German Chocolate Cake


The classic German chocolate cake recipe! Moist chocolate cake with coconut filling and chocolate cream is delicious together!

German chocolate cake is one of the cakes I've seen many people ask questions about. 

The cake is named after the sweet chocolate mix used in the cake, German chocolate, and the chocolate is named after the man who developed this specific mix. His name was Samuel German. So the cake is not "German" as in the country, it is "German" as in chocolate.

The chocolate mixture is really sweet. Most of the cocoa used in the cake is unsweetened. German chocolate isn't nearly as strong as unsweetened cocoa, so the cake isn't always as chocolatey as you'd expect. But its signature comes from the same melted chocolate used in cake, yogurt, and scrambled egg whites.

And of course, a German chocolate cake wouldn't be complete with a coconut and walnut filling! Pure paradise is there. Cook eggs, evaporated milk, sugar and butter until it thickens and is almost caramelised. With the addition of coconut and walnuts at the end, the filling reminds me a bit of Samoan Girl Biscuits, which is my favorite!

* Ingredients :

+Walnut and coconut filling
° 6 egg yolks
° 12 ounces evaporated milk
° 1 1/2 teaspoons vanilla extract
° 1 1/2 cups (310 g) sugar
° 3/4 cup (168 g) salted butter, cubed
° 3 cups (255 g) sweetened shredded coconut
° 1 1/4 cup chopped toasted pecans
+Chocolate cake
° 3/4 cup (168 g) unsalted butter, room temperature
° 1 1/2 cups (310 g) sugar
° 1/4 cup (58 g) sour cream, room temperature
° 1 teaspoon vanilla
° 8 oz (226 g) melted German chocolate
° 4 large eggs, separated
° 2 1/2 cups (325 g) all-purpose flour
° 1 teaspoon baking soda
° 1/2 teaspoon salt
° 3/4 cup (180 ml) milk, room temperature
° 1/4 cup (60 ml) water at room temperature
+Chocolate powder
° 1 1/2 cups (336 g) salted butter, room temperature
° 1 1/4 cups (237 g) shortening (or extra butter)
° 9 3/4 cups (1121 g) icing sugar
° 2 teaspoons vanilla
° 1 1/4 cups (123 g) unsweetened natural cocoa powder
° 6-7 tablespoons (60-75 ml) water or milk

* instructions :

+To make the filling:
1. In a large saucepan, combine the egg yolks, milk and vanilla extract and whisk until well combined.
2. Add the sugar and butter and cook over medium heat for 12-15 minutes, or until it thickens and approaches the pudding and is golden brown, stirring constantly.
3. Remove from heat and stir with coconut and walnuts.
4. Putting it in fridge to cool totally.

+To make the cake layers:
5. Prepare three 9-inch cake pans with circles of parchment paper on the bottom and grease the sides. Heaat oven 350°F (176°C).
6. In a mixing bowl, whisk butter also sugar to lightly & fluffy, about 3-4 min .
7. Add sour cream and vanilla extract and mix well.
8. Add the melted chocolate and mix until combined.
9. Add the egg yolks one at a time and mix until combined after each. The mix will look a small thick. Leave the egg whites for later use.
10. Mix the dry ingredients in another bowl, then mix the milk and water in a measuring cup. Add half of the dry ingredients to the mixture and mix until well combined. The mixture will be thick.
11. Slowly add the milk mixture and mix until the mixture is homogeneous. rubb off sides of the bowl to making sure it's all in-corporated.
12. Add the rest of the dry ingredients and mix until well combined. Put the mixture aside.
13. In another bowl, beat the egg whites with the whisk attached on high until stiff peaks form.
14. Gently fold about a third of the beaten egg whites into the mixture until most are combined.
15. Add the rest of the egg whites and stir well until combined.
16. Divide the mixture among the three utensils and bake for 23-25 ​​minutes .

+To make frost:
17. In a large bowl, whisk together the butter and margarine until the mixture is smooth.
18. Slowly add half of the powdered sugar and mix until smooth.
19. Adding vanilla extract / cocoa powder / and 3 tsps of water or milk and blend To smooth.
20. Adding rest powdered sugar also blend until soft . Add the remaining water or milk as needed to get the right frosting consistency.

+To assemble the cake:
21. To assemble the cake together, use a large serrated knife to remove the domes from the top of the cake until it is flat. The first cake is placed on a serving plate or in a round shape of cardboard.
22. Wrap a dollop of chocolate cream around the edge of the cake, then spread about a third of the filling evenly in the center.
23. Add the second cake layer, another cream filling and another third of the filling.
24. Decorate the cake with the remaining layer and brush the surface of the cake with chocolate cream. Refer to my tutorial for decorating a soft cake, if needed.
25. Use the remaining garnish to make rolls around the top of the cake. I used the Ateco 844 tip.
26. Fill the top middle of the cake with the remaining filling.
27. Keeping cake in an secure container in refrigerator. Cake is best for 2-3 days.