German Chocolate Cake: A Rich and Decadent Classic
Here’s a detailed article about German Chocolate Cake, including its history, a step-by-step recipe, and helpful tips to make it perfectly every time.
German Chocolate Cake: A Rich and Decadent Classic
Introduction
German Chocolate Cake is a beloved dessert known for its moist, tender chocolate cake layers filled with a luscious coconut-pecan frosting. Despite its name, this cake is actually an American creation! The name comes from Samuel German, an American baker who developed a dark baking chocolate in 1852, which became the key ingredient in this cake. Today, the cake is a favorite for birthdays, holidays, and special occasions.
The History of German Chocolate Cake
The cake gained popularity in 1957 when a recipe appeared in a Texas newspaper, using Baker’s German’s Sweet Chocolate. The recipe quickly spread across the country, and the cake became a staple in American baking. The key elements—chocolate sponge, coconut-pecan filling, and a hint of vanilla—make it a unique and irresistible treat.
Ingredients You’ll Need
For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
4 ounces Baker’s German’s Sweet Chocolate, melted
1 cup buttermilk
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups shredded sweetened coconut
1 cup chopped pecans
For the Chocolate Drizzle (Optional):
½ cup semi-sweet chocolate chips
1 tablespoon heavy cream
Step-by-Step Instructions
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar together until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition. Stir in vanilla and melted chocolate.
Alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Coconut-Pecan Frosting
In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, until the mixture thickens (about 10 minutes).
Remove from heat and stir in vanilla extract, coconut, and pecans.
