Indulge your sweet tooth with a slice of German Chocolate Cake, a rich and moist dessert that’s sure to impress anyone who takes a bite. Despite its name, this cake is not from Germany; instead, it’s named after an American named Samuel German, who developed a dark-baking chocolate for Baker’s Chocolate Company in 1852. This cake features layers of luscious chocolate cake filled with a creamy coconut and pecan frosting, creating a delightful contrast of flavors and textures. Perfect for birthdays, celebrations, or any occasion that calls for something special, this German Chocolate Cake is a true crowd-pleaser!
Why You’ll Love This Recipe
- Rich and Moist: The combination of dark chocolate and buttermilk creates an incredibly moist cake that melts in your mouth.
- Decadent Frosting: The coconut-pecan frosting adds a sweet, nutty layer that perfectly complements the chocolate.
- Impressive Presentation: This cake looks stunning on any dessert table, making it a showstopper for gatherings.
- Customizable: Feel free to add your favorite flavors, such as espresso or orange zest, to the cake or frosting.
Ingredients List
To make German Chocolate Cake, you will need the following ingredients:
For the Chocolate Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
Step 1: Preheat the Oven
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2: Prepare the Chocolate Cake Batter
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Mix Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Step 3: Bake the Cakes
- Pour Batter into Pans: Divide the batter evenly among the prepared cake pans.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 4: Prepare the Coconut-Pecan Frosting
- Cook the Frosting: In a medium saucepan, combine the granulated 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 from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
Step 5: Assemble the Cake
- Layer the Cakes: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top.
- Repeat Layers: Add the second layer of cake and repeat the frosting process. Place the final layer on top and spread the remaining frosting over the top and sides of the cake.
Step 6: Serve and Enjoy
- Serve: Slice the cake and serve. Enjoy your homemade German Chocolate Cake!
Variations & Substitutions
- Chocolate Variations: For an extra chocolatey flavor, consider adding chocolate chips to the cake batter or using a chocolate ganache for frosting.
- Nut Alternatives: If you’re not a fan of pecans, you can substitute them with walnuts or leave them out entirely.
- Dairy-Free Option: Use dairy-free butter and almond milk in place of buttermilk to make a dairy-free version of this cake.
Storage & Reheating Instructions
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: If you prefer warm cake, you can microwave a slice for about 10-15 seconds.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in an airtight container. Frost the cake on the day you plan to serve it.
What can I serve with German Chocolate Cake?
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Is German Chocolate Cake really German?
No, the name comes from Samuel German, who created a type of dark-baking chocolate in the 19th century. The cake itself is an American creation.
Conclusion
This German Chocolate Cake is a delightful treat that combines rich chocolate flavor with a creamy coconut-pecan frosting. It’s perfect for any celebration or simply as a special dessert to enjoy at home. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments! For more delicious recipes, visit https://eldralys.com/ for culinary inspiration. Enjoy your baking adventure!
