This recipe provides instructions for making a rich and decadent Classic German Chocolate Cake, a layered chocolate cake known for its moist crumb and distinctive sweet coconut-pecan frosting. This iconic cake typically features three layers of a light and airy chocolate cake made with cocoa powder and often buttermilk, which contributes to its tenderness and slight tang. The signature frosting is a cooked custard-based frosting enriched with shredded coconut and chopped pecans, creating a uniquely textured and flavored filling and topping. The cake layers themselves are not intensely chocolatey but have a subtle cocoa flavor that complements the rich frosting beautifully. The use of oil in the cake batter contributes to its moistness, which is a hallmark of a good German Chocolate Cake. The batter also includes ingredients like granulated sugar for sweetness, eggs for structure and richness, all-purpose flour as the base, baking soda and baking powder for leavening, and vanilla extract for added flavor. Buttermilk (or a homemade substitute of milk with a touch of vinegar or lemon juice) adds a tender crumb and a slight tang that balances the sweetness. The preparation of the cake layers involves creaming together the wet ingredients and sugar, then gradually incorporating the dry ingredients. The batter is divided evenly among three greased and floured cake pans and baked until a toothpick inserted into the center comes out clean. While the cake layers are cooling, the distinctive coconut-pecan frosting is made. This frosting is not a typical buttercream but rather a rich custard cooked on the stovetop. It usually includes unsalted butter, granulated sugar, evaporated milk, egg yolks for richness, vanilla extract, and, of course, a generous amount of shredded coconut and chopped pecans. The mixture is cooked until it thickens to a spreadable consistency. Once both the cake layers and the frosting have cooled completely, the cake is assembled. Each layer of the chocolate cake is generously spread with the coconut-pecan frosting, creating a tall and impressive dessert. The frosting often oozes slightly down the sides, adding to its rustic charm. Sometimes, the cake is also drizzled with a simple chocolate ganache for an extra touch of chocolate richness and visual appeal. Classic German Chocolate Cake is a beloved dessert that offers a unique flavor profile and a satisfyingly moist texture, making it a favorite for celebrations and special occasions. The image shows a slice of German Chocolate Cake on a plate. The cake has multiple layers of dark chocolate cake and a lighter, caramel-colored frosting that is studded with coconut and pecans. Some of the frosting has oozed down the sides of the cake slice. The top of the slice is also drizzled with a rich chocolate ganache and sprinkled with some flaky coconut and pecan pieces.
The texture of Classic German Chocolate Cake is characterized by its moist and tender chocolate cake layers and a rich, somewhat gooey frosting that is studded with the slightly chewy texture of coconut and the satisfying crunch of pecans.
The flavor profile is a delightful balance of a mild, slightly sweet chocolate cake and a distinctly rich and sweet frosting with prominent notes of coconut and the nutty flavor of pecans, all enhanced by the caramel-like undertones of the cooked frosting.
Classic German Chocolate Cake is a layered chocolate cake known for its moist crumb and a signature sweet coconut-pecan frosting that serves as both the filling and the topping.
The preparation involves baking moist chocolate cake layers and making a cooked coconut-pecan frosting on the stovetop, then assembling the cake by layering the frosting between the cake layers and over the top.
Ingredients:
For the Chocolate Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 ounces unsweetened baking chocolate, melted and cooled
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
For the Coconut-Pecan Frosting:
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 1 (12 ounce) can evaporated milk
- 4 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 3 ½ cups shredded sweetened coconut
- 1 ½ cups chopped pecans
Optional Chocolate Ganache Drizzle:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Equipment:
- Three 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Small saucepan (for melting chocolate)
- Medium saucepan (for frosting)
- Whisk
- Wire cooling rack
- Small bowl (for ganache, if using)
Instructions:
Part 1: Make the Chocolate Cake Layers
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Melt Chocolate: Melt the unsweetened baking chocolate in a small saucepan over low heat or in a microwave-safe bowl in short intervals, stirring until smooth. Let it cool slightly.
- Add Melted Chocolate: Gradually beat the cooled melted chocolate into the butter and sugar mixture until well combined.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Divide Batter and Bake: Divide the cake batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of each cake layer comes out clean.
- Cool the Cakes: Let the cake layers cool in the pans for about 10-15 minutes before inverting them onto a wire cooling rack to cool completely.
Part 2: Make the Coconut-Pecan Frosting
- Combine Frosting Ingredients (except coconut and pecans): In a medium saucepan, combine the butter, granulated sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, and the mixture starts to simmer gently.
- Temper Egg Yolks: In a separate small bowl, lightly beat the egg yolks. Gradually whisk about ½ cup of the warm sugar mixture into the egg yolks to temper them, preventing them from scrambling when added to the hot mixture.
- Cook Frosting: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture, stirring constantly. Continue to cook over medium heat, stirring constantly, until the frosting thickens significantly and coats the back of a spoon, about 10-15 minutes. Do not boil.
- Stir in Vanilla, Coconut, and Pecans: Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Mix well to combine.
- Cool Frosting: Let the frosting cool completely to room temperature. It will thicken further as it cools. Do not frost the cake with warm frosting, as it will melt and slide off.
Part 3: Assemble the German Chocolate Cake
- Level Cake Layers (Optional): If the cake layers have domed tops, you can use a serrated knife to carefully level them.
- Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of the cooled coconut-pecan frosting evenly over the top.
- Add Second Layer: Carefully place the second cake layer on top of the frosting. Spread another generous layer of frosting evenly over this layer.
- Top with Third Layer: Place the final cake layer on top of the frosting. Spread the remaining coconut-pecan frosting evenly over the top and down the sides of the cake.
Part 4: Make Optional Chocolate Ganache Drizzle
- Heat Cream: In a small microwave-safe bowl, heat the heavy cream until it is just simmering (do not boil).
- Melt Chocolate: Add the semi-sweet chocolate chips to the warm cream and let it sit for a minute or two to soften.
- Stir Until Smooth: Stir the chocolate and cream together until smooth and glossy.
- Drizzle Over Cake: Once the ganache is smooth, drizzle it over the top of the frosted German Chocolate Cake.
- Chill (Optional): You can chill the assembled cake in the refrigerator for about 30 minutes to help the frosting set before serving.
- Serve: Slice and serve the Classic German Chocolate Cake. It is best enjoyed at room temperature or slightly chilled.
Enjoy this rich and iconic German Chocolate Cake! The combination of the moist chocolate cake and the sweet, nutty coconut frosting is a truly special treat.