Name: German Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 1 and 1/2 cups Granulated Sugar; 1 and 1/2 cups Light Brown Sugar; 2 and 1/2 cups All-Purpose Flour; 1 and 3/4 cups Unsweetened Cocoa Powder; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Salt; 3 large Eggs; 2 large Egg Yolks; 1 and 1/2 cups Thai-Style Coconut Milk; 1/3 cup Full-Fat Sour Cream; 3/4 cup Unrefined Coconut Oil; 3 teaspoons Pure Vanilla Extract; 1 and 1/2 cups Freshly Made Hot Coffee; 2 ounces German's Sweet Chocolate; 1 and 1/2 cups Evaporated Milk; 6 large Egg Yolks; 1 cup Unsalted Butter; 2 and 3/4 cups Confectioners' Sugar; 1/4 teaspoon Salt; 1 cup Pecans (for decorating)

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The German Chocolate Cake holds a special place in my heart and my kitchen. Growing up, it was always a part of our family celebrations; birthdays, holidays, and even just a Saturday afternoon would often call for this indulgent dessert. I remember my grandmother standing over the mixing bowl, her hands dusted with flour, as she explained the magic behind the layers of rich chocolate cake and sweet coconut-pecan frosting. It wasn’t just about the cake itself, but the love that went into making it, the laughter shared, and the memories created around the dinner table. There’s something absolutely delightful about watching guests’ faces light up when they take that first bite of the moist cake paired with the luscious frosting. This dessert transcends mere taste; it encapsulates joy, celebration, and nostalgia. So, let’s dive into making this unforgettable German Chocolate Cake and create some memories of our own!

Recipe Snapshot

Total Time:
1 hr 30 mins

Prep Time:
45 mins

Cook Time:
45 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
6 g g

Diet:
Vegan, Gluten-Free, AIP

Fat:
22 g g

Tools Used:
Frying Pan, Whisk, Oven, Large Pot, Chef’s Knife, Mixing Bowl, Wooden Spoon, Baking Sheet

What’s Great About This German Chocolate Cake

It’s a Family Tradition

Every family has their own special traditions, and for mine, German Chocolate Cake is the star of the show. We often gathered around the kitchen, sharing stories while waiting for the cake to bake. The aroma that filled the house was always inviting, drawing us near as we anticipated a slice of this rich delight. It’s a recipe passed down through generations, each adding their own twist, but the essence remains unchanged.

Decadent Layers

What sets this cake apart is its beautiful layering. Each slice reveals a delightful contrast between the fluffy chocolate cake and the creamy coconut-pecan frosting. When you cut into the cake, you can see the distinct layers, promising a mouthful of rich flavors. It’s truly satisfying to see the layers perfectly aligned, and even more gratifying to savor each bite.

Unique Frosting

The frosting is what elevates this cake to a different dimension. The combination of sweetened shredded coconut and toasted pecans gives it a unique texture and flavor profile that’s not often found in other cakes. It’s a crowning glory that makes the German Chocolate Cake unforgettable.

Perfect for Any Occasion

This cake isn’t limited to just birthdays; it’s versatile enough for any occasion. Whether it’s a holiday gathering, a casual weekend dinner, or even a potluck, it’s sure to impress everyone. The comments and compliments you’ll receive will be heartwarming.

Easy to Make

Many might shy away from baking a cake from scratch, but this recipe is surprisingly easy! With just a few steps and ingredients, you can create something that looks and tastes like it came from a fancy bakery. The satisfaction of making it yourself is worth every moment spent in the kitchen.

Delicious Leftovers

If by chance you have any leftovers (which is rare!), the German Chocolate Cake stays moist and delicious for days. The flavors continue to meld together, making for a delightful treat the next day.

Main Ingredients for German Chocolate Cake

The ingredients for this cake are simple yet essential to its magical flavor and texture. Each component plays a crucial role, from the rich chocolate to the nutty pecans. The combination of granulated sugar, light brown sugar, and unsweetened cocoa powder creates a deep, satisfying chocolate flavor that’s complemented perfectly by the fluffy coconut milk and sour cream. The sweetened shredded coconut and toasted pecans in the frosting provide a delicious contrast to the cake’s softness, making each bite a texture lover’s dream.

