Discover German chocolate cake recipe offers a classic, moist treat. Learn how to bake this delicious cake with simple steps.
The Perfect Baker’s German Chocolate Cake Recipe: A Step-by-Step Guide
Creating a delicious Baker’s German chocolate cake is easier than you might think. This recipe provides detailed instructions, resulting in a moist and flavorful cake. Moreover, the classic coconut-pecan frosting truly makes it special. Therefore, follow this guide to bake your perfect cake.
Understanding Baker’s German Chocolate
Baker’s German chocolate, despite its name, has no German origin. In fact, Samuel German, an American baker, created it. This type of chocolate is less sweet than milk chocolate. However, it has a unique flavor that is essential for this cake. Because it’s a key ingredient, it impacts the recipe’s outcome. Additionally, you must use the correct type.
Key Ingredients for This Recipe
The quality of ingredients significantly impacts the cake’s flavor. Therefore, use fresh, high-quality items. Here is a breakdown of what you’ll need:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
- 4 ounces Baker’s German chocolate, chopped
- For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 1 ½ cups chopped pecans
Step-by-Step Directions
Follow these step-by-step directions for a successful Baker’s German chocolate cake:
- Prep: Initially, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, mix the eggs, buttermilk, oil, and vanilla extract. Add this to the dry ingredients.
- Add Hot Coffee: Stir in the hot coffee. The batter will be thin. However, this is how it should be.
- Melt the Chocolate: In a heatproof bowl, melt the Baker’s German chocolate with a microwave or over a double boiler. Stir until smooth. Then add this to the batter and mix well.
- Pour into Pans: Divide the batter evenly between the prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Frosting: While the cakes cool, prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens.
- Add Butter and Vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract until well combined.
- Stir in Coconut and Pecans: Finally, add the coconut and pecans. Stir until everything is mixed well.
- Frost the Cake: Once the cakes are completely cool, frost the first layer. Then, place the second cake on top. Frost the top and sides of the cake. Allow the frosting to set slightly before slicing and serving.
Baking Tips for the Best Baker’s German Chocolate Cake
Baking a great cake involves more than just following the recipe. Here are some tips for the best Baker’s German chocolate cake:
- Measure Accurately: Precise measuring is essential. Therefore, use measuring cups and spoons to get it right.
- Use Room Temperature Ingredients: For the best texture, use room-temperature eggs and buttermilk. Accordingly, this will ensure that the ingredients blend smoothly.
- Don’t Overmix: Mix until just combined. Overmixing can make the cake tough. Conversely, avoid this by careful mixing.
- Test for Doneness: A toothpick should come out clean. Hence, the cake is done when this happens.
- Cool Completely: This is crucial before frosting. Furthermore, this prevents the frosting from melting.
Prep Time and Kcal
This recipe requires about 45 minutes of prep time. The total baking time is around 30 to 35 minutes. The calorie count for this Baker’s German chocolate cake recipe will vary. However, a general estimate for one serving of cake with frosting is about 450-550 kcal. Remember, this can change based on the exact ingredient amounts and portion sizes.
Variations of Baker’s German Chocolate Cake Recipe
While the classic version is fantastic, here are a few variations you might try:
- Chocolate Glaze: For additional richness, add a simple chocolate glaze over the frosting.
- Coffee Infusion: Increase the coffee flavor by using a stronger brew or adding a teaspoon of instant espresso powder.
- Different Nuts: If you dislike pecans, substitute with walnuts or almonds. Also, you can omit the nuts altogether.
- Mini Cakes: Bake the batter in muffin tins for individual portions. Because mini cakes are easier to serve, this is a great option.
- Layer Cake: You can also bake this batter into a three-layer cake for an even more impressive display.
Exploring Frosting Alternatives
The coconut-pecan frosting is the classic choice. However, exploring other options can be fun:
- Chocolate Buttercream: Use a rich chocolate buttercream for a more decadent flavor.
- Cream Cheese Frosting: A cream cheese frosting adds a tangy contrast. This is also a delicious option.
- Caramel Frosting: Combine caramel and sea salt for an indulgent frosting.
Baker’s German Chocolate Cake: A Timeless Dessert
This Baker’s German chocolate cake recipe is a classic for a reason. It is a delicious and memorable dessert. The unique combination of rich chocolate cake and sweet coconut-pecan frosting always delights. Therefore, this recipe will surely impress friends and family. Moreover, its taste makes it a timeless classic.
How Additional Ingredients Enhance the Recipe
Adding certain additional items can enhance the cake. For example, a pinch of sea salt to the batter improves the flavor. Also, you might consider adding a dash of almond extract to the frosting. Consequently, these small additions make a significant difference.
Emphasizing the Quality of Baker’s German Chocolate
The type of chocolate used is vital. Therefore, emphasizing the use of Baker’s German chocolate makes this cake authentic. Its unique flavor is unlike any other chocolate. Hence, it provides the characteristic taste. Moreover, do not substitute it unless absolutely necessary.
Understanding the Science of Baking a Baker’s German Chocolate Cake
Baking, while seemingly simple, involves a lot of science. The ingredients in a Baker’s German chocolate cake interact to create the final product. Therefore, understanding these interactions can greatly improve your baking skills.
The Role of Flour
Flour is the foundation. It gives structure to the cake. Additionally, the gluten in the flour provides elasticity. Therefore, it holds the cake together. Moreover, using the correct type of flour is key to a tender crumb.
The Function of Sugar
Sugar does more than just add sweetness. In fact, it also adds moisture. Sugar also helps to create a tender texture. Furthermore, it aids in the browning of the cake’s edges.
