Classic German Chocolate Cake
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4.8
111 reviews
Excellent
Classic German Chocolate Cake
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A traditional recipe for Classic German Chocolate Cake layered with coconut-pecan frosting. This is no ordinary chocolate cake recipe!
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Ingredients
Chocolate Ingredients
- 4 ounces sweet (German) chocolate, coarsely chopped 115 grams
- 1/2 cup boiling water or brewed coffee 4.15 ounces/120 grams
- 2 teaspoons vanilla extract
Batter Ingredients
- 2 1/2 cups sifted cake flour or 2 cups all-purpose flour, sifted 9 ounces/250 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter or vegetable shortening, softened (65 to 67°F) 2 sticks/8 ounces/225 grams
- 2 cups granulated sugar or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
- 4 large egg yolks ¼ cup + 2 teaspoons/2.5 ounces/75 grams
- 1 cup buttermilk or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup) 8.25 ounces/240 grams
- 4 large egg whites ½ cup/4.25 ounces/120 grams
Coconut-Pecan Frosting Ingredients
- 1 cup evaporated milk or heavy cream 8.5 ounces/245 grams
- 1 cup granulated sugar 7 ounces/200 grams
- 1/2 cup unsalted butter 1 stick/4 ounces/115 grams
- 3 large egg yolks, lightly beaten 3½ tablespoons/2 ounces/60 grams
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups grated coconut 3.5 ounces/100 grams
- 1 cup pecans, lightly toasted and finely chopped 4 ounces/115 grams
Instructions
To prepare the chocolate
- 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
- Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease three 9- by 1½-inch round cake pans, two 8-inch by 2-inch square pans, or one 13- by 9-inch pan, line with parchment paper or waxed paper, and grease again.Sift together the flour, baking soda, and salt.
- In a large bowl, beat the butter on low speed until smooth, about 2 minutes.
- Increase the speed to medium, gradually add the sugar, and beat until light and fluffy, about 4 minutes.
- Beat in the egg yolks, one at a time.
- Stir in the chocolate.
- Add the flour mixture alternately with the milk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour, until smooth. The batter will be rather thick.
- In a medium bowl, beat the egg whites on low until foamy, about 1 minute. Increase the speed to medium and beat until stiff but not dry, 5 to 8 minutes.
- Fold one fourth of the egg whites into the batter, then fold in the remaining whites.
- Divide the batter equally between the prepared pans. Bake until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched, 30 to 35 minutes for 9-inch rounds; 45 to 50 minutes for the 8-inch squares; and 45 to 50 minutes for a 13- by 9-inch.
- Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
To make the frosting
- In a medium saucepan, cook the milk, sugar, butter, egg yolks, and salt over medium heat, stirring constantly, until bubbly and thickened or 170°F, about 12 minutes.
- 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
- 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. Store in an airtight container at room temperature for up to 5 days. Do not freeze.
Notes
- Yields one 9-inch round 3-layer, 8-inch square 2-layer, or 13- by 9-inch sheet cake, 12 to 16 servings
- You will also need: Non-stick cooking spray, three 9- by 1½-inch round cake pans, two 8-inch by 2-inch square pans, or one 13- by 9-inch pan, parchment or wax paper, sifter, mixing bowls, hand mixer, medium saucepan
- VARIATIONS
- VARIATIONS
- Substitute 2 ounces (55 grams) bittersweet or semisweet chocolate and 2 ounces (55 grams) unsweetened chocolate for the sweet chocolate.
- Substitute 2 ounces (55 grams) bittersweet or semisweet chocolate and 2 ounces (55 grams) unsweetened chocolate for the sweet chocolate.
- German Chocolate Cupcakes: Divide the batter between 24 (2½-inch) cupcake tins lined with paper liners, filling them about 2/3 full, and bake for about 25 minutes. After cooling, spread a layer of the frosting over top of each cupcake.
- German Chocolate Cupcakes: Divide the batter between 24 (2½-inch) cupcake tins lined with paper liners, filling them about 2/3 full, and bake for about 25 minutes. After cooling, spread a layer of the frosting over top of each cupcake.
- German Chocolate Cupcakes: Divide the batter between 24 (2½-inch) cupcake tins lined with paper liners, filling them about 2/3 full, and bake for about 25 minutes. After cooling, spread a layer of the frosting over top of each cupcake.
- German Chocolate Cupcakes: Divide the batter between 24 (2½-inch) cupcake tins lined with paper liners, filling them about 2/3 full, and bake for about 25 minutes. After cooling, spread a layer of the frosting over top of each cupcake.
- Hawaiian Chocolate Cake: In the frosting, substitute 1 cup chopped toasted unsalted macadamia nuts (4.75 ounces/135 grams) for the pecans, reduce the vanilla to ½ teaspoon, and add 1 teaspoon dark rum.
- Hawaiian Chocolate Cake: In the frosting, substitute 1 cup chopped toasted unsalted macadamia nuts (4.75 ounces/135 grams) for the pecans, reduce the vanilla to ½ teaspoon, and add 1 teaspoon dark rum.
- Chocolate Tomato Cake: Substitute 1 cup unseasoned tomato sauce for the buttermilk.
- Chocolate Tomato Cake: Substitute 1 cup unseasoned tomato sauce for the buttermilk.
- German Chocolate Upside Down Cake: This is a late 20th century adaptation, influenced by black bottom cake.
- German Chocolate Upside Down Cake: This is a late 20th century adaptation, influenced by black bottom cake.
- Omit the frosting; scatter 1 cup shredded coconut and 1 cup chopped pecans in the bottom of a greased and floured 13- by 9-inch baking pan; top with the batter; beat together 8 ounces cream cheese, ½ cup (1 stick/4 ounces/115 grams) unsalted butter, and 2 cups confectioners’ sugar until smooth, then drop spoonfuls over top of the batter; bake as above.
- Omit the frosting; scatter 1 cup shredded coconut and 1 cup chopped pecans in the bottom of a greased and floured 13- by 9-inch baking pan; top with the batter; beat together 8 ounces cream cheese, ½ cup (1 stick/4 ounces/115 grams) unsalted butter, and 2 cups confectioners’ sugar until smooth, then drop spoonfuls over top of the batter; bake as above.
- HINTS – To Toast Pecans: Spread the nuts on a baking sheet and bake in a 350-degree oven, shaking the sheet occasionally, until lightly browned, about 10 minutes.
- HINTS – To Toast Pecans: Spread the nuts on a baking sheet and bake in a 350-degree oven, shaking the sheet occasionally, until lightly browned, about 10 minutes.
- SHOULD YOU REFRIGERATE A GERMAN CHOCOLATE CAKE?
- SHOULD YOU REFRIGERATE A GERMAN CHOCOLATE CAKE?
- Most recipes for this cake (like the classic one above) are fine at room temperature for 2-3 days. Refrigeration will extend the shelf life; the frosting also tastes nice when chilled.
- Most recipes for this cake (like the classic one above) are fine at room temperature for 2-3 days. Refrigeration will extend the shelf life; the frosting also tastes nice when chilled.
Nutrition Information
Show Details
Calories
559kcal
(28%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Cholesterol
132mg
(44%)
Sodium
298mg
(12%)
Potassium
177mg
(5%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
705IU
(14%)
Vitamin C
0.5mg
(1%)
Calcium
83mg
(8%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 132mg | 44% |
| Sodium | 298mg | 12% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
111 reviews
Excellent
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