Classic German Chocolate Cake
User Reviews
4.8
111 reviews
Excellent
Classic German Chocolate Cake
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The Classic German Chocolate Cake combines a rich chocolate batter with a distinctive coconut-pecan frosting, creating a layered cake known for its moist crumb and flavorful topping. This recipe yields multiple layers depending on the pan size used and features melty chocolate in the batter and a creamy, nutty frosting with shredded coconut and toasted pecans. The cake is a traditional celebratory dessert with a balanced sweetness and texture.
Description
Beginning with melting sweet German chocolate into hot water and stirring in vanilla, the cake batter includes sifted flour, baking soda, and salt combined with creamed butter and sugars. Eggs are incorporated separately as yolks and whites and alternated with buttermilk, resulting in a thick yet smooth batter. The batter is poured into greased pans and baked at 350°F until set.
The topping is a cooked coconut-pecan frosting made of evaporated milk, sugar, butter, egg yolks, salt, vanilla, grated coconut, and toasted pecans. This frosting is classic for this cake and provides a toasted nutty texture combined with creamy sweetness, complementing the chocolate layers.
The cake can be assembled in various pan sizes and numbers of layers and pairs well with the rich frosting spread between and atop the cake. Variations include substituting different chocolates or using the frosting on cupcakes. The cake is often served at room temperature but can also be refrigerated to extend freshness and enhance frosting flavor. Due to its ingredients, it yields about 12 to 16 servings depending on the cake size.
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Ingredients
Chocolate Ingredients
- 4 ounces sweet chocolate 115 grams, German, coarsely chopped
- 1/2 cup water 4.15 ounces/120 grams, boiling or brewed coffee
- 2 teaspoons vanilla extract
Batter Ingredients
- 2 1/2 cups cake flour 9 ounces/250 grams, sifted or 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks/8 ounces/225 grams, or vegetable shortening, softened (65 to 67°F
- 2 cups granulated sugar or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
- 4 large egg ¼ cup + 2 teaspoons/2.5 ounces/75 grams, yolk
- 1 cup buttermilk 8.25 ounces/240 grams, or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup
- 4 large egg ½ cup/4.25 ounces/120 grams, white
Coconut-Pecan Frosting Ingredients
- 1 cup evaporated milk 8.5 ounces/245 grams, or heavy cream
- 1 cup granulated sugar 7 ounces/200 grams
- 1/2 cup butter 1 stick/4 ounces/115 grams, unsalted
- 3 large egg 3½ tablespoons/2 ounces/60 grams, yolks, lightly beaten
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups coconut 3.5 ounces/100 grams, grated
- 1 cup pecan 4 ounces/115 grams, lightly toasted and finely chopped
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
- This recipe yields a 9-inch round 3-layer cake or alternative pan sizes serving 12 to 16 people.
- The frosting combines coconut and toasted pecans for classic texture and flavor.
- Different chocolate types can substitute the sweet German chocolate if unavailable.
- German Chocolate Cupcakes can be made using this batter baked in cupcake tins, topped with the frosting.
- Store cake at room temperature for 2–3 days or refrigerate to extend freshness and enhance frosting flavor.
- To toast pecans, bake them at 350°F for about 10 minutes until lightly browned, shaking occasionally.
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
(4%)
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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