German Chocolate Cake Recipe

German Chocolate Cake is a decadent dessert known for its rich chocolate flavor and unique coconut-pecan frosting. Despite its name, the cake is not of German origin. Instead, it traces back to an American baker, Samuel German, who developed a sweet baking chocolate for the Baker’s Chocolate Company. This delicious cake has since become a beloved treat for special occasions and gatherings. For more insights on this, you can check the History of German Chocolate Cake.

Ingredients

To make a traditional German Chocolate Cake, you’ll need a variety of high-quality ingredients. The key components include:

• For the Cake:
  • 2 cups granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• 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

Quality ingredients are crucial for the best flavor. Consider using organic eggs and high-quality cocoa powder. If needed, you can substitute almond milk for whole milk or use gluten-free flour to accommodate dietary restrictions.

Equipment Needed

Before you begin, gather the following tools:

• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Spatula
• Baking pans (9-inch round)
• Cooling racks

Optional but helpful tools include a cake leveler and offset spatula for even spreading of the frosting.

Step-by-Step Instructions

Preparation Steps

1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature.
2. Prepare the Pans: Grease and flour two 9-inch round baking pans, or line them with parchment paper.

Making the Cake Batter

1. Mix Dry Ingredients: In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
2. Mix Wet Ingredients: In another bowl, beat the eggs, milk, oil, and vanilla extract until well combined.
3. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on medium speed until fully incorporated. Finally, stir in the boiling water. The batter will be thin, but this ensures a moist cake.

Baking the Cake

1. Pour and 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.
2. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Making the Frosting

1. Cook the Mixture: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 12 minutes.
2. Add Coconut and Pecans: Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let it cool to room temperature before using.

Assembling the Cake

1. Layer the Cakes: If necessary, level the tops of the cakes using a serrated knife. Place one cake layer on a serving plate, spread a portion of the frosting over it, and top with the second layer.
2. Frosting: Spread the remaining frosting over the top and sides of the cake. Decorate with extra coconut and pecans if desired.

Tips for Perfect German Chocolate Cake

• Avoid Overbaking: Check the cake a few minutes before the recommended baking time to prevent dryness.
• Use Room Temperature Ingredients: This ensures a smoother batter and even baking.
• Proper Cooling: Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Variations of German Chocolate Cake

• Cupcakes: Use the same batter and frosting recipe to make cupcakes. Bake at 350°F for 18-20 minutes.
• Sheet Cake: Pour the batter into a 9×13 inch pan and bake for 35-40 minutes.
• Vegan and Gluten-Free: Substitute eggs with flax eggs and use gluten-free flour.

Serving Suggestions

German Chocolate Cake pairs well with a cup of coffee or a glass of cold milk. It’s perfect for birthdays, holidays, and special gatherings. For an easy dessert idea, check out this Apple Turnover Recipe.

Storage and Shelf Life

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cake for up to 3 months.

Nutritional Information

A typical serving of German Chocolate Cake (1 slice) contains approximately:

• Calories: 350
• Fat: 20g
• Carbohydrates: 45g
• Protein: 5g

What Makes German Chocolate Cake Different?

German Chocolate Cake stands out from other chocolate cakes due to its unique combination of flavors and textures. Unlike traditional chocolate cakes, which often use a variety of chocolates, German Chocolate Cake specifically uses a sweetened baking chocolate, originally created by Samuel German in the 1850s. This particular chocolate gives the cake its distinctively mild, sweet flavor that is less intense than dark chocolate.

One of the most distinctive features of German Chocolate Cake is its coconut-pecan frosting. This frosting is cooked, rather than simply whipped, and combines evaporated milk, sugar, egg yolks, butter, vanilla extract, sweetened shredded coconut, and chopped pecans. The result is a rich, caramel-like topping with a chewy texture from the coconut and a crunchy bite from the pecans. This frosting is spread between the cake layers, on top, and sometimes on the sides, making it a prominent feature of the cake.

The cake itself is typically a lighter chocolate cake, made moist and tender with the addition of buttermilk or sour cream. This contrasts with other chocolate cakes, like Devil’s Food Cake, which are denser and have a more intense chocolate flavor.

