How To Make German Chocolate Cake
German Chocolate cake isn’t actually German, but it is delicious. The original recipe from 1852 called for “German’s chocolate,” which was a brand of sweet baking chocolate that had a higher sugar content than American baking chocolate. How To Make Germany Chocolate Cake. The recipe soon became popular in the United States, and by 1957, an enterprising homemaker submitted a version of the cake to a Dallas newspaper that included coconut and pecans in the frosting. Bakers began asking for “German’s Sweet Chocolate” at their grocers, and eventually the name morphed into what we know today as German Chocolate Cake.
Preheat oven to 350.
- Preheat the oven to 350 degrees.
- In a separate bowl, mix together the flour, cocoa powder, salt and baking soda until well combined. Set aside for now.
Grease a 10 in round pan and add parchment paper.
Greasing a pan is important! You want to use butter and flour to keep your cake from sticking.
- To grease the pan, rub the inside with butter using a pastry brush.
- Then sprinkle on some flour (about 2 tablespoons), again using a pastry brush or spatula to evenly spread it around the bottom and sides of the pan. If you don’t have enough flour on there, your cake will stick!
- For extra protection, cut out parchment paper circles that are slightly smaller than your greased-up pan so they can sit in there like little hats for each layer of cake batter before going into the oven—this way, no stray crumbs will get mixed into other layers and ruin everything later on down in baking land when they hit hot temperatures..
Mix milk and vanilla with cake mix, egg whites, and oil.
- Add the milk, vanilla extract and egg whites to the dry ingredients.
- Stir until smooth.
- Beat mixture for 2 minutes until fluffy.
- Mix again to make sure it’s well combined and smooth, if necessary.
In medium heat, cook coconut, pecans, and milk until thickened. Stir frequently.
With a medium heat, add milk to the coconut and pecans. Stir frequently until thickened. Do not boil.
Pour cake mixture into pan, bake for 35 minutes
Pour the cake mixture into the pan and bake for 35 minutes. Let cool for 15 minutes, then remove from pan and cool for another 20 minutes. Spread frosting on top of the cake.
Cool for 15 minutes then remove from pan and cool for another 20 minutes.
Remove the cake from the oven, place it on a cooling rack, and let cool for 15 minutes. Remove from pan and cool for another 20 minutes before frosting.
The cake is done when a toothpick inserted into the middle comes out clean (the center of your cake should not be gooey).
Spread frosting on top of the cake.
Now you’re ready to spread the frosting on top of the cake. Make sure that your cake is completely cooled before doing so; otherwise, the warm frosting will melt and slide right off!
With a long-bladed serrated knife, slice into your cake and spread about ¼ inch of frosting over each layer. Then, using a spatula or offset spatula (a flat, angled spatula designed specifically for spreading frostings), smooth out any excess crumbs or ruffles from around the edges. You can also use a cake server instead of a spatula: This works great with German chocolate cake because it gives it an attractive marbling effect.
Now you know how to make this classic American dessert!
If a German-speaking family had asked you to make a cake for their son’s birthday, would you know how? Well, now you do! And I hope he liked it.
If you’re not sure where to begin with this recipe, don’t worry—it’s actually quite straightforward. The hardest part is finding all the ingredients. If that doesn’t pose much of an issue for you, then this cake will be a cinch to make at home. Just follow these steps and enjoy!
And that’s all there is to it! After cooling and frosting the cake, you can add your own personal touch by adding additional simple garnishes, such as chocolate shavings or sprinkles. Whatever you choose to do, enjoy this tasty dessert and let us know how it turns out in the comments below!