This Classic German Chocolate Cake is a rich, layered dessert featuring moist chocolate cake, a decadent coconut-pecan frosting, and a smooth chocolate glaze. Despite its name, German chocolate cake is actually an American creation, named after Samuel German, who developed a type of sweet baking chocolate. The cake itself is light yet indulgent, with a balance of sweetness and nuttiness that makes it a favorite for celebrations and special occasions.
Ingredients:
Cake:
- 4 ounces German sweet chocolate, chopped
- ½ cup boiling water
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup brown sugar
- ½ cup butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ⅓ cups flaked coconut
- 1 cup chopped pecans
Chocolate Glaze (Optional):
- 2 ounces semisweet chocolate, melted
- 1 teaspoon shortening
Instructions:
Preparing the Cake:
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- Melt the Chocolate: In a small saucepan, melt the German sweet chocolate with boiling water over low heat. Stir until smooth and set aside to cool.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add Egg Yolks: Beat in the egg yolks, one at a time, ensuring each is fully incorporated.
- Mix in Chocolate and Vanilla: Stir in the melted chocolate and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking soda, and salt.
- Alternate Mixing: Gradually add the dry ingredients to the chocolate mixture, alternating with buttermilk, mixing until smooth.
- Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Bake: Divide the batter evenly among the prepared pans and bake for 24–28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Coconut-Pecan Frosting:
- Heat Ingredients: In a saucepan, combine evaporated milk, brown sugar, butter, and egg yolks over medium heat.
- Cook Until Thickened: Stir constantly until the mixture thickens and turns golden brown.
- Add Coconut and Pecans: Remove from heat and stir in vanilla extract, flaked coconut, and chopped pecans.
- Cool: Allow the frosting to cool until thick enough to spread.
Assembling the Cake:
- Layer the Cake: Place one cake layer on a serving plate and spread ⅓ of the frosting evenly over the top.
- Repeat: Stack the second cake layer and spread another ⅓ of the frosting. Add the final layer and top with the remaining frosting.
- Optional Chocolate Glaze: Melt semisweet chocolate with shortening and drizzle over the cake for an elegant finish.
Tips for the Best German Chocolate Cake:
- Use room-temperature ingredients for a smoother batter.
- Whip egg whites properly to ensure a light and airy texture.
- Toast the pecans for extra flavor.
- Let the frosting cool completely before spreading to prevent runny layers.
This Classic German Chocolate Cake is a showstopper dessert, perfect for birthdays, holidays, or any occasion that calls for a rich and indulgent treat. Would you like variations or additional serving ideas? Let me know! 🍫✨