Traditional German Chocolate Cake

There’s nothing quite as delightful as a Traditional German Chocolate Cake, a dessert that harmoniously combines rich chocolate flavors with the delightful crunch of toasted pecans and shredded coconut. This cake is a decadent treat that is moist, layered, and perfect for celebrations or a cozy afternoon pick-me-up. Each bite offers a luscious experience with its creamy frosting and soft, tender cake layers that create a beautiful balance of rich and sweet. The warm aroma of chocolate wafts through your kitchen as it bakes, making it ideal for special occasions like birthdays, holidays, or family gatherings. Treat yourself and your loved ones to this indulgent masterpiece!

Ingredients

• 4 oz semi-sweet chocolate (finely chopped): Provides a rich chocolate flavor that forms the base of our cake.
• 1/4 cup Dutch-process cocoa powder: Enhances the chocolate flavor and gives the cake a deep, dark hue.
• 1/2 cup boiling water: Helps to dissolve the chocolate and cocoa powder for a smooth batter.
• 2 cups all-purpose flour: Used to give structure and stability to the cake layers.
• 3/4 teaspoon baking soda: Acts as a leavening agent, making the cake light and fluffy.
• 12 tablespoons unsalted butter (softened): Adds moisture and richness to the cake.
• 1 cup granulated sugar: Sweetens the cake and also contributes to its texture.
• 3/4 cup light brown sugar (packed): Brings additional moisture and a hint of caramel flavor.
• 3/4 teaspoon salt: Balances the sweetness and enhances overall flavor.
• 4 large eggs: Provides structure and stability, while adding moisture.
• 1 teaspoon vanilla extract: Adds a warm, aromatic sweetness.
• 3/4 cup sour cream: Contributes to a moist, tender crumb.
• 2 cups heavy cream (or evaporated milk): Used in frosting for a rich and creamy texture.
• 2 cups granulated sugar (for frosting): Sweetens the frosting to perfection.
• 6 large egg yolks: Adds richness to the frosting while giving it a custard-like texture.
• 1 teaspoon salt (for frosting): Balances the sweetness of the frosting.
• 1 cup unsalted butter (for frosting): Creates a luscious, smooth frosting.
• 2 teaspoons vanilla extract (for frosting): Enhances flavor in the frosting.
• 2 cups pecans (toasted and finely chopped): Adds crunch and earthy flavor to the frosting.
• 4 cups sweetened shredded coconut (toasted): Contributes texture and a hint of sweetness.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a small bowl, combine the finely chopped semi-sweet chocolate, cocoa powder, and boiling water. Stir until smooth, then set aside to cool.
3. In another bowl, whisk together the all-purpose flour, baking soda, and salt.
4. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Gradually add the flour mixture alternately with the sour cream, starting and ending with the flour. Gently fold in the cooled chocolate mixture until well combined.
7. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
8. For the frosting, combine the heavy cream, granulated sugar, egg yolks, and salt in a saucepan over medium heat. Stir continuously until the mixture thickens. Remove from heat and stir in the unsalted butter, vanilla, toasted pecans, and toasted coconut. Allow to cool to room temperature.
9. Once the cakes are completely cool, layer them with the frosting, spreading a layer in between each cake. Use the remaining frosting to cover the top and sides of the cake.
10. Slice, serve, and enjoy your delicious Traditional German Chocolate Cake.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12
• Calories: Approximately 600 per serving

Tips, Storage & Variations

• Tips: Ensure that the butter is softened for easy creaming and that the eggs are at room temperature for better incorporation into the batter.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to 5 days.
• Freezing: The cake layers can be frozen before frosting. Wrap each layer tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before frosting.
• Variations: For a twist, add a splash of espresso powder to the chocolate mixture for a mocha flavor. You could also substitute walnuts for pecans for a different nutty taste.

FAQ

1. What makes German chocolate cake different?
Traditional German chocolate cake is distinguished by its sweet chocolate layers paired with a creamy coconut and pecan frosting.

2. Can I make this cake in advance?
Yes, you can prepare the cake layers and frosting a day in advance, and assemble them just before serving.

3. What can I use if I don’t have sour cream?
You can substitute Greek yogurt or buttermilk for sour cream in the recipe.

4. Is German chocolate cake nut-free?
No, this cake includes toasted pecans as a key ingredient in the frosting, adding to its signature taste and texture.

5. How do I know when the cake is done baking?
Insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

6. Can I use milk instead of heavy cream?
You can use evaporated milk instead of heavy cream, but using milk will give a different texture to the frosting.

People Also Ask

1. How should I serve German chocolate cake?
Serve it chilled or at room temperature, with a dollop of whipped cream if desired.

2. What is the origin of German chocolate cake?
The cake is named after Samuel German, an American chocolate maker, not Germany itself.

3. Can I decorate the cake with extra coconut?
Absolutely! Adding a sprinkle of toasted coconut on top will enhance its visual appeal and flavor.

4. What flavor is German chocolate cake?
It has a rich chocolate flavor complemented by the sweetness of coconut and the nuttiness of pecans.

5. How do I prevent the cake from sticking to the pan?
Properly greasing and flouring the pans before adding the batter will help prevent sticking.

6. Can I use dark chocolate instead of semi-sweet?
Yes, substituting dark chocolate will create a deeper chocolate flavor in the cake.

7. What type of cocoa powder is best for this recipe?
Dutch-process cocoa powder is recommended for its smoother and less acidic flavor profile.

8. What can I do if my frosting is too runny?
If the frosting is too thin, let it cool longer to thicken, or add more powdered sugar until you reach your desired consistency.

In conclusion, making a Traditional German Chocolate Cake is a rewarding experience that results in a delightful dessert perfect for sharing. I hope you enjoy creating this delicious treat and that it brings joy to your gatherings. Don’t hesitate to share your baking journey with friends and family!