Despite the name, German chocolate cake is 100% American. It’s named after Samuel German, who created a sweet baking chocolate in 1852, and the recipe became famous after a Texas newspaper printed it in 1957. Three light, tender chocolate layers are stacked with a gooey caramel frosting loaded with coconut and toasted pecans.
- Servings: 12 to 14
- Prep time: 45 minutes
- Bake time: 30 minutes
- Cooling time: 1 hour 30 minutes
- Total time: 2 hours 45 minutes
Ingredients
For the cake
- 4 oz (115 g) sweet baking chocolate (such as Baker’s German’s), chopped
- 1/2 cup (120 ml) boiling water
- 1 cup (225 g) butter, softened
- 2 cups (400 g) sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2 1/4 cups (270 g) cake flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
For the coconut-pecan frosting
- 1 can (12 oz) evaporated milk
- 1 1/2 cups (300 g) sugar
- 3/4 cup (170 g) butter
- 4 egg yolks, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 2 2/3 cups (7 oz / 200 g) sweetened flaked coconut
- 1 1/2 cups (170 g) chopped pecans, toasted
Instructions
- Prep. Preheat the oven to 350°F (180°C). Butter three 9-inch round pans and line the bottoms with parchment.
- Melt the chocolate. Pour the boiling water over the chopped chocolate and stir until smooth. Let cool slightly.
- Cream the butter. Beat the butter and sugar until light and fluffy. Beat in the 4 yolks one at a time, then the chocolate and vanilla.
- Add the dry ingredients. Whisk the flour, baking soda and salt. Add to the batter alternately with the buttermilk, beating just until combined.
- Fold in the whites. Beat the egg whites to stiff peaks and gently fold them into the batter.
- Bake. Divide among the pans and bake 28 to 30 minutes, until a toothpick comes out clean. Cool 15 minutes in the pans, then turn out onto racks to cool completely.
- Make the frosting. In a saucepan, combine the evaporated milk, sugar, butter, yolks and vanilla. Cook over medium heat, stirring constantly, about 12 minutes, until thickened and golden. Remove from heat and stir in the coconut and pecans. Let cool until spreadable.
- Assemble. Spread frosting between the layers and over the top, leaving the sides bare in the classic style.
Tips
- Don’t skip beating the whites: it’s what makes these layers so light and tender.
- Toast the pecans in a dry skillet 4 to 5 minutes for much deeper flavor.
- Storage: keep covered at room temperature up to 2 days, or refrigerate up to 5 days.
Leer esta receta en español: Torta German Chocolate con Coco y Nueces Pecán
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