German Chocolate Cake
User Reviews
4.9
German Chocolate Cake
Description
The German Chocolate Cake features a chocolate batter made from cocoa powder, buttermilk, and boiling water, resulting in a moist and tender crumb. Baking in round pans produces evenly baked layers that support the rich frostings. The coconut frosting is cooked on the stove, combining brown sugar, butter, egg yolks, evaporated milk, and shredded sweetened coconut with pecans, yielding a thick, textured topping with a caramelized sweetness. The chocolate frosting is a standard buttercream style with cocoa powder and powdered sugar, adding a smooth contrast. Together, these frostings create an interplay of creamy and chewy textures that complement the chocolate cake.
This cake is typically assembled by layering the chocolate cake with the coconut-pecan frosting between and on top, then finishing with the chocolate frosting for decoration and extra chocolate flavor. It is suitable for festive occasions where a traditional, multi-textured chocolate cake is desired.
The recipe notes include detailed make-ahead and freezing instructions for both frostings and cake layers, emphasizing refrigeration of frostings to allow flavors to meld and ease of frosting directly from frozen layers for easier handling. Also, altitude adjustments with extra flour are noted to help the cake rise properly.
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large egg
- 1 cup buttermilk
- 1/2 cup neutral cooking oil vegetable or canola oil, generic cooking oil
- 2 teaspoons vanilla extract
- 1 cup water boiling
For the Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolk
- 3/4 cup evaporated milk
- 1 Tablespoon vanilla extract
- 1 cup pecans chopped
- 1 cup coconut shredded, sweetened
For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup cocoa powder unsweetened
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
For the Cake:
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla 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 for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the German Chocolate Frosting:
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
- Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
Cake Assembly:
- Place one of the cake rounds on your serving stand or plate.
- Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
- Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
- Spoon remaining coconut frosting on top of the cake.
Notes
- Both coconut and chocolate frostings can be prepared ahead and refrigerated; coconut frosting keeps 1-2 weeks, chocolate frosting up to 3 weeks.
- Freeze baked cake layers wrapped well for up to 3 months; frost while frozen for easier application.
- Store assembled cake covered in freezer for 2-3 months; slice and wrap individual pieces for best quality.
- At high altitude, add 3 tablespoons extra flour to the cake batter for proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591kcal | 30% |
| Carbohydrates | 77g | 26% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 100mg | 33% |
| Sodium | 440mg | 18% |
| Potassium | 313mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 69g | 138% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 118mg | 12% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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