Decadent German Chocolate Cake: A Classic Schokoladentorte Recipe

Indulge in the rich and irresistible flavors of a classic German Chocolate Cake, also known as Schokoladentorte. This beloved dessert features layers of moist chocolate cake, a luscious coconut-pecan frosting, and a symphony of textures that will tantalize your taste buds. Originating in the mid-19th century, this cake isn’t actually from Germany but rather named after Samuel German, an American baker who developed a type of dark baking chocolate used in the original recipe. Despite its name, the cake has become a staple in American baking and a popular choice for celebrations and special occasions.

The flavor profile of a German Chocolate Cake is a delightful combination of sweet and nutty. The chocolate cake itself is tender and moist, providing a rich base for the creamy coconut-pecan frosting. The frosting adds a delightful chewiness and a hint of caramel-like sweetness, complementing the chocolate perfectly. The pecans contribute a satisfying crunch and a nutty depth that elevates the overall flavor experience. This cake is a true masterpiece of flavors and textures, making it a crowd-pleaser every time.

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup brewed hot coffee
• 1/2 cup unsweetened cocoa powder

For the Coconut-Pecan Frosting:

• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1 cup evaporated milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans

Instructions

Part 1: Making the Chocolate Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Dissolve Cocoa in Coffee: In a small bowl, whisk together the hot coffee and cocoa powder until smooth. This helps bloom the cocoa and deepen its flavor.
7. Add Cocoa Mixture to Batter: Gently fold the cocoa mixture into the cake batter until evenly combined.
8. Divide and Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Part 2: Making the Coconut-Pecan Frosting

1. Combine Ingredients: In a medium saucepan, combine the butter, brown sugar, evaporated milk, and egg yolks.
2. Cook and Stir: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This usually takes about 8-10 minutes. Be patient and don’t let the mixture scorch.
3. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Cool Slightly: Let the frosting cool slightly before assembling the cake. This will help it spread more easily.

Part 3: Assembling the Cake

1. Level Cakes (Optional): If your cakes are uneven, use a serrated knife to level the tops.
2. Frost First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting evenly over the top.
3. Add Second Layer: Carefully place the second cake layer on top of the frosting. Spread another layer of frosting evenly over the top.
4. Add Third Layer: Place the final cake layer on top and frost the entire cake, including the top and sides, with the remaining frosting.
5. Chill (Optional): For best results, chill the cake in the refrigerator for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.

Tips and Variations

• Use High-Quality Chocolate: For the best flavor, use a good-quality dark baking chocolate or cocoa powder.
• Add Coffee Liqueur: For an extra layer of flavor, add a tablespoon of coffee liqueur to the cake batter or the frosting.
• Toast the Pecans: Toasting the pecans before adding them to the frosting will enhance their nutty flavor. Toast them in a dry skillet over medium heat for 5-7 minutes, or until fragrant.
• Adjust Sweetness: If you prefer a less sweet frosting, reduce the amount of brown sugar.
• Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
• Chocolate Ganache: Drizzle with chocolate ganache instead of coconut-pecan frosting for a different flavor profile.
• Add Fruit: Consider adding a layer of cherries or raspberries between the cake layers for a fruity twist.

Conclusion

This German Chocolate Cake recipe is a guaranteed crowd-pleaser. With its moist chocolate cake layers and decadent coconut-pecan frosting, it’s the perfect dessert for any occasion. Follow these simple steps, and you’ll be rewarded with a truly unforgettable cake that will impress your family and friends. Enjoy!