The assembly and presentation of the cake also set it apart. German Chocolate Cake is traditionally a layered cake, often with three layers, each filled and topped with the coconut-pecan frosting. The sides of the cake may be left bare or lightly frosted, allowing the frosting to take center stage.

Another aspect that makes German Chocolate Cake different is its historical and cultural significance. The cake became popular in the United States after a recipe was published in a Dallas newspaper in 1957, leading to its nationwide recognition. It is often associated with special occasions and celebrations, making it a nostalgic dessert for many.

In summary, German Chocolate Cake’s distinguishing features include the use of sweetened baking chocolate, the unique coconut-pecan frosting, its moist and tender cake layers, and its layered presentation. These elements combine to create a cake that is rich, flavorful, and texturally diverse, setting it apart from other chocolate cakes.

What Are the Ingredients in German Chocolate Cake?

The ingredients used in a German Chocolate Cake contribute to its distinctive flavor and texture. Here is a detailed list of the key components:

Cake Ingredients:

1. Granulated Sugar: Adds sweetness and helps to create a tender crumb.
2. All-Purpose Flour: Provides the structure of the cake.
3. Cocoa Powder: Gives the cake its chocolate flavor. Some recipes specifically call for German’s sweet baking chocolate, which is a sweeter, milder chocolate.
4. Baking Powder and Baking Soda: Leavening agents that help the cake rise.
5. Salt: Enhances the flavors of the other ingredients.
6. Eggs: Provide structure, moisture, and richness.
7. Whole Milk or Buttermilk: Adds moisture and tenderness to the cake. Buttermilk also adds a slight tangy flavor.
8. Vegetable Oil: Keeps the cake moist.
9. Vanilla Extract: Adds depth to the chocolate flavor.
10. Boiling Water: Helps to bloom the cocoa, intensifying the chocolate flavor and creating a smooth batter.

Frosting Ingredients:

1. Evaporated Milk: Provides a creamy base for the frosting.
2. Granulated Sugar: Sweetens the frosting.
3. Egg Yolks: Thicken the frosting and add richness.
4. Unsalted Butter: Adds creaminess and flavor to the frosting.
5. Vanilla Extract: Enhances the overall flavor.
6. Sweetened Shredded Coconut: Gives the frosting its characteristic chewy texture.
7. Chopped Pecans: Add a crunchy contrast to the creamy frosting.

Additional Ingredients:

• Parchment Paper: For lining the baking pans, ensuring the cakes do not stick.
• Cooking Spray or Butter: For greasing the pans.

Each ingredient plays a crucial role in creating the distinctive taste and texture of a German Chocolate Cake. The combination of a moist, tender cake with the rich, caramel-like coconut-pecan frosting makes it a unique and beloved dessert.

Should a German Chocolate Cake Be Refrigerated?

German Chocolate Cake can be stored at room temperature or in the refrigerator, depending on how soon it will be consumed and personal preference. Here are the considerations for each method:

Room Temperature Storage:

• Duration: German Chocolate Cake can be kept at room temperature for up to two days.
• Conditions: It should be stored in an airtight container or covered with plastic wrap to prevent it from drying out and to protect it from dust and other contaminants.
• Benefits: Keeping the cake at room temperature allows the flavors to meld and the cake to remain soft and tender. The coconut-pecan frosting also stays creamy and does not harden, making it easier to slice and serve.

Refrigeration:

• Duration: Refrigerating the cake can extend its shelf life to about one week.
• Conditions: The cake should be stored in an airtight container to prevent it from absorbing odors from other foods in the fridge. It can also be wrapped tightly in plastic wrap.
• Benefits: Refrigeration helps to preserve the freshness of the cake and frosting, particularly in warmer climates or if the cake contains perishable ingredients like fresh fruit. The cooler temperature can also help to firm up the frosting, which some people prefer.
• Drawbacks: The texture of the cake may change slightly when refrigerated, becoming a bit denser. The frosting may also harden, making it less creamy. To counteract this, the cake can be brought to room temperature before serving.

Freezing:

• Duration: For longer storage, German Chocolate Cake can be frozen for up to three months.
• Conditions: Wrap the cake (whole or in slices) tightly in plastic wrap, then place it in a freezer-safe container or bag to prevent freezer burn.
• Thawing: Thaw the cake in the refrigerator overnight or at room temperature for a few hours before serving.

