Homemade German Chocolate Cake

Creating a homemade German Chocolate Cake is an indulgent journey into a world of rich, deep flavors and sumptuous textures. This delightful dessert, named after an American baker, Samuel German, and not the country, features layers of moist, tender chocolate cake. The chocolate used is typically sweet baking chocolate, giving the cake its signature mild chocolate flavor that’s not too overpowering.

The cake becomes truly exceptional with its filling and frosting, a decadent, gooey mixture that’s a harmonious blend of evaporated milk, egg yolks, and butter, cooked together until thick and creamy. This golden custard is then enriched with the delightful crunch of toasted pecans and the chewy sweetness of shredded coconut, creating a luxurious, textural contrast to the soft cake layers.

Each layer of the cake is generously slathered with this filling, and often, the top is adorned with more of this luscious mixture, leaving the sides bare to showcase the chocolate layers. Sometimes, a thin layer of chocolate frosting is spread over the sides for an extra touch of chocolatey goodness, making it a visually stunning centerpiece.

As it stands, a slice of homemade German Chocolate Cake is a delightful balance of textures and flavors – the tender crumb of the chocolate cake, the crunchy, nutty filling, and the creamy, coconut-infused frosting. Each component plays a crucial role, and together, they create a symphony of flavors that’s rich yet not overly sweet, a treat that’s as pleasing to the palate as it is to the eye.

Ingredients:

• 4 ounces semi-sweet baking chocolate
• ½ cup water
• 2 cups granulated sugar
• 1 cup unsalted butter, softened to room temperature
• 4 large eggs
• 1 ½ teaspoons vanilla
• 1 cup 2 % milk
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

COCONUT-PECAN FROSTING

• 1 cup unsalted butter, melted
• 1 cup granulated sugar

• 1 cup brown sugar, packed
• 2 cups evaporated milk
• 6 egg yolks
• 2 teaspoons vanilla
• 2 ½ cups coconut flakes
• 2 cups pecans, chopped

PREPARATION:

Cake

1. Preheat oven to 350 degrees.
2. Melt chocolate with the water in a small saucepan over medium-low heat until just melted.
3. In a large mixing bowl, cream together butter and sugar. Pour in the melted chocolate and mix together.
4. Next, mix in the eggs, vanilla and milk until well combined.

1. Add the flour, baking soda and salt to the mixing bowl and stir or mix into the batter until just combined.
2. Spray 3 8-inch cake pans with non-stick cooking spray. For extra coverage, line the bottom of the pans with an 8 inch circle of parchment paper.
3. Pour batter evenly between the three pans and then bake for 35-40 minutes or until a toothipick inserted into the middle of the cake comes out clean.
4. Cool and make frosting.
5. After frosting has cooled, assemble the cake:
   1. Put the first layer rounded side down on a cake plate, topping with 1/3 of the frosting.
   2. Add the second layer also rounded side down, repeating with another layer of the frosting.
   3. Add the 3^rd layer, rounded side up. Top with remaining frosting. Do not frost the sides.
   4. Refrigerate for 30 minutes to an hour prior to serving to make the cake easier to slice. Save any leftovers covered in the refrigerator.

Coconut-Pecan Frosting

1. Melt butter and then add in granulated sugar, brown sugar, evaporated milk and vanilla. Whisk until well combined.
2. Mix in egg yolks.
3. Cook over medium heat, frequently stirring, until mixture thickens and is bubbly. This should be 10-12 minutes.
4. Add in coconut and pecans and stir to combine.
5. Remove from stovetop and cool for at least 30 minutes, stirring now and then.

Enjoy !