German chocolate is like no other. Naturally, it’s lighter in color as opposed to regular milk chocolate such as Hershey® or Nestle®. The best way to imagine its unique color and flavor (if the photos don’t give it justice) is somewhere between a chocolate cake and pumpkin. It’s texture is soft and smooth with a delicate moist crumb and can be described as having a “melt in your mouth” feel.
If that didn’t already sound good enough for you to get in your kitchen and try your own, think of the coconut-pecan frosting to fill or top your cake. It is to die for! Ab-so-lute-ly delicious! Not a coconut or pecan lover – forget that. Forget that you may not like the flavor because not until you actually try this, will you then have a change of mind. I can tell you first hand because personally I despise coconut but guarantee I will be making this recipe again. And if I could have my coworker write a testimonial, she would tell you that she never liked pecans in the past and yet she loved it AND ate it all which puts a huge smile on my face.
So for now, German chocolate has now become the second most scrumptious dessert I’ve made and tasted after my number one choice which is vegan chocolate with caramel buttercream. With its light flavor of chocolate, you can distinctly tell the difference between German versus milk chocolate. Its lightly sweetened flavor will leave you feeling guilt-free having a second slice.
Recipe directions updated April 26th 2015. All ingredients and measurements have remained the same.
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German Chocolate Cake and Cupcakes
- Total Time: 1 hour 15 minutes
- Yield: 3 dozen 1x
Ingredients
CUPCAKES For cake directions, see NOTES below
- 1 (4 oz.) Baker’s German’s sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
FROSTING
- 4 large egg yolks
- 1 (12 oz.) can evaporated milk
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter or margarine
- 1 (7 oz.) package sweetened coconut flakes
- 1 1/2 cups chopped pecans
Instructions
CUPCAKES
- Heat oven to 350°F. Line cupcake liners into pans; set aside.
- Microwave chocolate and water in a large microwaveable bowl on HIGH for 1 minute, stir. Continue to microwave for another 30 seconds or until chocolate is almost melted. Stir until chocolate is completely melted.
- In a medium bowl, whisk flour, baking soda and salt; set aside.
- In a large clean bowl using an electric mixer, beat egg whites on high speed until stiff peaks form; set aside.
- In another large bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla.
- Alternating buttermilk with the flour mixture, add in 3 separate parts to the wet ingredients, mix until just combined. Gently fold in egg whites until no white streaks remain.
- Pour batter into cupcake liners about 1/2 to 3/4th full. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Allow cupcakes to cool to room temperature before topping with frosting.
FROSTING
In a large saucepan, whisk egg yolks, milk and vanilla until just combined.
Add sugar and butter, cook on medium heat for 12 minutes or until thickened and golden brown, stir constantly. Remove from heat and add coconut and nuts, mix well.
Allow frosting to cool before topping or filling your cupcakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Recipe source: www.urbanbakes.com
Where are the notes for making a cake instead of cupcakes?