Of course! German Chocolate Cake is a classic American dessert known for its rich chocolate layers, sweet and gooey coconut-pecan frosting, and often a chocolate frosting on the sides. Despite its name, it’s not from Germany—it gets its name from Sam German, the American who created the sweet baking chocolate used in the original recipe.
Here is a comprehensive recipe and guide for making an authentic and delicious German Chocolate Cake from scratch.
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The Ultimate German Chocolate Cake
This recipe breaks down into three main components:
1. The Chocolate Cake Layers
2. The Coconut-Pecan Frosting (The Star!)
3. The Chocolate Frosting (for optional decorating)
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Part 1: The Chocolate Cake Layers
This cake is moist, tender, and deeply chocolatey.
Ingredients:
· 2 cups (250g) all-purpose flour
· 2 cups (400g) granulated sugar
· ¾ cup (75g) unsweetened natural cocoa powder (not Dutch-process)
· 2 tsp baking soda
· 1 tsp baking powder
· 1 tsp salt
· 1 cup (240ml) buttermilk, room temperature
· ½ cup (120ml) vegetable or canola oil
· 2 large eggs, room temperature
· 1 tsp vanilla extract
· 1 cup (240ml) boiling water
Instructions:
1. Prep: Preheat oven to 350°F (175°C). Grease and line the bottoms of three 9-inch round cake pans with parchment paper.
2. Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, oil, eggs, and vanilla until combined.
4. Make the Batter: Add the wet ingredients to the dry ingredients and mix with a hand mixer or a whisk until just combined. The batter will be thick.
5. Add Boiling Water: Carefully pour in the boiling water. Start mixing on low speed until the water is incorporated. The batter will be very thin—this is normal and will result in a moist cake.
6. Bake: Divide the batter evenly among the three prepared pans. Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in their pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting.
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Part 2: The Iconic Coconut-Pecan Frosting
This is cooked on the stovetop and is what truly defines a German Chocolate Cake.
Ingredients:
· 1 cup (200g) evaporated milk
· 1 cup (200g) granulated sugar
· 3 large egg yolks
· ½ cup (1 stick / 113g) unsalted butter
· 1 tsp vanilla extract
· 1 ⅓ cups (120g) sweetened shredded coconut
· 1 cup (120g) chopped pecans, toasted
Instructions:
1. Cook the Base: In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and becomes a golden brown color (about 10-12 minutes). It should be thick enough to coat the back of a spoon.
2. Finish: Remove from heat. Stir in the vanilla, shredded coconut, and toasted pecans.
3. Cool: Let the frosting cool completely to room temperature. It will continue to thicken as it cools. Stir occasionally.
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Part 3: Optional Chocolate Frosting (for sides)
A simple chocolate frosting for the sides provides a beautiful contrast and extra chocolate flavor.
Ingredients:
· ½ cup (1 stick / 113g) unsalted butter, softened
· ⅓ cup (80ml) evaporated milk or heavy cream
· ¼ cup (25g) unsweetened cocoa powder
· 2½ cups (300g) powdered sugar, sifted
· 1 tsp vanilla extract
· Pinch of salt
Instructions:
1. Cream Base: In a medium bowl, beat the softened butter until smooth.
2. Combine: Gradually add the cocoa powder, powdered sugar, evaporated milk/cream, vanilla, and salt. Beat on medium-high speed for 2-3 minutes until smooth and spreadable. Add a little more milk or sugar to achieve your desired consistency.
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Assembly Instructions:
1. Level Cakes: If your cake layers have domed tops, use a serrated knife to level them off.
2. First Layer: Place one cake layer on your serving plate. Spread a generous layer of the cooled coconut-pecan frosting evenly over the top.
3. Second Layer: Carefully place the second cake layer on top. Repeat with another layer of coconut-pecan frosting.
4. Third Layer: Place the final cake layer on top, bottom-side up for a flat surface.
5. Frost Sides (Optional): If using the chocolate frosting, apply a “crumb coat” (a thin layer) around the entire outside of the cake and chill for 15 minutes. Then, apply a final, smooth layer of chocolate frosting to the sides only, leaving the top bare.
6. Final Touch: Spoon the remaining coconut-pecan frosting onto the top of the cake, spreading it evenly to the edges.
Pro-Tip: For clean slices, chill the assembled cake for at least an hour before serving.
Key Tips for Success:
· Room Temperature Ingredients: This is crucial for a smooth, well-emulsified batter that bakes evenly.
· Toast Your Nuts: Toasting the pecans for the frosting (spread on a baking sheet at 350°F for 5-8 minutes) enhances their flavor dramatically.
· Cool Completely: Do not attempt to frost a warm cake. The coconut-pecan frosting will become runny and slide off.
· Thickening the Frosting: Stir the coconut-pecan frosting constantly while it cooks to prevent the egg yolks from scrambling. It’s done when it’s thick and pudding-like.
Enjoy this incredible masterpiece of a cake