German Chocolate Cake
Any time I share a cake recipe with you guys, it’s always a great day! I just love cakes, they make me happy. As a matter of fact, whenever there’s a family gathering, I always volunteer myself to bring dessert, just so that I can make a cake or a trifle. One of my all time favorite cakes is German chocolate cake. I don’t make it often, but when I do, it’s a really good day, heck it’s a good week if I don’t give it away to family or friends, because I’ll be eating it the whole week. The chocolate cake is my usual buttermilk chocolate cake that I use all the time. I even used this recipe for my red velvet cake and modified it a bit. What can I say, it’s a no fail recipe and it always comes out perfect time after time. Why mess with a good thing?
Cake Batter
Flour – I use regular all-purpose flour in my cake. You can use cake flour, which is a low protein flower milled into a fine consistency. Either will work. The cake flour will make the cake a bit more airy and delicate. Sugar – We use granulated white sugar because not only does it add sweetness to the cake but it keeps our cake soft and moist. Cocoa Powder – I recommend a high grade cocoa powder like Hershey’s baking cocoa powder. Salt – A must in cakes because it enhances the flavors of all the other ingredients. Leavening agents – Both baking soda and baking powder. We use both because there is acid from the buttermilk which creates carbon dioxide so baking soda is not enough to leaven the volume of batter. This is why baking powder is needed to add the necessary lift. Buttermilk – This adds a bit of pleasant tanginess to cakes, while adding very little fat. It also helps tenderize gluten, giving the cake a softer texture and more body. Eggs – Eggs are a must in cakes, not only do they add structure, color and flavor, but they also help provide the height and texture needed in cakes. Oil – Any vegetable oil will work. Vegetable oil contributes to the moistness of cakes. Since butter solidifies at room temperature, you want to use oil because they will be much moister than their butter-based counterparts. Vanilla – Like salt, vanilla extract is a must in this chocolate cake, because it enhances the flavor of the other ingredients. Coffee – Regular hot coffee will work fine. The coffee enhances the flavor of the chocolate because chocolate and coffee share the same flavor profile and it gives it a nice, rich, chocolatey flavor.
Coconut Pecan Topping
Milk – I used a whole can of evaporated milk instead of regular milk to give a creamier consistency, and it also has less fat content than cream. Vanilla – Vanilla extract is a great flavor enhancer. Sugar – White granulated sugar to add lots of sweetness to our topping. Yolks – I used beaten egg yolks which will help to firm up the filling. Butter – You can use either salted or unsalted butter. Coconut – Sweetened shredded coconut. Pecans – Lots of chopped pecans.
It really is easy to make this German chocolate cake recipe. There are basically two steps to making this cake; first make the cake layers and then make the coconut pecan topping.
Make The Chocolate Cake Layers
Make The Coconut Pecan Topping
Assemble The Cake
What Is German Chocolate Cake
Although this cake is called German Chocolate Cake, it’s not really German. It’s actually an American creation of layered chocolate cake with a coconut and pecan filling and topping. The name comes from Sam German, who was either an American or an Englishman, depending on what you read.
What’s The Difference Between A German Chocolate Cake And A Regular Chocolate Cake?
While the standard chocolate cake is chocolate through and through, with icing on top and sides, the German Chocolate Cake takes it up a notch with layers of caramel flavored icing with coconut and pecans between 3 layers of chocolate cake, making for fantastic moist cake.
Can You Make German Chocolate Cake in Advance
Yes, you can make this in advance. You can make the coconut pecan frosting at least a day in advance and then store it in the fridge until ready to use. The cake can also be made the day before. See below for freezing options.
Can I Make This Gluten Free?
You sure can! Use “Cup for Cup” gluten-free flour blend using the same amount as specified in the recipe card.
How Do I Know When My Cake Is Done?
One of the simplest ways to check and see if your cake is done is using a toothpick. Take a toothpick and insert it in the middle of the cake. If it comes out clean, your cake is done. If the toothpick comes out covered in cake batter, transfer it back to the oven and bake for another 5-10 minutes then repeat your toothpick test.
Leftovers
I prefer to cover the cake and then refrigerate it. You can also leave it on the counter if it’s covered, but I would recommend keeping this cake in the fridge for up to 4 days.
Freezer
I recommend freezing just the cake, without filling. Tightly wrap cooled individual cake pieces in plastic and then place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight.
