Greetings, fellow food enthusiasts! We’re going to explore the wonderful realm of baking today with a traditional recipe: Baker’s German Chocolate Cake. Thanks to its thick chocolate layers and creamy coconut-pecan icing, this delectable dessert is loved by many. However, did you know that German Chocolate Cake actually comes from the United States, despite its name? Samuel German, the creator of the kind of baking chocolate called for in the recipe, is credited with giving it its name. Let’s get started on making this popular dessert in your own home!
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces Baker’s German’s Sweet Chocolate
- 1/2 cup boiling water
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 1/3 cups sweetened shredded coconut
INSTRUCTIONS
- Set the oven temperature to 350°F (175°C). Butter and dust three 9-inch circular cake pans.
- Sift the flour, baking soda, and salt in a small basin. Put aside.
- Split open the Baker’s German’s Sweet Chocolate and transfer to a heatproof basin. After adding the hot water to the chocolate, stir until it has melted and become smooth. Allow it to cool a little.
- Beat the butter and sugar in a large mixing basin until they are light and creamy.
- Add the melted chocolate mixture and vanilla extract after beating in the egg yolks one at a time.
- Add the dry ingredients to the wet mixture gradually, starting and ending with the dry ingredients and alternating with the buttermilk.
- Beat the egg whites in a another dish until firm peaks form. Till the batter is thoroughly blended, gently fold in the beaten egg whites.
- Evenly divide the batter among the cake pans that have been prepared, then smooth the tops.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean, in a preheated oven.
- After letting the cakes cool in the pans for 10 minutes, move them to wire racks to finish cooling.
For the Coconut-Pecan Frosting:
- Beat the butter, egg yolks, sugar, and evaporated milk together in a medium saucepan. Simmer the mixture over medium heat, stirring regularly, for 12 to 15 minutes or until it thickens.
- After taking the skillet off of the burner, mix in the chopped pecans, shredded coconut, and vanilla essence.
- Allow the frosting to reach room temperature before using it to ice the top and in between the layers of the cooled cake.
Baker’s German Chocolate Cake
Equipment
- Three 9-inch round cake pans
- Mixing Bowls
- Electric mixer
- Wire racks
- Medium Saucepan
- Whisk
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces Baker's German's Sweet Chocolate
- 1/2 cup boiling water
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 1/3 cups sweetened shredded coconut
Instructions
- Set the oven temperature to 350°F (175°C). Butter and dust three 9-inch circular cake pans.
- Sift the flour, baking soda, and salt in a small basin. Put aside.
- Split open the Baker's German's Sweet Chocolate and transfer to a heatproof basin. After adding the hot water to the chocolate, stir until it has melted and become smooth. Allow it to cool a little.
- Beat the butter and sugar in a large mixing basin until they are light and creamy.
- Add the melted chocolate mixture and vanilla extract after beating in the egg yolks one at a time.
- Add the dry ingredients to the wet mixture gradually, starting and ending with the dry ingredients and alternating with the buttermilk.
- Beat the egg whites in a another dish until firm peaks form. Till the batter is thoroughly blended, gently fold in the beaten egg whites.
- Evenly divide the batter among the cake pans that have been prepared, then smooth the tops.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean, in a preheated oven.
- After letting the cakes cool in the pans for 10 minutes, move them to wire racks to finish cooling.
For the Coconut-Pecan Frosting:
- Beat the butter, egg yolks, sugar, and evaporated milk together in a medium saucepan. Simmer the mixture over medium heat, stirring regularly, for 12 to 15 minutes or until it thickens.
- After taking the skillet off of the burner, mix in the chopped pecans, shredded coconut, and vanilla essence.
- Allow the frosting to reach room temperature before using it to ice the top and in between the layers of the cooled cake.
Video
Q: What makes German Chocolate Cake different from other chocolate cakes?
A: Rich chocolate cake combined with a coconut-pecan icing is only one of the tastes that make German Chocolate Cake stand out. Its unique icing and sweet, nutty flavor set it apart from other chocolate cakes.
Q: Can I use regular chocolate instead of Baker’s German’s Sweet Chocolate?
A: Baker’s German’s Sweet Chocolate can be replaced with conventional chocolate, however the flavor and texture of the cake may change significantly. The distinctive sweetness and smoothness of Baker’s German’s Sweet Chocolate add to the classic flavor of German Chocolate Cake.
Q: Is German Chocolate Cake really from Germany?
A: German Chocolate Cake is not German in origin, despite its name. Actually, Samuel German—the creator of the baking chocolate type used in the recipe—is the name of this American invention.
Q: Can I make Baker’s German Chocolate Cake ahead of time?
A: The cake layers can be prepared in advance and kept at room temperature for up to two days in an airtight container. You may also prepare the coconut-pecan frosting ahead of time and refrigerate it for up to three days. For optimal results, assemble the cake right before serving.
Q: How should I store leftover German Chocolate Cake?
A: Any leftover German chocolate cake has to be refrigerated in an airtight container. It can be refrigerated for up to five days. Allow the cake to come to room temperature for around half an hour before serving in order to improve the texture and flavor.
Q: Can I freeze Baker’s German Chocolate Cake?
A: German Chocolate Cake freezes well for extended storage. Place the cake inside a freezer-safe container or resealable bag after securely wrapping it in plastic wrap or aluminum foil. Store it in the freezer for up to three months to keep it fresh. Before serving, let the cake thaw in the fridge for one whole night.
Nutrition Fact –
Nutrition for one serving (1/12th of the cake):
- Calories: 550
- Total Fat: 32g
- Saturated Fat: 17g
- Trans Fat: 0.5g
- Cholesterol: 135mg
- Sodium: 280mg
- Total Carbohydrates: 61g
- Dietary Fiber: 2g
- Sugars: 45g
- Protein: 7g
