Did you know that the German Chocolate Cake is not really from Germany?
After all, coconuts are not really native to Germany so it does seem odd that this cake is named as such.
This classic cake has some history but not what you may think.
It is actually named after the brand of chocolate manufacturer called Germans.
So technically this cake is called a German’s Chocolate Cake.
The recipe for the cake was listed in a Texas newspaper back in 1957 and from then on….the rest is history!
I’m not sure why that story intrigues me so much, and certainly I delight in telling it!
Now you too can be a pastry history buff when you serve this cake to your guests!
Decorate yours to look like the Game of Thrones Kings Chair and well, the conversation will go on all night!
*It is fine to leave the yolks out of the recipe if you are concerned about using egg yolks in your desserts however they do help to thicken the mixture. Rest assure that by cooking the mixture to 170°F you are now in the safe zone for egg custards
It is fine to leave the yolks out of the recipe if you are concerned about using egg yolks in your desserts however they do help to thicken the mixture
Rest assure that by cooking the mixture to 170°F you are now in the safe zone for egg custards
- Sweetened Condensed Milk ¾ cup (234g)
- Salt ½ teaspoon (3g)
- Unsalted Butter 8 tablespoons (113g)
- Egg Yolks 2 (36g)
- White Chocolate 4ounces (¾cup) (113g)
- Sweetened Flake Coconut 1½ cup (135g)
- Lightly Toasted Pecan Pieces 1 cup (110g)
- Vanilla Extract 1 teaspoon
- In a medium heavy bottom sauce pot combine the condensed milk, salt and butter together.
- Stirring constantly over medium - high heat until butter is melted.
- Add the egg yolks and melted white chocolate and continue stirring constantly to avoid burning the mixture (sweetened condensed milk burns very easily)
- Cook until the mixture reaches 170°F on an instant read thermometer and then add the toasted pecans, coconut and vanilla extract.
- Cool completely before using, or refrigerate until needed up to 1 week
- If you are adding the buttercream (or caramel sauce) to the filling wait until it is completely cooled
- Begin by adding 1 cup of buttercream to the German Chocolate filling then add ¾ cup cooled ganache to the remaining buttercream
- Assemble the cake as shown in the video.
German chocolate filling must stay refrigerated due to the egg yolks in the recipe. The cake or pastries made with German Chocolate filling can stay at room temperature for up to 4 hours.
I felt by using the condensed milk this time, it gave a much stiffer mixture- since in the past the filling was slightly loose as a cake filling. It is your preference to do it any way you like