German Chocolate Cake, a sumptuous creation that marries the richness of chocolate with the nutty sweetness of coconut and pecans, is a beloved classic in the world of desserts. It’s a dessert that encapsulates pure decadence and a timeless elegance, offering layers of velvety chocolate cake and a luscious coconut-pecan frosting. This culinary masterpiece carries a touch of nostalgia, making it a popular choice for special occasions and celebrations. Here, we present the best recipe for German Chocolate Cake, a treat that has been a source of comfort and delight for generations.
The name “German Chocolate Cake” can be a bit misleading, as it has nothing to do with Germany. It’s named after Samuel German, an American baker who developed a type of baking chocolate in the 19th century. This chocolate, known as “German’s Sweet Chocolate,” was later used to create this now-famous cake.
In our quest for the best German Chocolate Cake, we’ll explore every detail of this dessert, from the carefully balanced ingredients to the precise techniques that result in a cake that’s a sensory delight. We’ll guide you through the process of creating the perfect chocolate cake layers and achieving that classic coconut-pecan frosting with a velvety texture and rich flavor. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed to help you create a German Chocolate Cake that’s not only delicious but also a source of pride.
Join us on this delectable journey as we share the best recipe for German Chocolate Cake, a dessert that promises to become a cherished part of your culinary repertoire, perfect for celebrations, special occasions, or simply savoring a moment of sweet indulgence.
For the Chocolate Cake:
– 2 ½ cups all-purpose flour
– ⅓ cup unsweetened natural cocoa powder
– ½ teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 stick (1/2 cup) unsalted butter, at room temperature
– 1 ½ cups granulated sugar
– 3 ounces German’s Sweet Chocolate baking bar, melted and cooled
– 2 large eggs
– 1 cup buttermilk
– ½ cup hot tap water
For the Coconut Pecan Frosting:
– 2 large egg yolks
– 1 tablespoon all-purpose flour
– 1 cup granulated sugar
– ½ teaspoon salt
– 12-ounce can evaporated milk
– ½ cup unsalted butter (1 stick)
– 1 ½ cups shredded sweetened coconut
– ⅓ cup chopped pecans
– 1 teaspoon vanilla extract
For the Chocolate Cake:
1. Preheat your oven to 350°F. Grease three 8-inch springform pans with butter (butter the sides and bottom) and line each pan with a parchment paper circle for easy cake removal. Set aside.
2. Roughly chop the chocolate baking bar into smaller pieces, place them in a microwave-safe bowl, and microwave for 2 minutes on 50% power. Stir and repeat until the chocolate is melted. Set it aside to cool.
3. In a mixing bowl, combine the all-purpose flour, unsweetened natural cocoa powder, baking soda, baking powder, and salt. Set aside.
4. In a separate mixing bowl, beat the butter and granulated sugar with an electric mixer for 2 minutes, until pale and fluffy. Add in the eggs and the cooled melted chocolate, beat again for 30 seconds.
5. Add in half of the buttermilk, beat for about 20 seconds. Add in half of the dry ingredients, beat. Then add the remaining buttermilk and the hot water, and beat just until the liquid is mixed in. Finally, add the remaining dry ingredients and beat on low speed until everything is combined.
6. Evenly divide the batter between the 3 pans, with about 1 ½ cups of batter in each pan. If using bake-even cake strips, secure them around the outside of the pans.
7. Place the pans in the center of the oven and bake for 24-30 minutes or until a toothpick inserted in the center comes out clean. Baking times may vary depending on your oven and the size of the pans you’re using.
8. Allow the cakes to cool for 20-30 minutes in the pans before removing them and letting them cool completely on a cooling rack.
For the Coconut Pecan Frosting:
1. In a medium bowl, beat the egg yolks until frothy. Set them aside.
2. In a separate bowl, combine flour, salt, and granulated sugar. Once mixed, add in evaporated milk and combine.
3. In a saucepan over medium-high heat, add the butter and flour mixture. Stir continuously until the butter is melted, which takes about 5 minutes.
4. Using a ladle, take some of the butter mixture and ladle it into the egg yolks to temper them and bring them to temperature. Whisk to combine.
5. Once the eggs are at the right temperature, add them into the saucepan with the butter mixture.
6. Add the chopped pecans and coconut into the saucepan and cook until the mixture thickens, stirring often. This usually takes about 6-8 minutes. Remove from heat and add the vanilla.
7. Allow the frosting to completely cool and thicken before using it to frost the cake.
1. If needed, level the cooled cakes using a cake leveler or a serrated knife.
2. Divide the frosting into 3 equal portions.
3. Spread a small amount of frosting on the bottom of your cake plate or stand to prevent the cake from moving. Place one cake layer over the frosting “glue.”
4. Spread ⅓ of the frosting onto the first cake layer. Repeat by adding a second layer of cake and another ⅓ portion of frosting. Add the final layer of cake and top it with the remaining frosting.
5. Decorate the top of the cake with pecans if desired. Slice and serve.
This Best Recipe for German Chocolate Cake promises an exquisite combination of moist chocolate layers and a delightful coconut-pecan frosting, creating a dessert that’s sure to impress. Enjoy the rich flavors and textures that make this classic cake a favorite for all occasions.