Imagine biting into a moist, decadent slice of homemade German chocolate cake. The rich chocolate flavor blends with the sweet, crunchy coconut-pecan frosting. This classic American dessert has been loved for generations. Now, you can easily make this delightful treat in the comfort of your kitchen.
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Discover the history and origin story of German chocolate
The German chocolate cake isn’t from Germany. It comes from the United States, specifically Texas. Its history is as fascinating as its layers of chocolate, coconut, and pecans.
Why It’s Called German Chocolate Cake
The name German chocolate cake is a bit confusing. This dessert was named after Samuel German, an American pastry chef and inventor. He created a sweet baking chocolate for Baker’s Chocolate Company in 1852. This chocolate, known as German’s Sweet Chocolate, was key in the original recipe published in 1957.
The Original Baker’s Recipe Legacy
A Dallas, Texas homemaker named Mrs. George Clay shared the recipe in 1957. Her use of Baker’s German’s Sweet Chocolate made it popular. This led to a 73% increase in chocolate sales. Despite its name, it’s an American dessert, not German.
“After the recipe appeared in The Dallas Morning News, sales of Baker’s German’s Sweet Chocolate surged by an impressive 73%.”
Essential Ingredients for Your German Chocolate Cake
To make a real German chocolate cake, you need the right ingredients. The key is Baker’s German Sweet Chocolate. It was made by Samuel German for Baker’s Chocolate Company in 1852. This chocolate gives the cake its rich, deep flavor.
Baker’s German Sweet Chocolate Components
You also need other wet and dry ingredients. Wet ingredients include buttermilk, eggs, and vanilla extract. Dry ingredients are cake flour, baking soda, and granulated sugar.
Wet and Dry Ingredient List
- Baker’s German Sweet Chocolate
- Buttermilk
- Eggs
- Vanilla extract
- Cake flour
- Baking soda
- Granulated sugar
Frosting Ingredients Overview
The frosting is what makes the German chocolate cake special. It’s made with evaporated milk, egg yolks, butter, vanilla, sweetened coconut flakes, and chopped pecans. Make sure all these ingredients are at room temperature for the best taste and texture.
“The coconut-pecan frosting, an essential element of German chocolate cake, has become incredibly beloved by dessert enthusiasts.”
Kitchen Tools and Equipment Needed
Baking a delicious baked chocolate cake recipe or an easy chocolate cake from scratch needs the right tools. Let’s explore the key items for making your German Chocolate Cake a hit.
- Three 9-inch round cake pans
- Wax paper or parchment paper for lining the cake pans
- Use a stand mixer or hand mixer to blend the cake batter to perfection.
- Mixing bowls in various sizes
- A sifter or wire mesh strainer for sifting dry ingredients
- Prepare the coconut-pecan frosting using a large saucepan for the best results.
- Wire cooling racks to cool the cake layers
Also, a microwave is useful for melting the Baker’s German Sweet Chocolate and warming the frosting water. With these tools ready, you’re set to make a moist, tasty baked chocolate cake that will wow everyone.
Preparing Your Workspace and Ingredients
To bake the perfect moist chocolate cake recipe, you need to prepare well. A few simple steps can make your chocolate cake-baking tips work. This will lead to a delicious German chocolate cake.
Room Temperature Guidelines
It’s key to have your butter, eggs, and buttermilk at room temperature. This makes mixing easier and the cake batter more even. Let ingredients come to room temperature by removing them from the refrigerator 30 minutes to an hour before baking.
Pan Preparation Tips
- Line your cake pans with wax paper or parchment paper to prevent sticking.
- Thoroughly grease your baking pans with butter or a non-stick spray to ensure easy removal.
- Dust the pans with a light coating of cocoa powder for a smooth finish.
Set your oven to 350°F (175°C) to ensure even baking. Separate the egg yolks and whites. Let the whites warm-up for better volume when whipped.
“Baking requires precision, much like a scientific process, where accurate temperatures and properly prepared ingredients are essential.”
By following these chocolate cake baking tips and preparing well, you’ll make a tasty moist chocolate cake recipe.
