German Chocolate Cake | Life, Love and Sugar

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This German Chocolate Cake recipe is a traditional! Tender, moist layers of chocolate cake are stuffed with an out-of-this-world coconut pecan filling that’s gooey and filled with taste and texture! It’s all frosted with the proper chocolate buttercream!

Why You’ll Love This German Chocolate Cake Recipe

The second you sink your enamel into your first chew of this German chocolate cake, you’ll know you selected the appropriate recipe. Right here’s what makes it so particular.

• Moist and tender. The cake layers themselves are so tender, moist and light-weight, however not so gentle that the filling and frosting overwhelm them. Plus, I really like the best way the slight crunch from the pecans and the gooeyness of the filling interrupts (in the easiest way) the delicate, fluffy cake.
• The perfect taste combo. The delicate taste of candy German chocolate paired with the wealthy, nearly caramel-y coconut pecan filling is a match made in heaven. Candy however not too candy and wealthy however not overpowering.
• Makes use of actual German chocolate. Not all German cake recipes use the normal German chocolate, however this cake does. It’s in each the cake layers and the frosting, so it’s nicely deserving of the identify.
• Presentation. We eat with our eyes first and this cake, wrapped in a luscious chocolate frosting and topped with an attractive coconut-pecan filling, leaves little question within the viewer’s thoughts that they’re about to expertise some significantly tasty cake.

What Is German Chocolate Cake?

German chocolate cake was, opposite to what you may assume, not invented in Germany. It derives its identify from the sort of chocolate that’s historically used within the cake layers, German chocolate. The melted German chocolate is sweeter and fewer intense than the unsweetened cocoa powder utilized in normal chocolate truffles.

Different signature parts of a typical German chocolate cake are the buttermilk (which makes the cake good and tender) and whipped egg whites (which make it gloriously fluffy) integrated into the batter. German chocolate cake is usually (however not all the time) stuffed with a sticky, gooey coconut-pecan filling and frosted with both that very same filling or a chocolate frosting.

For those who’re trying to make use of an everyday chocolate cake that doesn’t use German chocolate and has a less complicated methodology, be happy to make use of my finest chocolate cake to layer with the coconut-pecan filling.

Recipe Elements

Right here’s what you’ll want to drag off this wonderful German chocolate cake recipe. Make certain to scroll to the recipe card under for actual measurements.

Coconut Pecan Filling

• Egg yolks – These give richness to the filling and assist to thicken it.
• Evaporated milk – Don’t use sweetened condensed milk. It’s not the identical factor. This helps type the bottom of the filling
• Vanilla extract – For a contact of taste.
• Sugar – For sweetness and moisture.
• Unsalted butter – One other a part of the bottom of the filling. It provides nice taste.
• Sweetened shredded coconut
• Chopped pecans – I like shopping for toasted pecans or toasting my very own. The flavour is richer and extra buttery that approach.
• Salt – For taste.

Chocolate Cake

• Water – The recent water helps soften the chocolate and makes it simpler to include into the cake batter.
• German chocolate – A should for German chocolate cake. I exploit Baker’s model chocolate bars.
• All-purpose flour – Remember to measure this precisely or you’ll find yourself with a dry cake. I like to recommend a meals scale, however the spoon and stage methodology works as nicely.
• Baking soda – For the very best rise and tender texture.
• Salt – For taste.
• Unsalted butter – The butter ought to be at room-temperature. In any other case, it gained’t cream correctly with the sugar.
• Sugar – For sweetness, but in addition for moisture and a young texture.
• Eggs – Remember to use massive eggs, not medium or further massive.
• Vanilla extract
• Bitter cream – Begin with room-temperature bitter cream. Chilly bitter cream gained’t combine as simply into the batter. This provides further moisture to the cake.
• Buttermilk – The buttermilk ought to be at room temperature in any other case it gained’t incorporate simply into the batter. This additionally provides further moisture and a fluffy texture.

German Chocolate Frosting

• Unsalted butter – Use room-temperature butter. Chilly butter provides you with a lumpy frosting.
• Pure unsweetened cocoa powder – I used common unsweetened, however you can use a darkish cocoa, when you’d like.
• Powdered sugar – So as to add quantity to your frosting and get it a superb consistency for adorning. Be happy to scale back it, if desired. Simply understand that changes change the consistency of the frosting.
• German chocolate – I used the identical baking bars I linked to above. Chop it up and soften it in 15-second intervals within the microwave, stirring between every.
• Salt – For a little bit further taste.
• Heavy whipping cream – You should use roughly cream to get the appropriate consistency on your buttercream.

Find out how to Make German Chocolate Cake

Layer truffles can appear intimidating however I guarantee you that you are able to do it. Simply take it one step at a time with every of the three elements. Right here’s a fast have a look at how one can make them. For extra detailed directions and a video, scroll to the recipe card under.

To make the filling

• Whisk. In a saucepan, whisk collectively the evaporated milk and vanilla extract.
• Prepare dinner. Add the sugar and butter and cook dinner on medium warmth for 12-Quarter-hour, stirring consistently, till thickened.
• End. Take away from warmth and stir in shredded coconut, pecans, and salt.
• Chill. Chill in a bowl within the fridge for 2-3 hours, till absolutely thickened.

