The southern tradition of serving German Chocolate Cake dates back more than a century. Sweet coconut-pecan frosting tops this chocolate cake. The cake is made up of chocolate layer cake, coconut, and pecans, and is iced with a cooked icing of egg yolks, sugar, and evaporated milk. Additional chopped pecans, coconut flakes, or both are common toppings for this cake. It’s common practice to accompany the cake with a dollop of vanilla ice cream when serving.
It was likely invented by an Anglo-American chocolatier named Samuel German in the late 19th century. German developed a sweet baking chocolate for the Baker’s Chocolate Company, which is where the cake’s name comes from. Named after him, the cake’s original recipe made its debut in a Dallas newspaper that year.
In the United States, German chocolate cake is a classic dessert, especially around the holidays. This cake has a wonderful texture and flavor, making it ideal for celebrations and gatherings of all kinds. Chocolate cake with sweet coconut-pecan frosting is an uncommon and delightful sweet.
INGREDIENTS:
grated coconut for 1 and a half cups
a half a cup of butter
a single teaspoon of pure vanilla extract
White sugar, one cup’s worth
Chopped walnuts, one cup
Three egg yolk halves
1.25 ounces of condensed milk
The equivalent of 1 cup of milk
Stick of butter, weighing 200 grams
a single table spoon of pure vanilla extract
1,75 ounces of white sugar
In a bowl, whisk together 140 ml (4 egg whites) and 4 egg yolks.
2 tbsp of distilled vinegar
A Hint of Salt, Half a Teaspoon
1/2 teaspoon baking powder
Water to boil, about half a cup
There are 120 grams of semi-bitter chocolate in this serving.