This is a fresh take on an established favorite. Serve alongside chips or fruit.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 to 9 – layer inch cake |
Ingredients
- ½ cup water
- 4 (1 ounce) squares German sweet chocolate
- 1 cup butter, softened
- 2 cups white sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 egg whites
- 1 cup white sugar
- 1 cup evaporated milk
- ½ cup butter
- 3 egg yolks, beaten
- 1 ⅓ cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- ½ teaspoon shortening
- 1 (1 ounce) square semisweet chocolate
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
- To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
- Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
Nutrition Facts
| Calories | 735 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 22 g |
| Sodium | 458 mg |
| Sugars | 63 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! The filling is scary good, I could eat it alone like a pudding!!! It makes the cake! The cake is chocolatey and moist! I added a little whipping cream to the chocolate drizzle. SO SO GOOD.
Amazing!
I was going to tell you I made the recipe as given and recommend that others do the same, but after I reviewed the recipe I realized I didn’t melt the chocolate with water. So I omitted (accidentally) the 1/2 C of water and the cake still received rave reviews. The frosting is a good amount; my belief is if you add too much it will overpower the cake. I do echo what others say about doubling the chocolate for the edges. Also, I didn’t have more sweet chocolate so I melted semisweet morsels with the shortening for the edges and a little drizzling on the top. Also – I used a spring form pan as my third round pan as I only had 2 round pans.
This recipe was delicious as is. I made no changes or substitutions and the cake was perfectly moist and full of flavor. I made it for my husband on Valentines Day and he loved it!
I made it for the first time and it turned out amazing. thank you for sharing the Recipe.
I found leaving the top bare left for better presentation. If I had put filling on top, i would have had to double the amount of filling the recipe calls for. Instead I made 5 times the amount of chocolate drizzle and coated the top and let it drizzle down the side. I toasted some coconut and mixed it with a little raw for the edges.
This was my first cake to make that wasn’t from a box. According to my family, the cake was delicious! Personally, I’m used to more chocolate in the icing; a drizzle down the sides didn’t cut it for me.
Love the recipe! Easy to follow and wonderful tutorial video!
Made this for a bake sale. Looks beautiful and I’m sure it tastes delicious. Lots of steps but easy to make. Must be careful with icing and cook too fast otherwise you’ll end up with scrambled eggs in it.
Absolutely delicious! It’s a keeper. I made this exactly as recipe says but doubled the frosting part. I had some leftover froster, but good for me. . .
My fiance rated it a 4 because it was crumbly (probably over-mixed based on other comments) and a 5 for taste. I am gluten-free and made it that way adding the appropriate amount of xanthum gum because I don’t have regular flour on hand. Unfortunately, I am unable to eat it at this time due to special diet post-surgery, but have frozen some for later. Nancy
Turned out AMAZING! Im not a baker by any means. This was actually the first cake Ive ever baked in my life and I’m in my 30s. So I hope that shines some light on my experience level (TOTAL NOOB). Anyway, I did not have any cake pans. So I used springform pans. And they came in a set of 3 different sizes-so I used the smallest and the middle. I cut parchment for the bottom and sprayed it all down heavy with coconut oil spray. I did not have any problem with my cakes coming out at all. I also accidentally did “soft peaks” instead of “stiff peaks” on accident and the cake still came out fine. So if you mess that up-dont fret. Once they came out I put them on plates and put them in the freezer for a bit maybe like 20-30 min to make them stiffen them enough to frost. I made 1.5 amount of frosting and that was perfect. Almost a little too much, but only a little. I did toast the coconut and pecans as suggested and my husband really enjoyed the flavor it brought to the cake. Oh! I guess I was one of the weird people who went OVER the oven time. My center was almost still totally jello at 20 min in. So I turned the cakes every 10 min and it was in there for 40 min. Again, newbie here so I’m sure I was doing something wrong? My frosting never did seem to thicken. But the taste was there. My cake presentation was horribly ugly. But it was just for my husband for Valentines day. And since we very clean healthy eaters, he was over the moon that I even decided to make a cake. We both
perfectly moist, light, and delicious. it was well worth the several hours it took to make. i just made twice the amount of chocolate for drizzling at the end and it ended up being the perfect amount.
My new Christmas cake. This is the best cake I ever made. Wish there was a 10 star rating. Make. This. Cake. You’ll thank yourself.
Cake was great! Takes a long time for the icing to get firm enough to use, but next time I will use corn starch.
I followed the recipe exactly except I made 1 and a half times the amount of filling. Make sure you don’t over mix the batter! It’ll cause the cake to crumble.
First ‘from scratch’ cake I ever made. And it met with great accolades from a German chocolate cake lover. Thanks for making me into a rock star.
It was great. Just like I had growing up in Texas.
This turned out great. It takes longer than 30 minutes to prepare, since there are more than a few steps to complete. If you want the frosting to cover the entire care, you will need to double it. I love making cakes from scratch, so this was a good one! Keeping it in my recipe file!
Amazing recipe! The best German Chocolate cake i have ever eaten. I followed along with the video and enjoyed baking the cake. I did use 1 1/2 times the recipe for the filling and used 2 tbsp of vanilla pudding which helped it to thicken. I will definitely make it again!!
Make 1 1/2x the frosting to use all the evap. milk! It’s so good!