Contrary to what many people might think, German chocolate cake is not a cake that was invented by Germans.

In fact, the Americans probably should get credit for it. On June 11, National German Chocolate Cake Day celebrates a cake with American roots.

It also happens to be one of the top 10 favourite cakes in America. German chocolate cake was the brainchild of a man known as Samuel German. Samuel was a devotee of dark chocolate, being a fan of its rich and complex flavours.

The invention of this cake is the culmination of that love and dedication to a bittersweet treat. In 1852, an American baker created baking chocolate that incorporated more sugar than was typical at the time. This chocolate he created was called Baker’s German’s sweet chocolate.

Long after German’s death, the sweet baking chocolate traditionally used in this cake’s creation continued to be made by Baker’s Chocolate Company. It then gained a significant amount of popularity when it was specifically mentioned by Mrs George Clay (a Texas homemaker), as she sent the cake recipe to be published in a Dallas newspaper in 1957. Baker’s Chocolate then took the recipe for German chocolate cake and distributed it with their chocolate on the paper labels. Commonly, people mistake the name as the country of origin for this cake.

But, instead of being made by Germans, it was created by a Texas housewife and made with chocolate that was invented by an American-English man whose last name was German. A bit confusing, to be sure. It is a combination of black cherries and coconut blend with the decadent frosting to create a delicious array of tastes and textures that will leave the tongue singing.

Ingredients • ½ a cup of (German) chocolate, coarsely chopped

• ½ cup boiling water or brewed coffee

• 2 tsp vanilla extract

• 2½ cups sifted cake flour or 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt • 1 cup unsalted butter

• 2 cups granulated sugar

• 4 large egg yolks

• 1 cup buttermilk

• 4 large egg whites

• 1 cup heavy cream

• 1 cup granulated sugar

• ½ cup unsalted butter

• 3 large egg yolks

• ⅛ tsp salt

• 1½ tsp vanilla extract

• 1⅓ cups grated coconut

• 1 cup pecans, lightly toasted and finely chopped

Instructions P​re-heat oven 1. Position a rack in the centre of the oven. Preheat the oven to 180°C. Grease three round cake pans, line with waxed paper and grease again.

To prepare the chocolate 1. Place the chocolate in a medium bowl, pour the boiling water over top, and stir until melted. Let cool. Stir in the vanilla.

To make the batter 1. Sift together the flour, baking soda and salt.

2. In a large bowl, beat the butter on low speed until smooth, about two minutes.

3. Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about four minutes.

4. Beat in the egg yolks, one at a time.

5. Stir in the chocolate.

6. Add the flour mixture alternately with the milk, beginning and ending with the flour, until smooth. The batter will be rather thick.

7. In a medium bowl, beat the egg whites on low until foamy, about one minute. Increase the speed to medium and beat until stiff but not dry, five to eight minutes.

8. Fold one fourth of the egg whites into the batter, and then fold in the remaining whites.

9. Divide the batter equally between the prepared pans. Bake until a toothpick inserted in the centre comes out clean and the cake springs back when lightly touched, 30 to 35 minutes.

10. Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely, for at least one and a half hours. The cake can be wrapped in plastic wrap and stored at room temperature for up to two days.

To make the frosting

1. In a medium saucepan, cook the milk, sugar, butter, egg yolks and salt over medium heat, stirring constantly, until bubbly and thickened, about 12 minutes.

2. Remove from the heat and add the vanilla. Stir in the coconut and pecans. Let cool, stirring occasionally, until thick enough to spread, about 30 minutes.

To assemble

1. Place a cake layer on a serving plate; spread the top with one third of the frosting. Arrange a second cake layer on top, spread with one half of the remaining frosting, top with the remaining cake layer, and spread the remaining frosting on top. Or for a sheet cake, spread the frosting over the top and sides; or cut the cake lengthwise into thirds and layer.

Recipe notes Store in an airtight container at room temperature for up to five days. Do not freeze.