German chocolate cake is a beloved dessert with a rich history. Despite its name, this cake doesn’t originate from Germany but instead comes from an American baker, Samuel German, who developed a type of mild dark baking chocolate used in the cake. The unique aspect of this cake is its signature coconut-pecan frosting, which gives it a sweet, nutty flavor and a delightful texture. This cake has become a classic, especially for birthdays, holidays, or special occasions. It’s perfect for those who love chocolate but also enjoy the added crunch and sweetness of coconut and pecans.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 oz. German’s Sweet Chocolate, melted
- ½ cup boiling water
For the frosting:
- 1 ½ cups granulated sugar
- 1 cup evaporated milk
- ¾ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Possible Substitutions:
- For a dairy-free version, substitute the buttermilk with almond milk and use dairy-free butter.
- To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend.
Step-by-Step Cooking Instructions
1. Prepare the Oven and Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, salt, and cocoa powder.
3. Prepare Wet Ingredients: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, followed by the vanilla extract.
4. Combine Ingredients: Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix in the melted chocolate.
5. Add Boiling Water: Stir in the boiling water to thin the batter. The batter will be quite thin, but that’s okay!
6. Bake: Pour the batter evenly into the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Make the Frosting: While the cakes cool, combine sugar, evaporated milk, butter, egg yolks, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency (about 10-12 minutes). Remove from heat and stir in the coconut and pecans.
8. Frost the Cake: Once the cakes have cooled, spread the coconut-pecan frosting generously between the layers and on top of the cake.
Pro Tips and Cooking Techniques
- Frosting Texture: Make sure to let the frosting cool and thicken to the right consistency before applying it to the cake. If it’s too runny, it will slide off.
- Perfect Cake Layers: Use parchment paper at the bottom of your cake pans for easy removal.
- Avoid Overmixing: When combining the dry and wet ingredients, mix just until combined to avoid a dense cake.
Variations and Customizations
- Vegan Version: Replace the eggs with flax eggs and use a plant-based milk and butter.
- Flavored Cake: Add a teaspoon of coffee or espresso powder to the cake batter for a deeper chocolate flavor.
- Fusion Ideas: Incorporate different nuts such as almonds or walnuts into the frosting.
Serving Suggestions
German chocolate cake is rich and decadent, so serve it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness. You can also pair it with a hot cup of coffee or a glass of dessert wine like port.
Nutritional Information (Approximate per serving)
- Calories: 450
- Protein: 4g
- Carbs: 55g
- Fats: 25g
- Fiber: 3g
- Sugars: 38g
Frequently Asked Questions (FAQs)
Q: Can I make this cake in advance? A: Yes, you can prepare the cake and frosting a day ahead. Store the layers tightly wrapped in plastic and refrigerate the frosting.
Q: Can I freeze this cake? A: Absolutely! Freeze the cake layers wrapped in plastic wrap for up to 3 months. Let them thaw before frosting and serving.
Q: Why is my frosting runny? A: It’s important to cook the frosting mixture long enough to thicken. If it’s too thin, cook it for a bit longer.
Closing Thoughts
Now that you have a delicious, easy-to-follow German chocolate cake recipe, it’s time to get baking! Whether it’s for a special occasion or just to satisfy your chocolate cravings, this cake is sure to be a hit. Don’t forget to share your results with us or ask any questions you might have along the way. Happy baking!
