baker's german choc cake recipe

Authentic Baker’s German Choc Cake Recipe

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Have you ever asked yourself why the baker’s german choc cake recipe is so beloved in America? It’s not just delicious. It has rich layers and a unique coconut-pecan frosting that sets it apart. In this article, we’ll explore the cake’s history, its key ingredients, and how to make it at home.

The Baker’s German Chocolate Cake is more than a dessert; it’s a story of history and flavor. It turns ordinary moments into special ones. You’ll learn about its unique ingredients and how to bake it perfectly. If you want to know more, check out the Baker’s German Chocolate cake recipe resource.

What is German Chocolate Cake?

The german chocolate cake is a mouth-watering treat known for its moist layers. It has a unique mix of flavors. The rich frosting is full of coconut and pecans. Despite its name, it comes from Samuel German, an American. He made a special dark chocolate in 1852.

It became a key part of American culture, especially after the 1950s. A 1957 article in The Dallas Morning News made it famous, boosting chocolate sales by 73%. Also, President Lyndon B. Johnson served it at a state dinner in 1963. That made it even more popular.

If you want to bake this cake, you can find simple recipes online. You’ll need:

  • All-purpose flour
  • Cocoa powder
  • Brown sugar
  • Granulated sugar
  • Buttermilk
  • Eggs
  • Vanilla extract
  • Baking soda
  • Salt
  • Evaporated milk
  • Egg yolks
  • Unsalted butter
  • Shredded coconut
  • Chopped pecans

Choosing the right ingredients is key. High-quality chocolate like Hershey’s, Ghirardelli, or Valrhona is best. This cake’s unique taste and preparation make it unforgettable at any event.

The Origin of German Chocolate Cake

The story of german chocolate cake began in the mid-19th century. It is mainly connected to Samuel German, an American chocolatier. He created a special kind of dark chocolate called Baker’s German Sweet Chocolate.

In 1957, The Dallas Morning News shared a recipe known as German’s Sweet Chocolate Cake. This recipe quickly became popular, leading to a 73% boost in sales of Baker’s German Sweet Chocolate. When President Lyndon B. Johnson served it at a dinner with the German chancellor, its popularity soared even more. This event helped make the cake a beloved part of American baking tradition.

The cake is often thought to be from Germany, but it’s not. Its layers and coconut-pecan frosting make it cherished in the U.S. Knowing its true story adds more meaning when you make your own baker’s german choc cake.

This cake is more than a dessert; it represents American creativity. A single unique ingredient turned a basic sweet into a cherished classic.

Essential German Chocolate Cake Ingredients

A baker’s german chocolate cake’s magic lies in its ingredients. The right mix makes your cake stand out. Key ingredients are:

  • All-purpose flour
  • Cocoa powder
  • Granulated sugar
  • Brown sugar
  • Buttermilk
  • Eggs
  • Vanilla extract

Each ingredient shapes the cake’s flavor and structure. For a good cake, a cocoa to flour ratio of 1:2 is best. It balances taste and structure.

  • Light brown sugar
  • Evaporated milk
  • Egg yolks
  • Unsalted butter
  • Shredded coconut
  • Chopped pecans

Freshly toasted pecans and sweetened shredded coconut make the frosting rich. It enhances the cake perfectly.

Knowing these ingredients helps you bake the perfect cake. It will have an amazing texture and taste. For more tips, check out this tasty recipe, which uses quality ingredients too.

Chocolate Cake Layers

Chocolate cake layers are crucial for the famous German chocolate cake. They give it its rich flavor and texture. For the best layers, you need the right cocoa to flour ratio, which is 1:2. This ensures the cake layers are moist and taste great. Some important ingredients you need include:

  • All-purpose flour: It helps the cake keep its shape and rise well.
  • Cocoa powder: Good quality cocoa, like Dutch-process cocoa from Valrhona or Scharffen Berger, makes the cake tastier and darker.
  • Sugar: Mixing different kinds of sugar makes the cake sweet and moist.
  • Buttermilk: Buttermilk makes the cake rich and tender.
  • Eggs: Eggs help the cake rise by acting as binders and leaveners.
  • Brewing coffee: A little coffee can make the chocolate flavor stronger and more delicious.

To ensure your baker’s german choc cake recipe turns out well, each ingredient matters. Be careful to not overmix the batter. This can make the cake too dense. Also, accurate measurements are key to avoid poor results. Baking at 325 degrees Fahrenheit is perfect for even cooking without burning.

