A Texas German Chocolate Cake is a decadent dessert that combines rich chocolate flavors with a coconut-pecan frosting. This iconic treat has roots in Texas but has become beloved across the United States. To bake a Texas German Chocolate Cake, start by preparing three layers of moist chocolate cake, then top them with a homemade coconut-pecan frosting.
The cake layers are made with German sweet chocolate, buttermilk, and coffee for depth of flavor. Bakers melt the chocolate with hot coffee, then combine it with a mixture of flour, sugar, eggs, and oil. The frosting consists of evaporated milk, sugar, egg yolks, butter, and vanilla, cooked until thickened before stirring in coconut and pecans.
This special cake requires some time and effort, but the results are well worth it. The combination of tender chocolate cake and gooey, nutty frosting creates a dessert that’s perfect for celebrations or simply indulging in a classic Texas treat.
Overview of Texas German Chocolate Cake
Texas German Chocolate Cake is a beloved dessert that combines rich chocolate flavor with a distinctive coconut-pecan frosting. Despite its name, this cake originated in Texas, not Germany.
The cake layers are made with sweet baking chocolate, creating a lighter color and milder flavor compared to traditional chocolate cakes. Buttermilk is often used to add moisture and tenderness to the crumb.
A key feature is the caramel-like frosting, typically made with evaporated milk, sugar, egg yolks, butter, vanilla, coconut, and pecans. This frosting is usually spread between the layers and on top, leaving the sides bare.
The cake’s history dates back to 1957 when a Texas homemaker shared her recipe using German’s Sweet Chocolate, a product created by Samuel German for Baker’s Chocolate Company in 1852.
This dessert has become a staple at Texas gatherings and celebrations. Its popularity has spread beyond state borders, cementing its status as an iconic American cake.
Baking a Texas German Chocolate Cake requires attention to detail in both the cake and frosting preparation. The result is a decadent, multi-layered treat that balances sweetness with nutty textures.
Gathering Ingredients
Assembling high-quality ingredients is crucial for creating an authentic Texas German chocolate cake. Careful selection of fresh, premium components will ensure the best flavor and texture in the final dessert.
List of Ingredients for the Cake
For the cake, you’ll need:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, separated
- 4 ounces German sweet chocolate, melted
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Room temperature ingredients blend more easily, so set the butter and eggs out an hour before baking. Sift the flour for a lighter texture. Use fresh baking soda to ensure proper leavening.
List of Ingredients for the Frosting
The signature coconut-pecan frosting requires:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Toast the coconut and pecans to enhance their flavors. Use fresh eggs and high-quality vanilla extract for the best taste. Opt for unsweetened coconut if a less sweet frosting is desired.
Tips on Selecting Quality Ingredients
Choose fresh, high-quality ingredients for optimal results:
- German sweet chocolate: Look for brands like Baker’s or Ghirardelli
- Butter: Select unsalted, high-fat content butter for rich flavor
- Eggs: Use large, fresh eggs at room temperature
- Coconut: Choose unsweetened for more control over sweetness
- Pecans: Buy whole nuts and chop them yourself for freshness
Avoid using artificial vanilla or imitation extracts. Splurge on pure vanilla extract or use a vanilla bean for superior flavor. Fresh buttermilk is preferable, but a homemade substitute can be made by adding 1 tablespoon of lemon juice to 1 cup of milk.
Preparing the Baking Equipment
Proper preparation of baking equipment is crucial for creating a delicious Texas German Chocolate Cake. Having the right tools and a preheated oven ensures a smooth baking process and optimal results.
Essential Baking Tools
To bake a Texas German Chocolate Cake, gather these key items: three 9-inch round cake pans, parchment paper, and cooking spray. Line the bottom of each pan with parchment paper and spray the sides with cooking spray.
A large mixing bowl is needed for combining dry ingredients. Use a medium saucepan to melt chocolate and butter. A stand mixer or handheld electric mixer will make blending ingredients easier.
Measuring cups and spoons are essential for accurate ingredient portions. Have a rubber spatula ready to scrape bowl sides and fold in ingredients gently.
