Description
German Chocolate Cake
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Coconut-Pecan Filling:
1 cup evaporated milk
1 cup sugar
3 egg yolks, beaten
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
For the Chocolate Ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips
Toppings:
Chopped pecans
Shredded coconut
—
Instructions:
Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; mix well. Stir in boiling water. Batter will be thin. Divide batter between the pans. Bake for 30-35 minutes. Cool completely.
Prepare the Coconut-Pecan Filling:
In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring, until thickened. Remove from heat; stir in coconut and pecans. Let cool.
Make the Ganache:
Heat heavy cream in a saucepan until it just begins to simmer. Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of the coconut-pecan filling. Repeat with the second and third layers. Drizzle ganache over the top and sides.
Decorate:
Sprinkle chopped pecans and shredded coconut on top. Chill before serving.
Enjoy this rich, decadent treat!
#GermanChocolateCake
#DessertLovers
Step-by-Step Guide
Follow these detailed steps for a flawless cake. First, ensure all ingredients are at room temperature for even mixing. When adding the boiling water to the cake batter, do so slowly while mixing on low speed. For the filling, constant stirring over medium heat is crucial to prevent the egg yolks from scrambling. When assembling, place strips of parchment paper under the edges of the bottom cake layer to keep your serving plate clean. After spreading each layer of filling, chill the cake for 15 minutes to stabilize it before adding the next layer.
Serving Suggestions
Serve each slice slightly chilled to allow the filling to set cleanly. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream provides a lovely contrast to the rich sweetness. For a festive touch, garnish individual plates with a drizzle of caramel sauce and a few whole pecans. This cake pairs beautifully with strong black coffee or a glass of dessert wine.
How-to Summary
In summary, bake three chocolate cake layers using the boiling water method for a moist crumb. Simultaneously, prepare the signature coconut-pecan filling by cooking a custard base on the stovetop and stirring in coconut and pecans. Create a simple chocolate ganache for the glaze. Assemble by stacking cake layers with the filling between each, then drizzle with ganache and finish with extra pecans and coconut.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. The filling can be made 1 day ahead and refrigerated; gently reheat it to a spreadable consistency before assembling.
What’s the best way to store German Chocolate Cake? Due to the perishable filling, store the cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 20 minutes before serving for the best flavor and texture.
Can I use a different type of nut? Absolutely. While pecans are traditional, walnuts make an excellent substitute. For a nut-free version, use toasted sunflower seeds or simply omit them and add extra coconut.
Why is it called “German” Chocolate Cake? The name comes from the type of chocolate originally used: Baker’s German’s Sweet Chocolate, created by Samuel German. It is not a recipe from Germany.
My filling is too runny. How can I fix it? If your filling hasn’t thickened enough, return it to low heat and cook for a few more minutes, stirring constantly. Ensure you are using medium heat, not high, to allow the eggs and milk to thicken properly without curdling.
Common Mistakes to Avoid
- Overmixing the Cake Batter: Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, leading to a tough, dense cake.
- Rushing the Filling: Cooking the filling over too high a heat will cause the eggs to curdle. Patience and constant stirring over medium heat are key.
- Assembling a Warm Cake: Ensure all components, especially the cake layers and filling, are completely cool. Warm layers will melt the filling and make the cake slide.
- Not Greasing Pans Thoroughly: Properly grease and flour your cake pans, or use parchment paper rounds, to prevent the delicate layers from sticking and breaking.
Conclusion
Mastering the classic German Chocolate Cake is a rewarding baking achievement. By following this detailed guide, paying attention to the techniques for the filling, and avoiding common pitfalls, you can create a stunning, multi-layered dessert that is sure to impress. Its perfect balance of rich chocolate, sweet coconut, and crunchy pecans makes it a timeless favorite for any special occasion. Happy baking!