German Chocolate Cake Recipe
User Reviews
5
German Chocolate Cake Recipe
Description
This German Chocolate Cake begins with a batter of bittersweet chocolate melted with cocoa powder and espresso powder, combined with buttermilk, vegetable oil, eggs, and vanilla, and balanced by flour, sugars, baking soda, and salt. The espresso powder adds subtle depth to the chocolate flavor. The batter is baked in two round pans until a toothpick comes out clean, then cooled before frosting.
The frosting is prepared on the stove by melting butter and combining it with evaporated milk, cornstarch, sugar, and egg yolks cooked together until thickened. Once cooled slightly, vanilla, shredded sweetened coconut, and chopped pecans are stirred in, creating a moist, textured topping. This frosting is spread between cake layers and on top, providing a signature coconut-pecan flavor and chewy texture.
The cake delivers a harmonious combination of moist chocolate crumb and a sweet, nutty frosting, suitable for celebratory occasions or dessert at home.
For best results, use fresh vegetable oil and real buttermilk. Espresso powder can be substituted with strong hot coffee if needed.
Ingredients
For the cake:
- 8 ounces bittersweet chocolate finely chopped
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 1 cup water boiling
- 1 3/4 all-purpose flour measured correctly
- 1 1/4 cups granulated sugar
- 1/2 cup dark brown sugar packed, 100 grams
- 1 teaspoon salt fine
- 1 teaspoon baking soda
- 1 cup buttermilk at room temperature
- 1/2 cup vegetable oil (or coconut oil)
- 4 egg at room temperature, large eggs plus one egg yolk
- 2 teaspoons vanilla extract
For the frosting:
- 1 unsalted butter stick, 113 grams
- 1 cup evaporated milk
- 2 teaspoons cornstarch
- 1 cup granulated sugar 200 grams
- 3 egg yolk
- 1 teaspoon vanilla
- 1/8 teaspoon salt fine
- 2 cups sweetened coconut shredded
- 3/4 cup pecans chopped
Instructions
Make the cake:
- In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
- Meanwhile, preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper rounds. Butter and flour the pans generously.
- In a small bowl, whisk together the flour, sugars, salt, and baking soda.
- Whisk the buttermilk, oil, eggs, egg yolk, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Pour the batter evenly between the prepared pans and tap against the counter to release any air bubbles. Bake for 35 minutes, or until a cake tester comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
Make the frosting:
- In a medium saucepan set over medium heat, melt the butter. Add the milk, cornstarch, and sugar, whisking to combine. Whisk in the egg yolks. Cook, whisking frequently, until the mixture has thickened and comes to a boil, about 10 to 12 minutes total. Remove from heat and stir in the vanilla, salt, coconut, and pecans. Let cool until spreadable, about 30 minutes to 1 hour. You can also refrigerate the frosting to firm up even more.
- Place one cake layer, flat side up, and spread half the filling evenly over the cake layer, pushing just to the edge. Add the top cake layer, rounded side up, and spread with the remaining filling. Serve or store in the fridge. Let come to room temperature before serving.
Notes
- If espresso powder is unavailable, substitute with 1 cup of hot coffee combined with the boiling water.
- Use fresh vegetable oil to avoid off flavors in the cake batter.
- Real buttermilk is recommended for the recipe; substitutions may affect texture and flavor.
User Reviews
Overall Rating
5
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