German Chocolate Cake

If you’re a fan of rich, indulgent desserts, then German Chocolate Cake is the ultimate treat you need to try. Known for its velvety layers of chocolate cake paired with a luscious coconut-pecan frosting, this cake brings together the perfect balance of sweet and savory flavors. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this homemade German Chocolate Cake recipe is sure to impress.

What is German Chocolate Cake?

Despite its name, German Chocolate Cake isn’t from Germany. The cake’s origin traces back to a type of chocolate called “Baker’s German’s Sweet Chocolate,” which was developed in 1852 by an American named Samuel German. This chocolate, known for its mild sweetness, became the star ingredient in a delicious cake that quickly gained popularity. The cake itself consists of a tender, moist chocolate cake base, typically layered with a rich, gooey coconut-pecan frosting.

Ingredients for German Chocolate Cake

For the cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk
• 1 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups granulated sugar
• 1/2 cup hot water

For the coconut-pecan frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans

Instructions for Making German Chocolate Cake

1. Prepare the cake layers:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.
• In a large mixing bowl, whisk together the sugar, eggs, vegetable oil, milk, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients and mix until smooth. Stir in the hot water until the batter is thin and well blended.
• Pour the batter evenly into the prepared cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

2. Make the coconut-pecan frosting:

• In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks over medium heat. Stir constantly to prevent the mixture from burning.
• Bring the mixture to a gentle simmer and cook for about 10-12 minutes, or until it thickens and becomes golden brown.
• Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.

3. Assemble the cake:

• Once the cake layers have completely cooled, spread a generous amount of the coconut-pecan frosting on top of the first layer.
• Place the second cake layer on top and cover the entire cake with the remaining frosting.

Tips for the Perfect German Chocolate Cake

1. Use high-quality chocolate: The key to making this cake truly decadent is using high-quality cocoa powder and the original Baker’s German Sweet Chocolate for the frosting.
2. Let the frosting cool before using: For the best texture and spreadability, make sure your frosting has cooled to room temperature before spreading it on the cake.
3. Add extra pecans and coconut: If you’re a fan of coconut and pecans, feel free to add more to the frosting to enhance the flavor and texture.

Storage and Serving Suggestions

German Chocolate Cake is perfect for serving at birthdays, holidays, or any celebration. It can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, refrigerate the cake for up to a week. For an extra touch, serve with a scoop of vanilla ice cream or a drizzle of chocolate syrup for added indulgence.

Why You’ll Love This Recipe

This German Chocolate Cake recipe delivers a moist, chocolatey cake with a rich, creamy frosting that’s hard to beat. The unique combination of flavors from the coconut and pecans, along with the smooth chocolate layers, makes this cake a favorite for anyone with a sweet tooth. Whether you’re making it for a family gathering or a special celebration, this cake is bound to be a crowd-pleaser.

Conclusion

German Chocolate Cake is a timeless dessert that brings together the best of chocolate and coconut in one scrumptious bite. This easy-to-follow recipe is perfect for both beginners and seasoned bakers, offering a deliciously indulgent treat that everyone will love. Try it today, and enjoy a slice of this delightful dessert!

Serving and Storage Tips for German Chocolate Cake

Serving Tips:

1. Serve at room temperature: For the best flavor and texture, allow the cake to sit at room temperature for about 30 minutes before serving. This will allow the frosting to soften slightly and make the cake even more delicious.
2. Pair with ice cream: German Chocolate Cake pairs wonderfully with a scoop of vanilla or coconut ice cream. The creamy, cold contrast complements the rich, sweet layers of the cake.
3. Garnish with extra pecans and coconut: For an extra touch, sprinkle some chopped pecans and shredded coconut on top of the cake or around the serving plate to enhance the visual appeal and flavor.
4. Coffee or tea pairing: This cake goes wonderfully with a cup of coffee, espresso, or tea. The rich chocolate and coconut flavors make it a perfect treat for an afternoon tea or coffee break.

Storage Tips:

1. Room temperature storage: If you plan to eat the cake within a few days, store it in an airtight container at room temperature. It will stay fresh for up to 3 days.
2. Refrigeration: If you’d like to keep the cake for a longer period, store it in an airtight container in the refrigerator. It will stay fresh for up to a week. Let the cake sit at room temperature for 30 minutes before serving for the best texture.
3. Freezing the cake: German Chocolate Cake freezes well. If you need to store it for an extended period, wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. When ready to enjoy, let the cake thaw in the refrigerator overnight and bring it to room temperature before serving.
4. Frosting storage: If you have leftover coconut-pecan frosting, store it in an airtight container in the refrigerator for up to a week. Reheat it slightly in the microwave or on the stove before using it again if it thickens too much in the fridge.

By following these simple serving and storage tips, you can enjoy your German Chocolate Cake for days to come while keeping it fresh and delicious!

Frequently Asked Questions (FAQs) About German Chocolate Cake

1. Why is it called German Chocolate Cake if it’s not from Germany? German Chocolate Cake gets its name from the type of chocolate used in the recipe, called “Baker’s German’s Sweet Chocolate,” which was created by an American named Samuel German in 1852. The cake itself originated in the United States, not Germany.

2. Can I make the frosting ahead of time? Yes! You can make the coconut-pecan frosting up to 2 days in advance. Store it in an airtight container in the refrigerator, and when you’re ready to use it, allow it to come to room temperature or gently reheat it to make it spreadable.

3. Can I make German Chocolate Cake without pecans? Absolutely! While pecans are a traditional ingredient in the frosting, you can omit them if you prefer or replace them with another type of nut, such as walnuts. You can also make the frosting without nuts entirely for a coconut-only version.

4. Can I use a different type of chocolate in this recipe? For the best results, it’s recommended to use Baker’s German’s Sweet Chocolate, as it’s specifically designed for this cake. However, you can substitute it with semi-sweet chocolate or milk chocolate if you prefer a sweeter or less intense chocolate flavor. Keep in mind that this may slightly alter the taste and texture of the cake.

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