German Chocolate Cake is a classic dessert loved for its rich, moist texture and delicious layers. The combination of smooth, chocolatey cake and coconut-pecan frosting creates a treat that’s both decadent and comforting. This recipe brings the authentic flavors of the traditional cake right into your kitchen, offering a delightful experience with each bite.

Why You’ll Love This Recipe

This German Chocolate Cake is irresistibly rich and moist, with the perfect balance of sweetness from the cake itself and the coconut-pecan frosting. It’s ideal for birthdays, holidays, or any special occasion where you want to impress your guests. The cake layers are light, while the frosting adds a delightful texture with a hint of crunch. If you’re a fan of chocolate and coconut, this recipe will quickly become one of your favorites.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 oz Baker’s German Sweet Chocolate

• ½ cup boiling water

• 2 ½ cups sifted cake flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup butter or margarine

• 2 cups sugar

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a small bowl, melt the German sweet chocolate with the boiling water. Stir until smooth and set aside to cool.

3. In a medium bowl, combine the sifted cake flour, baking soda, and salt. Set aside.

4. In a large mixing bowl, cream together the butter (or margarine) and sugar until light and fluffy.

5. Add the melted chocolate mixture to the butter and sugar, mixing well.

6. Gradually add the flour mixture to the wet ingredients, alternating with adding small amounts of milk or water (if needed for consistency) until the batter is smooth.

7. Pour the batter evenly into the prepared cake pans.

8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Servings and Timing

• Servings: This recipe makes about 12 servings, depending on portion size.

• Prep Time: 15 minutes

• Cook Time: 30 to 35 minutes

• Total Time: 50 to 55 minutes

Variations

• Frosting Options: You can try a different frosting like buttercream or whipped cream if you prefer a less traditional option, but the coconut-pecan frosting is a signature of the German Chocolate Cake.

• Nut Alternatives: If you’re not a fan of pecans, feel free to substitute them with walnuts or almonds for a different flavor and texture.

• Dark Chocolate: For an even richer cake, you can substitute the German sweet chocolate with dark chocolate.

• Layering: You can also turn this cake into a layered dessert by adding a filling of fruit or whipped cream between the layers for an extra touch of sweetness.

Storage/Reheating

• Storage: Store leftover German Chocolate Cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate the cake for up to 1 week.

• Reheating: Reheat individual slices in the microwave for about 10-15 seconds for a warm treat. Be careful not to overheat, as it may dry out the cake.

FAQs

1. Can I use all-purpose flour instead of cake flour?

Yes, you can substitute cake flour with all-purpose flour, but the texture of the cake might be slightly denser. To mimic cake flour, use 2 ½ cups of all-purpose flour and remove 2 tablespoons of flour.

2. Can I make this cake without the coconut-pecan frosting?

Yes, you can enjoy the cake without frosting, or you can top it with your preferred frosting like chocolate buttercream or cream cheese frosting.

3. How do I know when the cake is fully cooked?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it has batter on it, return the cake to the oven and check every 2-3 minutes.

4. Can I make this cake ahead of time?

Yes, you can bake the cake in advance and store the layers in an airtight container at room temperature for up to 2 days. Frost before serving.

5. Can I freeze the cake?

Yes, the cake layers can be frozen for up to 3 months. Wrap the cooled layers tightly in plastic wrap and foil, then store them in an airtight container or freezer bag.

6. What can I use instead of margarine?

You can substitute butter for margarine if you prefer, as it will provide a richer flavor to the cake.

7. Is German sweet chocolate the same as regular chocolate?

No, German sweet chocolate is specifically formulated for baking and is sweeter than regular unsweetened chocolate. If you don’t have it, you can substitute it with a mixture of 2 oz unsweetened chocolate and 2 oz sugar.

8. Can I double the recipe?

Yes, you can double the recipe and bake it in larger pans or make multiple layers. Adjust the baking time accordingly, and check for doneness with a toothpick.

9. Can I add other ingredients to the cake batter?

You can add small pieces of chocolate, nuts, or even dried fruit to the batter for an extra layer of flavor, but be cautious not to overmix the batter.

10. How can I make the frosting thicker?

If your coconut-pecan frosting is too thin, simmer it for a few more minutes on the stovetop to reduce the moisture content, allowing it to thicken.

Conclusion

German Chocolate Cake is a timeless dessert that’s perfect for any occasion. Whether you’re celebrating a birthday, holiday, or just enjoying a sweet treat, this cake will surely delight. The combination of moist chocolate layers and the rich, coconut-pecan frosting makes it stand out as a deliciously indulgent dessert. Enjoy this recipe with friends and family and savor every bite!