Why Baking Soda and Baking Powder are Essential
These are leavening agents. They help the cake rise. Baking soda requires an acid to activate. Whereas, baking powder has its own acid. Hence, both work to create air pockets in the batter.
The Importance of Eggs
Eggs bind the ingredients together. Also, they contribute to the cake’s texture. The protein in eggs provides structure. Subsequently, the yolks add richness.
The Role of Buttermilk and Oil
Buttermilk adds a tangy flavor. Additionally, it makes the cake more tender. Oil adds moisture. Because both are fats, they help the cake stay moist.
Why Hot Coffee?
Hot coffee enhances the chocolate flavor. Indeed, it makes the cake richer. It also adds a bit of depth to the taste profile. Accordingly, the heat helps the chocolate melt evenly into the batter.
Detailed Look at the Coconut-Pecan Frosting
The frosting is what makes this cake truly special. Specifically, the coconut and pecans create a delightful flavor combination. Let’s look at the components:
The Role of Evaporated Milk
Evaporated milk creates a creamy base. Moreover, it provides a richness that fresh milk cannot match. It also helps thicken the frosting while cooking.
Why Egg Yolks?
Egg yolks add fat to the frosting. In particular, they thicken it and make it richer. They also contribute to its smooth texture.
Butter and its Function
Butter adds richness. Furthermore, it helps bind the ingredients of the frosting together. It gives the frosting a smooth and indulgent feel.
The Versatile Coconut and Pecans
Coconut adds a sweet, slightly chewy texture. Pecans add a nutty flavor and crunch. Together, they make a great taste combination. You can use them or substitute for what you prefer.
Pairings and Serving Suggestions
Baker’s German chocolate cake is delightful on its own. However, certain pairings can make the experience even better:
- Drinks:
- Coffee: A cup of strong coffee complements the richness.
- Milk: A glass of cold milk is a simple, satisfying option.
- Tea: Black tea or a spiced chai also pair well.
- Dessert Wines:
- Port: A glass of port can enhance the chocolate notes.
- Sherry: A sweet sherry can also be a great pairing.
- Other Desserts:
- Ice Cream: Vanilla ice cream is a classic pairing.
- Fruit: Fresh berries or a fruit compote offer a nice contrast.
Troubleshooting Common Baker’s German Chocolate Cake Problems
Even the best bakers encounter problems. Therefore, here are some common issues and how to fix them:
- Cake is Dry:
- Problem: Overbaking can cause dryness.
- Solution: Ensure you do not overbake. Also, add a bit of extra buttermilk.
- Cake is Dense:
- Problem: Overmixing can lead to a dense cake.
- Solution: Mix only until the ingredients combine. Additionally, make sure the leavening agents are fresh.
- Frosting is Too Thin:
- Problem: Not cooking the frosting long enough can make it thin.
- Solution: Cook the frosting longer, stirring constantly. You can also add a tiny amount of cornstarch if needed.
- Frosting is Too Thick:
- Problem: Cooking the frosting for too long can make it thick.
- Solution: Add a tiny bit of evaporated milk to thin it out.
- Cake Sticks to the Pan:
- Problem: Inadequate greasing and flouring.
- Solution: Use parchment paper to line the pan. Make sure to grease and flour the pans properly.
Exploring the History of Baker’s German Chocolate
The history of Baker’s German chocolate is interesting. It shows how a simple product became a classic:
- Samuel German: He was an English-American baker. He developed the chocolate in 1852.
- Baker’s Chocolate Company: This company first sold German’s chocolate. It gained popularity over time.
- Misconception: Many assume the chocolate is German, but it is not. The name refers to the baker, not the origin.
- The Recipe’s Evolution: The Baker’s German chocolate cake recipe evolved from early printed versions to what we know today.
- Classic American Dessert: Now, it is a popular dessert in the United States. It is also enjoyed in other parts of the world.
Expressing Creativity with This Recipe
- Cake Design:
- Layered Effect: Bake the cake in multiple layers for a more impressive look.
- Decorations: Decorate the top with chocolate shavings, extra pecans, or even edible flowers.
- Piping: Use a piping bag to create decorative designs on top of the cake.
- Ingredient Swaps:
- Coconut Alternatives: If you do not like coconut, consider using macadamia nuts or other shredded nuts.
- Chocolate Chips: Fold in chocolate chips into the batter for added chocolate bursts.
- Flavors and Extracts:
- Espresso: Add a hint of espresso to the batter. This will enhance the chocolate flavor.
- Almond Extract: Add a touch of almond extract to the frosting for a different taste.
Frequently Asked Questions
What is the difference between German chocolate and Baker’s chocolate?
German chocolate is a specific type of baking chocolate. Baker’s German chocolate is a brand, but this term is often used generically. In particular, Baker’s German chocolate is milder and less sweet compared to other chocolates.
What is the difference between regular chocolate cake and German chocolate cake?
Regular chocolate cake uses a variety of chocolate. In comparison, Baker’s German chocolate cake uses German chocolate. Additionally, Baker’s German chocolate cake features a coconut-pecan frosting, unlike most regular chocolate cakes.
Who makes Baker’s German sweet chocolate?
Baker’s German sweet chocolate is made by the Baker’s Chocolate brand. This brand is currently owned by Kraft Heinz.
What is a substitute for Baker’s German chocolate bar?
A suitable substitute for Baker’s German chocolate bar is semi-sweet chocolate. You could also use a combination of unsweetened chocolate and a bit of sugar. However, keep in mind this will slightly alter the flavor. Therefore, adjustments might be necessary for the recipe’s overall taste.
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