To make the cake layers

• Prep. Line the bottoms of three 9-inch cake pans with parchment paper and grease the perimeters. Preheat oven to 350°F.
• Soften. Deliver the water to a lightweight boil and pour it over the chopped chocolate. Let it sit for 2-3 minutes, then whisk till easy.
• Mix the dry substances. Whisk collectively the flour, baking soda, and salt.
• Cream. Cream collectively the butter and sugar for 2-3 minutes.
• Add the remaining moist substances. Into the butter combination, stir the egg yolks, separately, adopted by the vanilla extract and bitter cream. Combine within the melted chocolate combination.

• Put all of it collectively. Combine half of the dry substances into the batter, adopted by the buttermilk after which the remaining dry substances.
• Whip. Whip the egg whites on excessive pace till stiff peaks type.
• Fold. Fold the egg whites into the batter in two elements.

• Bake. Divide the batter between the cake pans and bake for 20-25 minutes.
• Cool. Permit the truffles to chill of their pans for 2-3 minutes earlier than turning them out onto cooling racks.

To complete the cake

• Make the frosting. Beat the butter till easy after which combine within the cocoa powder and half of the powdered sugar. Combine within the melted chocolate in 2-3 batches after which, lastly, 3 tablespoons of heavy cream and the remaining powdered sugar.
• Regulate consistency. Add the remaining heavy cream, as wanted, to get the appropriate consistency of frosting.
• Flatten. Minimize the domes from the tops of the truffles so they’re flat.

• Assemble. Place the primary cake layer on a serving plate and pipe a dam of frosting across the high edge. Fill the dam with 1/3 of the coconut pecan filling. Repeat, stacking the second cake layer on high of the primary. Prime with the third cake layer.
• Frost. Frost the skin of the cake and pipe a border of frosting shells across the high fringe of the cake. Fill the border with the remaining coconut pecan filling.
• Chill. Refrigerate till able to serve. The cake is finest loved cool, however not too chilly.

Suggestions for Success

These easy ideas and methods will assist information you thru the method of constructing this German chocolate cake. Maintain them in thoughts as you undergo the method.

• Cautious with warmth. Maintain the warmth at medium when cooking the coconut pecan filling. Something decrease and the filling gained’t thicken correctly. Something increased and also you danger burning it or having it not thicken correctly.
• Maintain it shifting. When cooking the filling, you will need to stir it consistently. This can assist it thicken evenly and also will assist stop burning.
• Don’t skimp on creaming time. When creaming collectively the butter and sugar for the cake layers, accomplish that till it has turn into fairly fluffy and considerably lighter in colour.
• Scrape down the perimeters of the bowl. When making the cake batter and the frosting, be sure you use a rubber spatula to scrape down the perimeters of the bowl intermittently. This can assist make sure that all the substances make it into the combination.
• Don’t over-mix. When including the dry substances to the cake batter, combine simply till every little thing is integrated. Over-mixing could cause the glutens within the flour to overdevelop, which can provide you a tricky, overly dense cake.
• Consistency issues. You wish to be sure that the frosting isn’t too stiff or too runny. Stiff frosting gained’t unfold correctly and frosting that’s too delicate gained’t maintain issues in place. 
• Examine up. Hungry for extra ideas and methods? Try my publish on Find out how to Fill and Stack a Layer Cake, Find out how to Get the Proper Frosting Consistency, and Find out how to Frost a Cake with Buttercream.

Correct Storage

• Fridge. Seal the cake in an hermetic cake provider or wrap it in a double layer of plastic wrap. I counsel utilizing toothpicks to prop the plastic away from the cake. Alternatively, slice the cake and retailer the slices in a single layer in an hermetic container. You possibly can maintain the cake within the fridge for as much as 5 days.
• Freezer. Pop the cake within the freezer for a few hours to agency up earlier than wrapping it in a double layer of plastic wrap. You may as well prepare slices in a single layer in a freezer-safe hermetic container. Retailer the cake within the freezer for as much as 3 months. Permit it to thaw within the fridge earlier than serving.

Extra Chocolate Cake Recipes

If chocolate cake is your factor, you got here to the appropriate place. When you get this German chocolate cake down, take a look at these different equally scrumptious recipes.

Watch Find out how to Make German Chocolate Cake

Learn Transcript

Recipe up to date 1/2/24 to be much more moist and tender and use a unique buttercream. The strategy can also be barely completely different. For the unique recipe, obtain the PDF right here.

Print

Recipe

German Chocolate Cake

• 
  Writer: Life, Love and Sugar
• 
  Prep Time: 1 hour Quarter-hour
• 
  Prepare dinner Time: 35 minutes
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  Whole Time: 1 hour 50 minutes
• 
  Yield: 14-16 Slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

This German Chocolate Cake recipe is a traditional! Tender, moist layers of chocolate cake are stuffed with an out-of-this-world coconut pecan filling that’s gooey and filled with taste and texture! It’s all frosted with the proper chocolate buttercream!

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Elements

Coconut Pecan Filling

• 6 massive egg yolks
• 12 oz can evaporated milk
• 1 1/2 tsp vanilla extract
• 1 1/2 cups (310g) sugar
• 3/4 cup (168g) unsalted butter, cubed
• 3 cups (255g) sweetened shredded coconut
• 1 1/4 cups (133g) chopped pecans, toasted
• Pinch of salt

Chocolate Cake

• 1/4 cup (60ml) water
• 8 oz (226g) German chocolate, chopped
• 2 1/4 cups (293g) all-purpose flour (measured precisely)
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 4 massive eggs, divided
• 1 tsp vanilla extract
• 1/4 cup (58g) bitter cream, room temperature
• 1 cup (240ml) buttermilk, room temperature

German Chocolate Frosting

• 1 1/2 cups (336g) unsalted butter, room temperature
• 5 tbsp (35g) pure unsweetened cocoa powder
• 5 cups (575g) powdered sugar
• 12 oz German chocolate, chopped and melted
• 1/2 tsp salt
• 6–8 tbsp (90-120ml) heavy whipping cream

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Directions

To make the filling:

1. In a big saucepan, mix the egg yolks, evaporated milk and vanilla extract and whisk till nicely mixed.
2. Add the sugar and butter and cook dinner on medium warmth for 12-Quarter-hour, or till thickened and barely pudding-like, stirring consistently.
3. Take away from warmth and stir in shredded coconut, pecans and salt.
4. Pour right into a heat-proof bowl and set within the fridge to chill utterly.

To make the cake layers:

1. Put together three 9-inch cake pans with parchment paper circles within the backside and grease the perimeters. Preheat oven to 350°F (176°C).
2. Warmth the water within the microwave simply till it begins to boil. Pour the new water over the chopped chocolate. Let it sit for 2-3 minutes, then stir till melted and easy. If it doesn’t soften utterly, warmth within the microwave for an additional 10-15 seconds, then stir till easy. Put aside.
3. Mix flour, baking soda and salt in a medium sized bowl. Put aside.
4. In a big mixing bowl, cream butter and sugar collectively till gentle in colour and fluffy, about 2-3 minutes. Don’t skimp on the quantity of creaming time.
5. Add the egg yolks one a time, mixing till nicely mixed after every. Add the vanilla extract and bitter cream and blend till nicely mixed.
6. Add the melted chocolate combination from above and blend till nicely mixed, scraping down the perimeters of the bowl a time or two to verify issues are nicely integrated.
7. Add half of the dry substances to the batter and blend till nicely mixed. Add the buttermilk and blend till nicely mixed. Add remaining dry substances and blend simply till nicely mixed. Scrape down the perimeters of the bowl as wanted to make certain all substances are nicely integrated. Put aside.
8. Add the egg whites to a big mixer bowl and whip on excessive pace till stiff peaks type.
9. Gently fold about half of the whipped egg whites into the remainder of the cake batter till largely mixed, then add the remaining egg whites and gently fold till nicely mixed.
10. Divide the batter evenly between the ready cake pans and bake for 20-25 minutes, or till a toothpick inserted in the midst of the truffles comes out clear.
11. Take away the truffles from the oven and permit to chill for 2-3 minutes, then take away to a cooling rack to complete cooling.

To complete the cake:

1. When the cake and filling have cooled utterly, make the frosting and end the cake. Add the butter to a big mixer bowl and beat till easy.
2. Add the cocoa powder and half of the powdered sugar and blend till nicely mixed and easy.
3. Add the melted chocolate in 2-3 batches and blend till nicely mixed and easy.
4. Add the salt and three tablespoons of heavy cream and blend till nicely mixed and easy.
5. Add the remaining powdered sugar and blend till nicely mixed and easy.
6. Add the remaining heavy cream, as wanted, to get the appropriate consistency of frosting.
7. To construct the cake, first use a big serrated knife to take away the domes from the tops of the truffles so they’re flat. See my tips about how one can stage a cake and how one can stack a cake.
8. Place the primary cake layer on a serving plate or on a cardboard cake circle.
9. Pipe a dam of chocolate frosting across the outdoors of the cake layer. Unfold about 1/3 of the coconut pecan filling evenly on high of the cake, within the heart of the dam.
10. Add the second layer of cake, one other dam of frosting and add one other 1/3 of the coconut pecan filling.
11. Add the third layer of cake on high, then frost the skin of the cake with the remaining chocolate frosting.
12. Pipe a shell border across the high outer fringe of the cake. I used Ateco tip 847. Fill within the border with the remaining 1/3 of the coconut pecan filling. Beautify the underside of the cake with pecans, if desired.
13. Refrigerate till able to serve. This cake is finest served cool, however not tremendous chilly. Retailer in an air-tight container or nicely coated. Finest if eaten inside 4-5 days.

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Vitamin

• Serving Dimension: 1 Slice
• Energy: 988
• Sugar: 93 g
• Sodium: 487.5 mg
• Fats: 58.5 g
• Carbohydrates: 114.7 g
• Protein: 9.6 g
• Ldl cholesterol: 213.3 mg

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