German Chocolate Cake
User Reviews
5
797 reviews
Excellent
German Chocolate Cake
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German Chocolate Cake is a layered chocolate cake made with melted sweet chocolate and buttermilk, combined with whipped egg whites for a tender crumb. It is topped and filled with a rich coconut pecan frosting combining brown sugar, evaporated milk, butter, coconut, and toasted pecans, delivering a creamy, sweet texture with nutty crunch.
Description
This German Chocolate Cake blends chopped sweet chocolate melted with hot water into a batter of flour, cocoa powder, baking powder, baking soda, and salt. Butter and part of the sugar are creamed before incorporating egg yolks, vanilla, melted chocolate, flour, and buttermilk. The addition of folded-in beaten egg whites produces a moist, fluffy texture.
After baking in three 8-inch pans, the cake layers are assembled with a sweet coconut pecan frosting made from brown and granulated sugars cooked with evaporated milk, butter, and egg yolks. The frosting includes shredded coconut and finely chopped toasted pecans, adding texture and rich flavor.
The cake features the frosting between layers and on top only, preserving its traditional look with unfrosted sides. Its moist chocolate crumb complements the sticky, nutty frosting, making it suitable for special occasions or gatherings.
To enhance depth, hot coffee can replace the water when melting chocolate. Beating egg whites separately in a clean bowl helps achieve the desired airy texture. The frosting quantity can be doubled for thicker layers depending on preference.
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Ingredients
For the Cake:
- 4 ounces sweet chocolate chopped (115g, Baker's German
- ½ cup water 120 ml, hot
- 2¼ cups all-purpose flour (270g)
- 1 tablespoon cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups butter softened (284g, unsalted
- 2 cups sugar divided (400g, granulated white
- 4 large egg separated and at room temperature
- 1½ teaspoons vanilla extract
- 1 cup buttermilk (240 ml)
For the Coconut Pecan Frosting:
- 1 cup light brown sugar 220g, packed
- ½ cup granulated sugar (100g)
- 1 (12-ounce/360ml) can evaporated milk
- 3 large egg lightly beaten, yolk
- ¾ cup butter cubed (170g, unsalted
- ⅛ tsp salt
- 2 to 3 cups coconut sweetened shredded
- 1 cup pecan toasted) (120g, finely chopped
- ½ teaspoon vanilla extract pure
Instructions
For the Cake:
- Preheat the oven to 350°F. Butter and flour three (8-inch) round cake pans or lightly grease with baking spray. Line the bottoms with parchment paper.
- In a large bowl, combine the chocolate and hot water. Microwave on high in 30-second intervals, stirring between each, until melted and combined. Or melt in a double boiler over hot water, stirring until combined. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the butter and 1¾ cups of sugar on medium speed until light and fluffy, 3 to 5 minutes. Stop and scrape down the sides of the bowl as needed.
- Add the eggs yolks, one at a time, beating well after each addition. Then, beat in the vanilla extract. Add the melted chocolate mixture and beat until incorporated.
- With the mixer on low speed, add a third of the flour mixture followed by half of the buttermilk. Repeat with another third of the flour, the rest of the buttermilk, and the final third of flour. Beat only until the ingredients are mixed together, and stop occasionally to scrape down the bowl.
- In a separate bowl with clean beaters, beat the egg whites on high speed until thick and frothy. Slowly sprinkle in the remaining ¼ cup of sugar. Beat until stiff peaks form, then gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Let the cakes cool in the pans on a wire rack for about 15 minutes. Then, carefully invert the layers onto the wire racks, remove the parchment paper, and cool completely.
For the Frosting:
- In a medium saucepan, combine the sugars, milk, and egg yolks Whisk to combine. Add the butter and salt. Cook over medium heat, stirring constantly with a spatula, until the butter melts and the mixture begins to boil and thicken, about 5 minutes. Remove from heat. Stir in the chopped pecans, 2 cups of coconut, and vanilla extract. Add more coconut for a firmer, thicker frosting if desired. (I used 3 cups.) Let cool until spreadable, about 30 minutes.
For the Assembly:
- Place on cooled cake layer on a cake stand and top with a third of the frosting. Spread the frosting just the the edge of the cake. Palace another cake layer on top and repeat with another third of the frosting. Finish with the last cake layer and remaining frosting. Chill the cake for about 1 hour before serving, to allow the frosting to fully set. Cover and keep any leftovers refrigerated for up to 1 week.
Notes
- Begin by melting chocolate with water or hot coffee to enrich the cake's chocolate flavor.
- Beat 1¾ cups of sugar with the butter; reserve the remaining sugar for stabilizing the egg whites.
- Whip egg whites separately in a clean bowl until stiff peaks form, then fold gently into the batter for a light texture.
- Use a mix of light brown and granulated sugars in the frosting for balanced caramel-like sweetness, or all of one type if preferred.
- The frosting is traditionally spread between the layers and on the top only, not on the sides, for the classic look.
- Double the frosting recipe for more generous layering if desired.
Nutrition Information
Show Details
Calories
831kcal
(42%)
Carbohydrates
93g
(31%)
Protein
8g
(16%)
Fat
49g
(75%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
191mg
(64%)
Sodium
327mg
(14%)
Potassium
209mg
(4%)
Fiber
2g
(8%)
Sugar
72g
(144%)
Vitamin A
1135IU
(23%)
Vitamin C
0.2mg
(0%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 831 kcal
% Daily Value*
| Calories | 831kcal | 42% |
| Carbohydrates | 93g | 31% |
| Protein | 8g | 16% |
| Fat | 49g | 75% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 327mg | 14% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 72g | 144% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
797 reviews
Excellent
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