German Chocolate Cake
German Chocolate Cake is a delightful dessert that blends rich chocolate with a sweet coconut and pecan frosting. Despite its name, this cake isn’t from Germany; instead, it’s named after an American named Samuel German who created a dark-baking chocolate that’s used in the recipe. This cake is a crowd-pleaser and perfect for any occasion!
Why make this recipe?
This recipe for German Chocolate Cake is not just any cake; it has a unique combination of flavors that sets it apart. The smooth chocolate cake layers paired with the creamy coconut and nut frosting create a treat that’s both indulgent and memorable. Whether it’s a birthday, holiday, or just a weekend treat, this cake will surely impress your family and friends! 🎉
How to prepare German Chocolate Cake
Ingredients:
- 2 cups granulated sugar 🍚
- 1 cup butter (at room temperature) 🧈
- 4 large eggs (yolks and whites separated) 🥚
- 1 cup milk 🥛
- 4 tablespoons cocoa powder 🍫
- 2 cups flour 🌾
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt 🧂
- 100 g melted dark chocolate (cooled) 🍫
- 1 teaspoon vanilla extract 🍦
Coconut-Pecan Frosting:
- 1 cup evaporated milk 🥛
- 1 cup granulated sugar 🍚
- 3 egg yolks 🥚
- 1/2 cup butter 🧈
- 1 teaspoon vanilla extract 🍦
- 1 1/2 cups shredded coconut 🥥
- 1 cup chopped pecans (or walnuts) 🌰
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat together the sugar and butter until creamy. Add the egg yolks, milk, melted chocolate, and vanilla extract, mixing until well combined. 🍫🍦
- In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out to cool completely on wire racks. 🎂
- For the frosting, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract in a saucepan over medium heat. Stir constantly until thickened, about 12-15 minutes.
- Remove from heat and mix in the shredded coconut and chopped pecans. Let it cool before spreading it on the cake layers. 🥥🌰
- Once the cakes are cool, spread the coconut-pecan frosting between each layer and on top of the cake.
How to serve German Chocolate Cake
Serve slices of German Chocolate Cake at room temperature. You can pair it with a scoop of vanilla ice cream for an extra treat! 🍦
How to store German Chocolate Cake
Store any leftover cake in an airtight container. It can be kept at room temperature for up to three days, or in the fridge for up to a week. If you want to store it longer, you can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil for up to three months. ❄️
Tips for preparing German Chocolate Cake
- Make sure your butter is at room temperature to ensure a smooth batter.
- Beat the egg whites well for a lighter cake texture.
- Don’t skip the cooling time for the cakes; this helps with frosting adhesion.
- If you don’t have pecans, walnuts work great as an alternative!
Variations
For a twist on the classic, you can try adding a layer of chocolate ganache or use almond extract instead of vanilla for a different flavor.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and assemble it when you’re ready to serve.
2. What if I don’t have three cake pans?
You can bake two layers and slice them in half horizontally to create four layers.
3. Can I make this recipe as cupcakes?
Absolutely! This recipe can be converted into around 24 cupcakes. Bake them for about 15-20 minutes, or until a toothpick comes out clean. 🧁
Now you’re all set to bake a delicious German Chocolate Cake that everyone will love! Enjoy! 🍰