German chocolate cake

German Chocolate Cake: A Decadent Delight with a Rich History

German Chocolate Cake is an iconic American dessert that, despite its name, isn’t actually from Germany. Its name comes from an English-American named Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. The cake itself rose to popularity in the 1950s thanks to a recipe published in a Dallas newspaper, and it’s remained a favorite ever since. What sets German Chocolate Cake apart is its layers of moist chocolate cake filled and topped with a luscious coconut-pecan frosting.

Here is a detailed, step-by-step guide to creating this indulgent dessert from scratch.

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 tablespoon vanilla extract
4 ounces German sweet chocolate, melted and cooled
2 ½ cups cake flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans

Step-by-Step Method

Step 1: Prepare Your Baking Pans

Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans. Line the bottoms with parchment paper and lightly flour the sides. This ensures easy removal of the cakes after baking.

Step 2: Melt the Chocolate

Chop the German sweet chocolate into small pieces and melt it using a double boiler or microwave in 30-second bursts, stirring each time until smooth. Let it cool slightly while you prepare the batter.