German Chocolate Cake

Introduction

German Chocolate Cake is a beloved dessert known for its rich chocolate layers and decadent coconut-pecan frosting. Unlike typical chocolate cakes, the unique aspect of this cake lies in the filling and frosting, which are made from a sweet, custard-like mixture of eggs, sugar, butter, coconut, and toasted pecans. The cake itself is moist and tender, often made with buttermilk or sour cream for added richness. With its perfect balance of chocolate and nutty sweetness, German Chocolate Cake is a favorite at birthday parties, celebrations, and holidays, providing a satisfying blend of flavors that are sure to impress.

The History of German Chocolate Cake

Despite its name, German Chocolate Cake does not originate from Germany. The cake is named after an American, Samuel German, who developed a type of mild dark baking chocolate for the Baker’s Chocolate Company in 1852. The chocolate, known as “Baker’s German’s Sweet Chocolate,” was eventually used in a cake recipe that was published in a Texas newspaper in 1957. This recipe became extremely popular and was later renamed “German Chocolate Cake” in honor of the chocolate brand. Over time, the cake gained widespread fame and became an American classic, especially in the southern United States. Today, it’s celebrated for its unique flavor profile and is a go-to cake for special occasions.

Ingredients Breakdown

For the Chocolate Cake:

1. All-Purpose Flour (2 ¼ cups): Provides the structure for the cake, ensuring it has a tender crumb.
2. Cocoa Powder (¾ cup, unsweetened): Gives the cake its deep chocolate flavor.
3. Baking Soda (1 ½ tsp): Helps the cake rise, creating a light and airy texture.
4. Salt (½ tsp): Balances the sweetness and enhances the chocolate flavor.
5. Buttermilk (1 cup): Adds moisture and a slight tang, contributing to the cake’s tender texture.
6. Vegetable Oil (½ cup): Ensures the cake is moist and rich.
7. Granulated Sugar (2 cups): Sweetens the cake and provides structure.
8. Eggs (3 large): Provide structure and stability to the cake.
9. Vanilla Extract (1 tsp): Adds depth and enhances the overall flavor.
10. Boiling Water (1 cup): Makes the batter thin and helps achieve the moist texture of the cake.
11. Baking Powder (1 tsp): Assists with the leavening of the cake, ensuring it rises properly.

For the Coconut-Pecan Frosting:

1. Egg Yolks (3 large): Create a custard-like base for the frosting.
2. Granulated Sugar (1 ¼ cups): Sweetens the frosting and helps thicken the mixture.
3. Butter (½ cup, unsalted): Adds richness and helps form the base of the frosting.
4. Evaporated Milk (1 cup): Provides creaminess and contributes to the custard texture.
5. Vanilla Extract (1 tsp): Enhances the sweetness and flavor of the frosting.
6. Sweetened Shredded Coconut (2 cups): Adds texture and the signature flavor to the frosting.
7. Pecans (1 ½ cups, chopped): Give the frosting its nutty flavor and crunch.
8. Salt (¼ tsp): Enhances the sweetness of the frosting.

Step-by-Step Recipe

Step 1: Prepare the Chocolate Cake

• Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a large mixing bowl, beat the sugar, eggs, and vegetable oil until smooth.
• Add the buttermilk and vanilla extract to the sugar mixture, mixing until incorporated.
• Gradually add the dry ingredients to the wet ingredients, alternating with the boiling water. The batter will be thin, but this is normal.
• Divide the batter evenly between the three prepared pans.
• Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Prepare the Coconut-Pecan Frosting

• In a medium saucepan, combine the egg yolks, sugar, butter, and evaporated milk.
• Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 8-10 minutes.
• Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
• Let the frosting cool to room temperature, as it will thicken further while cooling.

Step 3: Assemble the Cake

• Once the cakes have cooled completely, place the first layer on a cake platter or serving dish.
• Spread a generous amount of coconut-pecan frosting on top of the first cake layer.
• Place the second layer of cake on top, followed by another layer of frosting.
• Add the final layer of cake and cover the entire cake with the remaining frosting.
• Optionally, garnish the top of the cake with extra pecans or coconut.

Step 4: Serve and Enjoy

• Allow the cake to set for at least 30 minutes to let the frosting firm up.
• Slice and serve, and enjoy the rich flavors and textures of this classic dessert.

Tips for the Perfect German Chocolate Cake

1. Use Room Temperature Ingredients: Ensure that the eggs, buttermilk, and butter are at room temperature before using them. This ensures the batter comes together smoothly and the cake bakes evenly.
2. Don’t Overmix the Batter: Mix the ingredients until just combined to prevent the cake from becoming tough. Overmixing can lead to a dense texture.
3. Cool the Cakes Completely: Make sure the cake layers are completely cooled before frosting, or the frosting will melt into the cake and become runny.
4. Thickening the Frosting: If the frosting is too runny, cook it for a little longer to thicken it up, but be careful not to overcook it. Stir constantly to prevent burning.
5. Make Ahead: The cake and frosting can both be made ahead of time. Store the cake layers wrapped tightly in plastic wrap, and the frosting can be refrigerated for up to 3 days. Allow the frosting to come to room temperature before spreading it on the cake.

