If you have a soft spot for chocolate and coconut, this German chocolate cake recipe is a must-try! It’s the epitome of indulgence with its rich chocolate cake layers and luscious coconut-pecan frosting. This cake is perfect for birthdays, special occasions, or whenever you’re in the mood for a decadent dessert that brings everyone together. Let’s dive into the history of this classic treat, discover the ingredients and equipment you’ll need, and learn how to bake the most delicious German chocolate cake you’ve ever tasted.
The Story Behind German Chocolate Cake
Contrary to popular belief, German chocolate cake isn’t a recipe from Germany. Instead, it got its name from an American baker, Samuel German, who created a sweet baking chocolate for the Baker’s Chocolate Company in 1852. The cake became popular in the mid-20th century, thanks to a recipe published in a Dallas newspaper. Today, it’s a beloved classic dessert that satisfies cravings with its moist cake layers and rich frosting.
Ingredients(German Chocolate Cake Recipe)
Here’s what you’ll need to make this heavenly German chocolate cake:
Cake:
- 4 oz. German’s sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions(German Chocolate Cake Recipe)
Follow these simple steps to create the perfect German chocolate cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- Melt the Chocolate: In a small saucepan, melt the German’s sweet chocolate with the water over low heat, stirring constantly. Remove from heat and let it cool.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Add Chocolate: Pour in the melted chocolate and mix until fully combined.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter.
- Bake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
German chocolate cake recipe
Ingredients
Cake:
- 4 Oz. German’s Sweet Chocolate
- 1/2 Cup Water
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Cup Unsalted Butter Room Temperature
- 2 Cups Granulated Sugar
- 4 Large Eggs Separated
- 1 Teaspoon Vanilla Extract
- 1 Cup Buttermilk
Coconut-Pecan Frosting:
- 1 Cup Evaporated Milk
- 1 Cup Granulated Sugar
- 3 Large Egg Yolks
- 1/2 Cup Unsalted Butter
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Sweetened Shredded Coconut
- 1 Cup Chopped Pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- Melt the Chocolate: In a small saucepan, melt the German’s sweet chocolate with the water over low heat, stirring constantly. Remove from heat and let it cool.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Add Chocolate: Pour in the melted chocolate and mix until fully combined.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter.
- Bake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Notes
- Calories: Approximately 450-500
- Fat: 25-30g
- Saturated Fat: 15-20g
- Cholesterol: 90-100mg
- Sodium: 250-300mg
- Carbohydrates: 55-60g
- Sugar: 40-45g
- Protein: 4-6g
- Fiber: 2-3g
Coconut-Pecan Frosting
- Cook the Frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 10-12 minutes. Remove from heat.
- Add Vanilla, Coconut, and Pecans: Stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
- Assemble the Cake: Once the cakes are cool, place one layer on a serving plate. Spread a third of the coconut-pecan frosting over the top. Place the second layer on top and repeat with another third of the frosting. Finish with the final layer and spread the remaining frosting over the top.
Kitchen Equipment Needed
- 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Wire racks
- Spatula
Storage and Leftovers
Store any leftover German chocolate cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week or freeze for up to 3 months. Be sure to wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn.
Pairing Suggestions
This cake pairs beautifully with a hot cup of coffee or tea. For a special treat, enjoy it with a glass of red wine or a rich dessert wine such as port.
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FAQs(German Chocolate Cake Recipe)
Q: What is German chocolate cake recipe? A: German chocolate cake recipe is a classic dessert featuring moist chocolate cake layers topped with a rich coconut-pecan frosting. It is known for its sweet, nutty flavor and moist texture.
Q: Can I use different types of chocolate for German chocolate cake recipe? A: Traditional German chocolate cake recipe uses German’s sweet chocolate. However, you can substitute with other types of sweet baking chocolate for similar results.
Q: Can I make German chocolate cake recipe ahead of time? A: Yes, you can bake the cake layers a day in advance and store them tightly wrapped in the refrigerator. Assemble the cake with frosting on the day you plan to serve it.
Q: How should I store leftover German chocolate cake recipe? A: Store leftovers of German chocolate cake recipe in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze tightly wrapped.
Q: What can I pair with German chocolate cake recipe? A: German chocolate cake recipe pairs well with hot coffee or tea, as well as dessert wines like port. For a special treat, enjoy with a glass of red wine.
Conclusion and Call to Action
This German chocolate cake recipe is a timeless classic that never fails to impress. Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this cake is sure to delight your taste buds. Don’t forget to share this recipe with friends and family, and subscribe to our blog for more delicious recipes and culinary inspiration!
