German Chocolate Cake Resipe

If you’re looking for a show-stopping dessert that will wow your guests, look no further than this heavenly German chocolate cake. This American classic, named after a chocolatier called Samuel German (not the country), is a chocolate lover’s dream come true. It has three layers of moist and tender chocolate cake, filled and topped with a gooey coconut-pecan custard, and optionally coated with a rich chocolate ganache. It’s a decadent treat that will make you feel like you’re on cloud nine.

Making this cake may seem like a daunting task, but it’s actually quite simple if you follow these steps. You’ll need some basic ingredients, such as butter, sugar, eggs, flour, cocoa powder, baking soda, salt, buttermilk, vanilla extract, and of course, German sweet chocolate. This is a type of dark baking chocolate that gives the cake its distinctive flavor and color. You can find it in most grocery stores or online.

To make the cake batter, you’ll start by melting the chocolate with some water over low heat until smooth. Then you’ll cream the butter and sugar until fluffy, and add the egg yolks one at a time. Next, you’ll stir in the vanilla and the melted chocolate. In another bowl, you’ll whisk together the flour, cocoa powder, baking soda and salt. You’ll gradually add this dry mixture to the wet mixture alternately with the buttermilk, beating well after each addition. Finally, you’ll whip the egg whites until stiff peaks form, and fold them into the batter gently.

You’ll divide the batter evenly among three greased and floured 8-inch round cake pans, and bake them in a 350°F oven for about 30 minutes or until a toothpick comes out clean. Let them cool slightly in the pans before transferring them to wire racks to cool completely.

While the cakes are cooling, you can make the coconut-pecan frosting. This is the star of the show and what makes this cake so irresistible. You’ll need some more ingredients for this part, such as egg yolks, sugar, butter, evaporated milk, vanilla extract, flaked coconut and chopped pecans. You’ll whisk together the egg yolks, sugar, butter and evaporated milk in a large saucepan over medium heat until thickened and bubbly. Then you’ll stir in the vanilla, coconut and pecans. Let the frosting cool completely before using.

To assemble the cake, you’ll place one cake layer on a serving plate or cake stand. You’ll spread about one-third of the coconut-pecan frosting over the top, leaving some space around the edges. You’ll repeat with another cake layer and another one-third of the frosting. Then you’ll place the final cake layer on top and spread the remaining frosting over the top of the cake.

If you want to take this cake to the next level, you can also frost the sides of the cake with chocolate ganache. This is an optional step but it adds another layer of chocolate goodness to this already amazing cake. To make the ganache, you’ll heat some heavy cream in a small saucepan until simmering. Then you’ll pour it over some chopped semisweet chocolate in a bowl and let it sit for a few minutes before stirring until smooth. You’ll add a pinch of salt to balance out the sweetness. You’ll let the ganache cool slightly before spreading it on the sides of the cake with an offset spatula.

And there you have it: a heavenly German chocolate cake that will make your taste buds sing. This cake is best served at room temperature or slightly chilled. You can store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

But don’t take my word for it: try this recipe yourself and see how delicious it is. You won’t regret it!