The History of German Chocolate Cake
Despite the name, German Chocolate Cake isn’t German at all. It was named after Samuel German, who developed a dark baking chocolate for Baker’s Chocolate Company in the 1850s. The cake gained widespread fame in the 1950s when a recipe featuring “German’s Sweet Chocolate” appeared in a Texas newspaper, forever associating the dessert with this special chocolate. Today, it remains a favorite in American households, especially for those who love the combination of rich chocolate and sweet coconut-pecan frosting.
Key Ingredients and Why They Matter
German’s Sweet Chocolate
The base of this cake relies on German’s sweet chocolate, which is slightly milder and sweeter than traditional dark chocolate, giving the cake its signature flavor.
- Substitution Tip: If you can’t find German’s sweet chocolate, use semi-sweet chocolate combined with a bit of extra sugar to mimic the sweetness.
Buttermilk
Buttermilk keeps the cake moist and helps activate the baking soda, giving it a tender crumb and light texture.
- Pro Tip: If you don’t have buttermilk on hand, create a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Coconut-Pecan Frosting
The coconut-pecan frosting is what sets this cake apart. Made with egg yolks, butter, sugar, evaporated milk, and plenty of pecans and shredded coconut, this rich, caramel-like frosting adds texture and sweetness that complements the chocolate cake perfectly.
How to Make Family German Chocolate Cake
Step 1: Prepare the Cake Batter
Ingredients for the Cake:
- 4 oz German’s sweet chocolate, chopped
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.
- Melt the chocolate by pouring boiling water over it. Stir until melted and smooth. Let it cool slightly.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour. Mix until just combined.
Step 2: Whip the Egg Whites
In a clean bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter, being careful not to overmix.
- Pro Tip: Whipping the egg whites separately and folding them in gives the cake a light, airy texture.
Step 3: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove from the pans and let them cool completely on wire racks.
Step 4: Make the Coconut-Pecan Frosting
Ingredients for the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat.
- Cook, stirring constantly, until the mixture thickens and turns a light caramel color, about 12-15 minutes.
- Remove from the heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool to room temperature, stirring occasionally to prevent it from becoming too thick.
Step 5: Assemble the Cake
Place one layer of the cake on a serving plate and spread a generous amount of coconut-pecan frosting on top. Repeat with the second layer. Add the final layer and top with the remaining frosting. The sides of the cake are traditionally left unfrosted, but you can frost them if you prefer.
- Pro Tip: For added texture and flavor, sprinkle extra toasted coconut or pecans over the top of the cake.
Serving Suggestions
This Family German Chocolate Cake is a show-stopping dessert, perfect for birthdays, holidays, or other special events. Serve it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat. This cake pairs beautifully with a hot cup of coffee or tea.
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Variations and Add-Ins
Chocolate Buttercream
If you love chocolate, you can frost the sides of the cake with chocolate buttercream for an extra indulgent touch. This pairs beautifully with the coconut-pecan topping.
Nut-Free Version
For those with nut allergies, you can omit the pecans from the frosting or substitute them with toasted sunflower seeds for a similar texture.
Gluten-Free German Chocolate Cake
To make this cake gluten-free, simply use a gluten-free all-purpose flour blend in place of the regular flour.
Dietary Adaptations
This recipe can be adapted for different dietary needs:
- Dairy-Free: Use plant-based butter and dairy-free evaporated milk to create a dairy-free version. Be sure to check the chocolate for dairy content as well.
- Egg-Free: Substitute the eggs with an egg replacer like flax eggs or a commercial egg substitute.
Frequently Asked Questions
Family German Chocolate Cake Frequently Asked Questions
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers in advance and store them tightly wrapped in plastic wrap at room temperature for up to 2 days, or freeze them for up to 3 months. Thaw the layers before assembling.
Can I freeze German chocolate cake?
Yes, you can freeze the entire cake or individual slices. Wrap tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw in the refrigerator before serving.
How do I store leftovers?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
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