Name: German Chocolate Cake
Yield: Yield: 1 (8-Inch) Cake
Cuisine: United States
Ingredients: ½ teaspoon baking soda; 1 cup sugar; ½ cup (1 stick) unsalted butter; 1 cup evaporated milk; 1 teaspoon pure vanilla extract; 1½ teaspoons pure vanilla extract; 4 ounces dark chocolate, melted and cooled; 1⅓ cups shredded sweetened coconut; 5 large eggs; 1½ teaspoons baking powder; 2¼ cups cake flour; 2¼ cups sugar; ¾ cup dark, unsweetened cocoa powder, like Valrhona; 1 cup hot coffee; 1¼ cups (2½ sticks) unsalted butter, softened; 1 cup buttermilk; ¾ teaspoon salt; 3 large egg yolks; 1⅓ cup toasted pecans, chopped coarsely

Preparation info

Yield:
1
( 8 Inch ) Cake

Difficulty
Medium

Appears in

Baked

By Matt Lewis and Renato Poliafito

Published 2008

About

There is a lot of Lore and Misinformation that Surrounds the History of the German Chocolate Cake. Suffice it to say, the cake has nothing to do with Germany and a lot to do with a waxy, sugary chocolate that goes by the brand name Baker’s German Chocolate. Our version of German Chocolate Cake is really an update. We used a better-quality chocolate, increased the sugar a bit, and toyed with the amount of buttermilk until we got a moist, dense crumb. We also kept the sides and top of the cak