Absolutely! Here is a comprehensive guide to Old-School German Chocolate Cake, complete with its fascinating history, a detailed recipe, and everything else you requested.
Introduction: A Classic American Treasure
Despite its name, the Old-School German Chocolate Cake is a beloved American classic. It’s a rich, moist, multi-layered chocolate cake known for its distinctive and indulgent filling: a sweet, gooey caramel-like custard loaded with toasted pecans and shredded coconut. Unlike many other cakes that are enrobed in frosting, this cake traditionally leaves its sides bare, proudly displaying its luscious layers and the signature coconut-pecan topping that cascades down the sides . It’s a dessert built for celebrations, promising a perfect bite of deep chocolate and sweet, nutty, chewy filling every time.
The Sweet History: It’s Not German!
The story of this cake is a delightful surprise. It doesn’t originate from Germany but from the creative mind of a Texas homemaker.
· 1852: An English-American chocolate maker named Samuel German created a dark baking chocolate with a higher sugar content than standard semi-sweet chocolate for the Baker’s Chocolate Company. He named it “German’s Sweet Chocolate” in his honor .
· 1957: A Dallas, Texas, homemaker named Mrs. George Clay created a new cake recipe using this specific chocolate. Her recipe, “German’s Chocolate Cake,” was published as the “Recipe of the Day” in The Dallas Morning News on June 3, 1957 .
· National Sensation: General Foods, which owned the Baker’s brand, noticed the popularity and distributed the recipe to newspapers across the country. Sales of German’s chocolate skyrocketed by as much as 73%, and the cake became a national staple .
· The Name Change: Over time, the possessive “‘s” was dropped in publications, leading to the name “German Chocolate Cake” and the common misconception that it had German origins. It is, in fact, a proud all-American invention .
The Big Recipe
This recipe yields one classic 3-layer, 8 or 9-inch cake. It is rich, so small slices are perfectly satisfying.
Ingredients
For the Chocolate Cake Layers:
· 4 ounces (1 bar) German’s Sweet Chocolate (or quality semi-sweet chocolate)
· 1/2 cup hot water
· 1 cup unsalted butter (2 sticks), softened
· 2 cups granulated sugar
· 4 large eggs, separated (yolks and whites in separate bowls)
· 1 teaspoon vanilla extract
· 2 1/2 cups cake flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup buttermilk, room temperature
For the Coconut-Pecan Filling/Frosting:
· 1 cup evaporated milk
· 1 cup granulated sugar
· 3 large egg yolks
· 1/2 cup unsalted butter (1 stick), cut into pieces
· 1 1/2 teaspoons vanilla extract
· 1 1/3 cups sweetened shredded coconut
· 1 cup chopped pecans, toasted
Step-by-Step Methods
Part 1: Make the Cake Layers
1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. For best results, line the bottoms with parchment paper.
2. Melt Chocolate: In a small saucepan, combine the German’s sweet chocolate with the 1/2 cup of hot water. Cook over low heat, stirring constantly, until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly .
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 2 cups of sugar with an electric mixer until light and fluffy.
4. Add Yolks and Chocolate: Beat in the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking soda, and salt.
6. Alternate Wet and Dry: Gradually add the flour mixture to the butter-chocolate mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix on low speed just until combined after each addition.
7. Beat Egg Whites: In a clean, grease-free bowl, beat the 4 egg whites with an electric mixer until stiff peaks form (they should stand straight up when the beaters are lifted).
8. Fold in Whites: Gently fold about one-third of the beaten egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. Do not overmix.
9. Bake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Let the cakes cool in their pans on a wire rack for 15 minutes. Then, carefully remove them from the pans, peel off the parchment paper, and let them cool completely on the wire rack.
Part 2: Make the Coconut-Pecan Filling
1. Combine Base Ingredients: In a medium-sized, heavy-bottomed saucepan, whisk together the evaporated milk, 1 cup of sugar, the 3 egg yolks, and the butter pieces.
2. Cook the Custard: Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, until the mixture thickens, turns a light caramel color, and begins to bubble. This will take about 10-12 minutes. It’s crucial to stir constantly to prevent the eggs from scrambling.
3. Finish the Filling: Remove the pan from the heat immediately. Stir in the vanilla extract, shredded coconut, and toasted pecans.
4. Cool: Transfer the filling to a bowl and let it cool to room temperature. It will continue to thicken as it cools. You can speed this up by placing the bowl in the refrigerator, stirring occasionally.
Part 3: Assemble the Cake
1. Level Cakes (if needed): If your cake layers have domed tops, use a serrated knife to carefully slice off the domes to create a flat surface.
2. Layer: Place one cake layer on your serving plate. Spread about 1 cup of the cooled coconut-pecan filling evenly over the top.
3. Repeat: Place the second cake layer on top and spread with another cup of filling. Top with the third cake layer.
4. Top It Off: Spread the remaining filling over the top layer, allowing it to drip artistically down the sides. Traditional German Chocolate Cake does not have frosting on the sides, leaving the chocolate layers exposed .
Formation and Characteristics
· The Cake: A tender, moist, and fine-crumbed chocolate cake with a deep, sweet chocolate flavor, traditionally thanks to the German’s Sweet Chocolate.
· The Filling: This is not a buttercream. It’s a rich, caramelized custard made by cooking egg yolks and evaporated milk. The final texture is thick, sticky, and wonderfully gooey, providing a beautiful contrast to the soft cake.
· The Assembly: The signature look is the tall, layered cake with the pecan-coconut filling visible between the layers and pooled on top, with the sides of the cake left “naked” .
Benefits (The Joy of Baking)
While not a health food, this cake offers a different kind of benefit:
· Comfort Food: It is the ultimate comfort dessert, providing warmth, sweetness, and a sense of nostalgia.
· Sharing and Celebration: Its rich nature and generous size make it a perfect centerpiece for gatherings, fostering a sense of community and celebration.
· Culinary Craftsmanship: Making this cake from scratch is a rewarding experience that connects you to a piece of American culinary history.
A Note on Nutrition
German Chocolate Cake is an indulgent treat meant for special occasions. A typical slice is rich in calories, fats, and carbohydrates, primarily from sugar. An average slice (approximately 1/12 of a cake) can contain around 500-600 calories, 25-30g of fat, and 60-70g of carbohydrates . It provides minimal protein, fiber, vitamins, or minerals. The pecans do offer some healthy fats and a small amount of protein, but the dessert should be enjoyed in moderation as part of a balanced diet.
Conclusion: A Timeless Classic
The Old-School German Chocolate Cake is more than just a dessert; it’s a story on a plate. It’s a tale of an American baker, a Texas homemaker, and a happy accident of naming that created one of the nation’s most cherished layer cakes. Its perfect harmony of rich chocolate, sweet caramel, toasted nuts, and chewy coconut ensures its place at the table for generations to come.
For the Lovers Of…
· Texture: If you love desserts with a variety of textures—soft cake, gooey filling, and crunchy nuts—this is for you.
· Coconut & Pecan: This is the ultimate cake for devotees of this classic flavor combination.
· History: For those who appreciate a dish with a surprising and distinctly American backstory.
· Not-Too-Sweet Cake: Interestingly, the chocolate cake itself is not overly sweet, which balances perfectly with the very sweet and rich filling.
Enjoy baking and sharing this incredible piece of American history