Perfecting those chocolate cake layers means building a dessert everyone will love. Your delicious cakes will surely be a big hit.

Coconut-Pecan Frosting

The coconut-pecan frosting is a key part of traditional German chocolate cake. It offers a sweet counter to the rich chocolate. The frosting is made with light brown sugar, evaporated milk, egg yolks, unsalted butter, vanilla, shredded coconut, and pecans. It’s important to cook the sugar mix on medium-low heat until it’s thick. This makes it smooth for spreading.

Using top-notch ingredients like toasted pecans and quality coconut makes a big difference. This enhances the baker’s german choc cake recipe in flavor and texture. Let the frosting cool totally before putting it on the cake. This makes sure it sticks well and looks smooth.

IngredientQuantityPurpose
Light brown sugar1 cupSweetness and depth
Evaporated milk1 cupCreaminess
Egg yolks3 largeThickening agent
Unsalted butter1/2 cupRichness
Vanilla extract1 teaspoonFlavor enhancement
Shredded coconut1 cupTexture and flavor
Chopped pecans1 cupCrunch and nutty flavor

This mix of ingredients makes a frosting that turns sweet treats into something special. For extra help, look at the baker’s german choc cake recipe. It has more tips and techniques.

Key Ingredients for the Chocolate Cake

Baking a delicious German chocolate cake starts by knowing the key ingredients. Each part is essential for the cake’s taste and texture. Picking the right flour and cocoa powder gives a rich chocolate flavor.

Flour and Cocoa Powder

The flour and cocoa powder choice is crucial. All-purpose flour is best for structure. Dutch-process cocoa makes the cake smooth and dark. Stick to a 1:2 ratio of cocoa to flour for perfect flavor and stability.

Types of Sugar: Brown vs. Granulated

Each type of sugar adds something special to the cake. Brown sugar brings moisture and deep flavor. On the other hand, granulated sugar helps with the cake’s structure and sweetness. Knowing how to balance these sugars ensures the cake tastes great and feels right.

key ingredients for German chocolate cake

How to Choose the Right Cocoa Powder

Selecting the right cocoa powder is key for the best flavor and texture in your cake. Different cocoa powders change your cake’s taste and look. Knowing how to pick your cocoa powder will make baking more enjoyable and successful.

Cocoa Type Comparison

There are two main types of cocoa powder: natural and Dutch-processed. Each type is used for different baking needs:

Cocoa TypeFlavor ProfileColorRecommended Use
Natural Cocoa PowderLighter, milder flavorLight brownRecipes that require baking soda
Dutch-Processed CocoaRich, smooth flavorDark brown to blackDeeper chocolate desserts

For a delicious baker’s German choc cake, pay attention to the cocoa to flour ratio. Many recipes suggest a 1:2 ratio. This balance gives a deep chocolate taste, especially with Dutch-processed cocoa for its rich flavor.

Choosing the right brand can also improve your baking. For natural cocoa powder, try Hershey’s or Ghirardelli. For Dutch-processed cocoa, Valrhona or Scharffen Berger are great choices. These brands give consistent results in your baking projects.

Making the Perfect Coconut-Pecan Frosting

For a top-notch coconut-pecan frosting, focus on using the best ingredients. Start with light brown sugar, evaporated milk, and egg yolks. Mix them in a saucepan. Cook on medium-low heat and stir well. This prevents burning and ensures a smooth consistency.

When it thickens, take the saucepan off the stove. Add in toasted pecans and shredded coconut. This will make your frosting taste amazing. Let it cool before putting it on your cake. This makes your frosting smooth and yummy.

This frosting goes great with the baker’s german choc cake recipe. It makes the chocolate layers stand out even more.

To make the perfect frosting, you need to be careful with each step. Use the best ingredients and cook carefully. Let it cool before using. This will make your german choc cake taste even better, making your dessert a hit.

Common Mistakes to Avoid When Baking German Chocolate Cake

Baking the perfect German chocolate cake can seem hard. Many common mistakes can mess up your cake. By following some key tips, you can get that perfect texture and taste.

  • Overmixing the batter makes the cake tough. Mix just until the ingredients blend for a softer cake.
  • Measuring ingredients accurately is key. A digital scale helps avoid a cake that’s too dry or moist.
  • Wrong oven temperature can spoil your cake. Always preheat your oven. Use a toothpick to check if the cake is baked well.
  • Paying attention when making frosting is needed. German chocolate cake frosting must thicken as it simmers, for a creamy layer that doesn’t burn.

