The “Classic German Chocolate Cake with Coconut-Pecan Frosting” is a beloved American dessert, despite its name, which stems from an American baker named Samuel German, who developed a dark baking chocolate for Baker’s chocolate company. This iconic cake is celebrated for its rich, moist chocolate layers that get their characteristic deep color and tender crumb from melted baking chocolate. What truly sets it apart, however, is its signature cooked coconut-pecan frosting, generously spread between the layers and over the top. This unique frosting is a luscious blend of evaporated milk, egg yolks, butter, sugar, shredded coconut, and chopped pecans, cooked until thick and custardy. The texture is wonderfully chewy from the coconut and crunchy from the pecans, providing a delightful contrast to the soft chocolate cake. Unlike typical buttercreams, this frosting isn’t overly sweet, allowing the nutty and tropical flavors to shine through. Each slice offers a harmonious blend of deep chocolate and the sweet, complex notes of the filling, making it a comforting and decadent treat perfect for any special occasion or a cozy family gathering. The cake is often left unfrosted on the sides to showcase the rich layers and the generous filling, as seen in the provided image.
Ingredients:
For the German Chocolate Cake Layers:
- 4 oz (113g) Baker’s German’s Sweet Chocolate (or any good quality dark chocolate, about 60-70% cacao, if German’s Sweet is unavailable)
- ½ cup (113g) boiling water
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, softened at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, separated (yolks for cake, whites for later)
- 1 cup (240ml) buttermilk, room temperature
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting (Cooked):
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 4 large egg yolks, lightly beaten
- ½ cup (113g) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups (120g) shredded sweetened coconut
- 1 cup (115g) chopped pecans
Equipment:
- Three 8-inch or 9-inch round cake pans
- Parchment paper
- Large mixing bowl
- Electric mixer (stand mixer or hand mixer)
- Medium saucepan (for chocolate mixture and frosting)
- Whisk
- Rubber spatula
- Wire cooling racks
- Spatula or offset spatula (for frosting)
Instructions:
Part 1: Prepare the German Chocolate Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper circles for easy release.
- Melt Chocolate: In a small heatproof bowl, combine the chopped German’s Sweet Chocolate and ½ cup boiling water. Stir until the chocolate is completely melted and smooth. Let it cool slightly.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl with an electric mixer, cream together the softened unsalted butter and 2 cups granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Egg Yolks and Vanilla: Add the 4 egg yolks one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
- Combine Chocolate Mixture: Slowly beat the cooled melted chocolate mixture into the butter-sugar-egg yolk mixture until just combined.
- Alternate Wet and Dry: In a separate small bowl, whisk together the buttermilk. With the mixer on low speed, alternately add the dry ingredients mixture and the buttermilk to the chocolate mixture, beginning and ending with the dry ingredients (e.g., flour, buttermilk, flour, buttermilk, flour). Mix until just combined after each addition; do not overmix.
- Whip Egg Whites: In a clean, separate bowl, using an electric mixer with clean beaters, beat the 4 egg whites on medium-high speed until stiff peaks form.
- Fold in Egg Whites: Gently fold the beaten egg whites into the cake batter in two additions using a rubber spatula. Fold just until no white streaks remain, being careful not to deflate the batter. This step adds lightness to the cake.
- Fill Pans: Divide the cake batter evenly among the three prepared cake pans.
- Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool: Let the cake layers cool in the pans on wire racks for 10-15 minutes before inverting them onto the wire racks to cool completely. Ensure they are completely cool before frosting.
Part 2: Make the Coconut-Pecan Frosting
- Combine Wet Ingredients: In a medium saucepan, whisk together the evaporated milk, 1 cup granulated sugar, 4 lightly beaten egg yolks, ½ cup cubed unsalted butter, vanilla extract, and salt.
- Cook Frosting: Cook the mixture over medium-low heat, stirring constantly with a whisk, until it thickens to the consistency of a thin pudding and coats the back of a spoon, about 10-12 minutes. Do not boil vigorously, as the egg yolks can scramble.
