Contrary to its name, German chocolate cake—a layered chocolate cake topped with a coconut-pecan frosting—is actually an American creation. The dark baking chocolate used in this recipe was created in 1852 by an American baker named Samuel German for the Baker's Chocolate Company, which named the chocolate "Baker's German's Sweet Chocolate" in his honor. It wasn't until 1957, when Mrs. George Clay published her recipe for German's chocolate cake in the Dallas Morning Star that the dessert started becoming popular in Texas. Owners of the Baker's brand took notice and began distributing the recipe to other newspapers throughout the country. Soon the possessive form (German's) was dropped in publications forming the name German chocolate cake and giving the false impression of a German origin. Nonetheless, the dessert became a national staple with June 11 recognized as National German Chocolate Day.
Recipe Servings: 12
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 4 oz bittersweet baking chocolate
- Nonstick cooking spray, as needed to grease pans
- 1 cup butter
- 1½ cups sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup yogurt or buttermilk
Frosting:
Directions
- Sift together the flour, baking powder, and salt.
- Place the chocolate in a microwave-safe bowl and heat it in the microwave until it is melted and can be stirred smooth.
- Preheat the oven to 350°F.
- Grease two 9-inch round cake pans with nonstick cooking spray.
- Beat together the butter and sugar until light and fluffy.
- Beat in eggs individually, incorporating air to help cake rise during baking.
- Gently fold in vanilla extract.
- Fold in the flour mixture, alternating with the yogurt.
- Pour mixture into cake pans, and smooth tops.
- Bake for 35–40 minutes, or until golden.
- Combine the butter, sugar, vanilla, evaporated milk, and egg yolks in a medium saucepan. Bring mixture to a gentle boil.
- Stir over medium heat until the mixture reaches a thick consistency.
- Remove the mixture from the heat.
- Add the coconut and pecans, beating into a thick paste.
- Let cool before frosting cake.
For Cake:
For Frosting:
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