German Chocolate Cake

The German chocolate cake is a dessert with layers of cake, covered and filled with a mixture of grated coconut and nuts. Despite its name, this cake does not come from Germany, but from the United States.

In 1952, a Dallas housewife sent the recipe for this cake, made with a chocolate bar for the Baker’s chocolate brand, created by Samuel German called German’s Sweet Chocolate, to a local newspaper.

When the cake became popular, the owner of Baker’s at that time, distributed the recipe to other countries and, because of the chocolate bar, acquired the name by which it is known today, German Chocolate Cake.

Option 1: German chocolate cake

German Chocolate Cake Ingredients:

For the filling:

• 1 and 1/2 cups of pecans.
• 4 egg yolks.
• 1 can of evaporated milk.
• 6 tablespoons unsalted butter at room temperature.
• ¼ cup of brown sugar.
• 1 cup of white sugar
• 1/8 teaspoon of salt.

• 2 tablespoons of vanilla.
• 2 and 1/3 cups of grated coconut.

For the cake:

• 4 ounces grated dark chocolate.
• ¼ cup of cocoa powder.
• ½ cup of boiling water.
• 4 eggs
• 2 cups flour.
• ¾ teaspoons of baking soda.
• 1 and ½ sticks of unsalted butter at room temperature.
• 1 cup of sugar.
• 2/3 cup of brown sugar.
• ¼ teaspoon of salt.
• 1 teaspoon of vanilla.
• ¾ cup sour cream.

German Chocolate Cake Procedure:

Of the filling:

• First, the pecans should be placed on a platter. Then bake for 8 minutes at 180ºC. Let them cool completely and then grind them a little.
• In a medium saucepan, add the yolks and also the evaporated milk and heat over medium-low heat, stirring well for 5 minutes.

• Add the butter, the sugars and also the salt and continue cooking for another 10 minutes until the mixture thickens a little. Then bring to a boil until the mixture has the consistency of custard.
• Remove from the heat and add the vanilla, the grated coconut and also the ground pecans, mixing until everything is well incorporated.
• Finally, put in a bowl and let it temper. Cover with a plastic wrap and then refrigerate until the cake is ready.

From the cake:

• First, grease and flour two 9 ”baking pans. Then preheat the oven to 180ºC.
• Put the grated chocolate and also the cocoa in a bowl and add the boiling water. Let stand for 5 minutes and then stir well until everything is mixed.

• Then, with the mixer, beat the butter, sugars and salt until a creamy mixture forms.
• Also, add the eggs one by one, beating in between. Add the vanilla and the chocolate mixture.
• Then, alternately add the flour mixed with the yeast and sour cream. Stir until a homogeneous mixture is formed.
• Divide the mixture between the two prepared molds. Smooth the surface with a spatula.
• Then, bake the cakes in the center of the oven for 30 minutes or until a toothpick pokes it clean. Finally, let it cool for 5 minutes and unmold. Let cool on a rack.

Mounting:

• First, cut both cakes crosswise so that there are 4 wheels.
• Place one of the cakes on a serving tray and then cover with ¼ of the filling without spilling over the edge.
• Place another of the cakes on top and put another layer of filling on top. Repeat until you have used all the cakes and also all the filling.

• The cake is ready, although if desired, you can also cover the edges and the top with chocolate coating and decorate it.