Of course! Homemade German Chocolate Cake is a masterpiece of contrasting flavors and textures: layers of moist, mildly chocolatey cake topped with a rich, gooey, nutty-coconut frosting. Contrary to popular belief, it’s actually an American recipe named after Samuel German, who developed a type of dark baking chocolate.
This recipe breaks down the process into manageable steps for a stunning, from-scratch result.
Homemade German Chocolate Cake
This recipe features a tender, buttery chocolate cake and the classic coconut-pecan frosting cooked on the stovetop.
Yield: One 3-layer 8-inch cake (12-16 servings)
Prep Time: 45 minutes
Cook Time: 30-35 minutes (plus cooling time)
Ingredients
For the German Chocolate Cake:
· 4 oz German’s Sweet Chocolate bar, chopped
· ½ cup boiling water
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· ¼ teaspoon salt
· 1 cup (2 sticks) unsalted butter, softened
· 2 cups granulated sugar
· 4 large egg yolks
· 1 teaspoon vanilla extract
· 1 cup buttermilk, room temperature
· 4 large egg whites
For the Classic Coconut-Pecan Frosting:
· 1 cup evaporated milk
· 1 cup granulated sugar
· 3 large egg yolks
· ½ cup (1 stick) unsalted butter
· 1 teaspoon vanilla extract
· 1 ⅓ cups sweetened shredded coconut
· 1 cup chopped pecans
Instructions
Making the Cake Layers:
- Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper rounds. This is crucial for easy removal.
- Melt Chocolate: Place the chopped chocolate in a small bowl. Pour the ½ cup of boiling water over it and let it sit for 1-2 minutes. Stir until the chocolate is completely smooth and melted. Set aside to cool slightly.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and 2 cups of sugar together with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Add Yolks & Chocolate: Beat in the 4 egg yolks, one at a time, then the vanilla extract. Scrape down the sides of the bowl. Add the melted chocolate mixture and mix until well combined.
- Combine Wet & Dry: On low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined. Do not overmix.
- Beat Egg Whites: In a separate, clean, dry bowl, beat the 4 egg whites with clean beaters until stiff peaks form.
- Fold: Gently fold the beaten egg whites into the cake batter in three additions. This is the secret to the cake’s light and airy texture.
- Bake: Divide the batter evenly among the three prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in their pans on a wire rack for 15 minutes. Then, run a knife around the edges and carefully invert them onto the rack to cool completely. Remove the parchment paper. The cakes must be completely cool before frosting.
Making the Coconut-Pecan Frosting:
- Combine Ingredients: In a medium saucepan over medium heat, whisk together the evaporated milk, 1 cup of sugar, 3 egg yolks, and ½ cup of butter.
- Cook: Cook the mixture, stirring constantly, until it thickens and becomes a golden brown color (about 10-12 minutes). It should be thick enough to coat the back of a spoon. Do not let it boil vigorously.
- Finish: Remove the pan from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans.
- Cool: Transfer the frosting to a bowl and let it cool completely, stirring occasionally. It will continue to thicken as it cools.
Assembling the Cake:
- Place First Layer: Place one completely cooled cake layer on a serving plate or cake stand.
- Frost: Spread a generous layer of the cooled coconut-pecan frosting over the top, right to the edges.
- Stack: Add the second cake layer and repeat. Place the final cake layer on top.
- Frost Top: Frost only the top of the final layer with the remaining frosting. This is the traditional way to frost a German Chocolate Cake—the sides are left bare to show off the layers.
- Serve: Slice and serve! The cake is even more moist and flavorful if allowed to sit, covered, for a few hours or overnight.
Tips for Success
· The Chocolate: If you can’t find German’s Sweet Chocolate, you can substitute 4 oz of semi-sweet chocolate (about ⅔ cup chips) and add 1 tablespoon of granulated sugar to the boiling water.
· Room Temperature is Key: Using room temperature egg yolks, buttermilk, and butter ensures the batter emulsifies properly and results in a uniform, tender crumb.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten and leads to a tough cake.
· Folding Egg Whites: Be gentle when folding in the egg whites. This step incorporates air and is vital for the cake’s texture. A spatula is best for this.
· Frosting Consistency: If your frosting seems too runny after cooling, you can let it set in the refrigerator for 15-20 minutes to firm up. If it becomes too thick, you can add a teaspoon of evaporated milk to loosen it.
· Toast the Nuts: For an even deeper flavor, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the frosting.
Enjoy your beautiful, homemade classic! It’s a project well worth the effort.