German Chocolate Cake

The German Chocolate cake is a classic. For so long, I was thinking of baking this German Chocolate Cake and I made this for my Husband's birthday and it was a super hit. My husband is not a big fan of coconut. Surprisingly, he liked it because the coconut flavor was not too overpowering and the pecans added the crunch.

It is said that the name, "German" for the cake is not because of the country "Germany", it's because of the use of German chocolate, and the chocolate is named for the man "Samuel German" who specifically blended dark chocolate.

No German chocolate cake would be complete without the coconut- pecan filling!! Evaporated milk, egg yolks, butter, and sugar are cooked and the addition of coconut and chopped nutty pecans, in the end, gives a nice filling for the cake which tastes heavenly.

You don't need to frost the cake with chocolate. We can just fill the cakes with the coconut- pecan filling and leave it without frosting. That gives a naked look. As I made this cake for a special occasion, I made a light chocolate frosting.

Here for making this cake, I have separated the eggs and added the egg whites in the last, by folding the peaks little by little into the cake batter.

This is the best homemade German chocolate cake which is very addictive and will be liked by all. Hope you will try this cake and let me know.

Ingredients for the Cake:

1. All Purpose Flour- 1 1/2 Cups
2. Sugar- 2 Cups
3. Cocoa Powder- 3/4 Cup
4. Eggs- 2 no
5. Vanilla Essence- 1 tsp
6. Oil- 1/2 Cup
7. Boiling Water- 1 Cup
8. Buttermilk- 1 Cup
9. Baking Powder- 2 Tsp
10. Baking Soda- 2 Tsp
11. Salt- a pinch

Method:

1. Preheat the oven to 350 degrees F.
2. Beat the eggs along with vanilla essence, buttermilk using a blender. Add the sugar, beat well till all the sugar gets dissolved.
3. In a mixing bowl, sieve the all-purpose flour, salt, baking powder, baking soda, and cocoa powder. At this, fold the above egg mixture till everything gets mixed well. Pour this in a greased cake pan and bake in an oven for 30- 40 minutes or a skewer inserted comes out clean. 
4. Cool the cake on a cake rack.

Ingredients for Coconut and Pecan Filling and topping:

1. Shredded Coconut- 1 Cup
2. Pecans (chopped)- 1 Cup
3. Evaporated Milk- 3/4 Cup
4. Egg Yolks- 3 nos
5. Butter- 1/2 Cup
6. Sugar- 1 Cup
7. Vanilla Extract- 1 tsp

Method:

• Pour all the ingredients in a saucepan and heat on a low flame till all the ingredients, mixes and reduces to become a slightly thick batter.
• Take it off the flame and let it cool.

Ingredients for Chocolate Frosting:

1. Butter- 1/4 Cup
2. Cocoa Powder-1/4 Cup
3. Sugar- 1 Cup
4. Vanilla Essence- 1 tsp
5. Milk- 2 tsp

Method:

• Beat the butter along with other ingredients till they become soft and smooth. If you feel the frosting is thick, add little milk and beat well.

Assembling the cake:

• Cut the cooled cake in two layers, using a serrated knife. Spread half of the coconut- pecan frosting on one cake layer, top it with the other cake layer and cover the cake with the chocolate frosting and spread the remaining coconut- pecan frosting on top and enjoy.