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Our take on the classic dessert… German Chocolate Cake! Thee layers of light and fluffy chocolate chiffon cake, sandwiched between decadent layers of coconut pecan frosting and whipped milk chocolate ganache. Every bite of this cake is reminiscent of the cake we all know and love, but made even more delicious. It just melts in your mouth. Sweet, chocolate-y, coconut-y, and just SO DELICIOUS! The perfect dessert to make any time of year, but especially on special occasions and holiday’s. About The RecipeIt’s finally Friday which means there’s no better time to share this oh so very delicious and indulgent cake! If you’ll remember from our last post, it was my mom’s birthday earlier this week. To celebrate, we’ve made two desserts. The first was the Tiramisu from Wednesday and the second was… this German Chocolate Cake! It’s been a favorite in our home for as long as I can remember, but it’s always been one of my mom’s absolute favorite things to eat. Though, it’s not something we’ve made for a REALLY long time. Now that I think about it, the two desserts my mom picked to make for birthday are recipes we always made when I was little, but haven’t made since. It truly has been so much fun developing, testing, and enjoying these recipes this week! Honestly, it’s been kind of a nostalgic week and we have loved every minute of it. Especially testing the chocolate cake for this cake! We knew we wanted a chocolate cake that was light, while still carrying a strong chocolate flavor. Testing lead us to a chocolate chiffon! It’s fluffy, chocolate-y, and SO worth the effort. Then, it’s sandwiched between the classic coconut and pecan frosting. Though, we knew that we didn’t want TOO much of that frosting. It tends to be very sweet and we wanted to cut that a little bit. So, we used a whipped ganache as the frosting for the exterior of the cake. It not only allows this cake to be simply STUNNING, but it also helps tone down the sweetness by just a tad. In the end, this cake is a little bit different than the traditional German Chocolate Cake, but it’s equally as or even more delicious! Every bite is the perfect balance between chocolate, coconut, pecan, and sweetness. The best part? This cake is a wonderful recipe to serve to celebrate any and EVERY occasion, while being a crowd pleaser. What is a German Chocolate Cake and Where Did It Come From?If you’ve never had a bite of German Chocolate Cake, your life is about to CHANGE! This cake is traditionally layers of chocolate cake with a frosting made from egg yolks, sweetened condensed milk, pecans, and coconut flakes. Sometimes it’s frosted with the coconut pecan frosting, other times it’s frosted with chocolate frosting. We opted for whipped ganache! Now…where did this recipe come from exactly? Well, believe it or not,Dallas, Texas in the late 1950’s! Though, the history started much before then. About 105 years earlier, a man named Sam German invented a type of sweet baking chocolate. Which, is how this cake got its name! A Dallas resident sent a recipe for “German’s Chocolate Cake” to the newspaper and, from that moment on, the recipe SKYROCKETED to fame and solidified itself in history. Kind of cool, right? Reasons You Will Love This German Chocolate Cake
Equipment Needed
Ingredients(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post) For The Cake:
For The Coconut Pecan Frosting:
For The Ganache:
How To Make German Chocolate CakeStep 1: Make the whipped ganacheCombine chocolate and cream in a large, microwave-proof bowl. Microwave in 15 second increments, stirring after each, until chocolate is melted. Stir until smooth. Cover bowl with plastic wrap, making sure to touch surface of chocolate. Refrigerate overnight, or at least 6-8 hours, until completely set. When ready to use, remove from refrigerator. Beat ganache with an electric mixer until light and fluffy. Step 2: Make the cake batterIn a small bowl, pour boiling water over chocolate. Whisk until smooth. Set aside. In a large bowl, sift together flour, 1 ⅛ cups sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together egg yolks, buttermilk, vegetable oil, and vanilla. Whisk in chocolate mixture. Pour over dry ingredients and mix well. Set aside. With an electric mixer, whip eggs and cream of tartar until foamy. With mixer running, add sugar in small amounts. Beat to medium-stiff peaks. Fold into batter. Step 3: BakePortion batter into prepared pans and bake for 18-20 minutes, or until done. Allow to cool completely in pans before removing. Step 4: Make the coconut pecan frostingIn a medium saucepan, whisk together condensed milk and egg yolks. Add butter and cook over medium-low heat, stirring constantly, until butter is melted and custard is thickened, about 15 minutes. Remove from heat. Stir in vanilla, coconut, and pecans. Step 5: Build the cakeLevel cake layers, if needed. Place one layer of cake on a revolving cake plate. Pipe a ring of ganache around the edge of the cake and spread with ⅓ of coconut pecan frosting. Repeat the layers and top with last cake layer. Frost cake with ganache and top with remaining coconut frosting. Decorate as you wish! Decorating IdeasThere are so many things you can do with this cake, but here are a few of our favorites!
How To StoreOne of the best things about this cake is that it freezes beautifully. You can freeze this cake as a whole or just freeze slices. I recommend freezing individual slices of cake as it’s already portioned out and ready to eat whenever you want a slice of delicious chocolate cake! You can also keep this cake in a cake plate on the counter for about 3-5 days, but we recommend placing it in the refrigerator as it is a very moist cake! It should keep in the fridge for about 7-9 days. Expert Tips
When you make this German Chocolate Cake recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable. The best ever German Chocolate Cake! Three layers of fluffy, sweet chocolate chiffon, sandwiched between a coconut pecan frosting, and frosted with a luscious whipped ganache. Every bite is truly melt in your mouth delicious! Prep Time 1 hr 5 mins Cook Time 45 mins Refrigeration Time 8 hrs Total Time 9 hrs 50 mins Course Desserts Cuisine American Servings 12 Calories 1033 kcal Cake
Coconut Pecan Frosting
Chocolate Ganache
Ganache
Cake
Frosting
Putting It Together
Serving: 1sliceCalories: 1033kcalCarbohydrates: 92gProtein: 15gFat: 69gSaturated Fat: 34gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 280mgSodium: 410mgPotassium: 622mgFiber: 7gSugar: 69gVitamin A: 1227IUVitamin C: 1mgCalcium: 254mgIron: 5mg Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. – Still Hungry? –Here are a few recipes may like! Does German chocolate frosting thicken as it cools?The frosting will continue to thicken and set up a bit as it cools. You can even be make it a day or two in advance and keep the frosting in the fridge until it's ready to use.
How do you make nesquick frosting?Whisk the shortening in a stand mixer until smooth.. Add in 1 cup powdered sugar. ... . In a separate bowl, mix together the Nesquik and the milk until Nesquik is dissolved. ... . Add remaining powdered sugar gradually, whisking in between additions, until you've reached desired frosting consistency.. Whisk in vanilla.. How do you make canned coconut pecan frosting better?These are the 7 tips to make store bought frosting taste better.. Add a pinch of salt.. Add flavoring.. Add whipped cream.. Add in cream cheese for a lighter flavor.. Whip the frosting.. Add textures.. Add freeze-dried ground-up fruit to add flavor.. Do German chocolate cupcakes need to be refrigerated?No! Keep cake in an airtight container or cake saver at room temperature for up to 5 days for best results. You can however refrigerate this cake if you prefer the frosting to have a chilled texture and flavor.
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