German Chocolate Cake

How to Make German Chocolate Cake

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Grease and line three 20 cm sandwich tins.

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2. Put the chocolate in a bowl, pour over the boiling water and stir until melted and smooth. Set aside to cool for 10 minutes.

   Mark done Start 10 min timer

3. Beat the 225 g of butter with the 300 g of sugar for 4 minutes until pale and fluffy. Beat in the 4 egg yolks one at a time, then the vanilla, then the melted chocolate.

   Mark done Start 4 min timer

4. Sift the flour, bicarbonate of soda and salt together. Add to the batter in 3 batches, alternating with the buttermilk, and mix until smooth.

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5. In a clean bowl, whisk the 4 egg whites to soft peaks. Fold them into the batter in 2 additions, gently, keeping in as much air as possible.

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6. Divide between the tins and bake for 28 to 32 minutes until a skewer comes out clean. Cool in the tins for 10 minutes, turn out, and leave to cool completely on wire racks, which takes about 1 hour.

   Mark done Start 28 min timer

7. For the frosting, combine the evaporated milk, the 250 g of sugar, the 4 egg yolks and the 115 g of butter in a saucepan over medium heat. Cook for 10 to 12 minutes, stirring constantly, until thickened and golden and the mixture coats the back of a spoon.

   Mark done Start 10 min timer

8. Remove from the heat and stir in the vanilla, coconut and pecans. Leave to cool for 30 minutes, stirring now and then, until thick and spreadable.

   Mark done Start 30 min timer

9. Spread the frosting over the top of each layer, stack them, and finish with frosting on top only, leaving the sides bare.

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Tips for Making German Chocolate Cake

• Stir the frosting constantly and keep the heat at medium. The egg yolks scramble if it gets too hot or is left alone, and you want a smooth, golden custard.
• Fold in the egg whites gently. Beating them in knocks out the air, and the whisked whites are what give the cake its light crumb.
• Let the frosting cool fully. It thickens as it cools, and hot frosting runs off the cake and soaks in.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with German Chocolate Cake

• A glass of cold milk
• Strong black coffee
• Vanilla ice cream

Storing & Reheating German Chocolate Cake

Keeps covered in the fridge for up to 4 days; bring to room temperature for 30 minutes before serving. The unfrosted layers freeze for up to 2 months.

German Chocolate Cake FAQ: Common Questions

German Chocolate Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.