German Chocolate Cake

German Chocolate Cake is named after a guy (Samuel German), not the country, and Samuel originally made his namesake cake with a chocolate bar that had only 46% cacao. As a classically-trained chef, I am fearless when it comes to recipe upgrades, and classic German Chocolate Cake was due for a makeover.

 

Instead of a mild chocolate flavor that Samuel favored, this cake is made with Devil’s Food Cake featuring unsweetened chocolate. It packs a punch since it is made with 100% cacao.

The coconut frosting is inspired by my caramel-making experience, and it comes together effortlessly in a saucepan. It adds texture and flavor to the whole cake since you spread it between cake layers and on top.

Finish off the cake with a fuss-free chocolate buttercream frosting. I like to add a piped border around the top, but you can keep things simple by just doing the outside of the cake, if that’s what you want to do. I give you permission to take shortcuts in the cake-decorating department; there’s no shame in that.

German Chocolate Cake Ingredients

• Whole milk: Be sure to bring this to room temperature.
• Lemon juice: Combine with the whole milk to make buttermilk. You can also substitute lime juice or white vinegar.
• Unsweetened cocoa powder: We tested this German Chocolate Cake recipe with both Dutch-processed cocoa and natural cocoa and both work well. Dutch-processed will result in a darker-hued cake and frosting.
• Flour: Add your dry ingredients in batches so the cake blends smoothly and flour doesn’t fly all over your kitchen.
• Baking powder, baking soda, and salt: Chemical leaveners to help your cake rise to the occasion.
• Granulated sugar: We need to sweeten up the unsweetened cocoa powder and chocolate.
• Powdered sugar: To sweeten the chocolate frosting without any grittiness.
• Oil: Use canola oil, vegetable oil, or any other neutral oil.
• Eggs: To bring eggs to room temperature, add to a small bowl and cover with warm water.
• Vanilla extract: Adding depth of flavor in the cake and both frostings.
• Boiling water: Boiling water helps “bloom” the cocoa powder so it dissolves easily and leads to a more intense chocolate taste.
• Butter and evaporated milk: For the rich, chocolatey buttercream frosting.
• Light brown sugar: For a deeper, warmer flavor in the coconut frosting.
• Shredded coconut and pecans: Adds a chewy texture and crunch to the coconut frosting.

How to make German Chocolate Cake

To make the coconut frosting:

1. In a medium saucepan over medium-high heat, combine egg yolks, evaporated milk, brown sugar, granulated sugar, and butter. Bring to boil and cook, whisking constantly, until mixture is slightly thickened, about 6 minutes.

2. Remove from heat and transfer to a medium bowl. Add vanilla and stir constantly until the mixture has cooled slightly. Cover with plastic wrap and refrigerate until chilled, at least 2 hours. Stir in pecans and coconut just before using.

To make the chocolate frosting:

1. In a medium bowl, melt butter, then stir in cocoa powder. Alternatively add powdered sugar and milk, beating to a spreadable consistency.

2. If you need to thin the frosting, add a small amount of milk. If it needs thickening, add some powdered sugar. Once desired consistency is formed, stir in vanilla. 

To make the Devil’s Food Cake:

1. Make the buttermilk. In a small bowl, combine milk and lemon juice and leave out at room temperature for at least thirty minutes, or until the acid makes the milk start to curdle. (This can be made ahead of time and refrigerated for up to three days.)  

2. Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 350 degrees. Line three 8-inch round cake pans with parchment paper, coat with nonstick spray, and dust with cocoa powder.

3. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt until combined. In a separate bowl, combine the sugar, oil, chocolate, eggs, buttermilk (as prepared above), and vanilla extract and mix well.

4. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin).

5. Pour batter into prepared pans. 

6. Bake until a toothpick inserted into the center comes out clean with a few crumbs attached, about 20 to 30 minutes, rotating and switching pans halfway through baking time.

7. Cool cakes in pan 10 minutes. Run a small knife around the edge of the cakes and flip out on to wire racks. Peel off parchment paper, flip cakes right-side up, and cool completely, at least 2 hours.

To assemble the cake:

1. Line the edges of a cake platter with strips of parchment paper to keep platter clean during cake assembly.  Place one cake layer on platter and smooth a thin layer of chocolate frosting over the entire cake. Then spoon ⅓ of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2-inch between filling and edge of cake. 

2. Stack the second cake round on top and repeat with ⅓ of the coconut frosting. Lay the third layer of cake on top.

3. Smooth chocolate frosting over the entire cake.

4. Spread remaining ⅓ coconut frosting on top of cake.

5. Then pipe a decorative border around the top of the cake.

6. Remove parchment strips from platter before serving.

German Chocolate Cake Recipe Tips and Variations

• Yield: Since this German Chocolate Cake recipe is three layers deep (and is fully loaded with decadent flavors), I usually get 16 slices out of each batch.
• Storage: Store leftovers wrapped in plastic in the refrigerator for up to 3 days.
• Freezer: Assemble, bake, and cool the cake itself, then wrap in plastic wrap and transfer to freezer-safe zip-top bags. Stored this way, the unfrosted cake will last well for a month. Thaw overnight in the refrigerator before frosting.
• Oktoberfest: Even though German Chocolate Cake isn’t German, you could still serve it at Oktoberfest. See my full Oktoberfest Menu for more ideas including Pork Schnitzel, Chicken Schnitzel, Rouladen, Spaetzle, German Potato Salad, and Soft Pretzels (with homemade Mustard). Serve with plenty of German beer and some Lemon Spezis (Coca-Cola with Lemonade) for the kids.

Homemade German Chocolate Cake FAQs

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