German Chocolate Cake
German Chocolate Cake takes its name from Sam German, an American baker who developed the mild dark baking chocolate traditionally used in the recipe. The cake is layered with a cooked coconut and pecan frosting rather than a standard buttercream, giving it a distinctive texture and flavor. Expect to set aside around 2 hours from start to finish.
Equipment
- 9-inch round cake pans
- Electric Mixer
- Mixing Bowls
- Saucepan
- Whisk
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces semi-sweet chocolate roughly chopped
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Frosting Ingredients
- 1 cup evaporated milk
- 1 cup brown sugar packed
- ½ cup unsalted butter
- 3 large egg yolks beaten
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 ⅓ cups chopped pecans toasted
Instructions
Preparation Instructions
- Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- In a small saucepan, melt the semi-sweet chocolate over low heat, stirring constantly. Once melted, set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the sugar and butter together using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and melted chocolate.
- Alternately add the flour mixture and buttermilk to the chocolate mixture in three additions, beginning and ending with the flour. Beat just until combined.
- Divide the batter evenly among the prepared cake pans. Bake in preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
Frosting Instructions
- In a medium saucepan, combine the evaporated milk, brown sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat and stir in the vanilla extract, coconut, and pecans. Cool until spreadable.
- Place one cake layer on a serving plate. Spread a third of the frosting over the top. Repeat with the second layer, then top with the third layer and remaining frosting.
Notes
Tammy’s Tips
- For added texture, consider using toasted pecans and coconut for the frosting.
- If you prefer a less sweet cake, reduce the sugar in the frosting by 1/4 cup.
- For an extra decadent experience, drizzle melted chocolate over the top of the cake once frosted.
Nutrition
Calories: 746kcalCarbohydrates: 82gProtein: 9gFat: 44gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 178mgSodium: 293mgPotassium: 310mgFiber: 3gSugar: 63gVitamin A: 955IUVitamin C: 1mgCalcium: 134mgIron: 3mg
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