Summer Sweets: German Chocolate Cake

Since starting the Summer Sweets Recipe Series I have started getting a lot of requests for my next recipe experiment.  This one is for my husband: German Chocolate Cake.

I will say I was a little hesitant to make this cake, I thought it would be very labor intensive and difficult to make. It is not difficult make, there are however several steps involved in making this cake. It was well worth the time. 

 This German Chocolate cake is very moist with a very rich grown up flavor. The quality of the chocolate used plays a big factor in this cake. I recommend a bittersweet chocolate for a decadent chocolate experience. The caramel coconut icing is just heavy enough to lock in the moisture of the cake, and the sweetness of the icing  intensifies the chocolate flavor while the bittersweet chocolate balances the sweet icing and the richness of this cake. This recipe does make a rather large cake, plan on three layers or a large sheet cake. I hope you enjoy this cake as much as my family has!

German Chocolate Cake

ingredients you will need:

6 oz. Cocoa Mill bittersweet Chocolate (visit for chocolates and information)

1/2 cup water

1 1/2 tsp pure vanilla extract

1 1/2 cups granulated sugar

1/2 cup of brown sugar

1/4 cup of coffee

1 cup buttermilk

4 eggs, separated

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

(frosting recipe will follow after cake recipe)

1. Pre-heat oven to 350 degrees F

2. In a double broiler heat the water and chocolate until melted and well blended. remove from heat and set aside to cool.

3. In a large bowl cream together the butter, vanilla, granulated and brown sugar until well blended.

4. Scrap the bowl and add the egg yolks. Add the melted chocolate and the 1/4 cup of coffee until throughly blended.

5. Add the flour, baking soda, and salt, blend again.

6. In a separate bowl beat the egg whites until stiff peaks form. Very gently fold the egg whites into the batter until well blended.

7. Pour the batter into 3 greased 9 inch cake pans. Bake in for about 30 minutes or until a toothpick inserted in the middle comes out clean.

8. After baking time is up remove the cake from the oven and allow to cool completely before frosting.

Coconut Icing:


1 1/2 cups evaporated milk

5 egg yolks slightly beaten

1 cup brown sugar

1 cup granulated sugar

 2 1/2 tsp. pure vanilla extract

2 sticks of butter

2 cups un-sweetened flaked coconut

(2 cups toasted pecans)*

* if you do not use pecans add 1/4 tsp of salt

1. in a large saucepan over low heat add egg yolks, evaporated milk, white and brown sugar, vanilla, and butter.

2. After the butter melts raise the heat to medium low, stir constantly for ten minutes.

3. Remove from the heat and add the coconut and pecans (or salt).

4. Cool before frosting the cakes.



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