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German Chocolate Cake Recipe

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4 from 74 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 9 layers (serves approximately 12 to 16 people)

Description

This classic German Chocolate Cake features moist chocolate layers paired with a rich and creamy coconut-pecan frosting. The cake is topped with a glossy chocolate ganache glaze, making it an indulgent dessert perfect for celebrations or any special occasion.

Ingredients

Cake

  • 4 oz semisweet chocolate, chopped
  • ½ cup water
  • 4 eggs, whites and yolks separated
  • 2¼ cups all-purpose flour, spooned into measuring cup and leveled off
  • ¼ cup unsweetened natural cocoa powder, such as Hershey’s, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Coconut Pecan Frosting

  • 4 egg yolks
  • 1 (12-oz) can evaporated milk
  • 1½ cups (packed) light brown sugar
  • 1½ sticks (¾ cup) unsalted butter, cut into small pieces
  • 2½ cups (lightly packed) sweetened flaked coconut (preferably Baker’s)
  • 2 cups coarsely chopped pecans
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt

Chocolate Ganache Glaze

  • ¼ cup heavy cream
  • 1 tablespoon light corn syrup
  • 2 oz semi-sweet chocolate, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and position the oven rack in the middle.
  2. Prepare Pans: Spray two or three 9-inch round cake pans with nonstick cooking spray containing flour. Line the bottoms with parchment circles and spray again to ensure easy cake removal.
  3. Melt Chocolate: Place the chopped semisweet chocolate in a medium heatproof bowl. Bring the water to a boil using the microwave or stovetop and pour over the chocolate. Let sit for one minute, then stir until completely smooth and well combined.
  4. Beat Egg Whites: Using an electric mixer, beat the egg whites on high speed until stiff peaks form, about 1 to 2 minutes. Set aside and clean the beaters for later use.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  6. Make Batter: In a very large bowl, beat the softened butter and sugar with an electric mixer on low to medium speed until light and fluffy, approximately 3 minutes. Add the egg yolks one at a time, beating well after each addition. Blend in the melted chocolate mixture and the vanilla extract. On low speed, add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour mixture.
  7. Incorporate Egg Whites: Gently fold about one-third of the beaten egg whites into the cake batter until evenly combined. Then fold in the remaining egg whites just until uniform. Be careful not to overmix to keep the batter light.
  8. Bake Cakes: Divide the batter evenly among the prepared pans. Bake until the cakes are set and a toothpick inserted in the center comes out clean — roughly 25 to 30 minutes for three layers or 35 to 40 minutes if baking two layers. Let cool in the pans for 15 minutes before turning out onto wire racks to cool completely.
  9. Prepare Coconut Pecan Frosting: In a 2-quart saucepan, whisk together egg yolks, evaporated milk, and light brown sugar. Add the butter pieces and bring to a gentle boil over medium-low heat, whisking frequently, and cook until thickened, about 12 minutes. Remove from heat and stir in coconut, pecans, vanilla extract, and salt. Allow to cool to room temperature.
  10. Make Chocolate Ganache Glaze: Combine heavy cream and corn syrup in a microwave-safe bowl. Microwave on high until boiling, about 1 minute. Add chopped semi-sweet chocolate, let sit for 30 seconds, then whisk until glossy and smooth. Let the ganache cool until slightly thickened but still pourable, about 10 to 15 minutes, whisking occasionally to prevent film formation.
  11. Assemble Cake: For a 3-layer cake, place one cake layer rounded side down on a serving platter. Spread one-third of the coconut-pecan frosting over it. Add the second layer, rounded side down, and spread another third of the frosting. Place the final layer rounded side up, and spread the remaining frosting over the top, leaving sides of the cake unfrosted. For 2 layers, divide frosting evenly between the layers. Drizzle the chocolate ganache glaze over the top, allowing it to drip down the sides.
  12. Cut and Serve: Use a small, very sharp serrated knife to slice the cake, using a sawing motion and wiping the knife clean between slices carefully to keep neat layers.
  13. Make-Your-Own Buttermilk Note: To substitute buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let sit for 5 to 10 minutes before using.
  14. Storage and Freezing: The assembled cake can be stored in a cake dome at room temperature for up to two days. Cake layers without frosting can be frozen for up to 3 months by cooling completely, wrapping tightly in plastic wrap and foil, then thawing overnight at room temperature before assembly.

Notes

  • If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let sit for 5-10 minutes.
  • Use parchment paper on the bottom of cake pans for easier removal.
  • Carefully fold egg whites to maintain cake fluffiness.
  • The ganache should be pourable but slightly thickened before glazing to ensure beautiful drips.
  • Store the finished cake at room temperature covered with a cake dome for up to 2 days.
  • Freeze unfrosted cake layers wrapped well for up to 3 months.
  • Use a serrated knife and clean between cuts for clean slices.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Find it online: https://saraflavors.com/german-chocolate-cake-recipe/