Classic German Chocolate Cake

Introduction

Classic German Chocolate Cake is a delectable dessert that features rich layers of chocolate cake, complemented by a unique coconut and pecan frosting. Originating from a recipe sent to a Dallas newspaper by a man named Samuel German in the 19th century, this cake has evolved into a beloved staple at many celebrations. The combination of flavors and textures makes it a perfect treat for birthdays, holidays, or any special occasion.

Detailed Ingredients with measures

For the Chocolate Cake:
– 1 ¾ cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water

For the Coconut Pecan Frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– ½ cup unsalted butter
– 3 large egg yolks
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– 1 teaspoon vanilla extract

Prep Time

Prep time for this classic recipe is approximately 30 minutes. This includes measuring out all ingredients and preparing the cake batter and frosting.

Cook Time, Total Time, Yield

The cook time for the cake is around 30 minutes, leading to a total time of about 1 hour, including both preparation and baking. This recipe yields two 9-inch round cakes, perfect for layering and serving to friends and family.

Detailed Directions and Instructions

Step 1: Prepare the Cake Pans

Grease and flour three 9-inch round cake pans. Preheat your oven to 350°F (175°C).

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, approximately 3 to 5 minutes.

Step 4: Incorporate Eggs

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined.

Step 6: Bake the Cake Layers

Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cakes

Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 8: Prepare the Coconut-Pecan Frosting

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring frequently until thickened, about 12 to 15 minutes. Remove from heat and stir in coconut and pecans.

Step 9: Assemble the Cake

Place one cake layer on a serving platter and spread a layer of the coconut-pecan frosting on top. Repeat with the next layer. Place the final layer on top and frost the top and sides of the cake with the remaining frosting.

Step 10: Decorate and Serve

Decorate with additional pecans or coconut, if desired. Let the cake sit for a little while to set before slicing and serving.

Notes

Note 1: Cake Storage

Store any leftover cake in an airtight container in the refrigerator for up to 4 days.

Note 2: Frosting Consistency

If the coconut-pecan frosting is too thick, you can add a bit more evaporated milk to reach your desired consistency.

Note 3: Baking Time Variations

Baking times may vary depending on your oven and pan type, so check the layers for doneness a few minutes before the suggested time.

Note 4: Egg Substitutes

If you need an egg substitute, you can use unsweetened applesauce or a commercial egg replacer.

Note 5: Gluten-Free Option

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Cook techniques

Room Temperature Ingredients

Using ingredients like eggs and butter at room temperature ensures they blend more easily, leading to a better texture in your cake.

Creaming Method

The creaming method involves beating butter and sugar together until light and fluffy, which incorporates air into the batter for a lighter cake.

Folding

Gently folding in the dry ingredients helps maintain the volume of the batter, preventing the cake from becoming dense.

Layering

When assembling the cake, evenly distribute frosting between the layers for consistent flavor and moisture throughout.

Cooling Racks

Using a cooling rack allows air to circulate around the cake, preventing it from becoming soggy on the bottom.

FAQ

Can I substitute the chocolate with something else?

Yes, you can use other flavors or types of chocolate, but it may alter the taste and texture of the cake.

How do I store the baked cake?

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Can I make this cake in advance?

Yes, you can bake the cake layers in advance and freeze them. Just wrap them tightly in plastic wrap before freezing.

What can I use instead of buttermilk?

You can make a buttermilk substitute by mixing milk with a little vinegar or lemon juice, letting it sit for a few minutes.

How can I tell when the cake is done baking?

A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached.

Conclusion

The Classic German Chocolate Cake is a delightful treat that combines rich chocolate flavor with a sweet coconut and pecan frosting. Perfect for any special occasion, this cake not only impresses with its taste but also with its beautiful presentation. Baking this cake allows you to experience a piece of indulgence while sharing it with friends and family, creating lasting memories.

More recipes suggestions and combination

Chocolate Hazelnut Layer Cake

Try layering chocolate cake with a creamy hazelnut frosting for a nutty twist on the classic dessert.

Classic Vanilla Buttercream Cake

Pair your German chocolate cake with a simple yet elegant vanilla buttercream for a lighter option.

Chocolate Raspberry Ganache Cake

Add a layer of fresh raspberries and pour chocolate ganache over the top for a fruity and decadent combination.

Pineapple Coconut Cake

Infuse some tropical flair by stacking the cake layers with pineapple filling and coconut cream frosting.

Chocolate Peanut Butter Mousse Cake

Create a rich dessert by adding layers of peanut butter mousse between the chocolate cake layers for a delicious peanut butter and chocolate combo.

Mint Chocolate Chip Cake

Add a refreshing twist by incorporating mint flavoring and chocolate chips into the batter, topped with mint-infused frosting.