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 This recipe was originally made by Mrs.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
![German Chocolate Cake German Chocolate Cake](https://i.imgur.com/vMyNhB4.jpg)
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
- Preheat oven to 350° F (180°C). Grease 2 (9-inch)round cake pans.
- In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown & white sugars at medium speed until fluffy.
- Gradually add the eggs. Beating well after each addition. Add in vanilla.
- Put the mixer on low speed and alternately, add flour mixture and buttermilk to butter mixture. Beating just until combined after each addition.
- Add the melted chocolate. Beat until combined.
- 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
- 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.
- Remove from heat, and stir in coconut, pecans, and vanilla. Cover and refrigerate.
CHOCOLATE FROSTING
- 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.
- Add sour cream until smooth. Gradually add confectioners’ sugar. Beat until smooth and creamy.
- In a piping bag fitted with star tip, add the chocolate frosting.
ASSEMBLY
- Place one cake on the cake board. Pipe a thick border around the edge of the cake.
- Spread half of chilled Coconut Pecan Filling inside the piped border.
- 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.
- Spread remaining Creamy Chocolate Frosting on sides of cake. Optional: Garnish top with coconut and pecans.