German chocolate cake is a delicious dessert that consists of layers of moist chocolate cake and a rich coconut-pecan frosting. The frosting is the star of the show, as it adds a sweet and nutty flavor and a crunchy texture to the cake. But what is the frosting on German chocolate cake made of? How do you make it? And are there any variations or alternatives to the traditional recipe? I’ll answer these questions and more, and show you how to make the perfect frosting for your German chocolate cake.
German Chocolate Cake
German chocolate cake is not actually from Germany, but from the United States. It was named after Samuel German, an American baker who invented a type of dark chocolate in 1852. The chocolate was called Baker’s German’s Sweet Chocolate, and it was used in the original recipe for the cake, which was published in 1957 by a Texas homemaker. The cake became very popular and was soon known as German chocolate cake.
The cake is made with eggs, butter, sugar, flour, baking soda, salt, and German’s sweet chocolate, which is melted and mixed with boiling water. The batter is divided into three pans and baked until done. The cake is then cooled and ready to be frosted.
Coconut-Pecan Frosting
The coconut-pecan frosting is the signature topping for German chocolate cake. It is made with evaporated milk, sugar, egg yolks, butter, vanilla extract, shredded coconut, and chopped pecans. Here is the detailed recipe for the frosting:
- In a medium saucepan, whisk together 1 cup of evaporated milk, 1 cup of sugar, 3 egg yolks, 1/4 cup of butter, and 1 teaspoon of vanilla extract. Cook over medium heat, stirring constantly, until thickened, about 12 to 15 minutes.
- Remove from the heat and stir in 1 1/2 cups of shredded coconut and 1 cup of chopped pecans. Let the frosting cool slightly, then spread it evenly over the cake layers.
The key ingredients in the frosting are the evaporated milk, which gives it a creamy consistency, and the coconut and pecans, which provide flavor and crunch. The frosting is also cooked on the stove, which makes it thick and caramelized.
Chocolate Frosting
Some German chocolate cakes are also frosted with a chocolate frosting, either on the sides or on the top and sides of the cake. The chocolate frosting is usually made with butter, powdered sugar, cocoa powder, milk, and vanilla extract. Here is how to make the chocolate frosting:
- In a large bowl, beat 1/2 cup of butter with an electric mixer until fluffy. Gradually add 4 cups of powdered sugar, 1/4 cup of cocoa powder, 1/4 cup of milk, and 1 teaspoon of vanilla extract, beating well after each addition. Add more milk if needed to reach the desired consistency.
- Frost the cake as desired, either on the sides only or on the top and sides.
The chocolate frosting adds another layer of richness and decadence to the cake, and complements the coconut-pecan frosting well.
Variations and Alternatives
There are many ways to vary or modify the frosting on German chocolate cake, depending on your preferences and dietary needs. Here are some examples:
- For a vegan version, you can use vegan butter, vegan chocolate, and coconut milk instead of the dairy products, and flax eggs instead of the egg yolks. You can also use vegan sugar and shredded coconut, and omit the pecans if you have a nut allergy.
- For a gluten-free version, you can use gluten-free flour and baking powder instead of the regular ones, and make sure your chocolate and other ingredients are gluten-free as well.
- For a lighter version, you can use low-fat or fat-free evaporated milk, reduced-fat butter, and less sugar in the frosting. You can also use a lighter chocolate cake recipe, such as one made with applesauce or yogurt instead of butter or oil.
- For a different flavor, you can use different types of nuts, such as walnuts, almonds, or pistachios, instead of the pecans. You can also use different types of chocolate, such as milk chocolate, white chocolate, or dark chocolate, instead of the German’s sweet chocolate.
Serving and Pairing
German chocolate cake is best served at room temperature or slightly chilled, as the frosting tends to melt if it’s too warm. You can store the cake in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
German chocolate cake goes well with a variety of beverages, such as coffee, tea, milk, or hot chocolate. You can also pair it with some whipped cream, ice cream, or fresh fruits, for a more indulgent treat.
FAQ
Why is it called German chocolate cake?
It is called German chocolate cake because it uses a type of chocolate that was invented by Samuel German, an American baker, in 1852. The chocolate was called Baker’s German’s Sweet Chocolate, and it was used in the original recipe for the cake, which was published in 1957 by a Texas homemaker.
Can I use regular chocolate instead of German’s sweet chocolate?
Yes, you can use regular chocolate instead of German’s sweet chocolate, but you may need to adjust the amount of sugar in the cake batter, as German’s sweet chocolate is sweeter than regular chocolate. You can also use unsweetened chocolate and add some sugar, or use semi-sweet chocolate and reduce the sugar.
How do I make the frosting thicker or thinner?
To make the frosting thicker, you can cook it longer on the stove, until it reaches the desired consistency. You can also refrigerate it for a while, until it firms up. To make the frosting thinner, you can add more evaporated milk, butter, or vanilla extract, and stir well. You can also heat it slightly, until it becomes more spreadable.
