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RECIPE: GERMAN CHOCOLATE CAKE

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RECIPE: GERMAN CHOCOLATE CAKE

Posted by Pairings & Recipes

Despite its misleading name, German Chocolate Cake is an American creation dating back to the mid-1800s. It owes its name to Sam German, an American chocolate maker responsible for developing dark baking chocolate that would eventually be used in the recipe.

While its origin can be traced to 1852, the recipe was first published as “German’s Chocolate Cake” as the Dallas Morning Star’s “Recipe of the Day” using German’s dark baking chocolate. Eventually, the possessive title was dropped and the cake became known as “German Chocolate Cake”. Since then, it has become a dessert staple in American kitchens, known for its rich chocolate cake layers and decadent caramel, coconut and pecan frosting.

INGREDIENTS:

FOR THE CAKE:

  • ½ cup boiling water
  • 1 bar (3.5 ounces) Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 ½ cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk

FOR THE COCONUT-PECAN FROSTING:

  • 1 cup sugar
  • 1 cup evaporated milk
  • ½ cup butter
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 ½ cup coconut
  • 1 cup pecans, chopped

Madagascar Mousse 025

METHOD:

FOR THE CAKE:

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease three round 8- or 9-inch cake pans. Line the bottoms with parchment paper.
  • Pour the boiling water over the chopped chocolate in a small bowl, stirring until the chocolate is melted. Let cool.
  • Mix the sugar and butter in a large mixing bowl until light and fluffy.
  • Beat in the egg yolks one at a time.
  • Beat in the chocolate and vanilla at low speed.
  • Mix in the flour, baking soda, and salt alternately with buttermilk, beating after each addition until batter is smooth.
  • Beat the egg whites until stiff, and fold into batter.
  • Divvied batter among pans evenly.
  • Bake until a toothpick comes out clean: 8-inch layers 35-40 minutes, 9-inch layers 30-35 minutes. Let cool completely.
  • Frost with Coconut-Pecan frosting (recipe to follow)

PRO TIP: This recipe yields a three layer cake. If you prefer a shorter cake, wrap the extra layer in plastic and freeze

FOR THE FROSTING:

  • Mix the sugar, evaporated milk, butter, and vanilla in a saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes.
  • Stir in the coconut and pecans.
  • Let the frosting cool. Stir before spreading it onto the cake.

WHIPPING UP YOUR OWN GERMAN CHOCOLATE CAKE? TAG YOUR PHOTOS WITH #LINDTLOVE ON SOCIAL MEDIA FOR A CHANCE TO BE FEATURED!

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