German Chocolate Cake
User Reviews
4.6
69 reviews
Excellent
German Chocolate Cake
Report
German Chocolate Cake is a layered chocolate cake made with bittersweet and unsweetened chocolate, combined with a rich batter containing buttermilk and separated eggs. It is layered with a distinctive coconut-pecan filling and syrup infused with dark rum, finished with creamy chocolate icing. This cake offers a moist texture and complex flavor profile combining chocolate, coconut, and nuts.
Description
This German Chocolate Cake includes a chocolate batter made by melting bittersweet and unsweetened chocolate with water, then creaming it with butter, sugar, and egg yolks. Flour, buttermilk, vanilla extract, baking soda, baking powder, and salt create a balanced rise and tender crumb. Egg whites are gently folded in for lightness. The cake is baked in two layers.
The filling features a unique mixture of heavy cream, granulated sugar, egg yolks, butter, salt, toasted pecans, and toasted sweetened coconut. This filling has a creamy texture with a crunchy nut and coconut contrast. A rum syrup is prepared separately to moisten the cake layers and add a subtle depth of flavor.
The chocolate icing is a blend of bittersweet chocolate, light corn syrup, butter, and heavy cream, creating a smooth, glossy finish that complements the rich cake and coconut-pecan layers. When assembled, the cake combines moist chocolate layers with creamy, nutty filling and glossy chocolate icing.
Suitable for special occasions, this cake showcases chocolate with enhanced texture from coconut and pecans. Nutritional values are provided per serving but no further tips are indicated. Ingredients should be room temperature for best results, and careful folding helps maintain cake lightness.
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Ingredients
For the Cake:
- 2 ounces bittersweet chocolate chopped, or semisweet chocolate
- 2 ounces unsweetened chocolate chopped
- 6 tablespoons water
- 1 cup butter at room temperature, unsalted
- 1¼ cup granulated sugar divided, + ¼ cup
- 4 egg yolks and whites separated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk at room temperature
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 egg yolk
- 6 tablespoons butter cut into small pieces, unsalted
- ½ teaspoon salt
- 1 cup pecans toasted and finely chopped
- 1 ⅓ cups unsweetened coconut toasted
For the Rum Syrup:
- ⅔ cup water
- ½ cup granulated sugar
- 4 teaspoons dark rum
For the Chocolate Icing:
- 8 ounces bittersweet chocolate chopped, or semisweet chocolate
- 2 tablespoons light corn syrup
- 3 tablespoons butter unsalted
- 1 cup heavy cream
Instructions
- Make the Cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift together the flour, baking powder, baking soda and salt; set aside.
- Melt the semisweet and unsweetened chocolates together with the 6 tablespoons of water in a small bowl. Use either a double-boiler or microwave on 50% for 30 seconds to 1 minutes. Stir until smooth, then set aside to cool to room temperature.
- In the bowl of an electric mixer, beat the butter and 1¼ cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to medium and beat in the melted chocolate until combined, scraping the sides of the bowl as necessary. Beat in the egg yolks one at a time, beating well after each addition.
- Reduce the mixer speed to low and add half of the flour mixture, beating until just combined. Add the buttermilk and the vanilla extract, mixing until combined, and then add the remainder of the flour mixture.
- In a separate bowl, beat the egg whites on medium-high speed until they hold soft peaks. Slowly add the ¼ cup of sugar and beat until they form stiff, glossy peaks.
- Using a rubber spatula, gently fold one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
- Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Cool the cake layers completely (leave them in the pans). While the cakes are baking and cooling, make the filling, syrup and icing.
- Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan. Put the butter, salt, pecans and coconut in a large bowl and set aside. Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant-read thermometer will read 170 degrees F.). Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature.
- Make the Rum Syrup: In a small saucepan, heat the water and sugar, stirring occasionally, until the sugar has melted. Remove from heat and stir in the dark rum. Set aside until ready to use.
- Make the Chocolate Icing: Place the chopped chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature.
- Once the filling and icing are both cooled to room temperature, refrigerate for 1 hour.
- Assemble the Cake: Remove the cake layers from the pans and cut both cake layers in half horizontally using a sharp serrated knife, so you have four cake layers. Set the first cake layer on a cake plate. Brush the top of the cake layer with the rum syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, brushing the top of each cake layer with the rum syrup, then spreading ¾ cup of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
Notes
- Toast pecans and coconut separately before mixing to enhance flavor and texture.
- Melt chocolates gradually to avoid burning and ensure smooth incorporation into batter.
- Use room temperature ingredients to improve cake texture and mixing.
- Apply the rum syrup evenly between layers to keep the cake moist.
Nutrition Information
Show Details
Calories
932kcal
(47%)
Carbohydrates
101g
(34%)
Protein
11g
(22%)
Fat
78g
(120%)
Saturated Fat
45g
(225%)
Cholesterol
269mg
(90%)
Sodium
430mg
(18%)
Potassium
480mg
(10%)
Fiber
6g
(24%)
Sugar
71g
(142%)
Vitamin A
1810IU
(36%)
Vitamin C
0.6mg
(1%)
Calcium
138mg
(14%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 932 kcal
% Daily Value*
| Calories | 932kcal | 47% |
| Carbohydrates | 101g | 34% |
| Protein | 11g | 22% |
| Fat | 78g | 120% |
| Saturated Fat | 45g | 225% |
| Cholesterol | 269mg | 90% |
| Sodium | 430mg | 18% |
| Potassium | 480mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 71g | 142% |
| Vitamin A | 1810IU | 36% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 138mg | 14% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
69 reviews
Excellent
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