Keep a wire cooling rack nearby for the finished cake layers. A long serrated knife will help level cake layers if needed.
Preheating the Oven
Set the oven to 350°F (175°C) before starting the cake preparation. This temperature is ideal for baking most cake recipes, including Texas German Chocolate Cake.
Allow 10-15 minutes for the oven to fully preheat. Use an oven thermometer to verify the temperature accuracy, as some ovens may run hotter or cooler than the set temperature.
Position the oven rack in the center for even heat distribution. If baking multiple layers at once, arrange racks in the upper and lower thirds of the oven.
Ensure there’s enough clearance for the cake pans, considering their height when filled with batter. Remove any unnecessary items from the oven before preheating to prevent accidents.
Baking the Cake
Baking a Texas German chocolate cake requires careful preparation of the batter, precise timing and temperature control, proper assembly, and adequate cooling. These steps are crucial for achieving the perfect texture and flavor.
Mixing the Cake Batter
Begin by preheating the oven to 350°F (175°C). In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy. Add 4 egg yolks, one at a time, beating well after each addition. Melt 4 ounces of German sweet chocolate and incorporate it into the mixture.
In a separate bowl, sift together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with 1 cup of buttermilk. Stir in 1 teaspoon of vanilla extract.
In another bowl, beat 4 egg whites until stiff peaks form. Gently fold them into the batter to create a light, airy texture.
Baking Time and Temperature
Grease and flour three 9-inch round cake pans. Divide the batter evenly among the pans, smoothing the tops with a spatula. Place the pans in the preheated oven, ensuring they are not touching each other or the oven walls.
Bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of each cake. It should come out clean or with a few moist crumbs. Avoid opening the oven door frequently, as this can cause temperature fluctuations.
If the cakes brown too quickly, cover them loosely with aluminum foil to prevent over-browning while allowing them to finish baking.
Cake Layer Assembly
Once the cakes are fully cooled, carefully remove them from the pans. If the layers have domed tops, use a long serrated knife to level them. This ensures even stacking and frosting.
Place the first layer on a cake stand or serving plate. Spread a generous amount of coconut-pecan frosting on top. Add the second layer and repeat. Finally, place the third layer on top.
For a neat appearance, use a thin layer of frosting around the sides of the cake as a crumb coat. Refrigerate for 15-20 minutes to set before applying the final layer of frosting.
Cooling the Cake Layers
Allow the cakes to cool in their pans for 10-15 minutes after removing them from the oven. This initial cooling helps the cakes set and makes them easier to remove from the pans.
After the brief cooling period, carefully invert each cake onto a wire rack. Gently remove the pan and allow the layers to cool completely. This process usually takes about 1-2 hours.
For best results, wrap each cooled layer in plastic wrap and refrigerate for 1-2 hours before frosting. Chilled cakes are easier to handle and frost, reducing the risk of crumbs mixing into the frosting.
Making the Frosting
The frosting is a crucial component of a Texas German chocolate cake. It consists of a rich coconut-pecan filling that adds delightful texture and flavor. Proper preparation and cooking techniques ensure the perfect consistency and taste.
Preparing the Coconut-Pecan Filling
Start by gathering the necessary ingredients: evaporated milk, sugar, egg yolks, butter, vanilla extract, shredded coconut, and chopped pecans. Measure out 1 cup of evaporated milk, 1 cup of sugar, 3 egg yolks, and 1/2 cup of butter.
In a large bowl, whisk together the evaporated milk, sugar, and egg yolks until well combined. This mixture forms the base of the frosting. Set aside 1 1/3 cups of shredded coconut and 1 cup of chopped pecans for later use.
Cooking the Frosting
Pour the milk, sugar, and egg mixture into a large saucepan. Add the butter, cut into small pieces. Place the pan over medium heat and stir constantly with a wooden spoon or silicone spatula.
Cook the mixture for about 12-15 minutes, stirring continuously. The frosting will thicken and turn a light golden brown. Remove from heat when it reaches a pudding-like consistency.