Following these pointers will improve your baking. The right cocoa to flour ratio, about 1:2, makes your cake moist and chocolatey. Use fresh pecans for the frosting to enhance flavor.

Visit this resource for detailed baking tips. Avoiding these mistakes will make your German chocolate cake a hit.

common baking mistakes

Baker’s German Choc Cake Recipe

This baker’s German choc cake recipe will show you how to make a wonderful homemade dessert. It features the classic tastes of German chocolate cake. Getting your cake layers and frosting right is key. They greatly impact the cake’s flavor and texture.

You’ll need these ingredients for the cake layers:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder (consider using Dutch-processed for a richer flavor)
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Bake at 325 degrees Fahrenheit for about 30-35 minutes. This ensures the layers cook evenly. Let them cool before adding frosting.

Here’s how to make the coconut-pecan frosting:

  1. In a saucepan, mix 1 cup of granulated sugar, ½ cup of evaporated milk, ½ cup of butter, and 1 teaspoon of vanilla extract.
  2. Stir on medium heat until it simmers and thickens. This will take about 15 to 20 minutes.
  3. Take it off the heat and add 1 cup of shredded coconut and 1 cup of chopped pecans.

After your frosting is the right consistency, start assembling the cake. Place one layer on a plate, add frosting, and repeat with the rest. Top it off with a good layer of coconut-pecan frosting.

Enjoy this classic cake with your loved ones at any event. Its rich texture and unique taste will impress your guests and fulfill your dessert desires.

How to Store Your German Chocolate Cake

Storing your German chocolate cake right keeps it fresh and tasty. If eating it within a few days, just keep it at room temperature. Cover it with a cake lid or wrap it well in plastic. This keeps it from getting dry and keeps the flavor perfect.

To keep the cake longer, use an airtight box in the fridge. This stops it from losing moisture and keeps it yummy. In the fridge, your German chocolate cake can last about a week. If you have extra coconut-pecan frosting, that can also be refrigerated. It stays good for up to a week, keeping its creamy feel.

For the longest storage, try freezing your cake. First, cut the cake into slices and wrap each one with plastic wrap and then aluminum foil. This dual wrapping protects it from freezer damage and keeps it fresh. When you want some, just thaw what you need. This way, you can always have a piece of this amazing dessert ready.

Use these tips to make your German chocolate cake last. By following these steps, you extend the joy of this beloved dessert.

Conclusion

Learning to make the baker’s german choc cake means valuing its rich history, key ingredients, and vital cooking steps. This cake mixes chocolate layers with a rich coconut-pecan frosting, offering a taste and look that’s truly special. It’s a perfect choice for family events or celebrations, creating lasting memories.

Among easy baking recipes, this classic dessert stands out. It promises a delightful experience that leaves your guests impressed, every time. Whether it’s a birthday or a holiday meal, serving this cake brings joy and contentment. Each bite shows your commitment to top-notch taste and quality.

Add this wonderful recipe to your collection for a reliable, sophisticated dessert. Enjoying the process of making this admired cake leads to unforgettable moments. It becomes a treasured part of your baking adventures.

FAQ

What makes a German chocolate cake different from other chocolate cakes?

German chocolate cake stands out because of its moist layers and coconut-pecan frosting. This combo, with unsweetened chocolate in the cake and sweet, nutty frosting, makes a unique taste. Cake fans love this balance of flavors.

Can I use regular cocoa powder instead of Baker’s German Sweet Chocolate?

You can use regular cocoa powder. But, Baker’s German Sweet Chocolate is made for this cake, offering a deeper flavor. If you swap it, you might need to tweak the sugar since Baker’s chocolate is sweeter.

How long can I store a German chocolate cake?

At room temperature, your cake stays fresh for 3 days if it’s covered. Keep it in the fridge in an airtight box for a week. Or freeze slices for longer, keeping them tasty.

What is the history behind German chocolate cake?

The German chocolate cake actually comes from the U.S. Samuel German invented a dark baking chocolate in 1852. A 1957 Texas newspaper recipe using his chocolate popularized it. Thus, many mistakenly think it’s from Germany.

Can I make the coconut-pecan frosting ahead of time?

Yes, make the frosting in advance. Store it refrigerated in a sealed container for a week. Warm it up a bit and stir before using to get a smooth spread on your cake.

Are there any substitutions I can make for the ingredients in this cake?

For buttermilk, mix milk with a tablespoon of vinegar. If allergic to nuts, skip the pecans in the frosting or find other toppings. Swapping unsweetened chocolate could change the cake’s taste a lot though.