German Chocolate Cake (American)

Despite its name, German chocolate cake is an American invention, a decadent dessert consisting of three interspersed layers of buttermilk sponge and chocolate, combined with desiccated coconut and nuts. The cake is often garnished with even more desiccated coconut, pecans, or maraschino cherries, giving it a luxurious visual appearance. The name comes from Sam German, who invented a baking chocolate for Baker's chocolate company in 1852, and in return, the company named the cake in his honour. The cake became famous in 1957, when a Texas cook sent her recipe to a Dallas-based newspaper.

Chocolate:
4 oz sweet German chocolate, coarsely chopped (115 g)
½ cup boiling water or brewed coffee (4.15 oz/120 g)
2 tsp. pure vanilla extract

Cake Batter:
2½ cups sifted cake flour or 2 cups all-purpose flour, sifted (9 oz/250 g)
1 tsp. baking soda
1 tsp. kosher salt
1 cup unsalted butter or vegetable shortening, softened (65-67°F) (2 sticks/8 oz/225 g)
2 cups granulated sugar or 1 cup granulated sugar and 1 cup packed light brown sugar (14 oz/400 g)
4 large egg yolks ¼ cup + 2 tsp. (2.5 oz/75 g)
1 cup buttermilk or sour milk (1 Tbsp. white vinegar or lemon juice + milk to equal 1 cup) (8.25 oz/240 g)
4 large egg whites (½ cup/4.25 oz/120 g)

Coconut-Pecan Frosting:
1 cup evaporated milk or heavy cream (8.5 oz/245 g)
1 cup granulated sugar (7 oz/200 g)
½ cup unsalted butter (1 stick/4 oz/115 g)
3 large egg yolks, lightly beaten (3½ Tbsp./2 oz/60 g)
1/8 tsp. kosher salt
1½ tsp. pure vanilla extract
1 1/3 cups coconut, grated (3.5 oz/100 g)
1 cup pecans, lightly toasted and finely chopped (4 oz/115 g)

To Prepare the Chocolate:
Place the chocolate in a medium bowl, pour the boiling water over top, and stir until melted. Let cool. Stir in the vanilla.

Preheat the oven to 350°F (325°F for a convection oven). Position a rack in the center of the oven. Grease three 9x1½" round cake pans, two 8x2" square pans, or one 13x9" pan, line with parchment paper or waxed paper, and grease again.

To Make the Batter:
Sift together the flour, baking soda, and salt.

In a large bowl, beat the butter on low speed until smooth, about 2 minutes.

Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.

Beat in the egg yolks, one at a time. Stir in the chocolate.

Add the flour mixture alternately with the milk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour, until smooth. The batter will be rather thick.

In a medium bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.

Fold one fourth of the egg whites into the batter, then fold in the remaining whites.

Divide the batter equally between the prepared pans. Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched, 30-35 minutes for 9" rounds; 45-50 minutes for the 8" squares; and 45-50 minutes for a 13x9".

Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

To Make the Frosting:
In a medium saucepan, cook the milk, sugar, butter, egg yolks, and salt over medium heat, stirring constantly, until bubbly and thickened or 170°F, about 12 minutes.

Remove from the heat and add the vanilla. Stir in the coconut and pecans. Let cool, stirring occasionally, until thick enough to spread, about 30 minutes.

Assembly:
Place a cake layer on a serving plate, spread the top with one third of the frosting. Arrange a second cake layer on top, spread with one half of the remaining frosting, top with the remaining cake layer, and spread the remaining frosting on top. Or for a sheet cake, spread the frosting over the top and sides; or cut the cake lengthwise into thirds and layer. Store in an airtight container at room temperature for up to 5 days. Do not freeze.

Makes one 9" round 3-layer, 8" square 2-layer, or 9x13" sheet cake, 12-16 servings.

To Toast Pecans: Spread the nuts on a baking sheet and bake in a 350°F (175°C/155°C fan, Gas Mark 3) oven, shaking the sheet occasionally, until lightly browned, about 10 minutes.

Variations:

Chocolate: Substitute 2 oz (55 g) bittersweet or semisweet chocolate and 2 oz (55 g) unsweetened chocolate for the sweet chocolate.

German Chocolate Cupcakes: Divide the batter between 24 (2½") cupcake tins lined with paper liners, filling them about 2/3 full, and bake for about 25 minutes. After cooling, spread a layer of the frosting over top of each cupcake.

Hawaiian Chocolate Cake: In the frosting, substitute 1 cup chopped toasted unsalted macadamia nuts (4.75 oz/135 g) for the pecans, reduce the vanilla to ½ tsp., and add 1 tsp. dark rum.

Chocolate Tomato Cake: Substitute 1 cup unseasoned tomato sauce for the buttermilk.

German Chocolate Upside Down Cake: This is a late 20th century adaptation, influenced by black bottom cake.
Omit the frosting; scatter 1 cup shredded coconut and 1 cup chopped pecans in the bottom of a greased and floured 13x9" baking pan; top with the batter; beat together 8 oz cream cheese, ½ cup (1 stick/4 oz/115 g) unsalted butter, and 2 cups confectioners’ sugar until smooth, then drop spoonfuls over top of the batter; bake as above.