Feb 14, 2013

German Chocolate Cake

This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. The origins of the cake were detailed by Nick Malgieri in "American Beauty," an article in SAVEUR's December 2009 issue.

Credit: Andr� Baranowski

SERVES 14-16

INGREDIENTS

3 cups sugar
1 ¾ cups unsalted butter, softened
2 ½ tsp. vanilla extract
8 large egg yolks
1 12-oz. can evaporated milk
1 ½ cups roughly chopped pecans
1 7-oz. package sweetened shredded coconut
4 oz. German's Sweet Chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 cups flour
1 tsp. baking soda
¼ tsp. kosher salt
1 cup buttermilk
4 large egg whites

INSTRUCTIONS

1. Combine 1 ½ cups sugar, ¾ cup butter, 1 ½ tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.

2. Heat oven to 350° Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in ½ cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.

3. In a standing mixer, beat 1 ¼ cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.

4. Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25�30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare. 

This article was first published in Saveur in Issue #125

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Ratings & Reviews (9)

by GloriaJean59 on 2009-12-10

The picture and the ingrediants made me make this, so I did on Sunday night for a woman at work who's birthday was Monday. Well, let me tell you, as I was making, I thought it was a little stuff, but it was WELL WORTH IT!!!!

by Alpa on 2010-01-07

I have always found German Chocolate Cakes overly sweet and tasteless. This one is spectacular - actual chocolate flavor, rich, and complex. I was intrigued by the article in the magazine. Like Nick Malgieri, I too am not the "back of the box recipe" kind of person. However, his adjustments helped make this cake truly delicious.

by mereelaine on 2010-01-10

The cake was simple to make and delicious. Perfect for the holidays!

by sck4505 on 2010-03-24

Amazing! Be sure to make this one day ahead. The flavor is best on days 2 and 3 after the chocolate flavor fully develops.

by jeweles95 on 2010-12-09

Made this for my birthday (yes, I always make my own birthday cakes) and everyone adored it. I even loved it and I'm not much of a cake person. The chocolate cake was moist and delicious and the coconut topping was perfect. I had leftover topping, so I put it on brownies, which was also incredible. Can't wait to make this cake again.

by KATHLENE.COLLINS@INSIDEHIGHERED.COM on 2011-03-02

My son had German chocolate cake at a restaurant and was determined to try making it at home. Though the recipe is not simple - LOTS of steps - it's fun and pretty much fool proof. We've made the cake many times and it is absolutely delicious. Hard to believe a cake this size can disappear so fast.

by GloriaJean59 on 2012-04-28

I have made this recipe at least 20 times and making it again. It's my boss' favorite cake and I'm making it for his birthday. My first review was supposed to say "a little tuff", so many ingredients and steps but again, it's well worth it. This cake is so moist and the chocolate is just right. Topping is not so sweet either. Plus when it's all together it looks beautiful, too beautiful to eat. This cake is gone in 15 minutes of me cutting it and I have to make two cakes for all the people in the office who love chocolate. Plus another special cake on Saveur for the people who don't like chocolate. I don't mind, I love baking homemade cakes recipes. Thanks Saveur, your the best.

by GloriaJean59 on 2012-05-20

Again I made this delicious cake, but this time I used my 00 Flour from Italy. I didn't get to taste it because it was for someone's birthday, but they called me to tell me that it was the best German Chocolate Cake they ever had. The 00 Flour seemed to make it more of a fudge like cake (brownie consistency) and I thought, oh no I screwed it up. They said NO, it was sooooo good. I tasted a crumb or two when I took it out of the oven, very very moist and fudgy. So now I have to make another the same way, just to see what a whole slice would taste like. This time I am using a Peanut Butter Icing instead of the traditional icing.

by FINESCHMEKER on 2012-11-21

I tried it after reading such a good reviewa, but I was disappointed - cake dry and did not rise up while baking - it calls for some baking powder or safe rasing flour, but recipe uses only baking soda.
Cream is too sweet for me. I feel like I probably made mistake somewhere, when so many wrote how good it was, but not going to waste so many ingrediences to give it a second try

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