Best German Chocolate Cake Recipe Ever!
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5
Best German Chocolate Cake Recipe Ever!
Description
The Best German Chocolate Cake Recipe Ever! consists of three components: the Devil's Food Cake, a coconut pecan frosting, and a chocolate frosting. The Devil's Food Cake is made tender by using a homemade buttermilk mixture, cocoa powder, and a blend of leavening agents. Incorporating unsweetened chocolate chunks adds pockets of rich chocolate throughout the batter.
The coconut frosting is cooked on the stove by combining egg yolks, evaporated milk, sugars, and butter, then chilled before folding in toasted pecans and sweetened shredded coconut. This cooked frosting is uniquely textured and sweet, distinguishing this cake. The chocolate frosting is made separately by mixing melted butter and cocoa powder with powdered sugar and evaporated milk until spreadable.
The cake is assembled by layering the Devil's Food Cake with the coconut frosting between and on top, then finishing with the chocolate frosting for a contrasting, smooth chocolate topping. Toasting pecans enhances their nutty flavor and adds crunch to the coconut frosting. This cake yields about 16 slices and is ideal for celebrations or dessert enthusiasts desiring a multi-textured, flavorful experience.
Egg yolks for the frosting can be brought to room temperature quickly by soaking in warm water. The recipe advises proper storage in the fridge for up to 3 days and freezing the unfrosted cake for up to a month, allowing for make-ahead convenience. Using evaporated milk in both frostings contributes to their rich, luscious texture.
Ingredients
For the coconut frosting:
- 3 large egg at room temperature (see note 1, yolk
- 3/4 cup evaporated milk (see note 2)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 tablespoons butter cut into 4 pieces (1/2 stick)
- 1 tablespoon vanilla extract
- 1 1/2 cups coconut 6 ounces, sweetened shredded
- 1 cup pecans toasted and finely chopped (see note 3)
For the chocolate frosting:
- 4 tablespoons butter melted
- 2/3 cup cocoa powder unsweetened
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
For the Devil's Food Cake:
- 1 cup milk at room temperature, whole
- 2 tablespoons lemon juice
- 3/4 cup cocoa powder 1 1/2 ounces) plus extra for dusting (see note 4, unsweetened
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar packed (10 1/2 ounces)
- 1/2 cup neutral cooking oil canola or vegetable, generic cooking oil
- 4 ounces unsweetened chocolate chopped (see note 5)
- 2 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup water see note 6, boiling
Instructions
To make the coconut frosting:
- In a medium saucepan over medium-high heat, combine egg yolks, evaporated milk, brown sugar, granulated sugar, and butter. Bring to boil and cook, whisking constantly, until mixture is slightly thickened, about 6 minutes.
- Remove from heat and transfer to a medium bowl. Add vanilla and stir constantly until mixture has cooled slightly. Cover with plastic wrap and refrigerate until chilled, at least 2 hours. Stir in pecans and coconut just before using.
To make the chocolate frosting:
- In a medium bowl, stir together butter and cocoa powder. Alternate adding powdered sugar and milk, 1/3 at a time, beating to a spreadable consistency.
- If you need to thin the frosting, add a small amount of milk. If it needs thickening, add some powdered sugar. Once desired consistency is reached, stir in vanilla.
To make the Devil's Food Cake:
- To make the buttermilk, combine milk and lemon juice in a small bowl. Leave out at room temperature until the acid makes the milk start to curdle, at least 10 minutes. (This can be made ahead of time and refrigerated for up to three days.)
- Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees. Line three 8-inch round cake pans with parchment paper, coat with nonstick spray, and dust with cocoa powder.
- In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt until combined.
- In a separate bowl, combine the sugar, oil, chocolate, eggs, buttermilk (as prepared above), and vanilla extract and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
- Bake until a toothpick inserted into the center comes out clean with a few crumbs attached, about 20 to 30 minutes, rotating and switching pans halfway through baking time.
- Cool cakes in pan 10 minutes. Run a small knife around the edge of the cakes and flip out on to wire racks. Peel off parchment paper, flip cakes right-side up, and cool completely, at least 2 hours.
To assemble the cake:
- Line the edges of a cake platter with strips of parchment paper to keep platter clean during cake assembly.
- Place one cake layer on platter and smooth a thin layer of chocolate frosting over the entire cake. Then spoon 1/3 of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2" between filling and edge of cake.
- Stack the second cake round on top and repeat with 1/3 of the coconut frosting. Lay the third layer of cake on top.
- Smooth chocolate frosting over the entire cake. Spread remaining 1/3 coconut frosting on top of cake, then pipe a decorative border around the top of the cake. Remove parchment strips from platter before serving.
Notes
- Use only egg yolks for the coconut frosting and bring eggs to room temperature by soaking in warm water for 10–15 minutes.
- Evaporated milk is essential for the rich texture of both coconut and chocolate frostings; find it near canned pumpkin in stores.
- Toasting pecans is recommended to enhance their nutty flavor in the coconut frosting.
- Both Dutch-processed and natural cocoa powders work well; Dutch-processed creates a darker cake.
- Chopping unsweetened chocolate by hand yields varied melt pockets; chunks or chips can be a quicker substitute.
- Boil more water than needed and measure the required 1 cup of boiling water for accuracy in the cake batter.
- The recipe makes three layers and serves about 16 slices.
- Store leftover cake wrapped in plastic in the refrigerator up to 3 days; freeze unfrosted cake wrapped well for up to a month and thaw overnight before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (1 slice each)
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 591kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 397mg | 17% |
| Potassium | 347mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 67g | 134% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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