Cake Recipes

German Chocolate Cake

2 Mins read

German Chocolate Cake

German chocolate cake, originally German’s chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. 

Originating in the United States, it owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe.

 

RECIPE INGREDIENTS 

THE CAKE

Cooking spray

3 cup all-purpose flour 

3/4 cup unsweetened cocoa powder

1 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup vegetable oil

1 cup granulated sugar

3/4 cup packed brown sugar

3 large eggs

4 oz. German chocolate, melted, or another chocolate that is around 48% cocoa

1 teaspoon pure vanilla extract

3/4 cup buttermilk

3/4 cup strongly brewed coffee

THE FILLING

2 cup sweetened coconut

2 cup pecans

1 can evaporated milk

4 large egg yolks

1/2 cup packed brown sugar

1/4 teaspoon kosher salt

1 stick butter, softened 

1 teaspoon pure vanilla extract

FOR THE GANACHE

2 cup chocolate chips

1 cup heavy cream

 

 

DIRECTIONS ON HOW TO MAKE GERMAN CHOCOLATE CAKE

Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray.

In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.

Whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated In another large bowl.

Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.

Pour and divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean for about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool completely

 

READ ALSO:   Black Forest Cake

Making Filling:

Spread coconut and pecans onto 2 separate baking sheets. In an oven, toast until coconut is golden and pecans are darkened.

Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl.

In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened for 8 to 10 minutes.

Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely.

 

Making Ganache: 

 In a small saucepan over medium heat, heat heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let it rest 1 minute, then whisk until smooth.

 Let cool until ganache is thick enough to spread, at least 30 minutes.

 

Assemble Cake:

Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.

 

TRY OTHER RECIPES

ROSEMARY MUSHROOM RISOTTO

STUFFED CABBAGE ROLLS

MINCE PIE RECIPE

ITALIAN MEATBALLS

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kJv

German Chocolate Cake

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 10 grams fat

Ingredients

THE CAKE
Cooking spray
3 cup all-purpose flour 
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vegetable oil
1 cup granulated sugar
3/4 cup packed brown sugar
3 large eggs
4 oz. German chocolate, melted,
1 teaspoon pure vanilla extract
3/4 cup buttermilk
3/4 cup strongly brewed coffee
THE FILLING
2 cup sweetened coconut
2 cup pecans
1 can evaporated milk
4 large egg yolks
1/2 cup packed brown sugar
1/4 teaspoon kosher salt
1 stick butter, softened 
1 teaspoon pure vanilla extract
FOR THE GANACHE
2 cup chocolate chips
1 cup heavy cream

Instructions

  • Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray.
  • In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder.
  • Whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated In another large bowl.
  • Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.
  • Pour and divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean for about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool complete
  • Making Filling:
  • Spread coconut and pecans onto 2 separate baking sheets. In an oven, toast until coconut is golden and pecans are darkened.
  • Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl.
  • In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened for 8 to 10 minutes.
  • Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely.
  • Making Ganache:
  • In a small saucepan over medium heat, heat heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let it rest 1 minute, then whisk until smooth.
  • Let cool until ganache is thick enough to spread, at least 30 minutes.
  • Assemble Cake:
  • Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.
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