German Chocolate Cake

German Chocolate Cake is one of those desserts that has a way of bringing everyone together. The rich layers of chocolaty goodness, topped with a decadent coconut-pecan frosting, creates a warm and inviting atmosphere in any kitchen. While the name might suggest a German origin, this cake actually hails from America, named after Samuel German who created a dark-baking chocolate in the 19th century. As you whip up this classic treat, expect to watch eyes light up and taste buds rejoice. It’s perfect for birthdays, holidays, or simply a cozy evening at home with friends and family. Let’s get started on this delicious journey to create a German Chocolate Cake that will leave everyone wanting more!

What is German Chocolate Cake

German Chocolate Cake is a rich, layered chocolate cake known for its unique combination of sweet chocolate, toasted coconut, and crunchy pecans. This delightful dessert is not only visually appealing but also offers a complex flavor profile that makes it a favorite among chocolate lovers. Despite its name, the cake does not actually originate from Germany; instead, it is named after an American named Samuel German who developed a dark-baking chocolate in 1852.

Why You’ll Love This German Chocolate Cake

This German Chocolate Cake is a celebration of flavors and textures. It features moist chocolate layers filled with a luscious coconut-pecan frosting that is hard to resist. Each bite is an indulgent treat that strikes the perfect balance between rich chocolate and sweet, nutty toppings. Whether you make it for a birthday, a special occasion, or just as a tasty dessert to enjoy at home, it promises to impress everyone at your table.

Ingredients for German Chocolate Cake

Cake Layers

• 1 1/2 cups unsalted butter, softened
• 1 1/2 cups white granulated sugar
• 6 large eggs
• 1 cup semi-sweet chocolate chips, melted
• 2 tsp vanilla extract
• 1/3 cup water
• 3 tbsp instant coffee
• 1 1/4 cup milk
• 3 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 tbsp baking powder
• 1/2 tsp salt

Coconut Pecan Filling

• 3/4 cup unsalted butter
• 12 oz evaporated milk
• 6 egg yolks
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional)
• 3 cups coconut flakes, divided
• 1 1/2 cups chopped pecans

Chocolate Buttercream

• 2 cups unsalted butter
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup dark chocolate chips (melted)
• 3 cups confectioner’s sugar

Chocolate Ganache

• 1/2 cup chocolate chips
• 1/4 cup cream
• 1 cup water (for optional syrup)
• 1/2 cup sugar (for optional syrup)
• 2 tsp coconut extract (for optional syrup)

Preparing the Cake Layers

Preheat and Prepare Pans

First, preheat your oven to 350°F (177°C). Take three 8-inch baking pans and line them with parchment paper. Then, spray the sides with baking spray for easy removal later.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar for about 3 to 4 minutes. The goal is to get it light and fluffy, which adds to the cake’s texture.

Add Eggs and Vanilla

Next, add the eggs and vanilla extract. Mix until creamy and perfectly blended into the batter.

Prepare Instant Coffee and Melted Chocolate

Dissolve the 3 tablespoons of coffee in 1/3 cup of hot water. Then, add this coffee mixture to the batter along with the melted chocolate. Whisk until smooth. Coffee enhances the chocolate flavor, making it even richer!

Mix Dry Ingredients

In a separate bowl, combine the dry ingredients: flour, cocoa powder, salt, and baking powder. Sift these into the wet batter to eliminate lumps.

Combine Ingredients

Gently mix the dry ingredients into the batter just until combined. Remember, don’t over-mix! You want to keep the cake light and fluffy.

Bake Cake Layers

Divide the cake batter among the prepared pans. Bake for about 30 minutes, checking for doneness by inserting a toothpick. If it comes out clean, your cake is ready! Allow the cakes to cool in their pans for 15 minutes before transferring them to wire racks.

Making the Coconut Pecan Filling

Toast Coconut

While the cakes cool, let’s prepare the filling! In a large sauté pan over high heat, toast 3 cups of coconut for about 3 to 4 minutes until golden. Save 1/2 cup of this for garnishing later.

Prepare Custard

In a medium saucepan, melt the butter over medium heat. Then add the evaporated milk, egg yolks, and both sugars. Whisk until smooth. Cook this mixture over medium-low heat for about 10 to 12 minutes until it thickens.

Combine and Cool Filling

After thickening, remove it from heat. Stir in the extracts, toasted coconut, and chopped pecans. Allow the filling to cool completely, and if you want it cold, pop it in the fridge for a quicker chill.

Creating the Chocolate Buttercream

Whisk Butter

In another bowl, whisk the softened butter on high speed for about 5 minutes until light and fluffy. This gives your buttercream that luscious texture.

Add Melted Chocolate

Next, stir in the cooled melted chocolate, cocoa powder, vanilla, and salt. Mix until everything is well combined, creating a rich chocolate flavor.

Incorporate Confectioner’s Sugar

Add the confectioner’s sugar in increments and whisk for another 3 to 4 minutes. Your buttercream should now be super fluffy and ready for frosting!

Assembling the Cake

Trim Layers for Evenness

Start by trimming the cooled cake layers to ensure they have a flat surface. This helps with stacking!

