German Chocolate Cake Recipe

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Introduction

The “german chocolate cake recipe,” despite its name, is not actually German in origin. It’s an American creation popularized in the mid-20th century. The name comes from Sam German, an American baker who developed a type of baking chocolate for the Baker’s Chocolate Company. The recipe, featuring a rich chocolate cake layered with a sweet coconut-pecan frosting, quickly gained popularity and remains a beloved classic due to its moist texture and unique flavor profile. Its relative ease of preparation also contributes to its enduring appeal.

Ingredients

For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup unsweetened cocoa powder
1 cup boiling water
4 ounces German’s sweet chocolate, melted

For the Coconut-Pecan Frosting:
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1 cup evaporated milk
4 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups shredded coconut
1 cup chopped pecans

Possible Substitutions:
Buttermilk can be substituted with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar, allowed to sit for 5 minutes.
Pecans can be replaced with walnuts or omitted entirely for those with nut allergies. * German’s sweet chocolate can be substituted with semi-sweet chocolate, though the sweetness of the frosting may need to be adjusted.

Preparation Steps

Before embarking on the baking process, several steps ensure a smooth and flavorful outcome. First, preheat the oven to 350F (175C). Grease and flour three 9-inch round cake pans. This prevents sticking and ensures easy removal after baking. Melting the German’s sweet chocolate should be done gently, either in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Combine the cocoa powder and boiling water in a separate bowl and set aside to cool slightly. This process, known as blooming, intensifies the chocolate flavor.

Cooking Instructions

Cake Baking:
1. In a large bowl, cream together the softened butter and sugar until light and fluffy. 2. Beat in the eggs one at a time, then stir in the vanilla extract and melted German’s chocolate. 3. In a separate bowl, whisk together the flour, baking soda, and salt. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 5. Stir in the cocoa mixture. 6. Divide the batter evenly among the prepared cake pans. 7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. 8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Frosting Preparation:
1. In a medium saucepan, combine the butter, brown sugar, evaporated milk, and egg yolks. 2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. 3. Remove from heat and stir in the vanilla extract, coconut, and pecans. 4. Let the frosting cool slightly before spreading it between the cake layers and over the top.

Serving Suggestions

German chocolate cake is traditionally served at room temperature, allowing the flavors of the chocolate and coconut-pecan frosting to fully develop. A scoop of vanilla ice cream or a dollop of whipped cream complements the rich cake beautifully. For a more elegant presentation, dust the top layer with cocoa powder or sprinkle with additional shredded coconut and chopped pecans. It pairs well with a cup of coffee or a glass of milk.

Tips and Common Mistakes

A common mistake is overbaking the cake, which can result in a dry texture. Using a toothpick or cake tester to check for doneness is crucial. Avoid overmixing the batter, as this can develop the gluten in the flour, leading to a tough cake. Ensure the butter and eggs are at room temperature for better emulsification and a more tender crumb. When making the frosting, constant stirring is necessary to prevent scorching. If the frosting is too thin, continue cooking it for a few more minutes until it reaches the desired consistency. If it becomes too thick, add a tablespoon or two of evaporated milk at a time until it thins out.

Explore More Cooking Guides

The “german chocolate cake recipe” is more than just a dessert; it’s a slice of Americana, offering a unique combination of rich chocolate and decadent coconut-pecan goodness. Its cultural value lies in its familiarity and association with celebrations and gatherings. The recipe is adaptable; variations in the frosting or cake ingredients can personalize it to individual tastes. Try this classic at home and experience the joy of baking a beloved favorite. Explore more cooking guides and broaden culinary horizons at foodrecipestory.com.