The Classic German Chocolate Cake is a majestic and beloved dessert, renowned for its rich, tender chocolate layers and its signature, irresistible coconut-pecan frosting. Despite its name, this iconic cake did not originate in Germany; rather, it’s named after an American baker, Samuel German, who developed a sweet baking chocolate bar for Baker’s Chocolate company in 1852. What sets this cake apart is the unique combination of its components, creating a symphony of textures and flavors that is truly unforgettable.
The cake layers themselves are a dark, moist, and mildly sweet chocolate, often made with melted baking chocolate rather than cocoa powder, which contributes to its distinct depth of flavor and tender crumb. These layers provide the perfect counterpoint to the star of the show: the opulent Coconut-Pecan Frosting. This frosting is not your typical buttery buttercream; instead, it’s a cooked custard-like concoction, made with evaporated milk, egg yolks, sugar, and butter, then generously studded with chewy shredded coconut and crunchy toasted pecans. The cooking process creates a luscious, glossy, and sticky caramel-like consistency that clings beautifully to the cake layers and sides. Its warm, nutty, and coconutty notes are deeply satisfying and provide a delightful textural contrast to the soft cake.
The visual appeal of a German Chocolate Cake is just as enticing as its taste. The rough, textured look of the frosting, generously applied, signifies the bounty of coconut and pecans within. Often, whole pecan halves are artfully arranged on top, adding an elegant touch and a hint of the deliciousness within, as clearly depicted in the provided image. This cake is a celebration of contrasting elements that come together in perfect harmony: the slight bitterness of the chocolate cake against the intense sweetness of the frosting, the soft crumb against the chewy coconut and crisp pecans. It’s a truly indulgent dessert, perfect for special occasions, holidays, or any time a truly spectacular chocolate and nut combination is desired. Serving a slice of German Chocolate Cake is more than just serving dessert; it’s an experience, a delightful journey through layers of rich flavor and satisfying texture that lingers long after the last bite.
Ingredients:
- For the German Chocolate Cake Layers:
- 4 ounces (113g) Baker’s German’s Sweet Chocolate Bar, chopped
- ½ cup (1 stick / 113g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, separated (whites and yolks)
- 1 teaspoon vanilla extract
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins)
- 1 cup (240ml) boiling water
- For the Classic Coconut-Pecan Frosting:
- 1 cup (2 sticks / 226g) unsalted butter
- 1 (12-ounce / 340ml) can evaporated milk
- 1 ½ cups (300g) granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups (115g) shredded sweetened coconut
- 1 ½ cups (170g) chopped pecans, toasted (plus extra whole pecans for garnish, if desired)
Instructions:
- Prepare the Cake Layers (Approx. 25 minutes prep, 30-35 minutes bake):
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper circles and grease and flour the sides.
- In a small microwave-safe bowl or a double boiler, melt the chopped German’s Sweet Chocolate. Stir until smooth, then set aside to cool slightly.
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes).
- Beat in the 4 egg yolks, one at a time, mixing well after each addition. Stir in the cooled melted chocolate and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a measuring cup, combine the buttermilk and boiling water.
- Gradually add the dry ingredients to the wet ingredients in three alternating additions with the buttermilk-water mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
- In a clean, dry bowl, beat the 4 egg whites with an electric mixer on high speed until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no white streaks remain. This step lightens the batter.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans on wire racks for 10-15 minutes before inverting them onto the racks to cool completely. Ensure they are fully cooled before frosting.
- Prepare the Coconut-Pecan Frosting (Approx. 20-25 minutes cooking, plus cooling):
- While the cakes are baking or cooling, prepare the frosting. In a medium saucepan, combine the 1 cup butter, evaporated milk, 1 ½ cups granulated sugar, and 4 egg yolks.
- Cook over medium-low heat, stirring constantly, until the mixture thickens to a custard-like consistency (thick enough to coat the back of a spoon) and bubbles gently for about 3-5 minutes. Do not boil rapidly, or the egg yolks may scramble. This usually takes about 10-15 minutes of constant stirring.
- Remove from heat and stir in the 1 teaspoon vanilla extract.
- Add the shredded sweetened coconut and chopped pecans (toasting pecans beforehand enhances their flavor). Stir until well combined.
- Let the frosting cool completely to room temperature. It will continue to thicken as it cools. If you’re in a hurry, you can place the pan in an ice bath, stirring occasionally, to speed up cooling. It should be thick enough to spread but still pliable.
- Assemble the Cake (Approx. 20-30 minutes):
- Once the cake layers are completely cool and the frosting has cooled and thickened, it’s time to assemble.
- Place one cake layer on your serving plate or cake stand.
- Spread about one-third of the coconut-pecan frosting evenly over the top of the first layer, going right to the edge. The frosting is thick, so you’ll need to gently push it towards the edges.
- Carefully place the second cake layer on top and spread another one-third of the frosting.
- Place the third cake layer on top.
- Spread the remaining frosting over the top and down the sides of the entire cake, covering it generously. The rustic, textured look of this frosting is part of its charm, so don’t worry about making it perfectly smooth.
- If desired, arrange whole pecan halves decoratively on top of the cake, as seen in the image, to complete the classic look.
- Chill and Serve:
- For best results, allow the cake to chill in the refrigerator for at least 1-2 hours before slicing. This helps the frosting set further and makes for cleaner slices.
- Bring the cake to room temperature for about 30 minutes before serving for optimal flavor and texture.
- Slice with a sharp, warm knife (run under hot water and wipe dry) for clean cuts.
- Store leftover cake loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days.
Enjoy this truly classic and indulgent German Chocolate Cake!