Recommendations:

• Short-Term: If you plan to eat the cake within two days, storing it at room temperature is ideal to maintain its texture and flavor.
• Long-Term: For extended storage, refrigerate or freeze the cake, ensuring it is well-wrapped and airtight to preserve freshness.

Ultimately, whether to refrigerate German Chocolate Cake depends on how soon you plan to consume it and your storage conditions. Room temperature storage is suitable for short-term enjoyment, while refrigeration or freezing is best for longer preservation.

Is German Chocolate Cake the Same as Devil’s Food Cake?

German Chocolate Cake and Devil’s Food Cake are both beloved chocolate cakes, but they have distinct differences in ingredients, flavor, texture, and presentation. Here’s a detailed comparison:

Ingredients:

• Chocolate: German Chocolate Cake traditionally uses German’s sweet baking chocolate, which is milder and sweeter. Devil’s Food Cake uses unsweetened or bittersweet chocolate, resulting in a more intense chocolate flavor.
• Frosting: German Chocolate Cake is known for its unique coconut-pecan frosting, made with evaporated milk, sugar, egg yolks, butter, vanilla, shredded coconut, and chopped pecans. Devil’s Food Cake typically uses a chocolate buttercream or ganache frosting.
• Cake Batter: German Chocolate Cake batter includes buttermilk or whole milk and boiling water to create a moist and tender crumb. Devil’s Food Cake batter often contains coffee or espresso to enhance the chocolate flavor, and it uses more baking soda, which gives it a lighter, airier texture.

Flavor and Texture:

• German Chocolate Cake: The flavor is milder and sweeter due to the sweet baking chocolate. The cake is moist and tender, with a slightly denser texture compared to Devil’s Food Cake. The coconut-pecan frosting adds a rich, caramel-like flavor with chewy and crunchy textures.
• Devil’s Food Cake: Known for its deep, intense chocolate flavor, Devil’s Food Cake is lighter and fluffier. The use of coffee or espresso can deepen the chocolate taste, and the frosting is typically rich and creamy, enhancing the overall chocolate experience.

Presentation:

• German Chocolate Cake: Typically a layered cake, often with three layers, each filled and topped with the coconut-pecan frosting. The sides of the cake may be left bare or lightly frosted, highlighting the unique frosting.
• Devil’s Food Cake: Can be presented in various forms, such as a single-layer or multiple-layer cake, cupcakes, or bundt cake. It is often completely frosted with chocolate buttercream or ganache, giving it a more uniform and polished appearance.

Historical and Cultural Context:

• German Chocolate Cake: Named after Samuel German, the American baker who developed the sweet baking chocolate. The cake became popular in the United States after a recipe was published in a Dallas newspaper in 1957. It is often associated with special occasions and celebrations.
• Devil’s Food Cake: Its origins date back to the early 20th century, and it is considered a rich, indulgent counterpart to the lighter Angel Food Cake. The name “Devil’s Food” suggests its decadence and deep chocolate flavor.

Key Differences:

1. Chocolate Type: German’s sweet baking chocolate vs. unsweetened/bittersweet chocolate.
2. Frosting: Coconut-pecan vs. chocolate buttercream/ganache.
3. Texture: Moist and tender vs. light and fluffy.
4. Flavor: Mild and sweet vs. deep and intense.

In conclusion, while both cakes are delicious and chocolate-based, German Chocolate Cake and Devil’s Food Cake are distinct in their ingredients, flavor profiles, textures, and traditional presentations. Each offers a unique chocolate cake experience, appealing to different tastes and preferences.

FAQs

• Can I make German Chocolate Cake in advance? Yes, you can bake the cake layers a day ahead and store them in the fridge. Assemble and frost the cake on the day you plan to serve it.
• How do I prevent my cake from being too dry? Ensure not to overbake the cake and measure ingredients accurately. Adding a bit of oil or sour cream can also help keep the cake moist.
• Can I use a different type of chocolate? Yes, but it will alter the flavor. Traditional German Chocolate Cake uses sweet baking chocolate.
• What’s the best way to transport a German Chocolate Cake? Use a cake carrier and ensure the cake is well-chilled before transporting to prevent the frosting from melting.

For more baking inspiration, you might like this Chocolate Chip Muffin Recipe.

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