German Chocolate Cake is a rich and indulgent dessert known for its layers of moist chocolate cake paired with a distinctive coconut-pecan frosting. Despite its name, the cake is not originally from Germany; it is named after an American man named Samuel German, who developed a type of mild dark baking chocolate for the Baker’s Chocolate Company in 1852.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 1 1/2 cups granulated sugar
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 1/2 cups granulated sugar
- 3/4 cup evaporated milk
- 1/2 cup unsalted butter
- 3 large egg yolks (beaten)
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups chopped pecans
Instructions:
For the Cake:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
- Mix dry ingredients: In a medium-sized bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
- Combine wet ingredients: In a separate large bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla extract until smooth and creamy.
- Add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick.
- Add boiling water: Slowly add the boiling water to the batter, mixing gently. The batter will thin out—this is normal.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the Coconut-Pecan Frosting:
- Cook the frosting: In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil (about 10 minutes).
- Add coconut and pecans: Remove the saucepan from heat. Stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before using it on the cake.
Assemble the Cake:
- Once the cake layers have cooled completely, place the first layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top.
- Add the second layer of cake and repeat the frosting process. Top with the third cake layer and cover the entire cake with the remaining frosting.
- Serve: Let the cake sit for about an hour to allow the frosting to set before serving. Enjoy!
This cake is a perfect blend of chocolate, coconut, and pecans, offering a rich and decadent treat that’s sure to impress at any occasion.
