German Chocolate Cake
German Chocolate Cake is named after Samuel German, an American chocolatier who developed a mild dark baking chocolate in the 1850s. Layers of moist chocolate cake are stacked with a cooked coconut-pecan frosting that sets into a thick, caramel-like filling. Plan on about 2 hours from start to finish, including cooling time.
Equipment
- Oven
- 9-inch round cake pans
- Mixing Bowls
- Whisk
- Spatula
- Cooling Rack
- Saucepan
Ingredients
For the Cake:
- 4 ounces Baker's German's Sweet Chocolate coarsely chopped
- ½ cup boiling water
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk at room temperature
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks beaten
- ½ cup unsalted butter cut into cubes
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut lightly toasted
- 1 cup chopped pecans lightly toasted
Instructions
Prepare Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, combine the German's sweet chocolate and boiling water. Stir until melted and smooth. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
- In another bowl, sift together the cake flour, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in pans for 10 minutes, then transfer to a cooling rack.
Make Coconut-Pecan Frosting:
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened and golden brown, about 12 minutes. Remove from heat and stir in coconut and pecans. Let cool to a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a third of the frosting over the cake. Repeat with the second and third layers, spreading frosting on each layer and finishing with the top layer. Optionally, decorate with reserved pecans and drizzle melted chocolate for an elegant touch.
Notes
- For enhanced flavor, consider adding a pinch of sea salt to the frosting or a dash of espresso powder to the cake batter.
Nutrition
Calories: 737kcalCarbohydrates: 84gProtein: 9gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 177mgSodium: 288mgPotassium: 224mgFiber: 2gSugar: 63gVitamin A: 949IUVitamin C: 1mgCalcium: 112mgIron: 2mg
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