German Chocolate Cake Recipe - Old Fashioned - Cakes from Scratch
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German Chocolate Cake Recipe | How To Make Classic German Chocolate Cake | Ep. 538 ????????
Hello my Friends, welcome to my Southern Kitchen!
Today I am making one of my favorite Chocolate Cakes and a Classic, German Chocolate Cake! Rich, decedent, moist and topped with a mouth watering Coconut Pecan Filling and iced with Chocolate Frosting! This recipe is step-by-step and it will be your go to recipe and everyone will love and enjoy this Chocolatey Cake!
Ellen’s Old Fashioned Chocolate Frosting recipe:
Ellen’s Buttermilk recipe:
Ellen’s Cake recipes playlist:
Cake Recipe
1 (4 ounce) square Baker's German sweet chocolate bar, chopped
1/2 cup freshly strong brewed coffee, regular or decaf
2 cups cake or all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup packed light brown sugar
4 extra large or jumbo eggs, room temperature and separated
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature
Chocolate frosting, for the sides and piping (optional)
Coconut Pecan Filling
1 cup (2 sticks) unsalted butter
1 (12 ounce) can evaporated milk
5 extra large or jumbo egg yolks
1 cup white sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon natural butter flavoring or pure butter extract
2 1/2 cups sweetened shredded coconut
2 cups toasted pecans, chopped
Ellen’s Magic: Make sure you double my Old Fashioned Chocolate Frosting recipe for the cake.
Preheat Oven to 350 Degrees
Grease 2 (9-inch) round cake pans with baking spray with flour and set aside. (You can also grease the pans with butter and flour)
In a small bowl, add in the chopped chocolate and hot coffee; stir until the chocolate melts and set aside to cool. In a medium bowl, add in the flour, baking soda, and salt; sift or whisk together until well combined. Set aside. In a large bowl with hand mixer or stand mixer with whip attachment, add in the egg whites and whip until it reaches stiff white peaks. Set aside. (Make sure you clean the bowl and beaters, if using a stand mixer for the cake, use the paddle attachment) In the same large bowl or stand mixer, add in the butter, white sugar and brown sugar; cream on medium speed until fluffy (scrape the bowl occasionally). Next add in the egg yolks one at a time, beating well after each egg. Add and mix in the vanilla extract and the cooled chocolate/coffee mixture. Add in the flour mixture alternating with the buttermilk into the butter mixture beginning and ending with flour, mix until well incorporated. Gently add and fold in the egg whites. Pour the cake batter evenly into the prepared pans, shake and bang them to release the air bubbles. Bake for 30 minutes or until toothpick in the center comes out clean. Remove from the oven, cool in the pan for 10 to 15 minutes then remove the cakes from the pans and cool completely on wire racks.
Coconut Pecan Filling: In a large pot over medium heat, add in the butter and let it melt. Next add in the evaporated milk, white sugar, and brown sugar; stir until well combined and heat through. Add a ladle of the milk mixture to the egg yolks and whisk to temper, then pour the egg mixture into the milk mixture; stir until well incorporated and cook until the filling thickens. Remove from the heat, add and stir in the vanilla extract, and butter flavoring (or butter extract). Add in the coconut and pecans into the filling and stir until well combined. Let it cool.
To assemble the German Chocolate Cake: Place a cake layer on top of a cake plate and top with a generous layer of the caramel pecan filling and spread evenly. Add the other cake layer on top, frost the sides with the chocolate frosting then pipe the top and bottom using a 825 star piping tip (if desired). Then frost the top cake with another generous layer of the coconut pecan filling and spread evenly. Cut into desired slices, serve and enjoy!
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How To Make A Classic German Chocolate Cake
Have you ever wondered what makes German chocolate cake German? Spoiler alert! It isn't German at all! In today's video, I'm talking all about where German chocolate came from and how to make this delicious classic cake.
German Chocolate Cake ►
BOSCH UNIVERSAL PLUS MIXER ►
Cake Goop Recipe►
Chocolate Swiss Meringue Buttercream ►
GERMAN CHOCOLATE CAKE RECIPE ►
4 ounces (114 g) Baker's German Chocolate melted
4 ounces (114 g) water warmed
4 large eggs (68 g) yolks and whites separated and room temperature
12 ounces (340 g) All-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces (227 g) unsalted butter softened
14 ounces (397 g) granulated sugar
1 teaspoon vanilla extract
8 ounces (227 g) buttermilk
4 ounces (114 g) vegetable oil
COCONUT PECAN FILLING RECIPE ►
4 egg yolks (72 g)
12 ounces (340 g)evaporated milk
2 teaspoons vanilla extract
10 ounces (284 g) granulated sugar or brown sugar for a richer flavor
6 ounces (170 g) unsalted butter
7 ounces (198 g) flaked coconut
7 ounces (198 g) pecans chopped
1/2 teaspoon salt
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German Chocolate Cake
This German Chocolate Cake recipe is a classic! The moist chocolate cake paired with coconut pecan filling and chocolate frosting is so delicious together! Recipe:
How to Make German Chocolate Cake
A decadent German Chocolate Cake Recipe, made with an extra moist and fudgy chocolate cake, a rich caramel/coconut frosting, and iced with a sweet and simple chocolate frosting.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
Full Printable Recipe:
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Chocolate Cake
1 3/4 cup all-purpose flour 215g
1 cup light brown sugar, firmly packed 200g
1 cup sugar 200g
3/4 cup natural cocoa powder 75g
1 ½ teaspoons instant coffee
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup canola or vegetable oil 120ml
1/2 cup unsalted butter melted (113g)
2 large eggs room temperature preferred
1 large egg yolk room temperature preferred
1 1/2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup very hot or boiling water 120ml
Coconut Caramel Filling
4 large egg yolks
1 cup evaporated milk 236ml
8 Tablespoons unsalted butter cut into 8 pieces
1/2 cup granulated sugar 100g
1/2 cup light brown sugar firmly packed (100g)
¼ teaspoon salt
1 teaspoon vanilla extract
1 cups chopped pecans preferably toasted, 125g
2 cups sweetened shredded coconut 160g
Chocolate Frosting²
1 cup salted butter softened (226g)
3 1/2 cups powdered sugar 440g
½ cup natural cocoa powder 50g
1 teaspoon vanilla extract
2 Tablespoons evaporated milk³
Instructions
00:00 Introduction
Chocolate Cake
01:02 Preheat oven to 350F (175C) and prepare two 9 round cake pans by lightly greasing and flouring. I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
01:07 Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
01:58 Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
03:11 Gradually add buttermilk, stirring until completely combined.
03:26 Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
04:22 Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
05:37 Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
06:23 Add butter, sugars, and salt and place saucepan over medium/low heat. Stir frequently until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
08:27 Allow to cool before spreading over cake.
Chocolate Frosting
09:35 In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
Assembly:
11:17 Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
11:31 Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
12:20 Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
13:02 Top off cake with remaining half of coconut/caramel frosting.
13:15 Slice, serve, and enjoy!
Notes
¹If you don’t have buttermilk on hand, please see my easy buttermilk substitute.²This makes enough to lightly but entirely cover the cake without much left over for decorations. Since this is such a rich cake, this amount of frosting will be sufficient for most people. However, if you intend to decorate, please increase the frosting recipe by 50%.³I recommend evaporated milk because you will likely have some over from your coconut filling if you purchased a 12 oz can. However, regular milk will work just as well!
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OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spead. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
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To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.