Despite its rather specific name, you may be surprised to find out that German Chocolate Cake is not actually from Germany. A brand of Baker's chocolate was developed in 1852 by Sam German; this chocolate was intended to be enjoyed on its own since regular baking chocolate during that time was very bitter. It was such a huge success that it was named "German's Chocolate." Over time, "German's" chocolate cake was simply shortened to German, yet the recipe remains much the same. Using this recipe for our inspiration, we'll show you how to make the best German Chocolate Cake for your next party or special event!
Gather your ingredients for making the cake. Start by buttering two cake pans and lining the bottoms with parchment paper. Sift together flour, baking powder, baking soda, and salt, then set aside.
Melt semi-sweet and unsweetened chocolates along with 6tbs water in a small bowl (you can do this in a microwave or a double-boiler). We filled a small saucepan with water, placed a large baking pan over it, and put the chocolate in the baking pan. Stir constantly until smooth. Allow to cool to room temperature.
Using an electric mixer, blend butter and 1-1/4 cup sugar on medium-high until fluffy. Reduce speed to medium and add melted chocolate until combined.
Add egg yolks one at a time and beat well, then reduce speed to low and add half of your flour mixture.
Add buttermilk and vanilla extract, then add remaining flour mixture.
In a separate bowl, beat egg whites on medium high until they reach soft peaks. Slowly add ¼ cup of granulated sugar and beat until they reach stiff peaks.
Gently fold half of the egg whites into the chocolate cake batter, then fold remaining half until just combined.
Divide batter evenly into cake pans and bake for 40 minutes. Allow layers to cool completely before assembling.
While you're waiting for your cake to bake, you can get started on the inside! Begin with the Rum Syrup by stirring water and sugar in a small saucepan until sugar has dissolved. Remove from heat and stir in the rum, then set aside. Gather your ingredients for the cake filling.
In a large bowl, combine butter, salt, pecans, and coconut, then set aside. In a medium saucepan, combine heavy cream, sugar, and egg yolks. Stir constantly until thick like custard. Remove from heat and pour over coconut-pecan mixture. Stir until butter is melted and allow to cool to room temperature.
Almost there! The last step before assembling the cake is to make the chocolate icing. Place chopped chocolate, corn syrup, and butter in a medium sized bowl. In a small sauce pan, heat the cream to a boil, and then pour over the chocolate. Let sit for a minute, then stir until smooth. Allow to cool to room temperature.
When your filling and icing have cooled to room temperature, refrigerate them for an hour. Begin assembling the cake by removing the layers from their pans and by cutting each in half horizontally, so you have four thin layers of cake.
Brush the top of the first layer with rum syrup, then spread ¾ cup of coconut filling all over the top.
Repeat brushing syrup and coconut mixture over each layer, including the top of the cake. Layer the sides with the chocolate icing to finish decorating your German Chocolate Cake! Display this decadent cake on a luxurious stand to really make it stand out; we used one of our Pedestal Cake Stands.