Of course! German Chocolate Cake is a classic American dessert known for its rich, tender chocolate layers and its iconic sweet, nutty, and coconut-packed frosting.
Despite the name, it’s not from Germany. It’s named after Samuel German, an American who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. The original name was “German’s Chocolate Cake.”
Here is a detailed recipe for the from-scratch classic.
Classic German Chocolate Cake
This recipe breaks down into three parts: the chocolate cake, the coconut-pecan frosting, and the chocolate frosting (a modern addition that makes it extra decadent).
Part 1: The Chocolate Cake
This cake is exceptionally moist and rich, thanks to the use of buttermilk and boiling water.
Ingredients:
· 2 cups (250g) all-purpose flour
· 2 cups (400g) granulated sugar
· ¾ cup (75g) unsweetened cocoa powder (natural, not Dutch-process)
· 2 teaspoons baking soda
· 1 teaspoon baking powder
· 1 teaspoon salt
· 2 large eggs, at room temperature
· 1 cup (240ml) buttermilk, at room temperature
· ½ cup (120ml) vegetable or canola oil
· 2 teaspoons vanilla extract
· 1 cup (240ml) boiling water
Instructions:
- Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla extract until well combined.
- Mix Batter: Add the wet ingredients to the dry ingredients and mix with a hand mixer or a whisk on medium speed until just combined. The batter will be thick.
- Add Boiling Water: Carefully pour in the boiling water. Start mixing on low speed until the water is incorporated. The batter will be very thin—this is normal and results in a moist cake.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. It is crucial that the cakes are completely cool before frosting.
Part 2: The Classic Coconut-Pecan Frosting
This is the star of the show! It’s cooked on the stovetop to a custard-like consistency.
Ingredients:
· 1 cup (200g) evaporated milk
· 1 cup (200g) granulated sugar
· 3 large egg yolks, lightly beaten
· ½ cup (115g or 1 stick) unsalted butter
· 1 teaspoon vanilla extract
· 1 ⅓ cups (about 120g) sweetened shredded coconut
· 1 cup (about 110g) chopped pecans
Instructions:
- Combine and Cook: In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter.
- Thicken: Cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens and turns a light golden brown color, about 10-12 minutes. It should be thick enough to coat the back of a spoon. Do not boil vigorously.
- Finish: Remove from heat. Stir in the vanilla extract, shredded coconut, and chopped pecans.
- Cool: Let the frosting cool completely to room temperature. It will continue to thicken as it cools. Stir occasionally.
Part 3: (Optional) Chocolate Frosting
While the classic cake is only frosted with the coconut-pecan filling between layers and on top, many modern versions add a thin layer of chocolate frosting on the sides. This is highly recommended!
Ingredients:
· ½ cup (115g or 1 stick) unsalted butter
· ⅔ cup (65g) unsweetened cocoa powder
· 3 cups (360g) powdered sugar, sifted
· ⅓ cup (80ml) whole milk or evaporated milk
· 1 teaspoon vanilla extract
· Pinch of salt
Instructions:
- Melt Butter: Melt the butter in a saucepan or microwave.
- Whisk Cocoa: Whisk the cocoa powder into the melted butter until smooth.
- Combine: Alternately add the powdered sugar and milk, beating on medium speed with a hand mixer or a whisk. Start and end with the powdered sugar.
- Flavor: Beat in the vanilla and salt. If the frosting is too thick, add a teaspoon more milk. If too thin, add a little more powdered sugar.
Assembly
- Level Cakes: If your cake layers have domed tops, use a serrated knife to level them so they stack evenly.
- First Layer: Place one cake layer on your serving plate. Spread a thin layer of the chocolate frosting (if using) over the top. This acts as a “dam” to hold in the coconut filling.
- Add Filling: Spoon half of the cooled coconut-pecan frosting onto the first layer and spread it evenly to the edges.
- Second Layer: Carefully place the second cake layer on top.
- Top with Filling: Spread the remaining coconut-pecan frosting over the top of the cake, leaving the sides exposed.
- Frost Sides (Optional): If using the chocolate frosting, now frost the sides of the cake with it, creating a clean border between the chocolate sides and the coconut top.
Tips for Success
· Room Temperature is Key: Having your eggs and buttermilk at room temperature ensures they emulsify properly with the oil, creating a better crumb.
· Don’t Overbake: Start checking the cakes at the 30-minute mark. An overbaked cake will be dry.
· Cool Completely: A warm cake will melt the frosting and make a mess.
· Toast the Nuts: For an even deeper flavor, toast the pecans in a 350°F (175°C) oven for 5-7 minutes before chopping and adding to the frosting.
Enjoy this masterpiece of a cake! It’s a project, but the result—a rich, moist chocolate cake with that unforgettable gooey, crunchy, sweet topping—is absolutely worth it.