June 11th is National German Chocolate Cake Day!
It’s NOT from Germany, it’s 100% American!
In 1852, American Samuel German created a dark baking chocolate (with a higher sugar content than previous baking chocolate) for the Baker Chocolate Company.
Baker’s “German’s Sweet Chocolate’s” brand was named for him.
In 1957, “German’s Chocolate Cake” recipe was published in the Dallas Morning Star as the Recipe of the Day created by Mrs. George Clay, using Baker’s German’s Sweet Chocolate.
The company was originally named Walter Baker & Company in 1780.
Baker’s Chocolate was owned by the Baker family for 115 years until 1895.
Baker’s Chocolate Company was bought by the Forbes Syndicate in 1896 and sold to the Postum Cereal Company in 1927. Postum changed their name to General Foods, which was acquired by Kraft Foods in 1989. On March 25, 2015, Kraft announced its merger with Heinz. Baker’s Chocolate is now owned by Kraft Heinz, the fifth largest food company in the world. Their products include a variety of bulk chocolates (including white and unsweetened) and sweetened coconut flakes.
German Chocolate Cake
(with coconut pecan and chocolate frosting)
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
Combine sugar, flour, cocoa, baking powder, baking soda, and salt.
Combine eggs, buttermilk, oil, and vanilla.
Mix dry and wet ingredients together and stir in the boiling water. (will be very thin)
Pour batter into greased 8 or 9-inch round baking pans
(optional: use a round piece of wax or parchment paper for bottom of pan)
TIP: Use room temperature ingredients.
Run warm water over the eggs to bring them to room temperature.
Warm the buttermilk for just a few seconds. It makes a difference in the chemistry.
When baking at high altitude add 3 more tablespoons of flour.
Pre-Heat Oven and Bake at 375°F
Bake for 25 – 35 minutes (depending on cake pan size = a 9” pan takes less time)
Insert a toothpick in the center to test: the cake is done when it comes out clean.
Cool the cakes 5 minutes in the pans and then invert onto wire rack to finish cooling.
German Chocolate Frosting:
Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk
in a saucepan and bring to a low boil over a medium heat.
Stir constantly until thick.
Remove from heat, stir in vanilla, nuts and coconut.
Cool completely before spreading it on the cake.
Melt butter and stir in cocoa powder,
Add powdered sugar and milk slowly, and beat the mixture to a consistency that will spread.
Add in a small amount of milk or a little extra powder, if needed to thin or thicken the frosting.
Stir in the vanilla.
Place a cake round on a plate.
Spread a thin layer of chocolate frosting on the the cake.
Spoon half of the coconut frosting on top, and spread a smooth layer.
Leave ~1/2 inch between filling and edge of cake.
Place the second cake round on top.
Spread the chocolate frosting over the entire cake (top and sides).
Spoon and spread the remaining coconut frosting on top of the cake.
Use a piping bag and special tips to create the swirls on top of this cake.
Both frostings (coconut and chocolate) can be made ahead and refrigerated. Coconut frosting will keep 1-2 weeks (depends on the ingredients used) and Chocolate frosting will keep 2-3 weeks. Remove from fridge an hour before frosting the cake, and spread at room temperature.
Freeze and Store:
Bake the cake layers, allow them to cool completely.
Wrap separately in plastic wrap and then pace each one in a ziplock freezer bag.
Freeze for up to three months. TIP: Frost the cake when frozen, it’s much easier to frost!
The assembled cake can be frozen. Cover it well and it will keep for 2-3 months (slice the cake, wrap each slice in plastic wrap, and store in a freezer-safe container).
Defrost and bring to room temperature before serving.
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