German Chocolate Cake

German Chocolate Cake
Photo Credit: Tracy Hunter from Kabul, Afghanistan via Flickr

German chocolate cake is in fact not a Germany oriented cake as the name depicts. It is an American chocolate-layered cake that is named after its inventor named Sam German who developed the formulation of dark baking chocolate in the year 1852. Later on, dark baking chocolate became very popular in making various types of chocolate cakes.

Ingredients for Cake

  • Cake flour (or Maida)                           2-½ cups
  • Butter, softened                                  1 cup
  • Water                                                 ½ cup
  • Sweet chocolate                                  4 squares
  • Eggs, yolk and whites separated           3
  • Baking soda                                        1 teaspoon
  • Vanilla extract                                    1 teaspoon
  • Salt                                                    ½ teaspoon
  • Sugar                                                 2 cups
  • Buttermilk                                          1 cup

Ingredients for Frosting

  • Sugar                                                 1 cup
  • Butter                                                ½ cup
  • Evaporated milk                                 1 cup
  • Egg yolks                                            3
  • Coconut, flaked                                  1-½ cup
  • Pecans, chopped                                 1 cup
  • Vanilla extract                                   1 teaspoon

Ingredients for Icing

  • Shortening                                        ½ teaspoon
  • Semisweet chocolate                          1 square

Equipment Needed


  1. Preheat the oven at 180 degree C. Meanwhile, prepare 3 baking pans by placing butter paper at the bottom. You may also grease the pans with butter or non-stick cooking spray and dust the pan with flour.
  2. Sift salt, baking soda and cake flour together in a bowl and keep aside for a while.
  3. Melt chocolate with water on low heat or in microwave and keep aside.
  4. Combine butter and sugar in a bowl and beat with electric beater until light and fluffy, add egg yolks one by one and beat well to mix until well infused.
  5. Add in melted chocolate and mix gently.
  6. Add the flour mixture into the buttermilk in small batches while mixing constantly. You may use a mixer and mix until just incorporated.
  7. Beat egg whites in a separate bowl with electric beater until stiff peaks form.
  8. Fold in 1/3rd of egg whites in the flour mixture and fold in rest of the beaten egg whites in the butter-chocolate batter.
  9. Combine cake mixture into the butter-chocolate batter. Mix well gently until no streaks remain.
  10. Divide and pour the batter into prepared pans and put in the preheated oven. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  11. Turn off the oven and allow the cakes to cool in the pans for 10 minutes. Then turn them out onto wired racks to cool completely.
  12. To make the filling put butter, evaporated milk, egg yolks and sugar in a saucepan and cook on low heat while stirring continuously until thickened.
  13. Remove from heat and stir in chopped pecans, vanilla and coconut and let the mixture cool completely until thick enough to spread.
  14. Spread the filling on the layers of the cake and on top of the cake.
  15. In a small saucepan melt chocolate and shortening together over low heat, stir until smooth then spread on the top and sides of the cake and refrigerate to set for at least 2 hours before serving.

Preparation Time: 1 hour 30 minutes

Serves: 4

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