Introduction:
Homemade German Chocolate Cake is a rich and decadent dessert that combines layers of moist chocolate cake with a creamy coconut pecan frosting. Originating from America rather than Germany, this cake gets its name from Samuel German, who developed a type of baking chocolate for the Baker’s Chocolate Company in the 19th century. Since then, German Chocolate Cake has become a beloved classic in American baking, known for its indulgent flavors and luxurious texture.
Ingredients Quantity:
For the Chocolate Cake:
- All-purpose flour: 2 cups
- Granulated sugar: 2 cups
- Unsweetened cocoa powder: 3/4 cup
- Baking powder: 2 teaspoons
- Baking soda: 1 1/2 teaspoons
- Salt: 1 teaspoon
- Eggs: 3 large
- Milk: 1 cup
- Vegetable oil: 1/2 cup
- Pure vanilla extract: 2 teaspoons
- Boiling water: 1 cup
For the Coconut Pecan Frosting:
- Evaporated milk: 1 (12-ounce) can
- Granulated sugar: 1 cup
- Unsalted butter: 1/2 cup (1 stick)
- Egg yolks: 3 large
- Pure vanilla extract: 1 teaspoon
- Sweetened shredded coconut: 1 1/3 cups
- Chopped pecans: 1 cup
Optional Additions:
- Dark chocolate shavings or curls for garnish
- Whipped cream for serving
- Additional chopped pecans for topping
Instructions:
- Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is well combined. The batter will be thin.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Coconut Pecan Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, butter, egg yolks, and vanilla extract.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 10 to 12 minutes.
- Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans until well combined.
- Let the frosting cool to room temperature before using.
- Assemble the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
- Spread a layer of the coconut pecan frosting evenly over the top of the first cake layer.
- Place the second cake layer on top and repeat the process with another layer of frosting.
- Finally, place the third cake layer on top and frost the top and sides of the cake with the remaining frosting.
- If desired, garnish the cake with dark chocolate shavings or curls.
- Serve and Enjoy:
- Slice the Homemade German Chocolate Cake and serve it with whipped cream and additional chopped pecans, if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips for Success:
- To ensure a moist and tender cake, be careful not to overmix the batter.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- If the frosting becomes too thick, you can thin it out with a little bit of milk.
- For extra flavor, you can toast the pecans before adding them to the frosting.
- For a smoother frosting, you can pulse the shredded coconut in a food processor before adding it to the frosting mixture.
Conclusion and Recommendation:
Homemade German Chocolate Cake is a classic dessert that is perfect for special occasions or any time you’re craving a decadent treat. With its rich chocolate cake layers and creamy coconut pecan frosting, this cake is sure to impress your family and friends. Enjoy a slice of this indulgent cake with a cup of coffee or a glass of milk for a truly satisfying dessert experience!
Nutritional Information (per serving):
- Calories: Approximately 350-400 kcal
- Total Fat: Around 20-25 grams
- Saturated Fat: Approximately 8-10 grams
- Cholesterol: About 50-60 milligrams
- Sodium: Around 200-250 milligrams
- Total Carbohydrates: Approximately 35-45 grams
- Dietary Fiber: Roughly 2-3 grams
- Sugars: About 25-30 grams
- Protein: Roughly 3-5 grams
These values are approximate and can vary based on factors such as specific ingredients, portion sizes, and preparation methods. Enjoy your cake!
