Baker’s German Chocolate Cake is a timeless classic, celebrated for its rich layers of moist chocolate cake and a creamy coconut-pecan frosting. Despite its name, this cake is not German but is actually an American creation. The recipe dates back to the mid-19th century when Samuel German developed a sweet baking chocolate that became the star ingredient of this beloved dessert. Over the years, Baker’s German Chocolate Cake has become a favorite for celebrations and holidays, offering a sweet and indulgent treat that satisfies even the most discerning sweet tooth.
In this article, we’ll guide you through the recipe, from understanding its nutritional value to exploring various ways to customize it. Whether you’re baking it for a special occasion or simply treating yourself, this cake is sure to impress.
Nutritional Value of Baker’s German Chocolate Cake
As a decadent dessert, Baker’s German Chocolate Cake is rich in calories, sugar, and fat. However, it also contains some nutrients from ingredients like pecans, coconut, and eggs. Here’s a breakdown of the nutritional content per serving (assuming 12 servings):
- Calories: 550 kcal
- Carbohydrates: 70g
- Protein: 6g
- Fat: 30g
- Saturated Fat: 16g
- Cholesterol: 75mg
- Sodium: 300mg
- Sugars: 55g
- Fiber: 4g
- Vitamin A: 4% of daily value
- Calcium: 10% of daily value
- Iron: 15% of daily value
While this cake is undoubtedly indulgent, you can enjoy it in moderation, making it a special treat for birthdays, holidays, or family gatherings.
Ingredients for Baker’s German Chocolate Cake
To make an authentic Baker’s German Chocolate Cake, you’ll need the following ingredients:
For the Cake:
- 1 package (4 oz) Baker’s German Sweet Chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Garnishes:
- Chocolate shavings
- Whole pecans or toasted coconut flakes
How to Make Baker’s German Chocolate Cake
Step 1: Preheat the Oven and Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, ensuring the sides and bottoms are fully coated to prevent sticking.
Step 2: Melt the Chocolate
In a small saucepan, melt the Baker’s German Sweet Chocolate with 1/2 cup of water over low heat, stirring constantly until smooth. Remove from heat and allow it to cool to room temperature.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside for later use.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer.
Step 5: Add the Egg Yolks and Chocolate
Add the egg yolks to the butter and sugar mixture, one at a time, beating well after each addition. Slowly add the cooled chocolate and vanilla extract, and mix until fully incorporated.
Step 6: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the chocolate mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Step 7: Whip the Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to overmix. This will help give the cake its signature light and fluffy texture.
Step 8: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9: Cool the Cakes
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Step 10: Prepare the Coconut-Pecan Frosting
While the cakes are cooling, it’s time to prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden brown color (about 10-12 minutes). Remove from heat and stir in the coconut and pecans. Allow the frosting to cool to room temperature before using.
Step 11: Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Repeat with the second and third layers, ensuring the frosting covers the top of each layer. You can frost the sides if you prefer, but traditionally, Baker’s German Chocolate Cake only has frosting on the top of each layer.
Step 12: Garnish and Serve
If desired, garnish the top of the cake with chocolate shavings, whole pecans, or toasted coconut flakes. Refrigerate the cake for about an hour before serving to help the frosting set.
Variations of Baker’s German Chocolate Cake
There are several ways to adapt the classic Baker’s German Chocolate Cake recipe to suit different preferences and dietary needs. Here are a few variations you can try:
1. Gluten-Free German Chocolate Cake
For those with gluten sensitivities, you can easily make this cake gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Make sure to check that the rest of your ingredients, like the baking soda and chocolate, are also gluten-free.
2. Vegan German Chocolate Cake
To make a vegan version of this cake, substitute plant-based ingredients. Use a dairy-free chocolate and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg). Use coconut milk or almond milk instead of evaporated milk for the frosting, and swap out the butter for a vegan margarine or coconut oil.
3. German Chocolate Cupcakes
For a fun and portable version of this dessert, turn the recipe into cupcakes! Simply line a muffin tin with paper liners and divide the cake batter evenly among the cups. Bake for 18-20 minutes, or until a toothpick comes out clean. Frost each cupcake with the coconut-pecan frosting and enjoy!
4. German Chocolate Sheet Cake
If you’re serving a large crowd, a sheet cake might be more practical than a layer cake. Pour the batter into a greased 9×13-inch baking pan and bake for 30-35 minutes. Once cooled, frost the top with the coconut-pecan frosting for a simpler presentation.
Frequently Asked Questions (FAQ)
1. Can I Make German Chocolate Cake Ahead of Time?
Yes! You can prepare the cake layers and frosting a day in advance. Store the unfrosted cake layers at room temperature, tightly wrapped in plastic wrap. The frosting can be stored in the refrigerator in an airtight container. Assemble the cake the day you plan to serve it.
2. How Should I Store Leftover German Chocolate Cake?
Leftover cake should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. If you want to freeze it, wrap the cake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
3. Can I Use Dark Chocolate Instead of Baker’s German Sweet Chocolate?
You can substitute dark chocolate in a pinch, but it will change the flavor of the cake. Baker’s German Sweet Chocolate has a milder, sweeter taste compared to dark chocolate, so your cake may have a deeper, more intense chocolate flavor if you use dark chocolate.
4. What’s the Difference Between German Chocolate Cake and Devil’s Food Cake?
German Chocolate Cake uses sweet chocolate and is typically frosted with a coconut-pecan mixture, while Devil’s Food Cake is made with unsweetened chocolate or cocoa powder, resulting in a darker and richer chocolate flavor. The frosting for Devil’s Food Cake is usually buttercream or a simple chocolate ganache.
5. Can I Add Extra Fillings Between the Cake Layers?
Yes! While the traditional recipe only includes coconut-pecan frosting between the layers, you can add other fillings like chocolate ganache, whipped cream, or even a layer of caramel for extra indulgence.
Baker’s German Chocolate Cake is a classic dessert that has stood the test of time for good reason. Its unique combination of moist chocolate cake and the signature coconut-pecan frosting creates a flavor profile that is beloved by many. Whether you’re making the traditional version or experimenting with variations, this cake is sure to be a hit at any gathering.