1 and 1/2 cups (298 g) granulated sugar – This sweetens the cake, giving it the perfect amount of sweetness without being overpowering.
1 and 1/2 cups (319 g) light brown sugar – Adds moisture and a subtle caramel flavor that enhances the richness.
2 and 1/2 cups (300 g) all-purpose flour – The base of the cake, giving it structure and body.
1 and 3/4 cups (149 g) unsweetened cocoa powder – Provides the deep chocolate taste that is essential to this recipe.
2 teaspoons baking soda – Helps the cake rise, creating a light and airy texture.
1 teaspoon baking powder – Works in tandem with baking soda to create the right lift in the cake.
1 teaspoon salt – Balances the sweetness and enhances all the flavors.
3 large eggs – Adds richness and acts as a binding agent.
2 large egg yolks – Intensifies the richness and moisture of the cake.
1 and 1/2 cups (340 ml) Thai-style coconut milk – Contributes to the cake’s moisture and a hint of coconut flavor.
1/3 cup (76 g) full-fat sour cream – Adds tanginess and moisture to the cake.
3/4 cup (170 ml) unrefined coconut oil – Provides a subtle coconut aroma and a tender crumb texture.
3 teaspoons pure vanilla extract – Enhances the overall flavor profile of the cake.
1 and 1/2 cups (340 ml) freshly made hot coffee – Deepens the chocolate flavor in the cake.
2 ounces (57 g) German’s sweet chocolate – A key ingredient for the frosting, providing a rich chocolate flavor.
1 and 1/2 cups (340 ml) evaporated milk – Adds creaminess to the frosting mixture.
6 large egg yolks – For the frosting, making it rich and custardy.
1 cup (227 g) unsalted butter – Essential for both the cake and frosting, providing richness and flavor.
2 and 3/4 cups (426 g) confectioners’ sugar – Sweetens the frosting and gives it a smooth texture.
1/4 teaspoon salt – Balances the sweetness of the frosting.
pecans – For decorating, adding a crunchy texture and nutty flavor.

Preparation Steps for German Chocolate Cake

Making the German Chocolate Cake is a fun and rewarding experience. Follow these easy steps to create a stunning and delicious dessert that will wow your friends and family. Trust me; once you get the hang of it, you’ll be whipping it up for every occasion!

First, preheat the oven to 350°F (175°C). This ensures that your cake bakes evenly. While the oven warms up, prepare your cake pans. Cut out three 9-inch round segments of parchment paper and line the bottoms of your cake pans. Spray each pan generously with nonstick baking spray, making sure to cover the sides and bottom thoroughly. This step is crucial to prevent your cakes from sticking.
In a large mixing bowl, combine the granulated sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk these dry ingredients together until thoroughly combined. This ensures that the leavening agents are evenly distributed throughout the dry mix.
In another large bowl, crack in the eggs and egg yolks. Then, add the coconut milk, sour cream, coconut oil, and vanilla extract. Mix these wet ingredients until they are completely combined, creating a smooth mixture.
Now, pour the wet mixture into the dry ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix as this can make the cake dense.
In a separate spouted measuring cup, combine the hot coffee and the German’s sweet chocolate. Whisk until the chocolate is fully melted. Add this mixture to the cake batter and stir until everything is well combined. The batter will be quite thin, but that’s okay; it’s what makes the cake moist.
Next, divide the batter evenly among the prepared pans. Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack. Let them cool completely before you start frosting to avoid melting the frosting.
While the cakes cool, you can prepare the coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and unsalted butter. Cook over medium heat, stirring constantly for about 10 to 12 minutes, or until the mixture becomes thick and bubbly. Reduce the heat and cook for an additional 2 minutes.
Once thickened, remove the pan from the heat and stir in the sweetened shredded coconut and toasted pecans. Let the frosting cool completely before using.
For the chocolate fudge frosting, place the unsweetened chocolate and German’s sweet chocolate in a microwave-safe bowl. Heat in the microwave at low power, in 30-second increments, stirring in between until completely melted and smooth. Set aside to cool until tepid.
In a stand mixer or large bowl, beat the unsalted butter until completely smooth. Slowly add in the confectioners’ sugar, a little bit at a time, mixing well between additions. Once all the sugar is added, increase the speed to medium-high and beat for 3 minutes.
Then, decrease the speed back to low and add the vanilla extract. Pour in the cooled melted chocolate and mix until well combined, scraping down the sides as necessary. Once combined, increase the speed back to medium-high and beat for an additional 2 minutes. Let this frosting sit at room temperature for 30 minutes to firm up.
Once your cakes have cooled completely, use a long serrated knife to slice off the domed tops of each layer, making them flat.
To assemble, place one layer of cake on a serving plate. Spread one-third of the coconut-pecan filling over the top, creating an even layer. Add the second layer of cake on top and repeat with another layer of coconut-pecan filling. Top it off with the final layer of cake, spreading the last portion of the filling on top.
Using a large piping bag fitted with an open star tip, fill it with one cup of chocolate fudge frosting. Spread the remaining frosting around the sides of the cake, creating a smooth finish. Pipe stars of frosting around the edge of the cake and top each star with a toasted pecan for a decorative touch.

