German Chocolate Cake

Why This Recipe Works

German Chocolate Cake is celebrated for its rich, moist layers and unique coconut-pecan frosting. The cake itself uses German’s sweet baking chocolate, which has a distinctive flavor that pairs beautifully with the sweet, nutty topping. The cake’s texture is moist and tender, achieved by using buttermilk and a combination of cocoa powder and melted chocolate. The coconut-pecan frosting, cooked until thickened, adds a delightful contrast with its chewy texture and nutty flavor.

Ingredients

For the Cake:

• 1 cup (4 oz) German’s sweet baking chocolate, chopped
• 1/2 cup boiling water
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk (or sour cream)
• 2 tsp vanilla extract

For the Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 1/2 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

How to Make This Recipe

1. Prepare the Ingredients:
   • Preheat the oven to 350°F (175°C).
   • Grease and flour three 8-inch round cake pans or line with parchment paper.
2. Melt the Chocolate:
   • In a small bowl, pour the boiling water over the chopped German chocolate. Stir until smooth and let it cool slightly.
3. Mix the Dry Ingredients:
   • In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
4. Combine Wet Ingredients:
   • In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract.
5. Mix the Batter:
   • Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
   • Fold in the melted chocolate.
6. Bake the Cake:
   • Divide the batter evenly among the prepared pans.
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. Prepare the Frosting:
   • In a saucepan, combine the evaporated milk, granulated sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 220°F (104°C) on a candy thermometer.
   • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool until thick enough to spread.
8. Frost the Cake:
   • Once the cakes are completely cooled, place one layer on a serving plate and spread a portion of the frosting on top.
   • Place the second layer on top and spread more frosting.
   • Top with the third layer and spread the remaining frosting over the top and sides of the cake.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of chocolate? A: German’s sweet baking chocolate is key for the authentic flavor. If unavailable, use semi-sweet chocolate but adjust the sugar in the recipe.

Q: Why is my frosting not thickening? A: Ensure the mixture is cooked to 220°F (104°C) and stirred constantly. If too thin, continue cooking until it reaches the desired consistency.

Q: Can I make this cake ahead of time? A: Yes, you can bake and freeze the cake layers. Frost just before serving for the best texture.

Expert Tips

• Measure Ingredients Carefully: Accurate measurements ensure the correct texture and flavor.
• Cool Completely: Ensure the cake layers are completely cooled before frosting to prevent melting.
• Frosting Consistency: The frosting will thicken as it cools, so let it cool to a spreadable consistency before applying.

How to Store This Recipe

• Room Temperature: Store unfrosted or frosted cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: Refrigerate frosted cake for up to 1 week. Allow to come to room temperature before serving for optimal flavor.
• Freezing: Freeze baked and cooled cake layers for up to 3 months. Thaw in the refrigerator and frost before serving.