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German Chocolate Cake

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German Chocolate Cake

Cuisine:American

Course:Dessert

30m prep 35m cook 1h 5m ready

A classic American layer cake made with chocolate cake layers and a coconut-pecan filling. The cake is named after the chocolate used, not its origin.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 ¼ cups sifted (225g) cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces (115g) semisweet or bittersweet chocolate, finely chopped
  • ½ cup (120g) boiling water
  • 1 teaspoon vanilla
  • 2 sticks (8 oz or 225g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 4 large eggs
  • 1 cup buttermilk (245g) or sour cream (240g)
  • 1
    • 1 cup sugar
    • 1 cup evaporated milk or heavy cream
    • 3 large egg yolks
    • 1 stick (4 ounces) unsalted butter, cut into small pieces
    • 1 ⅓ cups flaked sweetened coconut
    • 1 ⅓ cups chopped toasted pecans
    Sub-recipe steps
    1. Combine in a medium saucepan: 1 cup sugar; 1 cup evaporated milk or heavy cream; 3 large egg yolks; 1 stick (4 ounces) unsalted butter, cut into small pieces
    2. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring, for 1 to 2 minutes more. Remove from the heat and stir in: 1 ⅓ cups flaked sweetened coconut; 1 ⅓ cups chopped toasted pecans
    3. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften at room temperature before using.

Let's Cook

  1. Step 1.

    Whisk together in a medium bowl until thoroughly blended: 2 ¼ cups sifted (225g) cake flour; 1 teaspoon baking soda; ½ teaspoon salt

  2. Step 2.

    Combine in a small bowl and stir until the chocolate is melted and smooth: 4 ounces (115g) semisweet or bittersweet chocolate, finely chopped; ½ cup (120g) boiling water

  3. Step 3.

    Stir in: 1 teaspoon vanilla

  4. Step 4.

    Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy, about 30 seconds: 2 sticks (8 oz or 225g) unsalted butter, softened

  5. Step 5.

    Gradually add and beat on high speed until light and fluffy, 4 to 6 minutes: 2 cups (400g) sugar

  6. Step 6.

    Beat in one at a time: 4 large eggs

  7. Step 7.

    On low speed, add the melted chocolate to the butter-sugar mixture and beat just until incorporated. Add the flour mixture in 3 parts, alternating with: 1 cup buttermilk (245g) or sour cream (240g)

  8. Step 8.

    in 2 parts, beating until smooth and scraping the sides of the bowl with a silicone spatula as necessary. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes.

  9. Step 9.

    Let cool in the pans on a rack for 10 minutes. Invert the cakes onto a rack, peel off the parchment, and turn right side up to cool completely.

  10. Step 10.

    Spread between the layers and on the top, leaving the sides bare: Coconut-Pecan Filling

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