German Chocolate Cake- what can I say. It’s definitely one of my favorite cakes but it is honestly NOT my favorite cake to bake. There are so many different steps and it can be intimidating however IT IS SO GOOD! The time spent on this cake can be worth all of the trouble.
In the recipe guide, I was very sure to add separate things to do during each piece of the recipe process.
And of course, in true DREA fashion I add a little “humph” to make your recipe special. Yes, there is a slightly different recipe on the German chocolate cake packet. It’s ok but this one? IS GREAT!
I will NOT belabor the point of this recipe because the ingredient list and recipe is long enough.
Let me know below if you’ve made German chocolate cake before and what do you do to make the baking process a little easier.
Moist and Delicious German Chocolate Cake
- Mixer and Mixing stand
- 2-3 cake pans
- Cake Stand
- Baking spatula
- Parchment paper
- 2-3 large bowls
- Extra bowls to separate the egg yolks from the eggs whites (for the batter and for the icing)
- 1 4 oz German Chocolate Chopped
- 1 1/2 Cups Coffee
- 3 Cups Sifted flour I use 3 cups for 3 layers. If you want 2 layers use 2 1/2 cups of flour.
- 2 Cups White sugar
- 1 Tablespoon Cocoa powder
- 1/2 Teaspoon Baking powder
- 1/2 Teaspoon Salt
- 1 Cup Buttermilk Room temperature
- 2 Cups Unsalted butter
- 1 1/2 Teaspoons Vanilla extract
- 4 Large Eggs Separated by yolks and egg whites
- 14oz Baker’s Coconut Filling
- 1 1/2 Cups White sugar
- 12 Oz evaporated milk
- 3/4 Cup Unsalted butter
- 1 1/2 Teaspoon Vanilla extract
Advance Instructions (before baking)
- Bring Butter and eggs to room temperature
- Make 1 1/2 cups of coffee And melt the German chocolate in the coffee. Whisk together and set aside.
- Separate the egg yolks from the egg whites from the cake batter and for the icing. (You will have leftover egg whites as the icing only calls for yolks- not whites). Make sure you differentiate which egg whites/yolks are for the batter and for the icing. I using separate bowls for each so I’m not confused.
- Prepare the parchment paper for the cake bowls by tracing and cutting out the cake pan sized portion. Using baking spray or shortening and heavy flour make sure the cake pans are coated. I like to use the shortening as a “glue” for the parchment paper placing a little in the bottom, placing the parchment paper. Then proceeding to grease and flour the cake pans. Set them aside.
- Whisk the following dry ingredients in a separate bowl: sifted flour, baking soda, baking powder, and cocoa powder. Set aside.
- Preheat the oven to 350 degrees Farenheight
Instructions for the Cake
- Add the butter and cream the butter in the mixing bowl. Keeping the pace on medium.
- Add the sugar.
- Add the 4 egg yolks one yolk at a time. Making sure to incorporate each yolk before add the next.
- Add the coffee and chocolate. Then the vanilla extract.
- Add the flour mixture slowly making sure to incorporate fully until. Add a little buttermilk at a time. Alternating between the buttermilk and flour until to fully incorporated. Keeping the mixer on low to medium.
- Once completely mixed- set aside. If necessary place cake batter in a separate bowl if you only have one mixing bowl.
- Clean the mixing utensils and mixing bowl.
- Now using a clean mixing bowl add the 4 egg whites. Start the mixer on low then turn up to the high speed until the texture changes to “fluffy white” and stiff peaks form.
- Grab the bowl of cake batter and add one large dollop of the egg whites. Mixing from bottom to top slowly and carefully incorporate the egg whites to the batter. Once thoroughly mixed add the rest of the egg whites and continue the process of stirring from bottom to top until fully incorporated. This is not an aggressive process- mix very slowly and carefully.
- Then take your cake pans and evenly distribute the batter amongst them. Note: I use a kitchen scale to ensure that the batter is even but that’s not mandatory but super helpful.
- You can then use the cake belts and place them around the cake pans. This is also optional but helpful to ensure your cake doesn’t “dome.” Place the cake pans in the preheated oven.
- Allow the cake to bake for 22-25 min or until the toothpick test comes out clean.
- Once done take the cake out of the pans after 10 min of cooling and remove them to wire wracks to totally cool.
- Now start on the icing.
Instruction for the Icing
- Place the stove top on low to medium heat and add the skillet.
- Add the condensed milk. Then add the butter and allow it to melt. You can use room temperature butter or melt the butter in the microwave before adding. Do not use ICE cold butter as the melting process will take longer.
- Add the sugar.
- Using a whisk add the egg yolks all at once. Continue to aggressively stir. You do NOT want the egg whites to “cook” you want them to melt into the icing. The stove should be on medium heat. Bring the heat to a rolling boil. Then immediately remove the icing. Leaving it in the skillet and set aside.
- Once to room temperature. Slowly add the coconut filling. Please note- some people add roasted nuts. I do not as I have a nut allergy. I use all of the coconut. Using a baking spatula mix the coconut in the icing. Cover and set aside to cool.
Icing the Cake
- The cake and the icing should be totally cool before icing. Wait at least 4-6 hours. Or overnight.
- Using a ice cream scoop, add a small spoonful of a icing to the cake stand.
- Add one layer of cake and thoroughly ice the layer. Make sure to leave some icing for the other layers. Do not worry about the sides for now but it’s ok if a little batter from the top spills over.
- Then add the second layer and repeat the same process. You can then start adding more icing to the sides.
- Add the third and final layer making sure to use ALL of the available icing. It will seem like a lot but you’re icing
- Make sure the icing is on the sides. Clean up any excess around the cake so it is clean and appetizing.