Baker’s German Chocolate Cake Recipe: Step-by-Step Instructions
Making the perfect baker’s German chocolate cake recipe or homemade German chocolate cake is a fun baking journey. Follow these steps to make a moist, rich cake with a coconut-pecan frosting.
Start by melting the two packages of Baker’s German Sweet Chocolate bars in a bowl with hot coffee. Stir until smooth. Let it cool a bit.
Next, mix the unsalted butter and sugars until fluffy, about 3 minutes. Add the egg yolks, incorporating them one by one, making sure to mix thoroughly after each addition. Stir in the melted and cooled chocolate along with a dash of vanilla extract for extra flavor.
- Then, mix the flour and buttermilk into the batter, a bit at a time.
- In a separate bowl, beat the egg whites until they reach stiff peaks. Fold them into the batter gently.
- Split the batter into three 9-inch pans lined with parchment paper.
- Bake at 350°F for 24 to 28 minutes, until a toothpick comes out clean.
After the cake layers cool, stack them with Coconut-Pecan Frosting. Spread it between the layers and on the outside. Enjoy this classic, rich dessert!
Making the Perfect Chocolate Batter
Creating a moist and rich baked chocolate cake recipe begins with making the perfect chocolate batter. The secret is in the right mixing techniques and carefully adding egg whites.
Proper Mixing Techniques
Start by creaming the unsalted butter and granulated sugar together for about 3 minutes. This makes the mixture light and fluffy. It’s important for a tender cake texture.
Then, add the dry ingredients like flour, cocoa powder, and baking soda. Mix them with the buttermilk in three parts, starting and ending with the dry ingredients. Mix just until everything is combined. To prevent a dense cake, mix the batter only until the ingredients are just combined.
Incorporating Egg Whites
In another bowl, whisk the egg whites until stiff peaks are achieved. Carefully fold the whipped egg whites into the chocolate mixture for a light texture. Use a spatula to mix, leaving some egg white specks.
This careful folding makes the cake light and moist. It gives a tender crumb that will please your taste buds.
“A well-prepared batter is key to achieving a moist and delicious chocolate cake. Master these steps to create an outstanding chocolate cake recipe every time.”
Baking Tips for Even, Moist Cake Layers
Creating the perfect German chocolate cake begins with baking the layers right. To get your cake layers even and moist, here are some key tips:
- Preheat your oven to 350°F (175°C). Grease your pans and line the bottoms with parchment paper.
- Bake the layers for 22-25 minutes. Test the cake’s doneness by inserting a toothpick into the center—it should come out free of batter. It should have moist crumbs, not be clean.
- Let the cake layers rest in the pans for approximately 5 minutes before transferring them. Then, flip them onto wire racks. Remove the parchment paper to cool them completely before frosting.
By using these easy tips, your German chocolate cake layers will be moist and ready for frosting.
“For a moist and irresistible German chocolate cake, bake the layers with care. With a few easy tips, you can achieve the perfect texture every time.”
| Baking Tip | Explanation |
|---|---|
| Preheat oven to 350°F (175°C) | Ensures even heat distribution for consistent baking |
| Grease and line cake pans | Prevents sticking and allows for easy removal of baked layers |
| Bake for 22-25 minutes | Ensures the cake is cooked through without drying out |
| Cool in pans, then on racks | Allows the layers to set properly before handling and frosting |
By following these chocolate cake baking tips, you’ll make a moist chocolate cake recipe that will wow everyone.
Creating the Signature Coconut Pecan Frosting
The hallmark of a classic German chocolate cake is its decadent coconut pecan frosting. This rich and creamy topping is the perfect complement to the cake’s moist chocolate layers. Let’s dive into the step-by-step process of crafting this signature frosting:
Cooking and Thickening Process
Start by combining evaporated milk, sugar, egg yolks, butter, and vanilla in a large saucepan. Cook this mixture over medium heat, stirring constantly, for about 12 minutes until it thickens to a creamy consistency. Remove the pan from the heat and let the frosting cool slightly.
