Homemade German Chocolate Cake
This Homemade German Chocolate Cake boasts multiple layers, filled and topped with a gooey coconut pecan filling, and is often crowned with a rich chocolate frosting!
Prepare to indulge in a scrumptious homemade version of the classic German Chocolate Cake, layered four times and generously infused with rum syrup, and draped in a divine chocolate ganache icing. It’s guaranteed to leave you and your guests in a state of bliss!
Why You Must Make This Cake
Years ago, my dear friend Pam asked for a German chocolate cake to celebrate her birthday, and I took great delight in preparing a nostalgic dessert that reminded her of her childhood. Fast forward a decade, and I’m once again tasked with creating this special treat. It seems like the universe has conspired to bring us back to this delectable cake once more!
- This dessert makes an unforgettable birthday cake, especially for chocolate and coconut lovers!
- The combination of four layers with coconut and chocolate frostings makes it an extraordinary treat!
- Its bakery-quality appearance will have your friends and family marveling at your baking skills!
- And let’s not forget—it’s absolutely delicious!
I was thrilled to explore this cake again, especially since my family has a penchant for classic chocolate without any extras like nuts or coconut. This recipe, inspired by the acclaimed David Lebovitz, has a divine filling that’s simply irresistible! His trick of using rum syrup ensures the cake stays moist and delectable, even if slightly overbaked. Trust me; this recipe is a real winner!
Ingredient Notes
- Kitchen Staples – Sugar, room temperature butter, and eggs, flour, baking soda, and salt.
- Vanilla Extract – Always opt for real vanilla extract, not artificial.
- Semisweet Chocolate – Chopped, used for both the cake and frosting.
- Unsweetened Chocolate – Also chopped, for a deeper flavor.
- Baking Powder – Check the expiration date and test it if unsure by combining it with hot water to see if it bubbles.
- Buttermilk – Ensure it’s at room temperature for easier mixing.
- Egg Yolks – In addition to whole eggs, you’ll need some egg yolks; separate them when they are cold for best results.
- Pecans – Toast them lightly to enhance their flavor, then chop finely.
- Coconut – Toast for a few minutes to bring out its natural nuttiness.
- Dark Rum – Included in the syrup for added flavor complexity.
- Light Corn Syrup – Gives shine to the chocolate frosting.
- Heavy Cream – Adds richness to the frosting.
Recipe Tips
This cake comes with some special techniques that may be new to some bakers. First, you’ll be cutting the layers in half horizontally, creating four layers instead of the traditional two. Second, there’s the addition of a sugar syrup enriched with rum to keep the cake wonderfully moist.
- If you’re familiar with making cakes from scratch, this recipe will feel quite comfortable. Ensure your butter, eggs, and buttermilk are all at room temperature for the best results.
- Pro Tip: Don’t have buttermilk on hand? You can easily make a substitute with one tablespoon of vinegar (white or apple cider) added to a cup of milk. Let it sit for a few minutes before using.
- When separating eggs, make sure no yolk gets into the whites; even a bit of grease will prevent them from whipping properly. Use three bowls to avoid this—a bowl for yolks, one for each white.
- For the chocolate, you can melt it using water or leftover coffee to enhance the chocolate flavor; some bakers swear by this method.
- Once the batter is ready, divide it into two prepared pans. You can weigh the batter on a kitchen scale for uniform layers, or simply eyeball it.
- After baking, let the cakes cool completely before slicing them. Use a long serrated knife for best results, and gently saw them in half while following a toothpick guide around the sides.
- For the syrup, simply dissolve sugar in hot water and mix in dark rum for flavor. If you prefer not to use alcohol, vanilla extract works fine!
- When making the filling, toast the coconut and pecans first to deepen their flavors before mixing them into a cooked custard of cream, sugar, and egg yolk.
- Layer your cooled cake with the filling and frost the sides with your luscious chocolate icing. You can also add a decorative chocolate piping around the top.
- To save time, consider making the cake layers and wrapping them tightly in plastic wrap ahead of time. If freezing, wrap in foil and defrost in the refrigerator before use.
Frequently Asked Questions
How Does a German Chocolate Cake Differ from a Regular Chocolate Cake?
A traditional German chocolate cake usually comes in three layers filled with a unique caramel frosting that often includes coconut and pecans. The outside sides may be left unfrosted to showcase the inner layers. A rich chocolate icing can be added on top, enhancing it’s deliciousness. This makes the layers lighter and less sweet compared to a regular chocolate cake.
What Makes a German Chocolate Cake German?
Its name derives from a man named Samuel German, who created a special type of sweet baking chocolate for the Baker’s Chocolate Company in the 1850s. Nearly a century later, a recipe called “German’s Chocolate Cake” was published, hence the name, which actually has no connections to Germany itself!
Does a German Chocolate Cake Need to Be Refrigerated?
For optimal freshness, you can keep a German chocolate cake at room temperature for two to three days if covered appropriately. After that, it’s best to refrigerate for an additional couple of days. If you need to store it longer, it can be frozen wrapped tightly for two to three months, just be sure to defrost in the refrigerator for best results.
Can I Make This Cake in Advance?
Absolutely! You can prepare the cake layers ahead of time, cooling and wrapping them in plastic wrap. If you choose to freeze them, wrap additional foil over the plastic to prevent freezer burn. You can also prepare the sugar syrup in advance, as it can be stored in the refrigerator until ready to use.
What Is the Best Way to Serve This Cake?
The best way to serve this cake is at room temperature, as this allows the flavors to really shine through. You can present it with extra frosting or a scoop of vanilla ice cream on the side for a delightful dessert experience.