Stir in 1 teaspoon of vanilla extract, the shredded coconut, and chopped pecans. Mix well to distribute the ingredients evenly. Allow the frosting to cool for about 30 minutes, stirring occasionally. It will continue to thicken as it cools.
Assembling the Cake
Assembling a Texas German chocolate cake requires careful layering, frosting, and decorating. Attention to detail in each step ensures a beautiful and delicious final product.
Layering the Cake and Frosting
Begin by placing the first cake layer on a serving plate or cake board. Spread a generous amount of coconut-pecan frosting evenly over the top. This frosting is a key component of the Texas German chocolate cake’s signature flavor. Place the second layer on top and repeat the frosting process. If using three layers, continue with the third layer.
Ensure each layer is level before adding frosting. If needed, trim the tops of the cakes with a serrated knife to create flat surfaces. This promotes stability and prevents the cake from leaning. Press down gently on each layer to secure it in place.
Frosting the Final Layer
For the top layer, spread a thin coat of chocolate frosting to create a smooth surface. This is known as a crumb coat and helps seal in any loose crumbs. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
After chilling, apply a thicker layer of chocolate frosting to the top and sides of the cake. Use an offset spatula to create an even coating. For a smooth finish, dip the spatula in hot water and dry it before each stroke.
Decorating the Cake
Pipe a border of chocolate frosting around the top edge of the cake using a star tip. This creates a decorative boundary for the coconut-pecan topping. Carefully spread the remaining coconut-pecan frosting over the top of the cake within the piped border.
For added flair, consider these decorative touches:
- Sprinkle toasted coconut flakes around the sides of the cake
- Place whole pecans in a circular pattern on top
- Drizzle melted chocolate over the edges for an elegant effect
Chill the assembled cake for at least 30 minutes before serving to allow the frosting to set fully.
Storing and Serving
Proper storage and serving techniques are crucial for maintaining the quality and flavor of your Texas German chocolate cake. These methods ensure the cake stays fresh and delicious for several days after baking.
Proper Storage Methods
Store your Texas German chocolate cake in an airtight container at room temperature for up to 3 days. This preserves moisture and prevents the cake from drying out. For longer storage, refrigerate the cake for up to a week.
Wrap individual slices tightly in plastic wrap before refrigerating to maintain freshness. When freezing, double-wrap slices in plastic wrap and aluminum foil. Frozen cake lasts up to 3 months.
Allow refrigerated or frozen cake to come to room temperature before serving for the best taste and texture. Thaw frozen slices overnight in the refrigerator.
Serving Suggestions
Serve Texas German chocolate cake at room temperature for optimal flavor and texture. Cut into squares or rectangles for easy portioning.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. A cup of coffee or cold glass of milk complements the rich chocolate flavor.
For a special presentation, dust the top with cocoa powder or sprinkle with toasted coconut flakes. Drizzle extra chocolate or caramel sauce over each slice before serving for an extra decadent touch.
Tips and Tricks for Best Results
Preheat the oven to 350°F (175°C) for optimal baking temperature. Use high-quality cocoa powder and German’s sweet chocolate for authentic flavor.
Bloom the cocoa powder in hot water or coffee to enhance its rich taste. Adding a small amount of coffee to the batter can further intensify the chocolate flavor.
Cream the butter and sugar thoroughly until light and fluffy. This creates a tender crumb in the finished cake.
Sift dry ingredients together before adding to ensure even distribution and prevent lumps. Alternate adding dry ingredients and liquid to the batter for smooth incorporation.
Line cake pans with parchment paper and grease well to prevent sticking. Use cake strips around the pans for more even baking and level layers.
Allow ingredients to come to room temperature before mixing. This promotes better emulsification and a smoother batter.
Don’t overmix the batter once flour is added, as this can lead to a tough cake. Fold in ingredients gently until just combined.
Test for doneness with a toothpick inserted into the center. It should come out with a few moist crumbs, not wet batter.
Cool cakes completely before frosting to prevent melting. Chill layers briefly for easier handling when assembling the cake.