- Add Coconut and Pecans: Remove the saucepan from the heat. Stir in the shredded sweetened coconut and chopped pecans until well combined.
- Cool Frosting: Let the frosting cool to room temperature, stirring occasionally. It will continue to thicken as it cools. It should be thick enough to spread but still pliable.
Part 3: Assemble the Cake
- Level Cakes (Optional): If your cake layers have domed tops, use a serrated knife to level them so they are flat for easier stacking.
- First Layer: Place one cooled cake layer on your serving plate or cake stand.
- Frosting First Layer: Spread about one-third of the coconut-pecan frosting evenly over the top of the first cake layer, spreading it almost to the edges.
- Second Layer: Carefully place the second cake layer on top of the frosted layer. Spread another one-third of the frosting evenly over this layer.
- Third Layer: Place the third cake layer on top.
- Top Frosting: Spread the remaining coconut-pecan frosting over the top of the cake, letting it generously drizzle down the sides as typically seen with German chocolate cake. German chocolate cake is traditionally not frosted on the sides with buttercream, allowing the rustic, rich filling to be a prominent feature.
- Chill (Optional): For easier slicing and to allow the frosting to set slightly, you can chill the cake in the refrigerator for 30 minutes before serving.
Part 4: Serve and Store
- Serve: Slice the Classic German Chocolate Cake and serve at room temperature for the best texture and flavor.
- Storage: Store leftover cake, covered, at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving.
Tips for Success:
- German’s Sweet Chocolate: While other dark chocolates can be substituted, German’s Sweet Chocolate specifically provides the unique flavor profile traditional to this cake.
- Room Temperature Ingredients: For the cake layers, ensure butter, eggs, and buttermilk are at room temperature. This helps achieve a smooth batter and a tender crumb.
- Don’t Overcook Curd: When making the coconut-pecan frosting, be careful not to overcook the egg yolk mixture, or it can curdle. Cook it over medium-low heat and stir constantly until it thickens.
- Cool Cake Completely: Ensure cake layers are fully cooled before assembly to prevent the frosting from melting.
- Sift Dry Ingredients: Sifting the flour, baking soda, and salt helps prevent lumps and ensures a lighter cake texture.
- Folding Egg Whites: The gently folded egg whites add significant lightness to the chocolate cake, so take care not to deflate them.
- Sweet Dessert: This Classic German Chocolate Cake is a sweet dessert. It is grouped with other sweet dishes such as Luscious Lemon Layer Cake, Classic Vanilla Soufflé, No-Bake Cherry Cheesecake Lasagna, Strawberry Crunch Cookies, Blender Sponge Cake, various chocolate truffle cakes, Yogurt Cake, Caramel Cream Cheese Pound Cake, Southern-Style Peach Cobbler, Fresh Strawberry Pie, Cinnamon Swirl Apple Loaf Cake, No-Bake Chocolate Eclair Cake, Pineapple Upside Down Loaf Cake, Elvis Presley Cake, Chocolate Covered Peanut Clusters, Toffee Candy Bar Dessert, and Chocolate Trifle. This contrasts with savory dishes like Savory Meatloaf with Caramelized Onion Gravy, Creamy Cheesy Baked Chicken Casserole, Crispy Pepperoni French Bread Pizzas, Simple Mediterranean Cucumber & Tomato Salad, Classic Homestyle Chicken Pot Pie, Braised Oxtail, Fresh Napa Cabbage Salad, Savory Sheet Pan Egg Muffins, Irresistible Marinated Feta Cheese, Cheesy Biscuit Bake with Pepper Topping, Sticky Honey Garlic BBQ Ribs, Savory Sausage and Cheese Breakfast Casserole, Crispy Fried Cauliflower, Southern-Style Popcorn Chicken Tenders, and Parsley Diuretic Tea.
- Other Images: The context also includes images related to computer history, ginger root, dead mice and cockroaches around a container of rice, and a Clove-Studded Orange Pomander Ball, none of which are directly related to the German Chocolate Cake recipe.