German Chocolate Cake
German Chocolate Cake remains a beloved classic in American baking, and its unique frosting has become a favourite addition to various desserts, from cupcakes to cookies. Its legacy continues to delight people worldwide, proving that even a simple mistake in naming can lead to a lasting and delicious tradition.
Over time, the name “German Chocolate Cake” has led to some confusion. Many people mistakenly believe the cake originated in Germany or has some German heritage. However, it is essential to remember that the cake is purely an American creation, with its roots firmly in the ingenuity of Samuel German and the original recipe published in Texas.
The cake’s history can be traced back to the United States, specifically to Samuel German, who played a pivotal role in its creation.
The first known recipe for what would eventually become known as “German Chocolate Cake” was published on June 3, 1957, in the Dallas Morning Star. Mrs. George Clay submitted the recipe for “German’s Sweet Chocolate” in her “German’s Chocolate Cake” recipe.
The original recipe was a layered chocolate cake with coconut and pecan frosting made with the distinctive German Sweet Chocolate. The frosting was the absolute highlight of the cake, adding a rich and nutty flavour to the moist chocolate layers.
Why this recipe
Throughout my baking journey, I have enjoyed experimenting with various cake recipes and creating delightful confections that have garnered praise and admiration. However, among all the cakes I have crafted, one stands out – a true masterpiece that has earned a special place in my heart and taste buds. It is none other than the remarkable German.
Since that first time, I have recreated this German Chocolate Cake on countless occasions, sharing it with friends, family, and anyone who appreciates the artistry of baking. Its reception has been overwhelming, with unanimous praise and requests for more. It has become my go-to dessert for special occasions, celebrations, and just because.
It is topped with a delightful Coconut-Pecan Frosting. This classic dessert perfectly combines rich chocolate flavours and the nutty sweetness of pecans and coconut. Follow the simple instructions below to create a mouthwatering treat that will impress your family and friends. This recipe yields eight servings, so get ready to delight your loved ones with this delectable delight.
Recipe
German Chocolate Cake
Ingredients
For The Cake
- 135 g Cake Flour
- 105 g Sugar
- 40 g Cocoa Powder
- 1/3 tsp Baking Powder
- 1/3 tsp Baking Soda
- 1/4 tsp salt
- 3 Egg Yolks
- 40 ml Eveporated Milk
- 75 ml Water
- 75 ml Oil
- 3 Egg Whites
- 60 g Sugar
For German Chocolate Frosting
- 240 g Pecans
- 200 g Sugar
- 240 ml Evaporated Milk
- 3 large Egg Yolks
- 100 g Butter
- 150 g Sweetened Shredded Coconut
- 1 tsp Vanilla
Instructions
For The Cake
- In a bowl mix together all the dry ingredients and set aside.
- In another bowl mix all wet ingredients expect egg whites and sugar.
- Mix dry ingredients with the wet ingredients.
- In a big bowl beat egg whites and sugar until soft peaks forms.
- Mix the egg whites with the chocolate mix(donot over mix)
- Pour into prepared pan, tap for 3 times and bate at 180 degrees C for 20 minutes.
For German Chocolate Frosting
- Preheat the oven to 180 degrees C. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop them.
- In a large saucepan, combine evaporated milk, sugar, egg yolks, butter and heat medium.
- Continuously stir until thickened (around 10-12 minutes)
- Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
- Spread frosting over the tops of cooled cake.
Nutrition
Directions
In a bowl, mix all the dry ingredients and set aside. In another bowl, mix all wet ingredients except egg whites and sugar. Mix dry ingredients with the wet ingredients. In a big bowl, beat egg whites and sugar until soft peaks form.
Mix the egg whites with the chocolate mix(do not over-mix). Pour into the prepared pan, tap 3 times and bake at 180 degrees C for 20 minutes.
Preheat the oven to 180 degrees C. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, calm, and then chop them. Combine evaporated milk, sugar, egg yolks, and butter in a large saucepan and heat over medium flame. Continuously stir until thickened (around 10-12 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
Spread frosting over the tops of the cooled cake.
We hope you enjoyed trying our German Chocolate Cake and frosting recipe as much as we loved sharing it. This cake, with its rich layers and delectable frosting, holds a special place in our hearts, and we’re thrilled to have the opportunity to pass it on to fellow dessert aficionados.
If this recipe brought a smile to your face, stirred up some nostalgia, or introduced you to a new favourite, we’d love to hear about it! Your thoughts, feedback, and any personal twists you added to make the recipe your own are invaluable to us and our community of baking enthusiasts. Share your experiences, photos, or suggestions for what you’d like to see next. Every piece of feedback helps us bring more delightful recipes to your table.
Don’t forget to share this recipe with friends and family who appreciate the sweet things in life as much as you do. Whether it’s a celebration, a family gathering, or a quiet moment with a cup of coffee, a slice of German Chocolate Cake can make it all the more special.
Thank you for baking with us, and please keep those thoughts and photos coming!
