German Chocolate Cake

So what is the history of the German Chocolate Cake? Its origin is hard to pinpoint but we do know it is all American. Richard Sax in Classic Home Desserts says this cake was being made in the 1920's and eventually became popular nationwide after a recipe appeared in a 1957 food column of a Dallas newspaper. While the name "German" Chocolate Cake seems to suggest a tie to Germany, the name refers to the type of chocolate used in the cake which, in turn, is named after the Walter Baker & Company employee, Samuel German, who developed the chocolate in 1852. German's® Sweet Chocolate is a semi sweet baking chocolate that has a mild flavor and is much sweeter than other semi sweet chocolates (it tastes like a candy bar). Baker's® sells this chocolate and it is sold on the baking isle of most grocery stores.

German Chocolate Cake:

4 ounces semi sweet chocolate, chopped

2 1/4 cups cake flour

3/4 cup unsweetened cocoa powder (Dutch processed)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup hot coffee or boiling water

1 cup buttermilk

1 1/4 cups unsalted butter, room temperature

2 1/4 cups (450 grams) granulated white sugar

5 large eggs

1 1/2 teaspoons pure vanilla extract

Coconut Pecan Frosting:

1 1/4 cups pecans

1 cup granulated white sugar

1 cup evaporated milk (can also use light or heavy cream)

3 large egg yolks, lightly beaten

1/2 cup unsalted butter, cut into pieces

1/8 teaspoon salt

1 1/2 cups sweetened flaked coconut

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, three - 8 x 2 inch deep (20 x 5 cm) round baking pans. Dust with flour.

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a small bowl, combine the coffee and buttermilk.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat to combine.

Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fold in the melted chocolate.

Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Butter or lightly spray a wire rack with a non stick vegetable spray before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

Coconut Pecan Frosting: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, let cool, and then coarsely chop.

In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable.

To Assemble: Place one layer of cake, on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (the sides of the cake are left bare). The finished cake can be stored at room temperature for a couple of days or it can be refrigerated.

Serves 14-16 people.

No time for scratch baking?

Purchase German chocolate cake mix. 1 can of chocolate whipped icing. I can of coconut pecan icing.

Bake as directed on the box. Spread half the chocolate icing on first layer of cooled cake. Layer 1/2 of coconut pecan icing on top the chocolate. Add the second layer of cake. Ice top with coconut pecan icing and then decorate as you wish with the remaining chocolate icing atop the coconut pecan icing. Enjoy!