German Chocolate Cake

German Chocolate Cake is a chocolate cake with coconut flakes and pecan filling and wrapped with chocolate frosting. It is a very decadent and delicious cake far different from the regular chocolate cake you have tried before.

The best part of this cake is the filling. It is a combination of evaporated milk, butter with coconut flakes and pecan.

I was surprised to find out that this cake did not originate from Germany. It was from an American baker whose name is Samuel German. He was honored for developing a technique for baking dark chocolate. This recipe was originally made by Mrs. George Clay from Texas.

Recipe adapted from the book Bake From Scratch by Brian Hart Hoffman.

Yield: 8-10

Author: Recipe adapted from the book Bake From Scratch by Brian Hart Hoffman

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German Chocolate Cake

chocolate cake with coconut flakes and pecan filling and wrapped with chocolate frosting

Ingredients

CHOCOLATE CAKE

• 1 cup unsalted butter, softened (227 grams)
• 1 cup granuated sugar (200 grams)
• 1 cup firmly packed light brown sugar (220 grams)
• 2 large eggs (200 grams)
• 2 ½ cups all purpose flour (313 grams)
• ¼ cup )unsweetened cocoa powder (21 grams)
• ½ tsp baking powder (2.5 grams)
• ½ tsp baking soda (2.5 grams)
• ½ tsp salt (1.5 grams)
• 1½ cups buttermilk (360 grams)
• 6 ounces semi-sweet chocolate chips, melted (175 grams)

COCONUT PECAN FILLING

• 1 cup granulated sugar (200 grams)
• 1 cup evaporated milk (247 grams)
• ½ cup unsalted butter, softened (113 grams)
• 3 large egg yolks (57 grams)
• ¼ tsp salt
• 1½ cups sweetened flaked coconut (180 grams)
• 1 cup chopped pecans (113 grams)
• 2 tsp vanilla extract (8 grams)

Chocolate Frosting

• 1 cup unsalted butter, softened (227 grams)
• ¼ cup unsweetened cocoa powder (21 grams)
• ⅔ cup sour cream (160 grams)
• 5 cups icing sugar (600 grams)

Instructions

CAKE

1. Preheat oven to 350° F (180°C). Grease 2 (9-inch)round cake pans.
2. In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown & white sugars at medium speed until fluffy.
4. Gradually add the eggs. Beating well after each addition. Add in vanilla.
5. Put the mixer on low speed and alternately, add flour mixture and buttermilk to butter mixture. Beating just until combined after each addition.
6. Add the melted chocolate. Beat until combined.
7. Divide batter on two 9 inch prepared pans. Bake for 35-40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Transfer on wire racks.

COCONUT PECAN FILLING

1. In a medium saucepan, combine butter, sugar, evaporated milk, egg yolks, and salt. Cook over medium heat. Whisk frequently, until mixture is thick and coats the back of a spoon.
2. Remove from heat, and stir in coconut, pecans, and vanilla. Cover and refrigerate.

CHOCOLATE FROSTING

1. In a bowl of stand mixer fitted with the paddle attachment, beat butter at medium speed. Add cocoa and beat at low speed until combined.
2. Add sour cream until smooth. Gradually add confectioners’ sugar. Beat until smooth and creamy.
3. In a piping bag fitted with star tip, add the chocolate frosting.

ASSEMBLY

1. Place one cake on the cake board. Pipe a thick border around the edge of the cake.
2. Spread half of chilled Coconut Pecan Filling inside the piped border.
3. Top with remaining cake layer. Pipe Creamy Chocolate Frosting in a swirl pattern around top edge of cake layer and spread remaining Coconut Pecan Filing inside border.
4. Spread remaining Creamy Chocolate Frosting on sides of cake. Optional: Garnish top with coconut and pecans.