German Chocolate Cake

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Of course! German Chocolate Cake is a uniquely American classic, known for its distinctive sweet, custardy coconut-pecan frosting and tender chocolate cake layers.

Despite the name, it has no roots in Germany. It gets its name from Sam German, an American who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. The cake itself rose to fame in the 1950s when a recipe was published in a newspaper.

Here is the classic, from-scratch recipe.

Classic German Chocolate Cake

This recipe is for the traditional three-layer cake with the iconic coconut-pecan frosting.

Yields: One 9-inch, 3-layer cake
Prep Time: 45 minutes
Bake Time: 30-35 minutes
Cooling Time: 2 hours

Ingredients:

For the Chocolate Cake:

· 4 oz German’s Sweet Chocolate Bar, chopped
· ½ cup boiling water
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· ¼ teaspoon salt
· 1 cup (2 sticks) unsalted butter, softened
· 2 cups granulated sugar
· 4 large egg yolks
· 1 teaspoon vanilla extract
· 1 cup buttermilk, room temperature
· 4 large egg whites, stiffly beaten

For the Coconut-Pecan Frosting:

· 1 cup evaporated milk
· 1 cup granulated sugar
· 3 large egg yolks, lightly beaten
· ½ cup (1 stick) unsalted butter
· 1 teaspoon vanilla extract
· 1 ⅓ cups sweetened shredded coconut
· 1 cup chopped pecans

Instructions:

Part 1: The Chocolate Cake

  1. Prepare Pan & Oven: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
  2. Melt Chocolate: In a small bowl, combine the chopped German’s chocolate and boiling water. Stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. Cream Butter & Sugar: In a large mixing bowl, cream the softened butter and sugar together on medium-high speed until light and fluffy, about 3-5 minutes.
  5. Add Yolks & Chocolate: Beat in the 4 egg yolks, one at a time, then the vanilla extract. Scrape down the bowl. Blend in the melted chocolate mixture.
  6. Add Dry & Wet Ingredients: On low speed, alternately add the flour mixture and the buttermilk to the chocolate batter, beginning and ending with the flour mixture. Mix just until combined. Do not overmix.
  7. Fold in Egg Whites: In a separate, clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no white streaks remain. This step is crucial for a light and airy texture.
  8. Bake: Divide the batter evenly among the three prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Cool: Let the cakes cool in their pans on a wire rack for 15 minutes. Then, run a knife around the edges and invert them onto the rack to cool completely.

Part 2: The Coconut-Pecan Frosting

  1. Cook the Custard Base: In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and becomes bubbly and golden brown, about 10-12 minutes. It should be thick enough to coat the back of a spoon.
  2. Finish the Frosting: Remove from heat. Stir in the vanilla extract, shredded coconut, and chopped pecans.
  3. Cool: Transfer the frosting to a bowl and let it cool completely, stirring occasionally. It will continue to thicken as it cools.

Part 3: Assembling the Cake

  1. Once the cake layers and frosting are completely cool, place one layer on a cake plate.
  2. Spread a generous amount of the coconut-pecan frosting evenly over the top.
  3. Place the second cake layer on top and repeat.
  4. Place the final cake layer on top.
  5. Frost only the top of the final layer with the remaining frosting. The sides of a classic German Chocolate Cake are traditionally left bare.

Key Tips for Success:

· The Right Chocolate: The specific flavor comes from German’s Sweet Chocolate, which is a milder baking chocolate. Do not substitute unsweetened cocoa powder, as it will change the flavor and texture.
· Room Temperature Ingredients: Having your butter, eggs, and buttermilk at room temperature ensures a smooth, well-emulsified batter that rises evenly.
· Don’t Skip the Egg White Step: Folding in the stiffly beaten egg whites is what gives this cake its characteristic lightness, preventing it from being dense.
· Stir Constantly: When making the frosting, stir constantly to prevent the egg yolks from scrambling. Cooking it for the full time is essential for it to thicken properly.
· Cool Completely: Do not attempt to frost a warm cake or with warm frosting. Both must be completely cool, or the frosting will slide off and become runny.

Common Variations & Substitutions:

· Chocolate Buttercream Sides: Many modern versions frost the sides of the cake with a chocolate buttercream and use the coconut-pecan frosting between the layers and on top.
· Buttermilk Substitute: No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup, then fill the rest with whole milk. Let it sit for 5-10 minutes until it curdles.
· Toasted Nuts & Coconut: For a deeper flavor, you can toast the pecans and shredded coconut on a baking sheet at 350°F for 5-8 minutes before adding them to the frosting.

Enjoy this rich, decadent, and truly American classic

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