Of course! What a wonderful and impressive project for a 14-year-old! Baking a German Chocolate Cake from scratch is a true achievement. Please pass along our biggest congratulations to your sister’s boy. This is a fantastic start to his baking journey, and we are honored he chose such a classic recipe to learn from.
Here is a comprehensive guide to German Chocolate Cake, built for a budding baker. We’ve included everything he asked for and more.
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A Labor of Love: The Magnificent German Chocolate Cake
Welcome, baker! You have chosen a truly American classic for your first from-scratch cake. Don’t let the name fool you—German Chocolate Cake isn’t from Germany. It’s a masterpiece of textures and flavors: layers of tender, mildly chocolate cake sandwiched with a rich, gooey, and nutty coconut-pecan frosting. This isn’t just a cake; it’s an experience. Embrace the process, and you will be rewarded with something extraordinary.
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A Slice of History: The “German” Misnomer
The story of this cake begins not in a German bakery, but with an American chocolate maker named Samuel German. In 1852, he created a new type of dark baking chocolate for the Baker’s Chocolate Company. This chocolate was named “Baker’s German’s Sweet Chocolate” in his honor.
For over a century, the chocolate was used in various recipes. Then, in 1957, a Texas homemaker sent her recipe for “German’s Chocolate Cake” to a local newspaper. The recipe was an instant sensation, being published in newspapers across the country. As the recipe spread, the apostrophe “s” was lost, and everyone simply started calling it “German Chocolate Cake.” So, you’re baking a piece of delicious, accidental history!
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The Grand Recipe
This recipe is detailed to ensure success. Read through all the steps before you begin.
Part 1: The Chocolate Cake Layers
Ingredients:
· 2 cups (250g) All-Purpose Flour
· 1 ¾ cups (350g) Granulated Sugar
· ¾ cup (65g) Unsweetened Cocoa Powder (not Dutch-processed)
· 2 tsp Baking Soda
· 1 tsp Baking Powder
· 1 tsp Salt
· 1 cup (240ml) Buttermilk, at room temperature
· ½ cup (120ml) Vegetable Oil (or canola oil)
· 2 large Eggs, at room temperature
· 1 tsp Pure Vanilla Extract
· 1 cup (240ml) Hot, Strong Brewed Coffee (The coffee enhances the chocolate flavor without making it taste like coffee)
Part 2: The Iconic Coconut-Pecan Frosting
Ingredients:
· 1 cup (200g) Evaporated Milk
· 1 cup (200g) Granulated Sugar
· 3 large Egg Yolks, lightly beaten
· ½ cup (115g) Unsalted Butter, cut into pieces
· 1 tsp Pure Vanilla Extract
· 1 ½ cups (130g) Sweetened Shredded Coconut
· 1 ½ cups (150g) Chopped Pecans, toasted
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The Method: A Step-by-Step Journey
Making the Cake Layers:
1. Prep & Preheat: Position a rack in the center of your oven and preheat it to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance, line the bottoms with parchment paper circles.
2. Combine Dry Ingredients: In the bowl of a stand mixer (or a large bowl with a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk it all together to ensure it’s well combined.
3. Combine Wet Ingredients: In a separate medium bowl or a large liquid measuring cup, whisk together the buttermilk, oil, eggs, and vanilla until smooth.
4. The Mixing Magic: With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Mix until just combined. The batter will be thick.
5. The Secret Ingredient: Slowly and carefully, pour in the hot coffee. Mix on low until the coffee is fully incorporated. The batter will now be very thin and liquid. This is normal and correct!
6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
7. Cool Completely: This is a crucial step! Let the cakes cool in their pans on a wire rack for 15 minutes. Then, run a knife around the edges and carefully invert them onto the rack to cool completely before frosting. (If the cakes are warm, the frosting will melt and slide off.)
Making the Coconut-Pecan Frosting:
1. Toast the Pecans: Spread the chopped pecans on a baking sheet and toast in the 350°F (175°C) oven for 5-7 minutes, until fragrant. Watch them carefully so they don’t burn! Set aside.
2. Cook the Base: In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and turns a light caramel color. This should take about 10-12 minutes. Do not let it boil vigorously.
3. Finish the Frosting: Remove the pan from the heat. Stir in the vanilla, shredded coconut, and toasted pecans.
4. Cool to Spreadable: Let the frosting cool completely in the pan, stirring occasionally. It will continue to thicken as it cools.
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Assembly & Formation
1. Level the Cakes (Optional): If your cake layers have a domed top, use a long, serrated knife to carefully slice off the dome to create a flat surface.
2. The First Layer: Place one cake layer on your serving plate or cake stand. Spoon a generous amount of the cooled coconut-pecan frosting onto the center and spread it evenly to the edges.
3. The Second Layer: Carefully place the second cake layer on top.
4. Frost the Top: Pile the remaining frosting onto the top of the cake and spread it evenly. Traditionally, this frosting is only used between the layers and on top, leaving the sides of the cake bare to show off the beautiful layers.
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Nutrition & Benefits
Let’s be honest, this is a celebratory treat! The “benefits” are joy, the satisfaction of creating something from scratch, and sharing it with people you love.
· From-Scratch Goodness: By making it yourself, you control the ingredients, avoiding preservatives found in some store-bought cakes.
· Pecans & Eggs: Provide protein and healthy fats.
· Moderation is Key: A slice of this cake is rich and satisfying. Enjoy it as a special occasion dessert, and savor every single bite!
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For the German Chocolate Cake Lovers
This cake has a dedicated fan club for a reason. True lovers appreciate:
· The Perfect Balance: The not-too-sweet chocolate cake against the rich, sweet, and slightly salty frosting.
· The Textural Symphony: The tender crumb of the cake, the chewy coconut, and the crunchy pecans.
· Its Nostalgic Charm: It often tastes like childhood, family gatherings, and cherished celebrations.
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Conclusion: You Did It!
To the brilliant 14-year-old baker: You have just created a classic. Your first German Chocolate Cake is a milestone to be incredibly proud of. Baking is a science and an art, and you’ve nailed both with this recipe. Remember, every great baker was once a beginner. Keep this recipe, remember the lessons from today, and most importantly, keep baking! The world needs more people who can spread joy with a homemade cake.
We hope it was delicious and that you are beaming with pride. Happy Birthday and happy baking