How to Make Perfect German Chocolate Cake

German Chocolate Cake. German Chocolate Cake A hit ever since it was developed by Sam German for Baker's Chocolate Company, this cake is filled and topped with a coconut-pecan frosting. Sweet or German baking chocolate bars are sold in the baking section. Beat the sugar and butter until it's very light and creamy; the air you beat into it is part of the leavening (rising) of the cake.

In small saucepan, melt chocolate with water over low heat; cool. German Chocolate Cake is a sweet chocolate cake that is filled and frosted with rich, sticky coconut, and pecan filling. Despite its name, the cake isn't German at all. You can cook German Chocolate Cake using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of German Chocolate Cake

1. Prepare of Parchment paper.
2. You need of packages German sweet chocolate baking bars*.
3. You need of all-purpose flour.
4. Prepare of baking soda.
5. Prepare of salt.
6. Prepare of butter, softened.
7. It's of sugar.
8. You need of large eggs, seperated.
9. You need of vanilla extract.
10. You need of buttermilk.

The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. German Chocolate Cake is Southern baking at its best.

German Chocolate Cake step by step

1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. I placed the pan on the parchment paper and cut around it..
2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through..
3. Combine flour, baking soda and salt ingredient's in a medium bowl. I sifted my ingredients together..
4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition..
5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans..
6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. (See separate post).

This dessert remains just as popular today, thanks to its ridiculously rich Coconut-Pecan Frosting. Allow chocolate to melt while you combine the sugar, flour, baking powder, baking soda, and salt in a separate bowl. In a large mixing bowl, beat butter with eggs and buttermilk until combined. This Authentic German's Chocolate Cake is the original recipe for this super moist, mild chocolate cake, and it's frosted with the most delectable Pecan Coconut Frosting that you'll ever eat!! Stir until chocolate is completely melted.