cake into generous portions and serve at room temperature. Pair with a hot cup of coffee or a cold glass of milk for the ultimate indulgence.
Enjoy your homemade German Chocolate Cake! The combination of rich, moist chocolate cake and creamy coconut-pecan frosting will surely be a hit with your guests.
German Chocolate Cake Recipe
German Chocolate Cake is a delicious, indulgent dessert made with rich chocolate cake layers and topped with a creamy coconut-pecan frosting. The cake combines the sweetness of German sweet chocolate with the nutty flavor of pecans and the chewy texture of shredded coconut, creating a unique and flavorful treat. Easy to prepare and perfect for special occasions, this cake is sure to impress with its moist texture and decadent frosting.
Equipment
- Oven – To bake the cake layers.
- Two 9-inch Round Cake Pans – For baking the cake layers.
- Electric Mixer or Handheld Beater – To cream the butter and sugar and mix the batter.
- Small Saucepan – For melting the German sweet chocolate.
- Mixing Bowls – For combining dry ingredients, wet ingredients, and the frosting ingredients.
- Whisk – To whisk together dry ingredients and to stir the frosting.
- Spatula or Offset Spatula – For spreading the frosting evenly over the cake.
- Toothpick or Cake Tester – To check if the cake is fully baked.
- Cooling Rack – For cooling the cakes after baking.
- Parchment Paper (optional) – For lining the cake pans to prevent sticking.
- Measuring Cups and Spoons – To measure the ingredients accurately.
Ingredients
For the Cake:
- 1½ cup (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 oz (115g) German sweet chocolate (typically sold in baking bars)
- ½ cup water
- ¾ cup (170g) unsalted butter, softened
- 1½ cup (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Coconut-Pecan Frosting:
- 1 ½ cups (360ml) evaporated milk
- 1 ¼ cups (250g) granulated sugar
- ½ cup (115g) unsalted butter
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) sweetened shredded coconut
- 1 ¼ cups (150g) chopped pecans
Instructions
- Prepare the Cake Batter:Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a small saucepan, melt 4 oz of German sweet chocolate with ½ cup water over low heat. Set aside to cool. In a separate bowl, whisk together 1 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt. In a large mixing bowl, cream ¾ cup softened butter and 1 ½ cups sugar until light and fluffy. Add 4 eggs, one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract.
- Combine Wet and Dry Ingredients:Gradually add the dry ingredients to the butter mixture, alternating with 1 cup buttermilk. Start and end with the dry ingredients. Mix until just combined. Stir in the cooled melted German sweet chocolate until fully incorporated.
- Bake the Cake:Divide the batter evenly between the two 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 before transferring them to a wire rack to cool completely.
- Prepare the Coconut-Pecan Frosting:In a saucepan, combine 1 ½ cups evaporated milk, 1 ¼ cups sugar, ½ cup butter, and 5 egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens (about 10-12 minutes). Remove from heat and stir in 1 teaspoon vanilla extract, 1 ½ cups shredded coconut, and 1 ¼ cups chopped pecans. Allow the frosting to cool to room temperature.
- Assemble the Cake:Once the cakes have cooled, place one layer on a serving platter. Spread a generous amount of frosting over the top. Place the second cake layer on top and cover with the remaining frosting. Let the cake sit for 30 minutes before serving for the best texture and flavor. Enjoy!
Notes
- Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter and results in a better texture for the cake.
- Do Not Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can cause the cake to be dense and tough.
- Melting the Chocolate: When melting the German sweet chocolate, do it over low heat to avoid burning. You can also melt it in the microwave in short intervals, stirring after each.
- Cooling the Cake: Allow the cake layers to cool completely before frosting. If the cakes are warm, the frosting may melt and slide off.
- Frosting Consistency: Let the frosting cool to room temperature before applying it to the cake. If the frosting is too warm, it may be too runny.
- Texture of Frosting: The coconut and pecans in the frosting should give it a slightly thick, chunky texture. Be sure to stir the frosting until it thickens properly before spreading.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. Bring it to room temperature before serving for the best flavor.
- Variations: You can swap out the pecans for other nuts, like walnuts, or use unsweetened shredded coconut if you prefer a less sweet frosting.
Tips and Tricks for Perfect German Chocolate Cake
- Use Room Temperature Ingredients:
- Make sure the butter, eggs, and buttermilk are at room temperature before starting. This helps them mix more easily and creates a smoother batter, leading to a lighter, fluffier cake.
- Don’t Overmix the Batter:
- When combining the dry ingredients with the wet ingredients, mix until just combined. Overmixing can result in a dense, tough cake. Gentle mixing is key for a tender crumb.
- Ensure the Chocolate is Fully Melted:
- When melting the German sweet chocolate, make sure it is completely smooth before adding it to the batter. This will prevent any chocolate chunks from forming in the cake, ensuring a smooth, consistent flavor.
- Cool the Cakes Completely Before Frosting:
- Allow the cakes to cool fully before applying the coconut-pecan frosting. If the cakes are still warm, the frosting may melt and slide off, making the cake harder to decorate and enjoy.
- Frost the Cake in Layers:
- When spreading the frosting between the cake layers and on top, start with a thin layer of frosting to prevent the cake from crumbling. Then, add more frosting gradually to build up to the desired amount. This helps to keep the frosting from overwhelming the cake.
- Let the Frosting Cool Properly:
- For the coconut-pecan frosting, it’s essential to let it cool completely before spreading it on the cake. If it’s too warm, it might slide off or melt, making the frosting runny instead of thick and creamy.
- Use Fresh Coconut for More Flavor (Optional):
- If you want to elevate the flavor of the frosting, consider using fresh shredded coconut instead of the sweetened variety. It gives the frosting a fresher taste, though you may need to add a bit more sugar to balance the flavors.
- Make the Cake Ahead:
- This cake actually improves in flavor after a day or two. Make it a day ahead to allow the frosting to fully set and the flavors to meld together.
- Test for Doneness with a Toothpick:
- To check if the cakes are done baking, insert a toothpick into the center of the cakes. If it comes out clean or with just a few moist crumbs, the cakes are ready. If there’s wet batter on the toothpick, bake a few minutes longer.
- Decorate with Extra Nuts or Coconut:
- For a beautiful presentation, you can garnish the top of the cake with extra chopped pecans or shredded coconut for added texture and visual appeal.
- Storing Leftovers:
- To store leftover cake, cover it loosely with plastic wrap or place it in an airtight container. Keep the cake at room temperature for up to 3 days or refrigerate it for longer freshness (up to 5 days). Bring it back to room temperature before serving for the best flavor and texture.
By following these tips, you’ll create a perfectly moist, flavorful German Chocolate Cake that’s sure to impress anyone who tastes it!
Conclusion
German Chocolate Cake is a timeless dessert that combines rich chocolate with a unique coconut-pecan frosting, making it a standout treat for any occasion. With its moist, tender cake layers and indulgent topping, it’s a perfect way to satisfy your sweet tooth while offering a bit of texture and flavor contrast. Whether you’re celebrating a birthday, holiday, or simply treating yourself, this cake is guaranteed to leave a lasting impression on your guests.
With easy-to-follow instructions and a few helpful tips, you can create this decadent cake from scratch in your own kitchen. From the moment the sweet chocolate melts to the final, creamy coconut-pecan frosting is spread, this German Chocolate Cake offers a delicious and satisfying baking experience. Enjoy every bite and share the joy of this irresistible classic with your loved ones!
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