Homemade German Chocolate Cake

 

Homemade German Chocolate Cake Recipe

What is German Chocolate Cake?

German Chocolate Cake is a popular American dessert that has nothing to do with Germany. The name actually comes from an English-American man named Samuel German, who developed a mild dark baking chocolate in the 19th century, which was later used in the cake. It consists of several layers of rich chocolate cake, with a sweet and chewy coconut-pecan frosting in between and on top.

Unlike other chocolate cakes, German Chocolate Cake is often lighter in texture and is complemented by the distinctive coconut and pecan topping. It is a beloved dessert for holidays, birthdays, and other special occasions, admired for its creamy texture and decadent flavor.

Ingredients

For the Chocolate Cake:

• 2 1/2 cups (315g) all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 4 ounces (113g) German sweet chocolate, chopped

• 1/2 cup (120ml) water

• 1/2 cup (115g) unsalted butter, softened

• 1 1/2 cups (300g) granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup (240ml) buttermilk (If you don't have buttermilk, substitute with regular milk and a teaspoon of lemon juice or vinegar)

• 1/2 cup (120ml) vegetable oil

For the Coconut-Pecan Frosting:

• 1 cup (240ml) heavy cream

• 1/2 cup (115g) unsalted butter

• 1 1/2 cups (300g) granulated sugar

• 3 large egg yolks

• 1 teaspoon vanilla extract

• 1 1/2 cups (150g) shredded sweetened coconut

• 1 1/2 cups (150g) chopped pecans

Instructions

Step 1: Preparing the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line them with parchment paper for an easier release.

2. Melt the chocolate: In a medium saucepan, combine the chopped German chocolate and water. Heat it over medium-low heat, stirring occasionally, until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.

3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes on medium speed.

5. Add the eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and mix.

6. Combine the wet and dry ingredients: Gradually add the dry flour mixture to the butter and sugar mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix each addition until just combined.

7. Incorporate the melted chocolate: Add the slightly cooled melted chocolate to the batter and mix until fully combined.

8. Bake the cake: Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula and bake for about 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. While they cool, you can prepare the frosting.

Step 2: Preparing the Coconut-Pecan Frosting

1. Cook the frosting mixture: In a medium saucepan, combine the heavy cream, butter, and sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Let it cook for about 2-3 minutes.

2. Whisk the egg yolks: In a separate bowl, whisk the egg yolks until slightly beaten.

3. Temper the eggs: Slowly pour a small amount of the hot cream mixture into the beaten egg yolks while whisking constantly to prevent curdling. Once the eggs are tempered, slowly pour the egg mixture back into the saucepan with the remaining cream mixture.

4. Thicken the frosting: Continue cooking the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 5-7 minutes). Be careful not to let it boil over.

5. Add the coconut and pecans: Once the frosting has thickened, remove it from the heat. Stir in the shredded coconut and chopped pecans, mixing well. Let the frosting cool at room temperature for about 15-20 minutes, or until it firms up a bit.

Step 3: Assembling the Cake

1. Layer the cakes: Once the cake layers have cooled completely, level each layer with a serrated knife, if needed, to ensure even layers. Place the first cake layer on a cake stand or serving platter.

2. Frost between the layers: Spread a generous amount of the coconut-pecan frosting over the top of the first layer. Repeat with the second layer of cake, adding more frosting in between.

3. Frost the top and sides: Spread the remaining coconut-pecan frosting over the top of the cake and around the sides. You want to cover all visible cake areas with the frosting.

4. Chill the cake: For the best texture, refrigerate the cake for about 1-2 hours to let the frosting firm up and set.

Step 4: Serving and Enjoying

• After chilling, slice the cake and serve. German Chocolate Cake pairs wonderfully with a glass of cold milk or a cup of coffee.

• This cake is rich, so a small slice goes a long way!

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Tips for the Best German Chocolate Cake

1. Use fresh ingredients: The fresher the eggs, butter, and buttermilk, the better your cake will taste. Fresh ingredients make a huge difference in the overall flavor.

2. Don’t overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense cake.

3. Chill the frosting: The coconut-pecan frosting can be sticky and difficult to spread if it’s too runny. Let it cool and thicken before using it, which will make it easier to spread and give the cake a neat, professional finish.

4. Customize the frosting: Some people like to add a little bit of caramel or chocolate to the coconut-pecan frosting. If you want to experiment, try adding a tablespoon of caramel sauce or a pinch of sea salt for extra flavor depth.

5. Storage: Store any leftover cake in an airtight container at room temperature for 2-3 days. If you want it to last longer, keep it in the fridge for up to a week. Allow it to come to room temperature before serving.