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German chocolate cake is one of the most beloved chocolate desserts in the world, known for its rich layers of moist chocolate cake, a distinctive coconut-pecan filling, and a smooth, decadent chocolate frosting. With a history that spans centuries, this cake has become synonymous with celebrations, family gatherings, and special occasions. The German chocolate cake offers a perfect balance between the dark richness of the cake and the sweet, nutty, and coconut flavors in the filling.
This recipe brings you the ultimate version of German chocolate cake, offering a step-by-step guide to create a dessert that is as flavorful as it is visually appealing. Whether you’re an experienced baker or a beginner, this cake is sure to impress anyone who takes a bite. The combination of moist cake, luscious filling, and indulgent frosting makes this cake a true masterpiece of dessert craftsmanship.
History of German Chocolate Cake
Despite its name, German chocolate cake does not have its origins in Germany. The cake is actually named after an American man, Samuel German, who developed a type of mild dark baking chocolate for the Baker’s Chocolate Company in the 1850s. This particular chocolate was branded “Baker’s German’s Sweet Chocolate,” and it became the key ingredient in the cake that we now know and love.
The cake itself was not widely recognized until 1957, when a recipe using Baker’s German’s Sweet Chocolate appeared in a Texas newspaper. The cake gained instant popularity, and its name, “German chocolate cake,” stuck. Over time, the cake became a classic American dessert, especially popular during holidays and family celebrations. The signature coconut-pecan filling adds a unique twist, distinguishing German chocolate cake from other chocolate cakes.
Ingredients for German Chocolate Cake
To make the most indulgent and delicious German chocolate cake, we’ll need to gather the following ingredients. The recipe calls for fresh ingredients and rich flavors, which will combine to create the perfect cake.
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup unsalted butter (softened)
- 3 large eggs (room temperature)
- ½ cup hot water
- **4 ounces Baker’s German’s Sweet Chocolate (or substitute with any good quality sweetened dark chocolate)
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- 8 ounces semi-sweet chocolate chips
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar (sifted)
This combination of ingredients will give us the moist, fluffy cake, the rich coconut-pecan filling, and the smooth, glossy chocolate frosting that makes German chocolate cake so irresistible.
Step-by-Step Instructions for German Chocolate Cake
Step 1: Prepare the Cake Pans
Start by preheating the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking. You can also line the bottom of the pans with parchment paper for an extra layer of insurance.
Step 2: Melt the Chocolate
Break the Baker’s German’s Sweet Chocolate into pieces and place it in a heatproof bowl. Add ½ cup hot water to the chocolate and melt it gently over a double boiler or in the microwave in short bursts, stirring every 20-30 seconds until completely melted. Once the chocolate has melted, set it aside to cool slightly.
Step 3: Mix the Dry Ingredients
In a medium bowl, combine 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Whisk the dry ingredients together to ensure they are evenly distributed.
Step 4: Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream together the 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup brown sugar until the mixture is light and fluffy. This step should take about 3-5 minutes. Make sure the butter is softened but not melted for the best texture.
Step 5: Add the Eggs and Vanilla
Add the 3 large eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Add 1 teaspoon vanilla extract and mix until smooth.
Step 6: Combine the Wet and Dry Ingredients
Now, alternate between adding the dry ingredients and the 1 cup buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed until everything is just combined. Be careful not to overmix the batter.
Step 7: Add the Melted Chocolate
Pour the melted Baker’s German’s Sweet Chocolate into the batter and mix until the chocolate is fully incorporated. This will give the cake its rich, deep chocolate flavor.
Step 8: Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops. Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes to avoid overbaking.
Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and place them on a wire rack to cool completely.
Step 9: Make the Coconut-Pecan Filling
While the cake cools, it’s time to make the coconut-pecan filling. In a medium saucepan, combine 1 cup evaporated milk, 1 cup granulated sugar, and the 3 large egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil. This should take about 8-10 minutes.
Once the mixture has thickened, remove it from the heat and stir in the ½ cup unsalted butter, 1 ½ teaspoons vanilla extract, 2 cups shredded coconut, and 1 cup chopped pecans. Mix well until the coconut and pecans are evenly distributed. Let the filling cool to room temperature before using it to fill the cake.
Step 10: Make the Chocolate Frosting
To make the chocolate frosting, melt the 8 ounces semi-sweet chocolate chips and ½ cup unsalted butter in a heatproof bowl over a double boiler or in the microwave, stirring every 20-30 seconds. Once melted, remove the mixture from the heat and stir in the ½ cup heavy cream and 1 teaspoon vanilla extract. Gradually add the 1 ½ cups sifted powdered sugar, mixing until smooth and glossy.
Step 11: Assemble the Cake
Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of the coconut-pecan filling over the first layer of cake. Carefully place the second layer of cake on top, pressing down gently to ensure it adheres.
Spread the remaining coconut-pecan filling over the top of the cake and allow it to spill over the edges. This is the signature look of German chocolate cake.
Finally, spread the chocolate frosting around the edges of the cake, covering any exposed cake on the sides. If desired, you can drizzle extra chocolate frosting over the top for added decoration.
Step 12: Serve and Enjoy
Once assembled, let the cake set for at least 30 minutes to allow the frosting to firm up before serving. Slice the cake into generous portions and serve it alongside a glass of cold milk or a cup of coffee.
This German chocolate cake is rich, decadent, and incredibly satisfying. It’s the perfect dessert for special occasions, family gatherings, or any time you want to treat yourself to something extraordinary.
Additional Tips for the Perfect German Chocolate Cake
- Make Ahead: You can make the cake layers a day in advance and store them tightly wrapped at room temperature. The filling and frosting can also be made ahead and stored in the fridge.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you have leftovers, you can refrigerate the cake for up to a week.
- Variation: For a lighter version, use a reduced-fat coconut milk or substitute the butter with a non-dairy alternative.
- Decorating: If you want to get creative with the presentation, consider adding some extra toasted coconut or chopped pecans on top of the frosting for added texture.
Conclusion: The Ultimate German Chocolate Cake
This German chocolate cake recipe brings the perfect combination of rich, moist chocolate cake, creamy coconut-pecan filling, and smooth chocolate frosting. By following these detailed steps, you’ll create a cake that’s sure to become a favorite at any gathering. Whether you’re celebrating a special occasion or simply craving something indulgent, this cake is bound to impress with its flavor, texture, and appearance. Enjoy each slice of this delicious dessert that embodies the best of what baking has to offer.