Classic German Chocolate Cake
Did you know that German chocolate cake really isn’t German at all? It’s actually an American cake that baker Sam German came up with in 1852. (See? Last name: German. Hence, German Chocolate Cake.) He created it after developing German’s sweet chocolate, and we’re sure glad he did.
The cake is mostly comprised of a delicious chocolate cake base, but the real showstopper is the coconut pecan frosting. A little bit chewy, a little bit crunchy, and a lot sweet, that frosting is what makes this cake unique. All put together, it’s absolutely delicious and decadent and perfect for those special occasions when you really want to pull out all the stops.
While it’s not quite as quick as a one-bowl cake or a sheet cake, there are plenty of occasions where a little extra effort is warranted and for those times, this cake is just the thing you need. The moist and chewy crumb combined with that signature frosting is absolutely heavenly. It’s a one of a kind, a cake like no other. And we absolutely adore it.
German Chocolate Cake
1 hour to prepare serves 10-12
INGREDIENTS
For the cake:
4 oz. German sweet chocolate, chopped
2 1/3 cups cake flour
2 cups sugar
1 cup buttermilk
1 cup (2 sticks) unsalted butter
2/3 cup coffee or water
2/3 cup unsweetened cocoa powder
4 large eggs, room temperature, separated
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
For the frosting:
1 3/4 cups flaked coconut (sweetened or unsweetened)
1 1/4 cups sugar
1 1/4 cups evaporated milk
1 cup pecans, chopped
3/4 cup (1 1/2 sticks) unsalted butter
4 egg yolks, beaten
1 teaspoon vanilla extract
1 pinch salt
PREPARATION
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