Gorgeous German Chocolate Cake

    (815)
    1 hour 15 min

    A delicious and moist cake that will be loved by everybody. Three layers of chocolate sponge cake are filled and spread with a caramel-flavoured pecan and coconut icing.


    716 people made this

    Ingredients
    Makes: 1 3 layer 23cm round cake

    • 125ml water
    • 115g dark baking chocolate
    • 225g butter, softened
    • 400g caster sugar
    • 4 egg yolks
    • 1 teaspoon vanilla extract
    • 250ml buttermilk
    • 300g plain flour
    • 40g cornflour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 4 egg whites
    • 200g caster sugar
    • 250ml evaporated milk
    • 115g butter
    • 3 egg yolks, beaten
    • 100g desiccated coconut
    • 110g chopped pecans
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon margarine
    • 30g plain chocolate

    Method
    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round tins. Sieve together the flour, cornflour, bicarbonate of soda and salt. Set aside. In a small saucepan, heat water and 115g chocolate until melted. Remove from heat and allow to cool.
    2. In a large bowl, cream 225g butter and 400g sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
    4. Divide batter into prepared tins. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the tins, then turn out onto wire rack.
    5. Meanwhile, make the filling. In a saucepan, combine 200g sugar, evaporated milk, 115g butter and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
    6. Spread filling between layers and on top of cake. In a small saucepan, melt margarine and 30g chocolate. Stir until smooth and drizzle down the sides of the cake.
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    Reviews & ratings
    Average global rating:
    (815)

    Reviews in English (673)

    by
    934

    This cake is the best! I read a lot of reviews and here is the advice I followed: Do Not Over Mix the batter or it will fall apart! Check cake 20 min. into baking, didn't take the 30 min. the recipe called for. Make 1 1/2 amount of frosting. Add more cornstarch to thicken up frosting or add instant Vanilla pudding. I didn't add pudding, because I wasn't sure WHEN to add it in. Frosting took approx. 30 min. to cook and longer to cool. Plan on investing a good amount of time into it. (But it is well worth it!) Toast the coconut and pecans. Something new I discovered while making this: I must have over mixed because I had trouble getting the cake out of the pan. The bottom layer began to crumble. I stuck the other two pans in the freezer for approx. 1 hr? To remove the frozen cake I placed a towel soaked in very hot water on the pan and it came right out! The cake is easy to handle while frozen and thawed out in the time it took to me to frost it. (I took a good amount of time frosting it) Freezing it didn't dry it out. It tasted and looked amazing! Hope this helps!  -  31 Jul 2007  (Review from Allrecipes US | Canada)

    by
    466

    My son and I made this cake for a friend whose favorite cake is German Chocolate. He's a great cook himself, and so is VERY fussy about his food. This cake turned out GREAT, and my friend was very complimentary of it! Since a mixer part was missing in action, we did all the mixing and beating by hand, and it still turned out just fine. It was very moist, had great shape and texture, and looked beautiful after adding the chocolate drizzle. The next time I make it, though, I will ADD TWO EXTRA OUNCES OF CHOCOLATE TO THE CAKE MIXTURE, to make it just a touch chocolate-ier. Also, IT'S VERY IMPORTANT TO MAKE ONE AND A HALF RECIPES OF THE FILLING/FROSTING. One recipe of it would not be enough, and 1 1/2 is just right. Also, TOAST THE COCONUT AND PECANS. That makes them much, much better. Be careful about burning the coconut. It toasts very quickly. A great cake that we will probably make a lot! Well worth the trouble.  -  03 Nov 2005  (Review from Allrecipes US | Canada)

    by
    294

    This cake was awesome. I had a profesional baker make my wife a german chocolate cake for her birthday. This cake tasted so much better than that one. My wife loves german chcolate cake and she said is was the best she has ever eaten. I dobled the icing it looks like alot when you make it, but it turned out just right. Also I used a little more chocolate on the top of the cake. I had to turn the heat up to get the icing to start boiling, but it turned out great. I recomend this cake very highly.  -  07 Nov 2002  (Review from Allrecipes US | Canada)

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