Adding Coconut and Pecans
Once the frosting has cooled, stir in sweetened flaked coconut and chopped pecans. The nutty, toasted flavor of the pecans and the chewy texture of the coconut are what make this frosting so irresistible. Be sure to mix everything together thoroughly until the coconut and pecans are evenly distributed throughout the frosting.
For an extra-thick and decadent frosting, you may want to consider making 1.5 or 2 times the recipe. This will ensure you have enough to generously cover the entire German chocolate cake with coconut pecan frosting.
With the coconut pecan frosting prepared, you’re now ready to assemble and decorate your showstopping German chocolate cake. Enjoy the rich, sweet, and nutty flavors that make this frosting a true classic.
Assembly and Decoration Techniques
Once your German chocolate cake with coconut pecan frosting cools, it’s time to put it together. Begin assembling the cake by placing the first layer on a serving plate or stand. Spread a layer of the creamy coconut pecan frosting on top.
Add the second cake layer and frost it again. Finish with the last layer. Use the leftover frosting to cover the top and sides, if you like.
For a classic look, leave the sides unfrosted. This shows off the chocolate cake and the golden frosting. Decorate the top with chopped pecans or sweetened coconut flakes for a final touch.
Whether your cake is fully or partially frosted, it will be stunning. It’s a perfect mix of chocolate, coconut, and pecans in every bite. It’s guaranteed to delight and impress your family and friends.
FAQ
What is the origin of German Chocolate Cake?
German Chocolate Cake is not from Germany. It was created in America. It’s named after Samuel German, who made sweet baking chocolate in 1852. The cake recipe was made in 1957 and quickly became popular.
What are the key ingredients in a German Chocolate Cake?
To make a real German Chocolate Cake, you need Baker’s German’s sweet chocolate and buttermilk. You also need cake flour, unsalted butter, sugar, eggs, vanilla, salt, and baking soda. The frosting needs evaporated milk, sugar, egg yolks, butter, vanilla, sweetened coconut flakes, and chopped pecans.
What kitchen tools and equipment are needed to make German Chocolate Cake?
You’ll need three 9-inch round cake pans and wax paper or parchment paper. A stand mixer or hand mixer, mixing bowls, and a sifter or wire mesh strainer are also important. You’ll need a large saucepan for the frosting and wire cooling racks. A microwave is useful for melting chocolate and heating water.
Why should the ingredients be at room temperature for this recipe?
Using room temperature ingredients is key. It helps mix better and makes the cake and frosting light and fluffy.
How do you properly prepare the cake pans for baking?
To prepare the pans, line them with wax paper or parchment paper. Coat the sides with grease and dust them lightly with cocoa powder. This prevents sticking and makes the cakes easy to remove.
What is the proper mixing technique for the cake batter?
First, cream the butter and sugar until fluffy. Then, add the egg yolks one at a time, followed by the melted chocolate and vanilla. Mix the buttermilk and dry ingredients separately, then gently fold in the egg whites.
How do you ensure the cake layers are moist and even?
Bake the cakes at 350°F (175°C) for 22-25 minutes. Check with a toothpick. Let them cool in the pans for 5 minutes before inverting onto wire racks. Cool completely before frosting.
How do you make the signature coconut-pecan frosting?
In a saucepan, mix together evaporated milk, sugar, egg yolks, butter, and vanilla. Simmer over medium heat, stirring frequently, for around 12 minutes. Take off the heat and mix in the coconut and chopped pecans. Let it cool before using.
How do you assemble and decorate the German Chocolate Cake?
Place a cooled cake layer on a plate and spread frosting on top. Repeat with the second layer, then the third. Spread the leftover frosting evenly over the top and along the sides of the cake. For a traditional look, leave the sides unfrosted. Garnish with pecans or coconut flakes, if desired.epan. Cook over medium heat, stirring constantly, for about 12 minutes. Remove from heat and stir in coconut and pecans. Let it cool before using.
How do you assemble and decorate the German Chocolate Cake?
Place a cooled cake layer on a plate and spread frosting on top. Repeat with the second layer, then the third. Spread the remaining frosting on top and sides. For a traditional look, leave the sides unfrosted. Garnish with pecans or coconut flakes, if desired.
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