German Chocolate Cake Recipe - Joyofbaking.com *Video Recipe* (2024)

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A German ChocolateCake is an impressive looking cake. Three layers of moist chocolate cake that are stacked,one on top of another, with a sweet and gooey caramel flavored frosting,laced with coconut and pecans, in between. This is not your typical layer cakethat is covered entirely in frosting so you are left guessing what type of cakelies beneath. A German Chocolate Cake leaves its sides bare so you can see boththe frosting and the beautiful chocolate cake.

So what is the history of the German Chocolate Cake? Its origin is hard to pinpoint but we do know it is all American. Richard Sax in Classic Home Desserts says this cake was being made in the 1920's and eventually became popular nationwide after a recipe appeared in a 1957 food column of a Dallas newspaper. While the name "German" Chocolate Cake seems to suggest a tie to Germany, the name refers to the type of chocolate used in the cake which, in turn, is named after the Walter Baker & Company employee, Samuel German, who developed the chocolate in 1852. German's^® Sweet Chocolate is a semi sweet baking chocolate that has a mild flavor and is much sweeter than other semi sweet chocolates (it tastes like a candy bar). Baker's^® sells this chocolate and it is sold on the baking isle of most grocery stores.

So, let's move on to the making of a German Chocolate Cake. There are a lot of recipes for this cake with the most popular being the one on the box of Baker's^®German's^®Sweet Chocolate. While this is an excellent recipe it seems redundant for me to give you that exact same recipe. So I was very pleased when I found a German Chocolate Cake recipe in Matt Lewis & Renato Poliafito excellent cookbook "Baked". I must admit I did tweak the recipe a bit, but what I love about this cake is that it replaces the German Chocolate (as I find this chocolate a little too sweet for my taste) with regular semi-sweet chocolate along with unsweetened cocoa powder. So we end up with a cake that has a rich chocolate flavor that is not overly sweet. The cake can be frosted with a variety of icings, but for a German Chocolate Cake it needs the classic Coconut Pecan Frosting. This is a baked frosting that heats butter, cream or evaporated milk, sugar, and egg yolks just until thickened. The mixture is removed from the heat and vanilla extract, coconut, and toasted and chopped pecans are folded in. The frosting is left to cool until thick enough to spread between, and on top of, the cake layers. The filled and frosted cake can be served immediately or stored at room temperature for a few days. It can also be refrigerated.

A few extra notes on ingredients. Cake flour is made from a soft wheat flour and gives this cake a tender and delicate texture.If you cannot find it you can make your own. One cup cake flour (120 grams) can besubstituted with 3/4 cup (100 grams) all-purpose (plain) flour plus 2tablespoons (20 grams) "packed" cornstarch (corn flour). I like to use Dutch processed unsweetened cocoa powder in the recipe. But if you cannot find it you can use regular unsweetened cocoa powder. The recipe does call for one cup (240 ml) lukewarm coffee. You can substitute with water if you do not want a coffee flavored cake. Buttermilk helps to make this cake wonderfully tender. If you cannot find buttermilk you can make your own buttermilk by stirring 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice into 1 cup (240 ml) of whole or reduced fat milk.Let stand at room temperature for about 10 minutes before using. Another option is to use buttermilk powder which can be found in some grocery stores or in specialty food stores. For the frosting you can use either evaporated milk, light cream or heavy cream. The coconut can be sweetened or unsweetened, keeping in mind that if you use unsweetened the frosting will not be as sweet tasting. I have used shredded sweetened coconut in the picture, but you can also use flaked coconut.

^®Baker's and German's are trademarks of Kraft Foods Inc.


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German Chocolate Cake:Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upperand lower third of the oven.Lightly butter and flour (or spray with a nonstick vegetable/flour spray), and linethe bottoms of three - 8 x 2 inch deep (20 x 5 cm) round baking pans withparchment or wax paper.

In a heatproofbowl, placed over a saucepan of simmering water, melt the chocolate. Remove fromheat and let cool to room temperature.

In a separatebowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.

In a small bowl,combine the coffee (or water) and buttermilk.

In the bowl ofyour electric mixer, or with a hand mixer, beat the butter until smooth andcreamy.Add the sugar and continue beating until the mixture is fluffy (this will takeabout three to five minutes).Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after eachaddition. Add the vanilla extract and beat tocombine. Then add the melted chocolate and beat until incorporated.

Add thecoffee/buttermilk mixture and flour mixtures in three additions, beginning andending with the flour mixture.Beat only until the ingredients are mixedtogether.

Divide thebatter evenly among the three prepared pans and smooth thetops.Bake for about 30 - 35 minutes or until a toothpickinserted in the center comes out clean and the tops spring back when lightlypressed.(I like to rotate the pans about halfway through baking to ensureeven baking.) Remove from oven and place on a wire rack to cool for about 15minutes.Butter or lightly spray with a non stick vegetable spray a wire rack beforeinverting the cakes onto the rack to prevent the cakes from sticking. Cool thecakes completely before frosting.

Coconut Pecan Frosting:Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a bakingsheet and bake for about 8-10 minutes or until lightly browned and fragrant.Remove from oven, cool, and then chop fairly fine.

In a mediumsaucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat,stirring constantly, and when the mixture begins to boil and thicken, removefrom heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cooluntil spreadable (about 30-60 minutes).

