Indulge in the rich, chocolatey goodness of German Chocolate Cake, a classic dessert that brings together layers of moist chocolate cake, creamy coconut-pecan frosting, and a touch of nostalgia. This cake is not only visually stunning but also packed with flavors that will make your taste buds dance. Originating from a recipe created by an American named Samuel German, this cake has become a beloved favorite for celebrations and special occasions. Whether you're celebrating a birthday, an anniversary, or simply treating yourself, this German Chocolate Cake is sure to impress!
Why You’ll Love This Recipe
- Decadent Flavor: The combination of rich chocolate cake with a sweet coconut-pecan frosting creates a delightful flavor explosion.
- Layered Perfection: The cake's layers are not only beautiful but also provide a perfect balance of texture and taste.
- Perfect for Celebrations: This cake is a showstopper and perfect for birthdays, holidays, or any festive occasion.
- Customizable: You can modify the frosting or add your favorite fillings to make it uniquely yours.
Ingredients List
To make German Chocolate Cake, you will need the following ingredients:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup unsalted butter
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 ½ 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 two 9-inch round cake pans.
Step 2: Mix Dry Ingredients
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: Mix Wet Ingredients
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.
Step 4: Combine Wet and Dry Mixtures
- Mix Together: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth (the batter will be thin).
Step 5: Bake the Cakes
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cakes
- Cool: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
Step 7: Make the Coconut-Pecan Frosting
- Cook the Frosting: In a medium saucepan, combine the sugar, evaporated milk, butter, and beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (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 8: Assemble the Cake
- Layer the Cakes: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of coconut-pecan frosting on top. Place the second layer on top and spread frosting over the top and sides of the cake.
Step 9: Serve
- Slice and Enjoy: Slice the cake and serve. Enjoy the delicious layers of chocolate and coconut-pecan goodness!
Variations & Substitutions
- Chocolate Frosting: For a chocolate twist, use a rich chocolate frosting instead of coconut-pecan frosting.
- Nut-Free Option: Omit the pecans and use toasted coconut for a nut-free version.
- Different Flavors: Add a splash of almond extract to the frosting for an extra layer of flavor.
Storage & Reheating Instructions
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: This cake can be frozen for up to 2 months. Wrap each layer tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
- Reheating: There’s no need to reheat; serve it chilled or at room temperature.
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them in the refrigerator until ready to frost and serve.
What can I serve with this cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Can I use a different size pan?
Yes, you can use a 9x13 inch pan for a single-layer cake. Adjust the baking time as needed.
Conclusion
This German Chocolate Cake is a decadent treat that combines rich chocolate flavor with sweet coconut and crunchy pecans, making it a must-try dessert for any occasion. Whether you’re celebrating a special event or simply satisfying your sweet tooth, this cake will leave everyone wanting more. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments! For more delightful recipes, visit https://eldralys.com/ and explore a world of culinary inspiration. Enjoy your baking adventure!
Print
German Chocolate Cake: A Decadent Delight
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of German Chocolate Cake, a classic dessert that brings together layers of moist chocolate cake, creamy coconut-pecan frosting, and a touch of nostalgia. This cake is not only visually stunning but also packed with flavors that will make your taste buds dance. Originating from a recipe created by an American named Samuel German, this cake has become a beloved favorite for celebrations and special occasions. Whether you're celebrating a birthday, an anniversary, or simply treating yourself, this German Chocolate Cake is sure to impress!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for frosting)
- 1 cup evaporated milk
- ½ cup unsalted butter
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract (for frosting)
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth (the batter will be thin).
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
- In a medium saucepan, combine the sugar, evaporated milk, butter, and beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (about 10 minutes).
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of coconut-pecan frosting on top. Place the second layer on top and spread frosting over the top and sides of the cake.
- Slice the cake and serve. Enjoy the delicious layers of chocolate and coconut-pecan goodness!
Notes
Variations & Substitutions: - Chocolate Frosting: For a chocolate twist, use a rich chocolate frosting instead of coconut-pecan frosting. - Nut-Free Option: Omit the pecans and use toasted coconut for a nut-free version. - Different Flavors: Add a splash of almond extract to the frosting for an extra layer of flavor. Storage & Reheating Instructions: - Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. - Freezing: This cake can be frozen for up to 2 months. Wrap each layer tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving. - Reheating: There’s no need to reheat; serve it chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 591
- Sugar: 69g
- Sodium: 440mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
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