Construct Layers with Filling

Now, fill a pastry bag with frosting. Pipe a barrier around the edge of the first layer and fill it with 1/3 of the coconut-pecan filling. Repeat this process with the second layer.

Frost and Chill

For the crumb coat, apply a light layer of frosting to the top and sides of the cake. Use an offset spatula to smooth it out, then refrigerate for about 15 to 20 minutes. This helps seal in the crumbs.

Final Frosting and Garnish

Once cooled, apply a thick final layer of frosting. For added charm, garnish with the remaining coconut, drizzle some chocolate ganache, and add additional filling on top.

Chocolate Ganache Preparation

Heat and Mix Ganache

To make the ganache, combine the chocolate chips and cream in a measuring cup. Heat in the microwave, stopping to stir until the chocolate melts. Whisk until everything is smooth and glossy.

Finish the Cake

Let the ganache cool to room temperature before carefully drizzling it over the assembled cake. This final touch enhances both appearance and taste.

Serving Suggestions

Now comes the exciting part! Serve slices of this delectable German Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for that extra special touch.

Tips for Success

1. Make sure all ingredients are at room temperature before you begin baking.
2. Avoid over-mixing; it’s key to keeping the cake light and fluffy.
3. For freshness, store leftover cake in an airtight container to maintain moisture.

Variations

• For a fruity twist, add a layer of raspberry or strawberry jam between the cake layers.
• You might consider substituting pecans with walnuts for a different nut flavor that still blends beautifully.

Pairing Ideas

Pair each slice of this cake with a rich cup of coffee or a glass of dessert wine. Together, they make for an indulgent treat that everyone will love.

FAQs

1. What makes German Chocolate Cake different from regular chocolate cake?
German Chocolate Cake is distinguished by its unique coconut and pecan frosting, while regular chocolate cake typically uses a plain chocolate frosting.

2. Can I make this cake ahead of time?
Absolutely! You can bake the layers in advance and store them wrapped tightly in the refrigerator or freezer until you’re ready to assemble.

3. Is there a gluten-free version of this recipe?
Yes, simply swap out the all-purpose flour with a suitable gluten-free blend designed for baking.

4. How do I store the German Chocolate Cake?
Leftovers should be stored in an airtight container at room temperature for up to two days or in the fridge for up to a week.

5. Can I freeze the cake?
Yes, the unfrosted layers can be frozen for up to three months. Just make sure to wrap them securely in plastic wrap and aluminum foil.

This German Chocolate Cake is not just a dessert; it’s a slice of joy that brings comfort and celebration to any occasion. Perfectly moist layers combined with the delightful coconut-pecan frosting create a memorable treat that’s sure to satisfy your sweet tooth. Enjoy this indulgent cake with loved ones, or savor a slice just for yourself—the choice is all yours!

More Easy Desserts & Sweets Recipes:

• Lemon Ricotta Cookies
• Brownie Batter Dip
• Lemon Blueberry Bread Pudding
• Chicken Bacon Ranch Casserole

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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German Chocolate Cake

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This German Chocolate Cake is a delicious treat featuring moist chocolate layers and a creamy coconut-pecan frosting. Ideal for celebrations or a sweet indulgence at home.

• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups unsalted butter, softened
• 1 1/2 cups white granulated sugar
• 6 large eggs
• 1 cup semi-sweet chocolate chips, melted
• 2 tsp vanilla extract
• 1/3 cup water
• 3 tbsp instant coffee
• 1 1/4 cup milk
• 3 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter
• 12 oz evaporated milk
• 6 egg yolks
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional)
• 3 cups coconut flakes, divided
• 1 1/2 cups chopped pecans
• 2 cups unsalted butter
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup dark chocolate chips (melted)
• 3 cups confectioner’s sugar
• 1/2 cup chocolate chips
• 1/4 cup cream
• 1 cup water (for optional syrup)
• 1/2 cup sugar (for optional syrup)
• 2 tsp coconut extract (for optional syrup)

Instructions

• Preheat oven to 350°F and prepare baking pans with parchment paper.
• Cream butter and sugar until light and fluffy.
• Incorporate eggs and vanilla, then mix until creamy.
• Dissolve coffee in hot water and add to the batter along with melted chocolate.
• Mix dry ingredients separately and combine into wet batter without over-mixing.
• Divide batter into pans and bake for 30 minutes, then cool.
• Toast coconut in a pan until golden, reserving some for garnish.
• Make custard with butter, evaporated milk, egg yolks, and sugars, then thicken on medium heat.
• Cool the filling with added extracts, coconut, and pecans.
• Whisk softened butter for buttercream until fluffy, add melted chocolate and other ingredients.
• Assemble the cake by layering with filling, frost, chill, and add ganache.

Notes

Ensure all ingredients are at room temperature before starting.
Avoid over-mixing the batter to maintain a light texture.
Store leftovers in an airtight container to prevent drying out.

• Author: Rachael
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 38
• Sodium: 250
• Fat: 24
• Saturated Fat: 15
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 53
• Fiber: 2
• Protein: 4
• Cholesterol: 70