Classic German Chocolate Cake

Classic German Chocolate Cake Recipe

Did you know that chocolate cake from Germany isn’t really German? Sam German, an American cook, came up with the recipe in 1852. (See? German is my last name. Because of this, German Chocolate Cake. He came up with it after making German’s sweet chocolate, and we’re so glad he did.

There is a wonderful chocolate cake base in the cake, but the coconut pecan frosting really steals the show. That frosting is what makes this cake special. It’s a bit chewy, a bit crunchy, and a lot sweet. Putting it all together makes it taste so good and rich that it’s great for those special events when you want to go all out.

Yes, it takes a little more time than a one-bowl cake or a sheet cake, but sometimes you need to put in a little extra work, and this cake is perfect for those times. It’s heaven when you mix the soft, chewy bread with that signature filling. This cake is different from all the others. And we love it so much.

German Chocolate Cake
1 hour to prepare serves 10-12

WHAT YOU NEED To Make the Cake:

Cut up 4 ounces of German sweet chocolate

2 and a half cups cake flour

2 cups of sugar

1 cup of milk

1 cup (two sticks) of unsalted butter

1/3 cup of water or coffee

1/3 cup chocolate powder that isn’t sweet

4 big eggs, at room temperature, split up

125 grams of baking powder

1 1/2 teaspoons of vanilla powder

1/2 teaspoon of salt

To make the frosting:

1 3/4 cups flakes of coconut, sweetened or not

1 and a half cups sugar

1 and a half cups of dried milk

1 cup chopped nuts

3/4 cup (1/2 stick) unsalted butter

4. 4 egg whites, whisked

1 teaspoon of vanilla powder

1 pinch of salt


Prepare two or three round cake pans about 8 or 9 inches in diameter with wax paper and place them in a preheated oven preheated to 350 degrees Fahrenheit.

Prepare your prepared cake pans by greasing and flouring them.

To melt chocolate, place a heatproof dish over a pot filled with water and bring to a simmer.

In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color. 3-4 minutes.
One at a time, beat in egg yolks (waiting until each is incorporated before adding the next), then add melted chocolate and vanilla extract.
In a separate bowl, sift together flour, cocoa powder, baking powder and salt.
Alternate between adding the flour mixture and buttermilk and coffee to the batter, beginning and ending with the dry ingredients.
Beat egg whites in a small bowl until stiff peaks form. Fold 1/4 egg whites into batter, then fold in the remaining egg whites, only until just combined.
Pour batter equally into prepped cake pans and place in oven. Bake for 25-28 minutes, rotating in the middle, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool 10 minutes, then transfer to wire racks to finish cooling.
For the frosting: combine sugar, evaporated milk, egg yolks, butter, and salt in a medium saucepan over low heat and cook, whisking continuously, until the mixture is thick and golden.
Remove mixture from heat and fold in pecans, coconut, and vanilla extract.
Let cool until you can spread it thickly on the cake. Frost cake (leave sides bare), stack in layers, and serve at room temperature. Enjoy!



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