German Chocolate Cake is a decadent dessert that’s beloved for its rich, chocolatey layers and creamy coconut-pecan frosting. Despite its name, this cake isn’t from Germany. It was named after Samuel German, an American chocolatier who developed the sweet baking chocolate used in the original recipe. This cake is perfect for celebrations, special occasions, or simply indulging in a slice of chocolate heaven. Let’s explore how to make this classic dessert!
Ingredients
For the Cake
- 1/2 cup water
- 4 squares (1 ounce each) German sweet chocolate
- 1 cup butter, softened
- 2 cups white sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg whites, beaten to stiff peaks
For the Frosting
- 1 cup white sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 3 beaten egg yolks
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
For the Chocolate Drizzle
- 1/2 teaspoon shortening
- 1 square (1 ounce) semisweet chocolate
Instructions
Step 1: Prepare the Cake Layers
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt Chocolate: In a small saucepan, heat the 1/2 cup of water and the 4 squares of German sweet chocolate over low heat until the chocolate is melted. Stir until smooth, then set aside to cool.
- Cream Butter and Sugar: In a large mixing bowl, cream the 1 cup of softened butter and 2 cups of white sugar until light and fluffy.
- Add Egg Yolks: Add the 4 egg yolks, one at a time, beating well after each addition.
- Combine Ingredients: Stir in the 1 teaspoon of vanilla extract and the cooled chocolate mixture.
- Alternate Adding Dry and Wet Ingredients: In a separate bowl, sift together the 2 1/2 cups of cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Add the flour mixture to the chocolate mixture alternately with the 1 cup of buttermilk, beginning and ending with the flour mixture. Mix just until combined.
- Fold in Egg Whites: Gently fold in the 4 beaten egg whites until no streaks remain.
- Bake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then remove from the pans and allow to cool completely on wire racks.
Step 2: Prepare the Frosting
- Cook Frosting: In a medium saucepan, combine the 1 cup of white sugar, 1 cup of evaporated milk, 1/2 cup of butter, and 3 beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color, about 12 minutes.
- Add Coconut and Pecans: Remove the saucepan from the heat and stir in the 1 1/3 cups of flaked coconut, 1 cup of chopped pecans, and 1 teaspoon of vanilla extract. Allow the frosting to cool to room temperature.
Step 3: Assemble the Cake
- Layer the Cake: Place one cake layer on a serving plate. Spread a third of the coconut-pecan frosting over the top. Repeat with the second and third layers, spreading the remaining frosting on the top and sides of the cake.
Step 4: Prepare the Chocolate Drizzle
- Melt Chocolate: In a small microwave-safe bowl, combine the 1/2 teaspoon of shortening and 1 square of semisweet chocolate. Microwave on high in 15-second intervals, stirring between each, until the chocolate is melted and smooth.
- Drizzle Chocolate: Drizzle the melted chocolate over the top of the cake.
Step 5: Serve
- Serve: Slice and serve this rich, decadent cake with a cold glass of milk or a hot cup of coffee.
Cooking Notes
- Chocolate: If you can’t find German sweet chocolate, you can use dark chocolate and increase the sugar slightly.
- Egg Whites: Make sure to beat the egg whites to stiff peaks for a light and fluffy cake texture.
- Coconut and Pecans: Feel free to toast the coconut and pecans before adding them to the frosting for added flavor.
Frequently Asked Questions
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers and prepare the frosting a day ahead. Store the layers in an airtight container at room temperature and the frosting in the refrigerator. Assemble the cake just before serving.
Q: How do I store leftover cake? A: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Q: Can I freeze this cake? A: Yes, you can freeze the assembled cake. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
Q: What can I serve with this cake? A: This cake pairs well with vanilla ice cream, whipped cream, or a hot cup of coffee.
Keto/Low Carb Version
To make a keto or low-carb version of this cake, substitute the cake flour with almond flour, the sugar with erythritol or another keto-friendly sweetener, and the evaporated milk with heavy cream. Use sugar-free chocolate and increase the coconut and pecans for extra texture and flavor.
German Chocolate Cake is a timeless classic that brings joy to any gathering. The combination of rich chocolate cake and creamy coconut-pecan frosting is simply irresistible. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake is sure to delight.
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