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Dec 17, 2004 11:46 AM

German Chocolate Cake recipe

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Does anyone have an exceptional or above average recipe for German chocolate cake? My sister requested it for her birthday cake and I have never made it, despite being an avid baker. There are tons of recipes floating around the internet, but I want something tried and true. Can anyone help? Thanks so much!

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  1. This one's from Fannie Farmer (the 1990 Marion Cunningham edition), paraphrased. It is a favorite by us.

    4 oz Baker's German's sweet chocolate
    1/2 c boiling water
    1 c butter or marg.
    4 eggs, separated
    1 tsp vanilla
    2 1/4 c flour
    1 tsp baking soda
    1/2 tsp salt
    1 c buttermilk
    Coconut pecan frosting (below)

    Preheat oven to 350f. Butter & flour 3 9" cake pans and line the bottoms of the pans with parchment paper. Mix chocolate and boiling water until chocolate melts. Let cool. In a mixing bowl, cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Mix in vanilla and chocolate-water mixture. Mix the dry ingredients in a separate bowl, then add alternately to the batter with the buttermilk, beating until smooth after each addition. Beat the egg whites in a clean bowl until stiff and fold in gently and thoroughly. Divide between the three prepared pans. Bake at 350 30-35 minutes. Cool in pans 5 mins, then turn onto racks to finish cooling. (Note: you can make and cool the cakes in advance, then freeze them. Defrost and assemble the day of serving.)
    Fill and frost with:

    Coconut pecan icing

    1 c evaporated milk
    1 c sugar
    2 egg yolks, slightly beaten (reserve whites for another use)
    1/2 c butter
    1 tsp vanilla
    1 1/3 cup flaked coconut (the recipe calls for sweetened, but the frosting is so sweet I've found unsweetened is better)
    1 c chopped pecans

    In a saucepan, mix the evaporated milk, sugar, yolks, butter and vanilla. Cook and stir over medium heat until thickened, 10-15 min. Stir in coconut and pecans. Cool until thick enough to use, beating occasionally.

    To assemble: Put one cake layer on a plate. Spread with 1/3 of frosting. Stack remaining layers and cover the same way. It is not necessary to frost the sides. Decorate the top with whole pecan halves.

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      Fat Fudge (formerly Butters)

      There's a recipe in the current issue of Cook's Illustrated.

      2 Replies
      1. re: Fat Fudge (formerly Butters)

        the new cook's illustrated recipe is excellent! i made the recipe earlier this week and the family LOVED it! it's very easy to make and easy to assemble.


        1. re: theconiglio

          can anyone provide that cook's illustrated recipe for me? i am a subscriber, but i misplaced that issue. german chocolate cake is my girlfriends favorite and her birthday is coming up next week.

      2. Inside out German Chocolate cake. Recipe on Epicurious