What better way to celebrate German Chocolate Cake Day than to bake your own? It’s oh-so-easy!
Did you know that German Chocolate Cake was NOT created in Germany?
In America in 1852 Samuel German (you see where this is going, right?) created a dark, sweet chocolate for Baker’s Chocolate Company.
105 years later, in 1957, the recipe by a homemaker in Texas, German’s Chocolate Cake, was chosen by the Dallas Morning News as the recipe of the day.
It so popular that it increased sales of Bakers Chocolate – now owned by General Foods – by 73%. The recipe was reprinted so many times that it eventually dropped the possessive form (German’s).
It is now considered a classic cake recipe.
German Chocolate Cake
Classic, sweet & chocolatey German Chocolate Cake recipe
- 4 oz Baker’s Sweet Chocolate (or milk chocolate baking squares)
- 3/4 c boiling water (to melt chocolate)
- 1 1/2 c sugar
- 2 eggs
- 1 c buttermilk
- 2/3 c mayonnaise
- 2 c flour
- 1/3 c cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
Coconut Pecan Filling
- 1 c packed light brown sugar
- 4 egg yolks
- 1 c evaporated milk
- 1 tsp almond extract
- 1/2 c butter (room temperature)
- 1 c sweetened flaked coconut
- 3/4 c chopped pecans
- 1/4 c whole pecans (for garnish)
Pre-heat oven to 350ºF.
Cover the bottom of two 8-inch cake pans with parchment.
Chop the chocolate squares into pieces and put into a bowl. Pour boiling water over top. Let sit a minute. Whisk until the chocolate melts. (Doesn’t have to be completely smooth, just melted.) Set aside.
Put sugar in a large bowl, and beat in eggs on low, one at a time. Mix in buttermilk, and mayonnaise until smooth.
In a separate bowl, mix flour, cocoa powder, baking powder and baking soda. Add slowly to the liquids, beating well after each addition. Beat until there are no lumps.
Add the chocolate to the batter and mix until smooth. (Keep a little aside to drizzle on top of cake as decoration.)
Divide batter between the two pans.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. (If you are leaving the sides of the cake bare for a rustic look, make sure you don’t over-cook.) Allow to cool in the pans for 15 minutes and then turn them out to cool completely.
Coconut Pecan Filling
While cakes are cooling, prepare the filling. In a saucepan, beat egg yolks, evaporated milk, and almond extract until well blended. Add sugar and stir until blended.
Add butter and cook on medium heat. Stir frequently until mixture begins to bubble. Cook until a golden brown, about 8 minutes.
Stir in coconut and nuts. Let cool and then scrape into a bowl and chill completely in the fridge.
Place a layer of cake on a serving plate. Spread 1/2 of the filling on the top of the cake.
Place the second layer of cake on top. Spread the remaining filling on top.
To garnish, drizzle chocolate across the top and place whole pecans on filling.
You must use sweet or milk chocolate made for baking. Chocolate chips or candy bars will not be smooth enough for baking.
A rustic look will leave the sides of the cake bare so you can see the texture of the cake and the filling. If you prefer, you can frost the sides of the cake with chocolate icing.
German Chocolate Cupcakes
If you’d prefer a faster alternative, why not make the cupcake version?
Make filling first, and chill.
Cook cupcakes for 20 minutes or until toothpick in center of cupcake comes out clean. Allow them to cool completely.
Frost with chocolate icing and top with a spoonful of filling.
Garnish with a whole pecan.