German Chocolate Cake

German Chocolate Cake

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German Chocolate Cake is a decadent, chocolatey dessert that has been delighting taste buds for generations. Despite its name, this cake is not actually from Germany! It was named after an American baker, Samuel German, who developed a type of sweet chocolate that became a key ingredient in this iconic cake. With layers of moist chocolate cake, a luscious coconut-pecan filling, and a rich chocolate frosting, this dessert is a true masterpiece.

German Chocolate Cake

Why You’ll Love German Chocolate Cake

If you’re a chocolate lover, this cake is a dream come true. Here’s why it stands out:

1. Decadent Chocolate Flavor

The cake layers are infused with rich chocolate, creating a deep and satisfying taste.

2. Unique Coconut-Pecan Filling

Unlike other chocolate cakes, German Chocolate Cake has a signature coconut and pecan filling that adds texture and a caramel-like sweetness.

3. Perfect for Special Occasions

This cake is an impressive centerpiece for birthdays, holidays, or any celebration.

4. Moist and Soft Texture

The combination of buttermilk, eggs, and butter makes this cake incredibly soft and moist.

Ingredients Needed

To make a classic German Chocolate Cake, you’ll need the following ingredients:

For the Cake Layers:

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 3/4 cup unsweetened cocoa powder

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup boiling water

For the Coconut-Pecan Filling:

  • 1 cup evaporated milk

  • 1 cup granulated sugar

  • 3 large egg yolks

  • 1/2 cup unsalted butter

  • 1 teaspoon vanilla extract

  • 1 1/4 cups sweetened shredded coconut

  • 1 cup chopped pecans

For the Chocolate Frosting:

  • 1 cup unsalted butter (softened)

  • 3 1/2 cups powdered sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 4-5 tablespoons heavy cream

Timing

  • Preparation Time: 30 minutes

  • Baking Time: 30 minutes

  • Cooling Time: 1 hour

  • Total Time: 2 hours

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.

  4. Stir in the boiling water. The batter will be thin, but this helps create a moist cake.

  5. Divide the batter evenly between the prepared cake pans.

Step 2: Bake the Cake Layers

  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Coconut-Pecan Filling

  1. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir continuously until the mixture thickens (about 10 minutes).

  2. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.

  3. Let the filling cool to room temperature before assembling the cake.

Step 4: Prepare the Chocolate Frosting

  1. In a mixing bowl, beat the butter until creamy.

  2. Gradually add powdered sugar and cocoa powder, mixing until combined.

  3. Add vanilla extract and heavy cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.

Step 5: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread half of the coconut-pecan filling on top.

  2. Add the second cake layer and spread the remaining filling.

  3. Place the third cake layer on top and frost the entire cake with the chocolate frosting.

  4. Optionally, garnish with extra pecans and coconut.

German Chocolate Cake

Tips for the Best German Chocolate Cake

  • Use high-quality cocoa powder for the richest chocolate flavor.

  • Toast the pecans and coconut before adding them to the filling for a deeper, nuttier taste.

  • Make sure the cake layers are completely cool before assembling to prevent the filling from melting.

  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Variations to Try

1. German Chocolate Cupcakes

Turn this recipe into cupcakes by baking the batter in a muffin tin and topping each cupcake with the coconut-pecan filling.

2. Gluten-Free Version

Use a gluten-free flour blend in place of all-purpose flour for a gluten-free treat.

3. Dairy-Free Option

Substitute buttermilk with almond milk mixed with 1 tablespoon of vinegar, and use dairy-free butter for the frosting and filling.

4. Extra Chocolatey Twist

Add chocolate chips to the batter for an extra burst of chocolate in every bite.

Nutritional Facts (Per Serving)

  • Calories: 480

  • Total Fat: 24g

  • Saturated Fat: 12g

  • Cholesterol: 85mg

  • Sodium: 320mg

  • Total Carbohydrates: 62g

  • Dietary Fiber: 3g

  • Sugars: 45g

  • Protein: 6g

FAQs

Is German Chocolate Cake actually from Germany?

No, the cake is named after Samuel German, an American baker who created a type of sweet baking chocolate in 1852.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped in plastic wrap until ready to assemble.

How do I store German Chocolate Cake?

Store it at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months.

What can I use instead of evaporated milk?

You can substitute heavy cream or a mixture of whole milk and half-and-half.

Conclusion

German Chocolate Cake is a true classic, combining rich chocolate cake with a gooey coconut-pecan filling and luscious chocolate frosting. Whether you’re baking for a special occasion or just craving a slice of indulgence, this cake will not disappoint.