German chocolate cake is a sweet chocolate layer cake that is distinguishable from other chocolate cakes due to its use of coconut-pecan frosting. This fudgy cake was named after Samuel German, who developed a type of sweet baking chocolate in 1852. The recipe for German chocolate cake first appeared in a 1957 newspaper publication. Since then, it has become a beloved cake across America and beyond. But what sets German chocolate cake apart from other chocolate cakes? Here are some of the key factors that make this cake unique.
The Coconut-Pecan Frosting
The most iconic part of German chocolate cake is its frosting. Unlike other chocolate cakes that are frosted with buttercream, ganache, fudge or whipped cream, German chocolate cake is topped with a fluffy coconut-pecan frosting. This frosting is made by cooking egg yolks, evaporated milk, butter, coconut, pecans, and usually a bit of vanilla. The egg yolk mixture is cooked on the stove top until it thickens, forming a rich and creamy custard-like base. Shredded coconut and chopped pecans are folded in to give the frosting texture and nutty flavor. This unique frosting completely transforms the cake, taking it from an ordinary chocolate cake to the beloved German chocolate cake.
The coconut-pecan frosting is sweet, nutty, and ultra moist – balancing beautifully with the fudgy chocolate cake layers. It adds new flavors not found in other chocolate cakes, like the tropical subtly of coconut and the crunch of pecan pieces. This frosting is truly what makes German chocolate cake stand out from the crowd. No German chocolate cake would be complete without being crowned with the rich, fluffy coconut-pecan frosting.
The Use of German Sweet Chocolate
As the name indicates, German chocolate cake gets its distinctive chocolate flavor from German sweet chocolate. This type of chocolate was invented by Sam German in 1852 as a sweeter, milder version of dark chocolate. German sweet chocolate contains cocoa butter, sugar, cocoa liquor, lecithin, and vanilla. It has a pronounced sweetness and a milder cocoa flavor compared to other baking chocolates. The sugar content is higher while the cocoa solids are lower, creating a chocolate with less bitterness and intensity.
Nearly all German chocolate cake recipes call for German sweet chocolate in the cake layers. This provides moist, fudgy chocolate cake layers with a sweeter, mellower chocolate taste than other cakes. Bittersweet or dark chocolate is often overpowering and harsh tasting when used in cake layers. The German sweet chocolate offers the right balance of sweetness and chocolate flavor that complements the coconut-pecan frosting. Using the namesake German sweet chocolate is a key factor in producing the signature chocolate cake layers in this famous cake.
Moist and Dense Cake Texture
German chocolate cake has a particularly moist, dense and fudgy cake texture. This can be attributed to a few things. Firstly, German sweet chocolate provides moistness and fudginess without being overly rich. Secondly, the eggs and oil help create a moist texture and the acidic buttermilk reacts with the baking soda for extra rise and tenderness. Lastly, German chocolate cakes are almost always layered cakes rather than sheet cakes. Having multiple thin cake layers means there is extra surface area for the decadent frosting.
Each individual cake layer in a German chocolate cake is quite thin, moist, and rich. Stacked together between coconut-pecan frosting, the layers create an indulgent, fudgy cake that is almost brownie-like. Other chocolate cakes made with all-purpose flour result in a more mild, fluffy crumb. But German chocolate cake has a distinctive dense and ultra-moist crumb that makes it truly decadent and memorable with each bite.
Balance of Rich Chocolate and Tropical Flavors
German chocolate cake strikes the perfect balance between rich chocolate flavors and light, tropical coconut-pecan flavors. Having the fudgy chocolate cake layers paired with the unique coconut-pecan frosting creates an interplay of flavors not found in other cakes. With each bite, you get the sweet chocolate base complemented by nutty and tropical notes.
Other chocolate cake pairings, like chocolate with vanilla buttercream, can be one-note. The coconut-pecan frosting makes German chocolate cake more complex and interesting. No single flavor overpowers the others. Instead, you get an indulgent cake with chocolate, coconut, pecan, vanilla, and butter all shining through in each bite. This flavor fusion is a key factor that makes German chocolate cake so well-loved.
History of German Chocolate Cake
To understand what truly makes German chocolate cake special, it helps to learn a bit about the cake’s origins. Here is a short history of this classic cake and how it became so popular:
Invention of German Sweet Chocolate
The story begins with Sam German, an American chocolatier who developed a type of sweet baking chocolate in 1852. At the time, most baking chocolate was dark and somewhat bitter. German created a sweeter version by mixing chocolate with sugar and flavorings, aimed at being more palatable in baked goods. This new German sweet chocolate became popular among bakers and was sold by Baker’s Chocolate Company, rivaling Nestle and Hershey.
Recipe Publication in 1957
Over 100 years later, a chocolate cake recipe using German’s sweet baking chocolate was published in the Dallas Morning Star newspaper in 1957. The recipe came from a homemaker named Mrs. George Clay. It called for German sweet chocolate in the cake layers and the signature coconut-pecan frosting between layers and on top. The recipe was a hit and “German’s Chocolate Cake” became linked to the unique frosting rather than the German sweet chocolate itself.
National Popularity Through the 1960s
After the cake recipe was published, its popularity skyrocketed nationwide throughout the 1960s. General Foods, who owned the German sweet chocolate brand at the time, heavily promoted the cake and distributed the recipe. The exotic tropical flavors were a big hit, and it became a beloved American cake. It appeared in many newspaper food sections and cookbooks, solidifying its status.