To Assemble: Placeone layer of cake (top facing down), on your serving plate, and cover with one third of the frosting.Place the second layer of cake, onto the firstcake layer and frost with another one-third of the frosting. Then add the thirdcake layer and frost the top of the cake with the remaining frosting (sidesof cake are left bare). The finished cake can be stored at room temperaturefor a 2-3 days or it can be refrigerated.

Serves 14-16people.

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German Chocolate Cake:

4 ounces (115 grams) semi sweet chocolate, chopped

2 1/4 cups (270 grams) cake flour

3/4 cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (240 ml) lukewarm coffee (or water)

1 cup (240 ml) buttermilk

1 1/4 cups (280 grams) unsalted butter, room temperature

2 1/4 cups (450 grams) granulated white sugar

5 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

Coconut Pecan Frosting:

1 cup (240 ml) pecans

1 cup (200 grams) granulated white sugar

1 cup (240 ml) evaporated milk (can also use light or heavy cream)

3 large (60 grams) egg yolks, lightly beaten

1/2 cup (113 grams) unsalted butter, cut into pieces

1/8 teaspoon salt

1 1/2 cups (150 grams) sweetened or unsweetened shredded or flaked coconut

1/2 teaspoon pure vanilla extract

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German Chocolate Cake Recipe - Joyofbaking.com *Video Recipe* (2024)

FAQs

What are 2 differences between chocolate cake & German Chocolate Cake? ›

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

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What is the most famous cake in German? ›

Bienenstich is one of the most beloved German cakes that evokes childhood memories for many people. True, this German classic is neither a quick nor super easy cake to bake with its yeasted dough base, topped with a caramelized almond crust, and filled with creamy pudding made from scratch.

Learn More Now ›

Does a German Chocolate Cake need to be refrigerated? ›

German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week. German Chocolate Cake may be frozen, wrap well and freeze for up to several months.

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Why is my German Chocolate Cake frosting runny? ›

If it is still runny you may have not cooked the base long enough for the eggs to set. It should have a pudding like consistency. Another tip is to set it in the fridge and the cold will help thicken the frosting.

Get More Info Here ›

What makes German chocolate cake German? ›

A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852. The baking chocolate was then named Baker's German's Sweet Chocolate in honor of German.

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Is German chocolate cake mix the same as chocolate cake mix? ›

So, here's a quick breakdown of the differences: A regular chocolate cake mix is flavored with milk chocolate. A devil's-food cake is richer and darker, and has a strong cocoa flavor. German chocolate (a favorite here in south Texas) usually is a lighter-colored cake with a flavor of mild chocolate.

Why is German chocolate cake so good? ›

German Chocolate Cake is famous for its filling—it has a rich, sticky-sweet custard studded with coconut flakes and chopped pecans.

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Do they eat German chocolate cake in Germany? ›

Hence the name German chocolate cake, right? However, the popular dessert isn't from Germany at all. Instead, it originated in the country that loves it the most: America.

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What is special about German chocolate cake? ›

The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.

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What is German chocolate frosting made of? ›

Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes. Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.

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Does freezing a cake make it more moist? ›

For just the sake of time, it just makes sense to do all your baking one day and decorating on another! I also find that the freezing process seals in moisture. We all love moist cake! Especially if you crumb-ice the cake just before your cake is completely thawed, before all the air evaporates.

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Can I leave chocolate cake out overnight? ›

Store Cake for 1 to 3 Days At Room Temperature

This means on the counter, away from heat, and out of direct sunlight. If your cake is in a bakery box, you can leave it in the box, and if you're planning to eat it within 24 hours, that's all you really need to do.

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How do you thicken German chocolate filling? ›

If your frosting isn't thickening, there are a few possible reasons: insufficient mixing, incorrect ingredient ratios or having too much liquid are the most common. You can try gradually adding thickening agents like cornstarch or powdered sugar as a last resort.

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How do you keep chocolate cake moist? ›

Adding extra wet ingredients like yoghurt or sour cream can really help your cake retain moisture, especially if you're cooking with chocolate which is notorious for drying out a bake.

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Why is my German chocolate cake crumbly? ›

Another possibility is that the cake was overcooked. German chocolate cake should be moist and tender, not dry and crumbly. If you think your cake might be overcooked, try reducing the cooking time next time you make it. With a little trial and error, you'll soon perfect your German chocolate cake recipe.

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How is German Chocolate Cake different from 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.

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What's the difference between regular chocolate and German chocolate? ›

German's chocolate is a bit sweeter and milder chocolate than Baker's chocolate. German Chocolate cake is usually topped with a boiled frosting that contains coconut and some kind of nut, usually pecans or walnuts.

Learn More Now ›

What's the difference between German Chocolate Cake and devil's food cake? ›

What is the difference between chocolate cake devil's food and German chocolate? The chocolate flavor. In the Devils Food cake it's dark and rich. In the German chocolate the cake is light and mild.

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What are the 2 types of cakes How do they differ from each other? ›

At the most basic level, all cake recipes can be categorized as either a Butter Cake or a Foam Cake. Butter Cake recipes depend on a chemical leavening agent – baking soda or baking powder and are distinguished by their inclusion of butter, shortening, margarine, or oil.

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