Variations and Customizations

1. Chocolate Buttercream Frosting: For a different flavor, use chocolate buttercream frosting instead of the coconut-pecan mixture. This adds a smooth, rich chocolate layer to complement the cake.
2. Coconut-Free Version: If you’re not a fan of coconut, simply omit it from the frosting and use extra pecans for a nutty filling.
3. Caramelized Pecans: For added richness, try caramelizing the pecans before adding them to the frosting. This will give the cake an extra depth of flavor.
4. Mini Cakes: Bake the cake in smaller 6-inch pans for a smaller, more intimate version of this classic dessert.
5. Vegan Version: To make the cake vegan, substitute the eggs with flaxseed meal or chia seeds and use non-dairy milk and vegan butter. Use coconut cream for the frosting in place of evaporated milk.

Health Considerations and Nutritional Value

German Chocolate Cake is undeniably a rich and indulgent dessert, and while it’s not the healthiest option, it can be enjoyed in moderation.

• Calories: A slice of German Chocolate Cake typically contains around 400-500 calories, depending on the size and ingredients.
• Fat: The cake is high in fat due to the butter, eggs, and coconut in the frosting. If you’re looking to reduce the fat content, you can use lower-fat dairy products or substitute with plant-based alternatives.
• Sugar: The cake is quite sweet, primarily from the sugar and the frosting. Reducing the sugar in both the cake and frosting could help cut down on the calorie count.
• Protein: Eggs and nuts (pecans) provide some protein, although the cake is more carb- and fat-heavy than protein-rich.
• Gluten-Free Option: You can make the cake gluten-free by substituting a gluten-free flour blend for the all-purpose flour. Make sure all other ingredients are also gluten-free.

FAQ

Q1: Can I make this cake ahead of time?
Yes, the cake and frosting can both be made in advance. Store the cake layers wrapped tightly in plastic wrap and refrigerate the frosting for up to 3 days. Reassemble and frost the cake just before serving.

Q2: Can I freeze the cake?
Yes, the cake layers can be frozen. Wrap them tightly in plastic wrap and foil and freeze for up to 3 months. Thaw before frosting and serving.

Q3: Can I use sweetened coconut?
Yes, the recipe typically calls for sweetened shredded coconut, which helps with the sweetness of the frosting. If you prefer less sweetness, you can use unsweetened coconut.

Q4: How can I store leftover cake?
Store leftover German Chocolate Cake in an airtight container in the refrigerator for up to 4-5 days. Allow it to come to room temperature before serving for the best texture.

German Chocolate Cake

German Chocolate Cake is a rich, indulgent dessert with layers of moist chocolate cake and a decadent coconut-pecan frosting. With its rich flavor and satisfying texture, this cake is a favorite at celebrations and special occasions.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 15

Ingredients

  

For the Chocolate Cake:

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut Frosting:

• ½ cup light brown sugar
• ½ cup granulated sugar
• ½ cup butter
• 3 large egg yolks
• ¾ cup evaporated milk
• 1 tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut

For the Chocolate Buttercream Frosting:

• ½ cup butter
• ⅔ cup unsweetened cocoa powder
• 3 cups powdered sugar
• ⅓ cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

 

For the Cake:

• Prepare the Oven and Pans:
• Preheat the oven to 375°F. Grease two 8-inch or 9-inch round baking pans and line the bottoms with parchment paper for easy removal of the cakes.

Make the Cake Batter:

• In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, combine the eggs, buttermilk, oil, and vanilla. Mix well.
• Add the wet ingredients to the dry ingredients and mix until combined.
• Stir in the boiling water (the batter will be thin).
• Pour the batter into the prepared pans.

Bake the Cake:

• Bake for 25-35 minutes (depending on the size of your cake pans) or until a toothpick inserted into the center comes out clean or with a few crumbs.
• Let the cakes cool in the pans for 5 minutes, then invert onto wire racks to cool completely.
• For the German Chocolate Frosting:

Make the Frosting:

• In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir well to combine and bring to a low boil over medium heat.
• Stir constantly for several minutes until the mixture begins to thicken.
• Remove from heat and stir in the vanilla, chopped pecans, and shredded coconut.
• Allow the frosting to cool completely before layering it on the cake.
• For the Chocolate Buttercream Frosting:

Prepare the Frosting:

• Melt the butter in a bowl.
• Stir in the cocoa powder.
• Alternately add powdered sugar and evaporated milk, beating until the frosting reaches a spreading consistency.
• If needed, add a little extra milk to thin the frosting or a little more powdered sugar to thicken it.
• Stir in vanilla extract.

Cake Assembly:

• Assemble the Cake:
• Place one cake round on a serving stand or plate.
• Smooth a thin layer of chocolate frosting over the cake.
• Spoon half of the cooled coconut frosting on top of the chocolate frosting and spread it into a smooth layer, leaving about ½ inch between the filling and edge of the cake.
• Stack the second cake round on top.

Finish the Cake:

• Smooth the remaining chocolate frosting over the entire cake.
• Spoon the remaining coconut frosting on top of the cake.
• Serve immediately or refrigerate until ready to serve.

Notes

• For High Altitude: If baking at a high altitude, add 3 tablespoons of extra flour to the cake batter.
• Make-Ahead Instructions: Both the coconut and chocolate frostings can be made ahead and stored in a covered container in the fridge. The coconut frosting will last 1-2 weeks, and the chocolate frosting will last 2-3 weeks. Let the frostings come to room temperature before using.
• Freezing Instructions: After baking and cooling the cake layers, wrap them tightly in plastic wrap and place each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cake while it’s still frozen for easier handling. The assembled cake can also be frozen for 2-3 months. Allow it to come to room temperature before serving.

Keyword German Chocolate Cake