German Chocolate Cake is a delightful treat that balances rich chocolate flavor with a luscious coconut and pecan frosting. Its origins trace back to a brand of dark-baking chocolate created by an American named Samuel German in 1852. This cake is especially popular for celebrations, bringing a sense of indulgence to any gathering. Every bite offers a heavenly mix of textures and flavors that make it a favorite for chocolate lovers everywhere.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: 550
- Protein: 6 grams
- Carbohydrates: 65 grams
- Fat: 30 grams
- Fiber: 2 grams
- Sugar: 40 grams
- Sodium: 180 mg
Why Make This German Chocolate Cake
This German Chocolate Cake is more than just a dessert; it’s an experience. The layers of moist chocolate cake are complemented by a richly sweet coconut and pecan frosting, creating a perfect harmony of flavors. It’s ideal for birthdays, holidays, or any special occasion that calls for a show-stopping dessert. With a combination of familiar ingredients and easy-to-follow steps, this cake strikes a wonderful balance between complexity and comfort, making it a joy to bake and share.
How to Make German Chocolate Cake
Creating this German Chocolate Cake is a straightforward process that even novice bakers can handle. Follow the steps closely, and soon you’ll have a stunning cake that’s bursting with flavor.
Ingredients:
- 1 cup water
- 4 oz. German chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- 2 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent the cake from sticking.
Step 2: Mixing the Chocolate
In a saucepan, bring 1 cup of water to a boil. Add the chopped German chocolate and stir until melted. Remove from heat and allow it to cool slightly.
Step 3: Combining Dry Ingredients
In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. This mixture sets the base for our cake.
Step 4: Creaming Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step adds air to the batter, aiding in the cake’s rise.
Step 5: Incorporating Egg Yolks and Chocolate
Beat in the egg yolks one at a time, allowing each yolk to blend in completely. Next, add the melted chocolate and vanilla extract to the butter mixture, stirring until well combined.
Step 6: Mixing Dry Ingredients with Buttermilk
Gradually add the flour mixture alternately with the buttermilk to the chocolate mixture. Mix until just combined to retain the cake’s fluffy texture.
Step 7: Whipping Egg Whites
In another bowl, beat the egg whites until stiff peaks form. This step is crucial as it helps to lighten the batter. Gently fold the egg whites into the batter to maintain volume.
Step 8: Baking the Cake
Divide the batter evenly among the prepared cake pans. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cooling the Cakes
Let the cakes cool in the pans for 10 minutes. Then, carefully transfer them to wire racks to cool completely.
Step 10: Making the Frosting
For the frosting, mix shredded coconut and chopped pecans with beaten egg yolks, sugar, milk, and butter in a saucepan. Cook over medium heat, stirring until thickened. Allow it to cool before spreading it between and on top of the cake layers.
How to Serve German Chocolate Cake
Serve your German Chocolate Cake at room temperature for the best texture and flavor. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider garnishing with extra chopped pecans on top for an appealing finish.
How to Store German Chocolate Cake
Store any leftover German Chocolate Cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen by wrapping it tightly in plastic wrap and aluminum foil, where it will keep for about 3 months. Thaw it in the refrigerator before serving.
Expert Tips for Perfect German Chocolate Cake
- Make sure your butter is softened at room temperature for easy creaming.
- Avoid overmixing the batter to keep the cake light and airy.
- If you prefer a sweeter frosting, you can add extra sugar to the coconut-pecan mixture.
- To enhance flavor, toast the pecans before adding them to the frosting.
Delicious Variations
- For a richer taste, substitute some of the all-purpose flour with almond flour.
- Try adding a layer of dark chocolate ganache for extra indulgence.
- Replace the coconut with crushed Oreos for a fun twist.
Frequently Asked Questions
- Can I use regular baking chocolate instead of German chocolate?
Yes, but be aware that German chocolate has a different flavor profile. You might want to tweak the sugar levels since regular chocolate can be sweeter. - Can I make this cake gluten-free?
Absolutely! Replace all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are gluten-free. - What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk. Let it sit for about 5 minutes before using. - How do I know when my cakes are done baking?
A toothpick inserted in the center should come out clean or with just a few moist crumbs attached. - Can I make this cake ahead of time?
Yes! You can bake the cakes a day in advance and frost them when you’re ready to serve.
Conclusion
German Chocolate Cake embodies the essence of celebration with its rich layers and creamy frosting. With its delightful combination of chocolate, coconut, and pecans, it’s sure to impress your family and friends. Whether for a birthday, holiday, or just because, this cake is a labor of love that’s well worth the effort. Enjoy your baking adventure!
Print
German Chocolate Cake
- Total Time: 65
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful treat that balances rich chocolate flavor with a luscious coconut and pecan frosting, perfect for celebrations.
Ingredients
- 1 cup water
- 4 oz. German chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- 2 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a saucepan, bring 1 cup of water to a boil, add chopped German chocolate, and stir until melted. Remove from heat and allow to cool slightly.
- In a bowl, combine flour, cocoa powder, baking soda, and salt.
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the egg yolks one at a time, then add melted chocolate and vanilla extract.
- Gradually add the flour mixture alternately with buttermilk. Mix until just combined.
- In another bowl, beat the egg whites until stiff peaks form and fold into the batter.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, mix coconut and chopped pecans with beaten egg yolks, sugar, milk, and butter in a saucepan. Cook until thickened and cool before spreading between cake layers.
Notes
Serve cake at room temperature with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
