Introduction
German chocolate cake is a decadent dessert known for its rich layers of chocolate cake filled and topped with a coconut-pecan frosting. This indulgent cake is a favorite for celebrations and special occasions, offering a delightful combination of textures and flavors.
The History of German Chocolate Cake
Despite its name, German chocolate cake has no direct ties to Germany. It originated in the United States and is named after Samuel German, an Englishman who developed a dark-baking chocolate for Baker’s Chocolate Company in 1852. The cake gained popularity in the mid-20th century when a recipe featuring the chocolate appeared in a Dallas, Texas newspaper, leading to the cake’s widespread acclaim.
Ingredients Breakdown
- Cake:
- All-Purpose Flour: The base for the cake structure.
- Cocoa Powder: For rich chocolate flavor.
- Baking Powder & Baking Soda: Leavening agents for a light texture.
- Sugar: Adds sweetness; granulated and brown sugars can be used.
- Eggs: Provide moisture and binding.
- Milk: Adds richness and helps with batter consistency.
- Vegetable Oil: Keeps the cake moist.
- Frosting:
- Coconut: Sweetened shredded coconut for texture and flavor.
- Pecans: Chopped pecans add crunch.
- Egg Yolks: Thicken the frosting.
- Butter & Sugar: Create a creamy, sweet base.
- Vanilla Extract: Enhances flavor.
Step-by-Step Recipe
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Sugar and Oil: In another bowl, beat sugar and vegetable oil until well combined.
- Add Eggs and Milk: Add eggs one at a time, then stir in milk and vanilla extract.
- Combine Mixtures: Gradually add dry ingredients to the wet mixture, mixing until smooth.
- Bake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Frosting: In a saucepan, combine coconut, pecans, egg yolks, butter, and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla.
- Assemble the Cake: Place one layer of cake on a serving plate, spread frosting on top, and repeat with remaining layers. Frost the top and sides as desired.
Tips for the Perfect German Chocolate Cake
- Use Quality Chocolate: Opt for high-quality cocoa powder and chocolate for the best flavor.
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
- Don’t Overmix: Mix just until combined to avoid a dense cake.
- Cool Completely: Make sure the cakes are completely cool before frosting to prevent melting.
Variations and Customizations
- Flavor Enhancements: Add espresso powder to the cake batter for a mocha flavor.
- Nut Alternatives: Substitute walnuts or almonds for pecans.
- Frosting Variations: Try adding caramel or chocolate ganache for a richer frosting option.
Health Considerations and Nutritional Value
German chocolate cake is rich and indulgent, high in sugars and fats. While it can be enjoyed in moderation, consider smaller portions or making it for special occasions. You can also explore using whole wheat flour or reducing sugar for a slightly healthier version.
FAQ
1. Can I make this cake in advance? Yes, the cake layers can be baked ahead of time and stored in the refrigerator or freezer until you’re ready to frost and serve.
2. How should I store leftover cake? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I use a different frosting? Absolutely! Cream cheese frosting or chocolate buttercream are great alternatives.
4. What can I serve with German chocolate cake? It pairs well with vanilla ice cream or whipped cream for a delicious contrast.
German Chocolate Cake
Ingredients
- For the Chocolate Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 Tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
For the Cake:
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
- Bake for 25 – 35 minutes (depending on your cake pan size. The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the German Chocolate Frosting:
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
- Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
Cake Assembly:
- Place one of the cake rounds on your serving stand or plate.
- Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
- Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
- Spoon remaining coconut frosting on top of the cake.
