Perfect German chocolate cake

    4 hours 15 min

    A light chocolate cake is topped with a rich, caramel flavoured, coconut and pecan icing.

    179 people made this

    Serves: 24 

    • 115g dark baking chocolate
    • 125ml water
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 225g butter, softened
    • 400g caster sugar
    • 4 egg yolks
    • 1 teaspoon vanilla extract
    • 250ml buttermilk
    • 4 egg whites
    • 340ml evaporated milk
    • 300g caster sugar
    • 175g butter
    • 4 egg yolks
    • 1 1/2 teaspoons vanilla extract
    • 225g desiccated coconut
    • 165g chopped pecans

    Prep:30min  ›  Cook:45min  ›  Extra time:3hr cooling  ›  Ready in:4hr15min 

    1. Preheat oven to 180 C / Gas 4. Line bottom of 20x30cm baking tin with baking parchment.
    2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
    3. In a medium bowl, mix together flour, bicarbonate of soda and salt. Set aside.
    4. In a large bowl, cream 225g butter and 400g sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
    5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into prepared tin.
    6. Bake at 180 C / Gas 4 for 30 minutes or until skewer inserted into centre of cake comes out clean. Allow to cool.
    7. Combine milk, 300g sugar, 175g butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and spreading consistency. Spread over cake.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (159)


    Very nice chocolate cake, moist and very tasty; i have made it a few times now as well and it always goes down a treat with everyone  -  28 Feb 2011


    A couple of pointers if you're considering trying this recipe for the first time. ICING-1.) Make the icing FIRST. You're essentially making candy (creamy caramel) with this icing, which means it will be very hot when done. It takes a LONG time to cool to spreading consistency. If you make it first and then put it to the side, once your cake layers have cooled, it will be ready to spread. 2.) For a nice texture, cut the chopped pecans in a food chopper to small pieces. 3.) Is my icing thick enough? Don't follow the 12 minutes exactly. Instead, stir constantly and remember, think candy. Once the sauce has thickened and begins to come to a soft-rolling boil, it's ready. It should have a creamy caramel look and coat the spoon completely when you dip it and take it out. 4.) Use room temperature egg yolks and mix them well. Cold egg yolks may curdle and cook. You'll see them, they'll be the yellow pieces of rubber swimming around in the sugar mixture. CAKE-5.) Use cake flour and sift the dry ingredients together (take pride in your cake!). 6.) The same ingredients will make and frost a 3-layer 9-inch round cake. 7.) This is a light & moist cake, so remember that the layers will crack easily. Don't worry, just use the icing to "spackle" it back together. Your guests will be too busy licking the cake off  -  26 Dec 2008  (Review from Allrecipes US | Canada)


    This cake turned out really well. I had gotten sick of paying $2.50 per slice at the grocery for German Chocolate cake so thought it was about time I made my own. The sponge is light and moist. The frosting is yummy and I had to be careful not to eat it all before it went on the cake. Just a word of warning, make sure you seperate the egg yolks really well for the frosting. I got a little white in the mix and ended up with boiled egg type lumps in the frosting. Fortunately they were big enough to pick out and didn't spoil the frosting. The recipe is a little fiddly compared to a standard sponge and take a little while, but the texture makes it worth the time investment. I would recommend making this recipe.  -  28 Mar 2007  (Review from Allrecipes US | Canada)