Is a German chocolate cake in fact the most classic Southern cake?
It is definitely on the list.
German chocolate cake is Southern baking at its best.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Despite the name, German chocolate cake was born in Dallas in the 1950s.
This dessert remains just as popular today, thanks to its ridiculously richcoconut-pecan frosting.
It all starts with three layers of rich, decadentchocolate cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The addition of buttermilk makes this cake truly Southern.
Learn how to make a classic German chocolate cake, and relive your memories of this special Southern sweet.
As the recipe became popular, it began to be referred to as “German’s Chocolate Cake”.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bring to room temperature before serving.
Bring to room temperature before using or warm lightly for a spreadable consistency.
Frost the cake fresh or the day before serving.
Line 3 9-inch round cake pans with parchment paper.
Melt chocolate:
Stir together chopped chocolate and hot coffee in a medium microwavable bowl.
Microwave on HIGH until melted and smooth, 30 seconds to 1 minute, stirring mixture after 30 seconds.
Combine dry ingredients:
Whisk together flour, baking soda, and salt in a medium bowl.
Add yolks, 1 at a time, beating just until blended after each addition.
Add chocolate:
Add melted chocolate mixture and vanilla, and beat on low speed until blended.
Beat on low speed just until blended after each addition.
Gently fold into batter.
Add cake batter to pans:
Divide batter among the 3 prepared pans.
Cool in pans on wire racks 15 minutes.
Remove from pans; transfer to wire racks.
Cool completely, about 1 hour.
Frost cake layers:
Press slightly warmCoconut-Pecan Frostingbetween layers and on top and sides of cake.
Let stand until frosting is completely cool and set, about 15 minutes.
Use in an equal quantity in the place of buttermilk.
ensure to cook the frosting to a pudding-like consistency to avoid a runny final texture.
Note that it will firm up as it cools.