And there you have it! Your homemade German Chocolate Cake is ready to be enjoyed.

Things Worth Knowing

Room Temperature Ingredients: Always use room temperature ingredients for the best results. Ingredients like eggs and butter mix more smoothly and create a better texture.
Checking for Doneness: To check if your cakes are done baking, gently press the top of the cake. If it springs back, it’s ready. A toothpick should come out clean or with a few moist crumbs.
Cooling Time: Allow your cakes to cool completely before frosting. If they are warm, the frosting will melt and slide off.
Beat the Butter: When making frosting, beat your butter until it’s completely smooth before adding in sugar. This ensures a creamy texture.
Frosting Consistency: Make sure your frosting is at room temperature and has the right consistency for spreading or piping.

Variations to Try

The beauty of the German Chocolate Cake lies in its versatility. While the traditional recipe is fantastic, there are many ways to change it up to suit your taste or the occasion. Here are some variations to consider:

Layering Flavors: Consider adding a layer of raspberry or cherry jam between the cake layers for a fruity twist.
Coconut Chocolate Chip: Mix in some chocolate chips into the cake batter for added chocolatey goodness.
Nut Substitutes: Try using almonds or walnuts instead of pecans if you prefer a different nut flavor.
Frosting Variation: Swap out the coconut-pecan frosting for a simple buttercream or cream cheese frosting for a different taste.
Add Coffee: For a mocha version, add a little instant coffee granules to your cake batter to enhance the chocolate flavor.
Gluten-Free Option: You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of the cake.
Decorative Touch: Add edible flowers or gold leaf for a more elegant presentation, perfect for special occasions.

Serve This German Chocolate Cake With

When you serve your German Chocolate Cake, consider pairing it with complementary flavors and textures. Here are some great options to enhance your dessert experience:

A scoop of vanilla ice cream: The creamy texture balances the richness of the cake.
Fresh berries: Strawberries or raspberries add a refreshing tartness to the sweet cake.
Coffee: A hot cup of coffee makes for a perfect pairing with chocolate.
Whipped cream: Lightly sweetened whipped cream adds fluffiness and complements the cake nicely.
Fruit salad: A light fruit salad can provide a contrasting freshness to the heaviness of the cake.
Chocolate sauce drizzle: Drizzling some warm chocolate sauce over the top can enhance the flavor and aesthetics.
Celebrate with friends: This cake is perfect for gatherings, so serve it at parties, birthdays, or even just a cozy family dinner.

FAQ

German chocolate cake differs from regular chocolate cake primarily in its use of coconut and pecans in the frosting. While both types of cake contain chocolate, the German version is characterized by its sweet, rich frosting that includes these unique ingredients, giving it a distinct flavor and texture that sets it apart.

Absolutely! You can bake the layers of the German Chocolate Cake ahead of time. Just allow them to cool completely, wrap them tightly in plastic wrap, and store them in the refrigerator for up to three days. You can also prepare the frosting in advance and store it in the fridge. Just ensure to bring everything back to room temperature before assembling and frosting the cake to maintain the best texture and flavor.

Not at all! While it may seem complex due to the multiple layers and frosting types, the German Chocolate Cake is relatively straightforward. With clear instructions and some patience, you’ll find it enjoyable to make. The rewards of serving this delicious cake far outweigh any challenges!

If you’re looking for a coconut substitute in the frosting, you might consider using finely chopped nuts or leaving it out entirely. You can also experiment with other flavors, such as adding a bit of cream cheese or a flavored extract, to maintain a rich texture while adjusting the flavor profile to suit your taste.

Conclusion

The German Chocolate Cake is truly a delightful dessert that brings together rich chocolate, creamy frosting, and a satisfying crunch from pecans. It’s perfect for celebrations or just a comforting treat at home. I encourage you to gather your ingredients and try making it yourself; it’s easier than you think! You’ll not only create a delicious cake but also wonderful memories around the table with family and friends.