German Chocolate Cake Recipe – German chocolate cake may be a rich and decadent dessert known for its moist chocolate layers and decadent coconut-pecan icing. In spite of its title, this cake originates from the U.S., named after Samuel German, who created the sweet preparing chocolate utilized within the unique formula. The cake’s signature flavor comes from the combination of sweet chocolate, rich caramel-like icing, and the crunchy surface of toasted pecans and coconut.
Regularly delighted in at celebrations and uncommon events, German chocolate cake conveys an idealize adjust of sweetness and surface, making it a cherished classic for chocolate lovers and dessert devotees alike.
German Chocolate Cake Recipe
The German Chocolate Cake Formula stands out from other chocolate cakes due to its particular icing. Not at all like ordinary buttercream or ganache, it highlights a caramel-like coconut-pecan icing that complements the cake’s wealthy chocolate layers. This formula is idealize for birthdays, occasions, or any event where you need to inspire your visitors with an extravagant custom-made dessert.
German Chocolate Cake Recipe
Equipment
- 1 Mixing bowls
- 1 Electric mixer or whisk
- 1 Measuring cups and spoons
- 1 9-inch round cake pans
- 1 Parchment paper
- 1 Saucepan
- 1 Cooling racks
- 1 Offset spatula
Ingredients
For the Cake
- 2 cups purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tbsp baking powder
- 1 ½ tbsp baking soda
- 1 tbsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tbsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup unsalted butter
- 3 large egg yolks
- 1 tbsp vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Plan the Cake PlayerPreheat your broiler to 350°F (175°C). Oil and line three 9-inch circular cake dish with material paper.In a huge blending bowl, filter together the flour, sugar, cocoa powder, preparing powder, heating pop, and salt.Include the eggs, drain, vegetable oil, and vanilla extricate to the dry fixings. Blend until well combined.Slowly include the bubbling water to the hitter, mixing until smooth. The hitter will be lean
- Heat the CakesIsolate the hitter equally among the arranged container.Heat for 25-30 minutes or until a toothpick embedded into the center comes out clean.Permit the cakes to cool within the dish for 10 minutes, at that point exchange to a cooling rack to cool totally.
- Plan the Coconut-Pecan IcingIn a pan over medium warm, combine the sugar, dissipated drain, butter, and egg yolks. Cook, blending continually, until thickened (approximately 10-12 minutes).Expel from warm and mix within the vanilla extricate, coconut, and pecans. Let the icing cool to room temperature.
- Discretionary Chocolate IcingIn a blending bowl, beat the butter until rich.Steadily include powdered sugar and cocoa powder, rotating with overwhelming cream, until the specified consistency is come to. Blend in vanilla extricate.
- Collect the CakePut one cake layer on a serving plate. Spread a layer of coconut-pecan icing on best.Include the moment cake layer, and alternatively spread chocolate icing on best.Put the third cake layer and cover the beat with the remaining coconut-pecan icing.Alternatively, ice the sides with chocolate icing for a cleaned see.
- Rest and ServePermit the gathered cake to set for at slightest 1 hour some time recently cutting. Serve and appreciate
Notes
German Chocolate Cake Nutrition
| Nutrient | Amount |
| Calories | 500 kcal |
| Carbohydrates | 62g |
| Protein | 6g |
| Fat | 25g |
| Saturated Fat | 14g |
| Cholesterol | 90mg |
| Sodium | 300mg |
| Sugar | 45g |
Flavour Profile of German Chocolate Cake
1. Rich Chocolate:
- The cake is filled with the sweet and rich chocolate flavor.
2. Nutty Crunch:
- The frosting has pecans that add a good crunch.
3. Sweet Coconut:
- Coconut will provide a sweet and tropical flavor.
4. Creamy Frosting:
- The icing is creamy and has a caramel flavor.
5. Moderated Flavors:
- The combination of the chocolate, nuts, and coconut is not overdone.
FAQs
Q. What is the German Chocolate Cake?
A. It is not called German because of the country Germany, but after Samuel German, who developed the sweet baking chocolate as part of the original recipe.
Q. May I substitute German`s Sweet Chocolate with regular chocolate?
A. Yes, you may use semi-sweet or dark chocolate instead; however, the taste will be a bit less sweet.
Q. What is the best way to store German Chocolate Cake?
A. The cake can be stored in an airtight container at room temperature 1-2 days or in the refrigerator up to a week.
Q. Is it possible to prepare this cake in advance?
A. Yes! The cake layers can be baked, and the frosting can be made a day in advance. Put together immediately before serving.
Q. German Chocolate Cake, can I freeze it?
A. Yes, the cake should be frozen up to 3 months, well wrapped in plastic wrap and foil. Before serving, thaw at room temperature
Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.
What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.