German Chocolate Cake
Did you know that German Chocolate Cake isn’t German at all? It’s true. Its name comes from a baker named Sam German. Sam German was a baker who developed the dark chocolate baking bar in 1852 for the Baker’s Chocolate Company.
This particular German Chocolate Cake is a bit untraditional. Most just have the coconut-pecan filling sandwiched between the cake layers, but this version takes it up a notch. In my opinion, the chocolate frosting is the finishing touch for this popular American cake!
You can use 8-inch round cake pans or 9-inch round cake pans. I prefer 8-inch and is what I used for this recipe. If you use 9-inch your cake will bake slightly quicker than 8-inch cake rounds and won’t stand as tall.
How To Measure Boiling Water
This recipe uses 1/2 cup boiling water. The best way to measure this accurately is to fill a saucepan with more than 1/2 cup water and bring to a boil. Once the water comes to a boil, use a heat proof liquid measuring cup and measure out 1/2 cup.
Anytime I use pecans in baking, I always toast them. It may seem like an unnecessary step but it really intensifies the flavor and the pecans won’t get toasted once they are already in your baked good.
Coconut-Pecan Filling can also be made up to 2 weeks in advance, sealed in an air tight container in the refrigerator. Bring to room temperature before using.
How To Toast Pecans
Toast pecans in a 350 degree oven for 5 to 10 minutes or until they start to smell toasty!
I prefer my frosting to be extra smooth. To help with this I sift the powdered sugar in this recipe before adding to the frosting. (Same with frostings that use cocoa powder.)
Plan It Out
As always…Plan It Out! I can’t stress enough how planning ahead of time helps to keep me organized and on task.
Day 1: Bake the cake layers. Cake layers can be made up to 3 days ahead, wrapped in plastic wrap, and stored in an air tight cake container at room temperature.
Day 1: Prepare the Coconut-Pecan Filling. This can be made up to 2 weeks in advance so this is up to you and your schedule. For me I made this the same day I made the cake layers. Store filling in an air tight container in the refrigerator for up to 2 weeks. Bring to room temperature before using.
Day 2: Prepare the frosting and assemble the cake!
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Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an air tight cake container at room temperature. Assembled cake can be stored up to 1 day in an air tight cake container at room temperature or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
Serving Size: 1
Amount Per Serving: Calories: 1346 Total Fat: 85g Saturated Fat: 44g Trans Fat: 0g Unsaturated Fat: 36g Cholesterol: 313mg Sodium: 431mg Carbohydrates: 136g Net Carbohydrates: 0g Fiber: 7g Sugar: 99g Sugar Alcohols: 0g Protein: 14g
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an air tight cake container at room temperature.
Assembled cake can be stored up to 1 day in an air tight cake container at room temperature or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.