GERMAN CHOCOLATE CAKE

Imagine biting into a moist, rich chocolate cake layered with a luscious coconut pecan frosting and enveloped in a silky chocolate coating. This is not just any dessert; it’s the ultimate homemade German Chocolate Cake experience. Growing up in a family of seven, this cake was the star of our birthday celebrations, and it’s easy to see why it remains a beloved classic.

I had the unique advantage of being a twin, which meant I got the best of both worlds on our special day: a slice of my sister’s favorite German chocolate cake and my favorite carrot cake. My mom crafted the cake inside-out, with coconut frosting nestled between layers and on top, while the outside was draped in decadent chocolate frosting.

Why You’ll Love This Recipe

Despite its name, German Chocolate Cake isn’t from Germany, but it is a heavenly treat for chocolate enthusiasts. Our version boasts a rich chocolate cake with a perfect balance of sweetness, layered with a coconut pecan frosting that adds texture and flavor. The combination of these elements creates a cake that is truly irresistible!

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• 2 9-inch square pans or 3 8-inch round pans
• Spatula
• Toothpick
• Saucepan

Ingredients

Cake:

• 1/2 cup boiling water
• 4 ounces sweet cooking German chocolate
• 2 cups sugar
• 1 cup butter, softened
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten

Coconut Pecan Frosting:

• 1 cup sugar
• 1/2 cup butter
• 1 cup evaporated milk (12 oz. can)
• 1 teaspoon vanilla
• 3 egg yolks
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
2. Pour the boiling water over the chocolate, stirring until the chocolate is melted. Allow it to cool.
3. In a large mixing bowl, cream the sugar and butter until light and fluffy.
4. Beat in the egg yolks, one at a time, then mix in the melted chocolate and vanilla.
5. Alternate adding the flour, baking soda, and salt with the buttermilk, beating well after each addition until smooth.
6. Gently fold in the stiffly beaten egg whites.
7. Divide the batter evenly among the prepared pans.
8. Bake the square pans for 40-45 minutes or the round pans for 35-40 minutes. Use a toothpick to check for doneness.
9. Let the cakes cool completely before frosting with the Coconut-Pecan Frosting.
10. For the frosting, mix sugar, butter, milk, vanilla, and egg yolks in a saucepan over medium heat. Stir occasionally until the mixture thickens, about 12 minutes.
11. Remove from heat and stir in the coconut and pecans. Beat until the frosting reaches a spreading consistency. Let it cool and thicken before icing the cake.

Tips for Success

• Ensure all ingredients are at room temperature for a smoother batter.
• Gently fold in the egg whites to maintain the cake’s light texture.
• Let the frosting cool sufficiently to achieve the right consistency for spreading.

Additional Tips and Variations

For added flavor, consider toasting the pecans before adding them to the frosting. You can also experiment with different chocolates for a unique twist on the classic recipe.

Nutritional Highlights (Per Serving)

Calories: 450 | Fat: 25g | Carbohydrates: 55g | Protein: 6g | Sugar: 35g

Frequently Asked Questions (FAQ)

Q: Can I make this cake in advance?

A: Absolutely! You can bake the cake layers a day ahead and frost them when you’re ready to serve.

Q: How should I store leftovers?

A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Conclusion

This German Chocolate Cake is a celebration of flavors and textures that is sure to delight any chocolate lover. Why not try making it for your next family gathering or special occasion? We’d love to hear about your experience, so feel free to leave a comment and share your thoughts!