German Chocolate Cake
German chocolate cake, originally German’s chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting.
Originating in the United States, it owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.
RECIPE INGREDIENTS
THE CAKE
Cooking spray
3 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vegetable oil
1 cup granulated sugar
3/4 cup packed brown sugar
3 large eggs
4 oz. German chocolate, melted, or another chocolate that is around 48% cocoa
1 teaspoon pure vanilla extract
3/4 cup buttermilk
3/4 cup strongly brewed coffee
THE FILLING
2 cup sweetened coconut
2 cup pecans
1 can evaporated milk
4 large egg yolks
1/2 cup packed brown sugar
1/4 teaspoon kosher salt
1 stick butter, softened
1 teaspoon pure vanilla extract
FOR THE GANACHE
2 cup chocolate chips
1 cup heavy cream
DIRECTIONS ON HOW TO MAKE GERMAN CHOCOLATE CAKE
Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray.
In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
Whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated In another large bowl.
Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.
Pour and divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean for about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool completely
Making Filling:
Spread coconut and pecans onto 2 separate baking sheets. In an oven, toast until coconut is golden and pecans are darkened.
Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl.
In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened for 8 to 10 minutes.
Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely.
Making Ganache:
In a small saucepan over medium heat, heat heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let it rest 1 minute, then whisk until smooth.
Let cool until ganache is thick enough to spread, at least 30 minutes.
Assemble Cake:
Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.
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Ingredients
THE CAKE
Cooking spray
3 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vegetable oil
1 cup granulated sugar
3/4 cup packed brown sugar
3 large eggs
4 oz. German chocolate, melted,
1 teaspoon pure vanilla extract
3/4 cup buttermilk
3/4 cup strongly brewed coffee
THE FILLING
2 cup sweetened coconut
2 cup pecans
1 can evaporated milk
4 large egg yolks
1/2 cup packed brown sugar
1/4 teaspoon kosher salt
1 stick butter, softened
1 teaspoon pure vanilla extract
FOR THE GANACHE
2 cup chocolate chips
1 cup heavy cream
Instructions
- Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray.
- In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
- Whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated In another large bowl.
- Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.
- Pour and divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean for about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool complete
- Making Filling:
- Spread coconut and pecans onto 2 separate baking sheets. In an oven, toast until coconut is golden and pecans are darkened.
- Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl.
- In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened for 8 to 10 minutes.
- Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely.
- Making Ganache:
- In a small saucepan over medium heat, heat heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let it rest 1 minute, then whisk until smooth.
- Let cool until ganache is thick enough to spread, at least 30 minutes.
- Assemble Cake:
- Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.
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Ingredients
THE CAKE
Cooking spray
3 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vegetable oil
1 cup granulated sugar
3/4 cup packed brown sugar
3 large eggs
4 oz. German chocolate, melted,
1 teaspoon pure vanilla extract
3/4 cup buttermilk
3/4 cup strongly brewed coffee
THE FILLING
2 cup sweetened coconut
2 cup pecans
1 can evaporated milk
4 large egg yolks
1/2 cup packed brown sugar
1/4 teaspoon kosher salt
1 stick butter, softened
1 teaspoon pure vanilla extract
FOR THE GANACHE
2 cup chocolate chips
1 cup heavy cream
Instructions
- Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray.
- In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
- Whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated In another large bowl.
- Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.
- Pour and divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean for about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool complete
- Making Filling:
- Spread coconut and pecans onto 2 separate baking sheets. In an oven, toast until coconut is golden and pecans are darkened.
- Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl.
- In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened for 8 to 10 minutes.
- Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely.
- Making Ganache:
- In a small saucepan over medium heat, heat heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let it rest 1 minute, then whisk until smooth.
- Let cool until ganache is thick enough to spread, at least 30 minutes.
- Assemble Cake:
- Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.