German Chocolate Cake is a delightful treat that brings a taste of celebration to any table. Its rich chocolate layers, paired with a sweet and crunchy coconut-pecan frosting, make it a favorite among family and friends. When you serve this cake, everyone will be asking for seconds!
Why Make This Recipe
This recipe stands out because it’s not just about flavor; it’s about memories. I remember baking this cake with my family for special occasions, and it always brought us together. Whether it’s a birthday, holiday, or just a weekend treat, German Chocolate Cake makes every moment sweeter. Plus, it’s easy to prepare—who wouldn’t want to try their hand at baking this classic dessert?
How to Make German Chocolate Cake
Ingredients:
- 1/2 cup boiling water
- 4 oz German sweet chocolate, chopped
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup evaporated milk
- 1 cup sugar (for frosting)
- 3 egg yolks (for frosting)
- 1/2 cup butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
Directions:
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- Pour boiling water over the chopped chocolate and stir until melted; set aside.
- Sift together the flour, baking soda, and salt in a bowl.
- In a large bowl, cream the softened butter and sugar until it’s light and fluffy.
- Add in the egg yolks, one at a time, beating well after each addition.
- Stir in the vanilla and melted chocolate mix.
- Alternately add the flour mixture and buttermilk, beating until the batter is smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cake batter.
- Divide the batter evenly among the prepared pans.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan.
- Cook over medium heat, stirring constantly, until it thickens (about 12 minutes).
- Stir in the shredded coconut and chopped pecans. Let it cool until it’s thick enough to spread.
- Finally, spread the frosting between each cake layer, on top, and around the sides.
How to Serve German Chocolate Cake
Serve the cake slices on a nice plate with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Your guests will love this extra touch! It’s perfect for gatherings, celebrations, or just a cozy family dessert night.
How to Store German Chocolate Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure it’s well-covered!
Tips to Make German Chocolate Cake
- Ensure your butter is softened to room temperature for easy creaming.
- Don’t overmix the batter; fold the egg whites gently to keep the cake light and fluffy.
- For an extra chocolatey flavor, you can add cocoa powder to the batter.
Variation
You can switch up the frosting by adding nuts of your choice, or even swapping the coconut for a different ingredient for a unique twist. Feel free to mix it up and make it your own!
FAQs
1. Can I use different chocolate for this recipe?
Yes, you can use semi-sweet chocolate if you can’t find German sweet chocolate.
2. How can I make the cake gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend to make a gluten-free version of this cake.
3. Is there a way to make this cake ahead of time?
Absolutely! You can bake the cakes in advance and store them wrapped in plastic. Frost them just before serving.
Enjoy making and sharing this delicious German Chocolate Cake with your loved ones!