germen chocolate cake recipe
Introduction
germen chocolate cake recipe, Indulge in the rich, moist, and decadent flavors of this classic German Chocolate Cake! Despite its name, this cake is not from Germany but is named after Samuel German, who developed the sweet chocolate used in its creation. This three-layer delight features a light, airy chocolate cake paired with a luscious coconut-pecan frosting that makes every bite absolutely irresistible.
Whether you’re making it for a birthday, holiday, or just because you’re craving something sweet, this step-by-step guide will ensure your cake turns out perfectly every time. So, let’s get baking!
Recipe Ingredients
(Select 1x, 2x, or 4x for different serving sizes)
For the Chocolate Cake:
2 1/4 cups (270g) all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 oz German sweet chocolate, chopped
1/2 cup hot coffee (or water)
1 1/4 cups (280g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
4 large eggs, separated
1 1/2 tsp vanilla extract
1 cup buttermilk
1/4 cup (50g) granulated sugar (for egg whites)
For the Coconut-Pecan Frosting:
1 cup (240ml) evaporated milk
1 1/2 cups (300g) granulated sugar
3/4 cup (170g) unsalted butter
3 large egg yolks
1 1/2 tsp vanilla extract
2 1/2 cups (200g) shredded coconut
1 1/2 cups (150g) chopped pecans, toasted
For Assembly & Decoration:
1 cup heavy cream (for optional whipped frosting)
1/4 cup dark chocolate shavings (optional)
How to Make German Chocolate Cake
Step 1: Prepare the Cake Batter (15 minutes)
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Chop the German sweet chocolate into small pieces and melt it in 1/2 cup of hot coffee (or water). Stir until smooth and set aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In a stand mixer, beat unsalted butter until creamy (about 30 seconds). Add 1 3/4 cups of sugar and mix on medium-high for 3-5 minutes until fluffy.
Add egg yolks one at a time, mixing well between each addition.
Stir in vanilla extract and the melted chocolate mixture.
Reduce mixer speed to low and add the dry ingredients in three additions, alternating with the buttermilk.
Step 2: Whip the Egg Whites (5 minutes)
In a separate clean bowl, beat the egg whites on low speed until foamy.
Slowly add 1/4 cup sugar, then increase to high speed and whip until soft peaks form.
Gently fold the whipped egg whites into the batter using a spatula.
Step 3: Bake the Cake (30-35 minutes)
Divide the batter evenly between the three cake pans.
Smooth the tops and bake at 350°F (175°C) for 30-35 minutes.
Check doneness by inserting a toothpick in the center; it should come out clean.
Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack.
Step 4: Prepare the Coconut-Pecan Frosting (15 minutes)
In a medium saucepan over medium heat, whisk together evaporated milk, sugar, butter, and egg yolks.
Cook, stirring constantly, for about 10-12 minutes, until thickened.
Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans.
Let the frosting cool to room temperature.
Step 5: Assemble the Cake (10 minutes)
Place one cake layer on a plate and spread 1/3 of the coconut-pecan frosting on top.
Repeat with the second and third layers.
Garnish with chocolate shavings or a drizzle of melted chocolate (optional).
How to Make the Cake Extra Moist
Use buttermilk instead of regular milk for added tenderness.
Fold egg whites gently into the batter for a lighter texture.
Do not overbake—start checking at 30 minutes.
Brush the cake layers with a light sugar syrup before frosting.
10 Test Kitchen Tips for a Perfect Cake
Always measure flour correctly using a spoon-and-level method.
Whisk dry ingredients to avoid lumps.
Use room temperature eggs for better incorporation.
Melt chocolate slowly to avoid burning.
Use parchment paper for easy cake release.
Toast the pecans for extra flavor.
Allow cakes to cool completely before frosting.
Apply a crumb coat if you prefer a clean frosting finish.
Use a serrated knife to level cakes for even stacking.
Store the cake at room temperature for 24 hours, then refrigerate.
How to Store German Chocolate Cake
Store in an airtight container at room temperature for up to 24 hours.
For longer storage, refrigerate for 3-5 days.
Can You Freeze German Chocolate Cake?
Yes! To freeze:
Wrap each cake layer separately in plastic wrap and foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before assembling.
NonVegKahani Community Tips & Praise by Rahul K.
“This is the best chocolate cake I’ve ever made! The coconut frosting is absolutely divine.”
“I followed the buttermilk and egg white tips, and my cake turned out incredibly fluffy.”
“Toasted pecans make a huge difference in the frosting flavor.”
FAQs (Related Questions)
Can I use dark chocolate instead of German sweet chocolate?
Yes! Use semi-sweet or dark chocolate (50-60% cocoa) and add 1 tbsp extra sugar.What if I don’t have buttermilk?
Make your own: Mix 1 cup milk + 1 tbsp vinegar or lemon juice, let sit for 5 minutes.How can I make this cake without eggs?
Replace each egg with 1/4 cup unsweetened applesauce or yogurt.Can I make cupcakes with this recipe?
Yes! Bake at 350°F for 18-22 minutes.Why did my cake turn out dry?
Overbaking! Always check at the 30-minute mark.
Best YouTube Video for This Recipe
Watch HereEnjoy baking your masterpiece! 
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