German Chocolate Cake is a decadent, layered chocolate cake with a rich coconut-pecan frosting. Despite its name, this cake is not German but rather an American classic, named after Samuel German, who developed the sweet baking chocolate used in the original recipe. The cake itself is light and airy, with a mild chocolate flavor, while the frosting is thick, custardy, and packed with coconut and pecans, creating a perfect balance of textures and flavors.
Ingredients:
For the Cake:
- 4 ounces German sweet chocolate, chopped
- ½ cup water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup brown sugar
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ⅓ cups flaked coconut
- 1 cup chopped pecans
Instructions:
- Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- Melt the German sweet chocolate with water over low heat, stirring until smooth. Set aside to cool.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
- In a separate bowl, whisk together cake flour, baking soda, and salt.
- Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
- Whip the Egg Whites:
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter to create a light, airy texture.
- Bake the Cake:
- Divide the batter evenly among the prepared cake pans.
- Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Coconut-Pecan Frosting:
- In a saucepan, combine evaporated milk, brown sugar, butter, and egg yolks.
- Cook over medium heat, stirring constantly, until thickened and golden brown (about 12 minutes).
- Remove from heat and stir in vanilla extract, flaked coconut, and chopped pecans.
- Allow to cool until thick enough to spread.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread ⅓ of the frosting over the top.
- Repeat with the second and third layers, leaving the sides unfrosted for a traditional look.
- Serve and Enjoy:
- Slice and serve with a drizzle of melted chocolate or a scoop of vanilla ice cream.
Tips for the Best German Chocolate Cake:
- Use room-temperature ingredients for a smooth batter.
- Fold egg whites gently to maintain the cake’s airy texture.
- Toast the pecans for extra flavor in the frosting.
- Store leftovers in an airtight container for up to 3 days.
This cake is a showstopper, perfect for celebrations or indulgent dessert cravings. You can find more details here. Happy baking! 🍫✨