Classic German Chocolate Cake
Classic German Chocolate Cake is a delightful dessert that is both rich and satisfying. This cake, known for its layers and unique coconut-pecan frosting, has a history that dates back to the 1850s. It is named after an American named Sam German, who developed a dark-baking chocolate for Baker’s Chocolate Company. Over the years, the cake has become a favorite for special occasions and celebrations.
Why Make This Recipe
There are many reasons to make Classic German Chocolate Cake.
First, it brings a unique flavor profile that combines chocolate with the sweetness of coconut and the crunch of pecans.
Second, it is a showstopper for gatherings, making it perfect for birthdays, anniversaries, and other celebrations.
Third, the layered design not only looks impressive but also allows for a delicious combination of flavors in each bite.
Finally, this cake is a great way to practice your baking skills while achieving a rewarding and delicious result.
How to Make Classic German Chocolate Cake
Making a Classic German Chocolate Cake is fun and straightforward, even for beginner bakers. Below are the detailed steps to guide you through this delicious journey.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar (for frosting)
- 3/4 cup butter
- 1 teaspoon vanilla extract (for frosting)
- 3 large egg yolks
Directions
Preheat the oven: Start by preheating your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing them with butter and dusting with flour. This will help the cakes come out easily once baked.
Combine dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps to ensure an even texture in your cake.
Add wet ingredients: Add the eggs, whole milk, vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix everything together until the batter is smooth.
Incorporate boiling water: Carefully stir in the boiling water. This step might seem unusual, but it helps create a moist cake.
Divide and bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes. To check if the cakes are done, insert a toothpick in the center; it should come out clean.
Cool the cakes: Once baked, allow the cakes to cool in their pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Prepare the frosting: For the coconut-pecan frosting, combine the evaporated milk, granulated sugar, butter, and egg yolks in a medium saucepan over medium heat. Stir continuously for about 10 minutes until the mixture thickens and turns golden. Remove from heat and mix in 1 teaspoon of vanilla extract, shredded coconut, and chopped pecans.
Layer the cake: Once the cakes have cooled completely, it’s time to layer them. Take one cake layer and spread a generous amount of coconut-pecan frosting on top. Add the second layer and repeat the process. Finish by placing the last cake layer on top and frosting the top and sides of the cake with the remainder of the coconut-pecan frosting.
Serve: The cake is now ready to be served! You can enjoy it at room temperature, either on its own or with vanilla ice cream or chocolate sauce for an extra treat.
How to Serve Classic German Chocolate Cake
Classic German Chocolate Cake is best served at room temperature. If desired, you can accompany each slice with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added richness. This cake pairs well with a hot cup of coffee or tea, making it an excellent dessert for any occasion. You can also garnish with extra chopped pecans or chocolate shavings for a beautiful presentation.
How to Store Classic German Chocolate Cake
Storing your Classic German Chocolate Cake properly will ensure it stays fresh and delicious. Here are some tips:
Room Temperature: If you plan to eat the cake within a couple of days, you can store it at room temperature. Cover it with plastic wrap or place it in an airtight container to keep it moist.
Refrigeration: If you need to store the cake for a longer period, keep it in the refrigerator. Wrap it well to avoid drying out. The cake can last up to a week in the fridge.
Freezing: For long-term storage, you can freeze the cake. Wrap individual slices or the whole cake in plastic wrap, then place it in a freezer-safe bag. It can last up to three months in the freezer. Thaw in the refrigerator before serving.
Tips to Make Classic German Chocolate Cake
Measure Ingredients: Make sure to measure your ingredients accurately, as this can greatly impact the cake’s texture and flavor.
Use Fresh Ingredients: Always use fresh eggs, baking powder, and baking soda to ensure the cake rises properly and has the best flavor.
Let Cakes Cool Completely: Allow the cakes to cool completely before frosting them. If they are still warm, the frosting may melt, resulting in a gooey mess.
Customize the Frosting: Feel free to customize the frosting by adding more pecans or coconut, depending on your taste preference.
Use Quality Chocolate: The quality of the cocoa powder you use can affect the cake’s flavor. Opt for a good quality cocoa powder for the best results.
Variation
While Classic German Chocolate Cake is a beloved recipe, there are several variations you can try:
Chocolate Ganache: Instead of coconut-pecan frosting, you can use a rich chocolate ganache for a more chocolatey experience.
Caramel Drizzle: Adding a caramel sauce drizzle on top of the frosting can bring a unique and delicious twist to the cake.
Layer Flavors: Consider adding layers of different flavors, such as raspberry jam or a cream cheese frosting between layers.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of this classic cake.
FAQs
1. Can I make this cake in advance?
Yes, you can make the cake layers in advance and store them in the fridge or freezer. Frost just before serving for the best taste and presentation.
2. Why is it called German Chocolate Cake?
The name comes from an American named Samuel German, who created a dark-baking chocolate that became the foundation of the cake. It is not actually from Germany!
3. Can I use different nuts instead of pecans?
Absolutely! While pecans are traditional, you can use walnuts or even omit nuts altogether if you prefer a nut-free version.
4. How can I tell if my cake is done baking?
You can check if the cake is done by inserting a toothpick or a cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
5. Can this cake be made without eggs?
Yes, you can use egg substitutes such as applesauce, yogurt, or commercial egg replacers if you want to make the cake egg-free. Just be sure to adjust the recipe accordingly.
Enjoy making this Classic German Chocolate Cake and savor every delicious bite! With its rich flavors and beautiful presentation, it is sure to be a favorite among family and friends.
Print
Classic German Chocolate Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert with layers and a unique coconut-pecan frosting, perfect for celebrations.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar (for frosting)
- 3/4 cup butter
- 1 teaspoon vanilla extract (for frosting)
- 3 large egg yolks
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and 2 teaspoons of vanilla extract. Mix until smooth.
- Carefully stir in boiling water.
- Divide the batter among prepared pans and bake for 30 to 35 minutes.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks.
- For frosting, combine evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat. Stir for about 10 minutes until thickened.
- Remove from heat and mix in remaining vanilla, coconut, and pecans.
- Layer the cooled cakes with frosting in between and coat the sides and top as well.
- Serve and enjoy at room temperature.
Notes
For a richer flavor, serve with vanilla ice cream or chocolate sauce. Garnish with chopped pecans or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg