The first time I tasted authentic German Chocolate Cake in a cozy café, I realized why this layered delight has caught bakers worldwide. Melt-in-your-mouth chocolate layers taste as good as classic favorites like Chocolate Chip Muffins and Chocolate Cake Roll—only richer and deeper, like a symphony of textures and flavors.
The magic here lies in the interplay of caramelization and cocoa—think Southern soul meets European finesse. You’ll learn how to temper your chocolate, toast your pecans just right, and build a cake that tells a global story with every bite.
Trust me, once you whip this up, your dessert expectations will never be the same. It’s not just a cake—it’s a celebration of culinary history, perfect for any home cook ready to elevate their skills with a touch of international flair.
Perfect for Late Night Baking Moments!
- I made this for a Sunday dinner with my Alabama family and we barely spoke—we were too busy devouring it. That silence? Pure dessert respect.
- It’s my go-to recipe when I want to feel a little fancy but not fussy—perfect balance for a weeknight experimenter with a sweet tooth.
- I once swapped the pecans for toasted hazelnuts after a trip to Northern Italy, and it brought a whole new layer of warmth to the cake—flexibility is key!
- After including it in my monthly baking rotation, I’ve actually noticed I crave fewer processed sweets—homemade richness satisfies more deeply.
- And yes, it tastes really, really good—like a chocolate cake that went to culinary school and came back with stories to tell.
German Chocolate Cake Recipe
This decadent gâteau au chocolat is rich, gooey, and deeply satisfying. Made with melted chocolate, whipped egg whites, and just a touch of flour, it’s the perfect balance of light and fudgy. A French classic best enjoyed with cream or fruit.
Equipment
- Ovenproof dish
- Mixing bowls (at least 2)
- Electric whisk or hand whisk
- Rubber spatula
- Fine sieve
- Measuring scale or cups
- 20 cm cake tin
Ingredients
Cake
- ½ cup hot water
- 4 oz Baker’s German sweet chocolate chopped
- 1¼ cups unsalted butter softened
- ½ tsp baking powder
- 1 cup buttermilk
- 4 large eggs separated and at room temperature
- 1 tbsp unsweetened cocoa powder
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp vanilla extract
- 2 cups granulated white sugar divided
Frost
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 3 large egg yolks lightly beaten
- 1 can evaporated milk
- ¾ cup unsalted butter cubed
- 1 cup finely chopped pecans
- ⅛ tsp salt
- ½ tsp pure vanilla extract
- 3 cups sweetened shredded coconut
Instructions
- Preheat the oven to 180 °C and place the chocolate and butter in an ovenproof dish to melt gently in the warming oven.
- Once melted, remove and set aside to cool slightly.
- In a separate bowl, whisk the egg yolks with sugar and a pinch of salt until the mixture becomes pale and frothy.
- In another clean bowl, beat the egg whites into firm peaks.
- Combine the cooled chocolate-butter mixture with the yolk-sugar mixture, then sift in the flour and mix gently.
- Add a small amount of the whipped egg whites to loosen the batter, then carefully fold in the rest, ensuring no streaks of white remain.
- Pour the batter into the prepared cake tin and smooth the surface with a spatula.
- Bake on the middle shelf of the oven for 25 minutes.
- Though some prefer 35 minutes, a slightly gooey centre is ideal—check with a knife; it should come out with a smudge of batter.
- Serve and enjoy!
Notes
- For best results, use high-quality dark chocolate with at least 70% cocoa.
- Be sure the bowl for whipping egg whites is completely clean and grease-free—any residue can prevent stiff peaks.
- Gently folding in the egg whites preserves the cake’s airy texture; don’t overmix.
| Calories | 831kcal |
| Carbohydrates | 93g |
| Fiber | 2g |
| Fat | 49g |
| Protein | 8g |
| Cholesterol | 191g |
Tips To Ease Your Job!
- Prep Everything First (Mise en Place)– Measure out all ingredients before starting. Having everything ready—especially the separated eggs and chopped chocolate—makes the process quicker and stress-free.
- Use Room Temperature Eggs– Eggs whip better at room temperature. Take them out 30 minutes before or place them in warm water for 5 minutes if you’re short on time.
- Melt Chocolate and Butter Gently– Melting them in a warming oven or over a water bath (bain-marie) helps prevent burning or separation. Stir occasionally for a smooth, glossy finish.
- Line Your Tin Properly– Use parchment paper or grease and flour the cake tin to prevent sticking. This makes turning out the cake effortless, especially while it’s still delicate.
- Whip Egg Whites Last– Whip the egg whites just before folding them in, so they don’t deflate while sitting. A clean, dry, grease-free bowl is essential for perfect peaks.
