This German Chocolate Cake is a classic dessert, beloved for its rich chocolate flavor and signature coconut-pecan frosting. You’ll love creating this impressive chocolate cake that’s surprisingly easy to master, perfect for any special occasion or a delicious everyday treat.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor.
- Buttermilk: Creates a tender, moist cake; you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- German Sweet Chocolate: Essential for the cake’s unique flavor; check the baking aisle. If unavailable, you can use a mix of semi-sweet and milk chocolate.
- Coconut (shredded): Sweetened or unsweetened works, depending on your preference for sweetness.
- Pecans: Toasted pecans add a wonderful crunch; walnuts can be substituted.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 4 ounces German sweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 4 large egg yolks, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 550
- Tools Needed: Three 9-inch round cake pans, mixer, saucepans.
Step-by-Step Instructions:
1. Prepare the Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, ensuring they are thoroughly coated to prevent sticking. This preparation helps your chocolate cake layers release easily.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step incorporates air, making your cake tender.
3. Add Egg Yolks and Chocolate
Beat in the egg yolks one at a time, making sure each is fully incorporated before adding the next. Stir in the cooled melted German sweet chocolate and vanilla extract until well combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures all dry ingredients are evenly distributed throughout your chocolate cake batter.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix, which can lead to a tough cake.
6. Fold in Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter. This adds lightness and airiness to your chocolate cake.
7. Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake layers cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
8. Prepare the Coconut-Pecan Frosting
In a medium saucepan, combine the evaporated milk, granulated sugar, and lightly beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
9. Finish the Frosting
Remove from heat and stir in the melted butter and vanilla extract. Fold in the shredded coconut and chopped pecans. Allow the frosting to cool slightly, as it will thicken as it cools.
10. Assemble Your German Chocolate Cake
Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting over the top. Repeat with the second and third cake layers. You can frost the sides or leave them unfrosted for a rustic look.
Variation Ideas:
- Mini Cakes: Use smaller cake pans for individual servings.
- Cupcakes: Bake the batter in cupcake liners and frost once cooled.
- Chocolate Ganache Drizzle: Add a simple chocolate ganache drizzle over the top for extra decadence.
- Extra Pecans: Garnish the top with whole or roughly chopped pecans for added texture and presentation.
Storage Instructions:
Store leftover German Chocolate Cake covered in the refrigerator for up to 3-4 days. Allow the cake to come to room temperature for about 30 minutes before serving to ensure the best flavor and texture. You can also freeze individual slices, well-wrapped, for up to 2 months.
Frequently Asked Questions:
Why is it called German Chocolate Cake?
It’s named after an American baker, Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company in the mid-19th century.
Can I make this chocolate cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them, wrapped, at room temperature. The frosting can also be made a day ahead and stored in the refrigerator, then gently reheated to a spreadable consistency.
My cake layers are sticking, what did I do wrong?
Ensure you thoroughly grease and flour your cake pans. Using parchment paper circles on the bottom of the pans can also help prevent sticking.
Can I use a different type of chocolate?
German sweet chocolate is traditional for this specific chocolate cake. While you can substitute with a mix of semi-sweet and milk chocolate, the flavor profile will be slightly different.
How do I prevent my cake from being dry?
Do not overbake your cake layers. Start checking for doneness at the minimum baking time. Also, using buttermilk helps keep the chocolate cake moist.
What if I don’t have buttermilk?
You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes until it slightly curdles.