German Chocolate Cake
Description
Contrary to popular belief, German chocolate cake has nothing to do with the country of Germany and is a 100% American invention. This cake is named after Samuel German, and there is no similar dish in German cuisine. German was an English-American baker who invented a recipe for a new type of baking chocolate, which he sold to Baker’s Chocolate Company in 1852. The individual credited with inventing German chocolate cake was Mrs. George Clay, from her recipe submission of German’s Chocolate Cake to a local Dallas, Texas newspaper. It is difficult to prove the exact origins of this recipe, as there is evidence that this recipe may have been in circulation prior to its submission by Clay in 1957. Regardless of the origins, this type of cake became popular across the US in the mid 20-th century, and remains a favorite for many at-home bakers to this day.
(Source: Taste Cooking)
Ingredients
(Makes 1 large cake)
Cake
2 cups flour (240 g)
2 cups sugar (400 g)
1 cup cocoa powder (100 g)
1 ½ tsp baking powder (6 g)
1 ½ tsp baking soda (6 g)
1 tsp salt (6 g)
1 cup sour cream (240 g)
½ cup buttermilk (240 ml)
3 eggs
1 cup hot coffee (240 ml)
1 tsp vanilla (4 ml)
½ cup olive oil (110 ml)
Coconut Icing
1 cup evaporated milk (240 g)
½ cup sugar (200 g)
½ cup brown sugar (100 g)
3 egg yolks
½ cup unsalted butter (113 g)
½ tsp salt (3 g)
1 tsp vanilla (4 ml)
1 cup shredded unsweetened coconut (80 g)
1 cup chopped pecans (100 g)
Chocolate Butter Cream
6 oz dark chocolate, chopped (170 g)
2 sticks room temperature salted butter (227 g)
1 tsp vanilla (4 ml)
2 cups powdered sugar (240 g)
2 tbsp milk (30 ml)
Preparation
Preheat oven to 350 degrees (180 C). Grease two round 8” (20 cm) cake pans.
To make the cake batter, sift the flour, sugar, baking powder, baking soda and salt into a large bowl. In a separate large bowl, add the cocoa powder. Add the hot coffee and whisk until thoroughly combined. Then add the sour cream & eggs, and whisk until throughly incorporated. Finally, whisk in the vanilla, olive oil and buttermilk until throughly combined. Using a rubber spatula or a mixer, slowly incorporate the dry mixture into the wet and mix until everything is thoroughly combined. Divide the batter evenly between the two pans and bake for 30 minutes. Allow to cool for at least 30 minutes after removing from the oven.
To make the coconut icing, heat a small pot over medium heat. Add the butter, sugar & brown sugar and cook until melted. Add the condensed milk, vanilla & salt, and cook until the mixture is bubbling. Add the egg yolks to a small bowl, then whisk in ½ cup of the hot milk mixture to tamper. Then whisk in the egg yolk mixture. Cook on medium for 10 minutes, until the sauce has thickened to a caramel consistency. Turn off the heat, then stir in nuts and coconut. Allow to cool.
To make the chocolate butter cream, add the chocolate to a bowl and microwave until melted (alternatively, melt using a double boiler). Place the butter in a bowl, then pour the melted chocolate over. Add the powdered sugar, vanilla and milk, and beat together using a hand mixer. Divide the mixture in half, placing half in a piping bag and reserving the other half in the bowl.
To assemble the cake, place one chocolate cake in the center of a piece of parchment paper. Lay that parchment paper directly on top of the platter that you intend to serve the cake on. Spread half of the coconut icing on top of the cake, then top with the second cake. Spread the remaining coconut icing on top of the second cake. Using a frosting spreader, spread half of the chocolate butter cream evenly on the sides of the cake. There will be a small area where the coconut icing meets the chocolate butter cream on top of the cake. Use the piping bag to make a decorative pattern on this entire area on top of the cake - small dollops will suffice. Finally, use a knife or scissors to cut the parchment paper around the sides of the cake (it will be covered in frosting). Chill the cake prior to serving.
Notes
Some versions (including the original) of this cake skip the chocolate icing entirely.
This cake freezes very well.