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German Chocolate Cake

Updated May 12, 2016

Cookbook

Baked: New Frontiers in Baking

Published by Stewart, Tabori & Chang

This image courtesy of Tina Rupp

There is a lot of lore and misinformation that surrounds the history of the German chocolate cake. Suffice it to say, the cake has nothing to do with Germany and a lot to do with a waxy, sugary chocolate that goes by the brand name Baker’s German Chocolate. Our version of German Chocolate Cake is really an update. We used a better-quality chocolate, increased the sugar a bit, and toyed with the amount of buttermilk until we got a moist, dense crumb. We also kept the sides and top of the cake exposed in order to showcase the wonderfully sticky coconut filling. This cake is moist and rich, and we’re sure that most Germans wouldn’t mind claiming it as their own.

Serves1 (8-inch) cake

Cooking MethodBaking

CostModerate

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe CourseDessert

MealDinner, Snack

Taste and TextureChocolatey, Creamy, Nutty, Rich, Sweet

Type of DishChocolate Dessert

Ingredients

  • 2¼ cups cake flour
  • ¾ cup dark, unsweetened cocoa powder, like Valrhona
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup hot coffee
  • 1 cup buttermilk
  • 1¼ cups (2½ sticks) unsalted butter, softened
  • 2¼ cups sugar
  • 5 large eggs
  • 1½ teaspoons pure vanilla extract
  • 4 ounces dark chocolate, melted and cooled
  • 1 1/3 cups shredded sweetened coconut
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter
  • 1 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 1 1/3 cup toasted pecans, chopped coarsely

Instructions

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im going to try this, its different from the other german chocolate i tried but its good to try something new

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