Although it’s called German chocolate cake, this cake actually has it’s origins in America where it was named after Sam German who developed a baking chocolate which was originally used in this cake.
You’d think that the name would be the special or interesting thing about this cake, but the filling is what makes this cake so special. A combination of coconut and pecan nuts that are mixed into a caramel-type filling, adds a lovely crunch to every bite of this cake. The sponge itself has excellent flavour due to the addition of buttermilk, which also ensures a soft and fine crumb. Buttermilk also prolongs shelf life a bit – but chocolate cake hardly ever requires any shelf life, anyway.
It’s also quite popular to only fill the cake with coconut and pecan filling then cover the top and sides with chocolate buttercream – I suppose it depends on what the occasion is you’re serving the cake, but I find it quite rich without having to add buttercream to the mix. Especially if serving the cake at tea time, I’d say it will do perfectly fine simply sandwiched with filling.