German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans. This cake was not brought to the American Midwest by German immigrants. The cake took its name from an American with the last name of “German.” In most recipes and products today, the apostrophe and the “s” have been dropped, thus giving the false hint as for the chocolate’s origin.
June 11th is National German Chocolate Cake Day in America.
1852 – Sam German (1802-1888) created the mild dark baking chocolate bar for Baker’s Chocolate Company in 1852. The company named the chocolate in his honor – “Baker’s German’s Sweet Chocolate.”
1957 -The first published recipe for German’s chocolate cake showed up in a Dallas Morning Star newspaper on June 13, 1957 as Recipe of the Day. The recipe came from a Texas homemaker, Mrs. George Calay. The cake quickly gained popularity and its recipe together with the mouth-watering photos were spread all over the country. America fell in love with German Chocolate Cake.
The possessive form (German’s) was dropped in subsequent publications, thus creating the name German Chocolate Cake that we know today and giving the false impression of a German origin.
For the Crust:
- 2 cups coconut cookie crumbs, like Vortman brand
- 4 tbsp butter, melted
For the Cheesecake filling:
- 3 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 1-pkg (4 oz German Chocolate squares), melted
- 1 tbsp flour
- 3 tbsp powdered baking cocoa
- 4 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp Dark Chocolate balsamic vinegar
For the Coconut Pecan Topping:
- 2 egg yolks
- 6 oz sweetened condensed milk, about 1/2 the can
- 1 tsp vanilla
- 3/4 cups sugar
- 1 stick (8 tbsp or 1/2 cup) butter
- 1-1/2 cups sweetened shredded coconut
- 1 cups pecans, chopped
- Pre-heat the oven to 325 degrees F.
- In a food processor, process the cookies into a fine crumb. add the butter and pulse to mix well.
- Press mixture into the bottom and up the sides of a 7" x 4" push pan or a spring-form pan.
- Bake crust for 5 minutes (until golden brown) then remove from the oven and set aside.
- In a large bowl, blend the cream cheese, sugar, chocolate, flour, and cocoa with an electric mixer until well combined, scraping down the sides of the bowl to fully incorporate the cream cheese.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Add the sour cream and vanilla extract. Beat on low speed until well combined.
- Pour the cheesecake filling into the pan and spread evenly. (I used a 7" x 4" Pull pan).
- Lightly drop the pan on the counter to remove air bubbles from the cheesecake batter. Place foil on top.
- Place pan on a Trivet and add 1 1/2 cups of water to the pot.
- Set pot on manual ( high pressure) 43 minutes and a 15 minute NPR.
- Remove cheesecake from pot, cake should be slightly jiggly in the middle.
- While the cheesecake cools, prepare the coconut-pecan topping.
- In a large saucepan over medium heat (I use my IP), combine the egg yolks, and condensed milk and stir until combined.
- Add the sugar and butter and cook for about 12-15 minutes, or until the sauce is thickened and lightly golden brown; stirring constantly.
- Remove the pan from heat and stir in the vanilla, shredded coconut, and chopped pecans. Mix well and then allow to cool completely.
- Once the cheesecake has cooled completely, run a knife around the edge of the pan and then remove cheesecake.
- Top the cheesecake with the coconut-pecan topping. Lighty garnish with a drizzle of chocolate sauce (optional).
- Chill for at least 4 hours, best overnight.
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