Legacy Status Achieved
Today, German chocolate cake remains an iconic cake recipe people know and love. It retains nostalgic popularity and is a standard offering in bakeries across America. The unique frosting sets it apart from all other chocolate cakes. While the name honors Samuel German’s baking chocolate, the cake is decidedly known for the coconut-pecan topping that makes it so memorable.
Ingredients That Make German Chocolate Cake Special
When it comes to ingredients, German chocolate cake stands out for its signature items. Here are some key ingredients that produce the classic German chocolate cake recipe:
German Sweet Chocolate
As mentioned, German sweet chocolate provides the distinctive chocolate flavor in a German chocolate cake. This sweeter chocolate creates a less intense, more melt-in-your-mouth chocolate cake layer compared to bittersweet or unsweetened chocolate. Most recipes call for 4 ounces of German sweet chocolate.
Flour
The cake layers in a German chocolate cake use all-purpose flour rather than cake flour. This results in a more dense and fudgy texture than other chocolate cakes. The minimal leavening allows the rich chocolate flavor to shine.
Buttermilk
Buttermilk is acidic, and it reacts with baking soda for lift and tenderness. Using buttermilk makes the cake layers especially moist, tender, and mildly tangy.
Eggs
Whole eggs add moisture, richness, and structure to the cake layers in German chocolate cake. Four eggs are commonly used.
Oil
The oil, typically 1/2 cup or more, also boosts moisture in the cake layers. Canola or vegetable oil is standard.
Coconut
Shredded coconut is essential for the signature frosting, lending tropical flavor and chewy texture.
Pecans
Chopped pecans in the frosting provide nutty crunch and flavor contrast to the chocolate and coconut.
Vanilla
Vanilla extract adds aromatic flavor to both the chocolate cake layers and coconut-pecan frosting.
| Ingredient | Role |
|---|---|
| German Sweet Chocolate | Provides signature chocolate flavor |
| All-purpose flour | Creates dense, fudgy cake texture |
| Buttermilk | Contributes moisture and tang |
| Eggs | Add moisture, richness, and structure |
| Oil | Boosts moisture |
| Coconut | Provides tropical flavor and texture |
| Pecans | Adds nutty crunch |
| Vanilla | Infuses aromatic vanilla flavor |
As you can see, each ingredient plays an important role in producing the classic German chocolate cake recipe people know and love. Small tweaks to the ingredients can alter the flavor and texture dramatically.
Steps for Making German Chocolate Cake
To achieve the perfect moist, dense chocolate cake layers paired with fluffy coconut-pecan frosting, follow these tips when making your German chocolate cake:
Make the Frosting First
The unique coconut-pecan frosting takes some time to thicken as it cools. Prepare the frosting early in the process so it’s ready for assembling the complete cake.
Toast the Coconut
Toasting the coconut first enhances its flavor with golden brown nuttiness. Spread shredded coconut on a baking sheet and toast at 350°F for 5-10 minutes.
Cook the Frosting Base
Cook the egg yolk mixture over medium heat while whisking constantly until thickened to make the frosting base.
Cool the Cake Layers
Allow the chocolate cake layers to cool completely before filling and frosting to prevent melting the frosting.
Layer Generously
Use ample amounts of the coconut-pecan frosting between each chocolate cake layer. This helps keep the cake ultra moist.
Finish with Frosting
Finally, frost the top and sides of the cake with the remaining coconut-pecan frosting for full coverage.
Chill Before Serving
Chilling the cake for at least an hour allows the filling and frosting to firm up for perfect slicing and serving.
Common Questions About German Chocolate Cake
Here are answers to some frequently asked questions about German chocolate cake:
Why Is It Called German Chocolate Cake?
German chocolate cake is named after the type of chocolate it uses, which is German sweet chocolate. The recipe became popular using Sam German’s sweet baking chocolate.
Where Did the Cake Originate From?
While German sweet chocolate was invented by Sam German in 1852, the cake recipe itself first appeared in American newspapers in 1957. It became popular nationwide in the 1960s.
What Makes the Cake Layers Different?
The cake layers use all-purpose flour instead of cake flour for a dense, fudgy texture. Buttermilk and oil also boost moisture compared to other chocolate cakes.
What Goes in the Frosting?
The signature frosting is made with egg yolks, evaporated milk or cream, butter, coconut, pecans, vanilla, and sometimes brown sugar or other flavorings.
Why Is the Frosting So Unique?
Other chocolate cake frostings are buttercream, fudge, or ganache. The coconut-pecan frosting sets German chocolate cake apart with tropical, nutty flavors.
Should It Be Refrigerated?
Yes, chilling firms up the fillings and frosting for cleaner slicing. Store leftover German chocolate cake covered in the refrigerator.
The Perfect Dessert Cake
German chocolate cake has undeniably secured its place among the most cherished American cake recipes. It has a melting, fudgy interior with rich chocolate flavor. The coconut-pecan frosting provides tropical flair with no other cake can match. The interplay of flavors between chocolate, coconut, and pecan is unique and complex. This cake evokes nostalgia and satisfaction with every bite. For chocolate lovers, it’s a dream dessert.
There are many chocolate cake options out there. But none can compare to the taste and texture of German chocolate cake. From its signature ingredients to moist layered construction, German chocolate cake is in a league of its own. The next time you want to impress at a potluck or celebrate a special occasion, this homemade classic is guaranteed to satisfy crowds both big and small.
