German Chocolate Cake Recipe

There’s something truly special about a classic German Chocolate Cake. This decadent dessert is all about rich, moist chocolate cake layers paired with a luscious coconut-pecan frosting. Each bite is a balance of chocolatey sweetness, nutty crunch, and creamy coconut – the ultimate indulgence for any dessert lover.

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I first discovered this recipe when searching for a memorable dessert to celebrate a family birthday, and it quickly became a favorite. The combination of tender chocolate cake with the unique caramel-like frosting is irresistible and has since become a staple at every special gathering. With its layers of flavor and texture, this cake is a show-stopper and a crowd-pleaser. [IMAGE]

Why You’ll Love This German Chocolate Cake

This German Chocolate Cake has a way of stealing the show at any gathering. With its bold flavors and delightful textures, it’s a treat that everyone will love.

First and foremost, this cake has a rich, moist chocolate base. The cake itself is soft and tender with a deep chocolate flavor that isn’t too overpowering, making it the perfect foundation for the decadent frosting.

The coconut-pecan frosting is what makes this cake truly unique. It’s creamy, gooey, and packed with shredded coconut and toasted pecans, adding a texture and flavor that’s both nutty and sweet. This isn’t your typical buttercream; it’s a caramel-like frosting that sets this cake apart.

It’s also great for special occasions. The impressive look of this layered cake makes it ideal for birthdays, holidays, or any time you want to make an impression. And don’t be intimidated by the layers – the process is simpler than you might think.

Finally, this cake is a classic with a twist. While traditional chocolate cakes are always a hit, the addition of coconut and pecans adds a depth of flavor that turns this into a memorable dessert.

Ingredients Notes

The secret to the perfect German Chocolate Cake is in the quality of ingredients. Here’s a closer look at what you’ll need to make this cake.

• Unsweetened chocolate gives the cake its rich, chocolatey flavor. You’ll melt this chocolate and mix it into the batter. Make sure to use high-quality chocolate for the best flavor.
• Buttermilk adds a slight tang and keeps the cake moist. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk.
• Eggs are essential for the structure and richness of the cake. You’ll need a total of four eggs – two whole eggs and two egg yolks. The extra yolks add a denser texture to the cake.
• Shredded coconut and toasted pecans are the stars of the frosting. For the best flavor, toast the pecans before adding them to the frosting. You’ll want unsweetened shredded coconut, though sweetened coconut can be used for a sweeter result.
• Evaporated milk gives the frosting its creamy, caramel-like consistency. Don’t substitute regular milk, as evaporated milk has a richer flavor and consistency that’s essential for the frosting.

You’ll also need basic baking staples like flour, sugar, baking soda, and vanilla extract. A 9-inch cake pan and a hand mixer will be helpful to ensure the cake layers bake evenly and the frosting has the perfect texture.

How To Make German Chocolate Cake

Creating a German Chocolate Cake takes a bit of time, but the results are more than worth it. Here’s how to make each part of this delicious cake.

1. Make the cake batter. Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. In a small saucepan, melt 4 oz of unsweetened chocolate with ½ cup of water, stirring until smooth. Let it cool slightly.
2. Prepare the wet ingredients. In a large mixing bowl, beat 1 cup of unsalted butter and 2 cups of sugar together until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
3. Combine the dry ingredients. In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add the flour mixture to the butter mixture in three parts, alternating with 1 cup of buttermilk, beginning and ending with the flour mixture.
4. Mix in the chocolate. Finally, add the melted chocolate mixture to the batter and mix until fully incorporated. Divide the batter evenly among the prepared cake pans and smooth the tops.
5. Bake. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. Make the coconut-pecan frosting. In a medium saucepan over medium heat, combine 1 cup of evaporated milk, 1 cup of sugar, 3 egg yolks, ½ cup of butter, and 1 teaspoon of vanilla extract. Cook, stirring constantly, for 10-12 minutes, or until the mixture thickens and becomes golden. Remove from heat and stir in 1 ½ cups of shredded coconut and 1 cup of toasted pecans. Let the frosting cool to room temperature before using.
7. Assemble the cake. Place one layer of cake on a serving plate and spread a third of the coconut-pecan frosting on top. Repeat with the remaining layers, spreading the frosting between each layer and on the top. Traditionally, German Chocolate Cake is left unfrosted on the sides, showcasing the layers and frosting.

Allow the cake to set for about 30 minutes before slicing. Each slice is layered with that beautiful frosting, and the cake stays incredibly moist and tender.

Storage Options

German Chocolate Cake can be made ahead and stored to enjoy later – here’s how to keep it fresh.

• At room temperature: If you plan to serve the cake within a day, cover it lightly with plastic wrap and store it at room temperature. This will keep the cake moist and the frosting fresh.
• In the refrigerator: For longer storage, cover the cake with plastic wrap and refrigerate for up to 5 days. When you’re ready to serve, let it sit at room temperature for about 30 minutes to bring out the flavors.
• In the freezer: To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Variations and Substitutions

While the classic German Chocolate Cake is incredible as-is, here are a few variations to make it uniquely yours.

• Chocolate Ganache Drizzle: For an extra indulgent touch, drizzle chocolate ganache over the top of the cake. The smooth ganache pairs beautifully with the coconut-pecan frosting.
• Nut-Free: If you have a nut allergy, you can make the frosting without pecans or substitute with toasted sunflower seeds for a similar crunch.
• Extra Chocolate: For a more intense chocolate flavor, add ½ cup of cocoa powder to the cake batter. This will create a richer, darker chocolate cake.
• Coconut Filling: For an even stronger coconut flavor, add ½ teaspoon of coconut extract to the frosting. You can also sprinkle extra shredded coconut between the cake layers for added texture.
• Sheet Cake: If you prefer a simpler version, bake the cake in a 9x13-inch pan and spread the frosting over the top. This is a great option for serving a crowd and is easier to transport.

Conclousion

With its rich layers and signature frosting, German Chocolate Cake is a treat that’s sure to make any celebration memorable. From the soft, chocolatey cake to the creamy coconut-pecan frosting, each slice is a taste of pure indulgence – perfect for sharing with family and friends. Enjoy!

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