Thanks to all who have shared German Chocolate Cake recommendations. I’m putting together a list of recipes so we’ll have them in one place.
Old List of German Chocolate Cake Recipes
This is an old list, but I am still referring back to it for recommendations. Of course now there are tons more recipes to choose from! I do still love Sue’s old Time Life recipe, though.
The recipe from earlier this week was fabulous, despite having to strain the scrambled egg from the icing.
A few people have mentioned Trisha Yearwood’s German Chocolate Cake as their go-to recipe. Looks good.
Bobby Flay’s cake with cajeta got some votes, though I’d have to make it without the goat milk.
And one reader suggested Trish Boyle’s German Chocolate Cake from Diner Desserts — a book I just put on my Christmas list. Luckily, the recipe is on-line.
And finally, there’s a recipe Sue sent from an old set of Time Life books. I’ve pasted an adapted version below. It’s very close to the traditional version, but with less sugar, more chocolate and a bit of chocolate in the icing.
Update: German Chocolate Cupcake Recommendations
If you have any great recipes for German Chocolate Cupcakes, let me know. Right now, I recommend these. Since posting this, I’ve made these cupcakes many times.
Time Life German Chocolate Cake
- 6 oz German’s sweet chocolate, chopped coarsely chopped
- 1/2 cup water
- 2 1/2 cups sifted cake flour (weight is after sifting) (250 grams
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound butter (230 grams)
- 1 3/4 cups granulated sugar (350 grams)
- 4 large eggs separated
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature (228 grams)
- 4 large egg yolks
- 1 cup sugar (200 grams)
- 1 cup evaporated milk canned
- 12 tablespoon butter, cut into small pieces and softened cut into small pieces and softened
- 2 ounces German’s sweet chocolate (56 grams)
- 1 teaspoon vanilla extract
- 1 1/3 cup sweetened shredded coconut
- 1 cup coarsely chopped pecan
- Preheat oven to 350 degrees F.
- Grease three 9-inch cake pans, line them with parchment rounds and flour the sides.
- Put the chocolate in a heat proof bowl and pour hot water over it. Let it sit for a couple of minutes, then stir until melted and smooth.
- Whisk or sift together the (already sifted once) cake four, baking soda and salt.
- In an electric mixer on medium speed, cream the butter with the sugar until light and fluffy. Beat in the egg yolks, one at a time, followed by the vanilla. Reduce mixer speed to low and stir in the melted chocolate. By hand or using lowest speed, add flour mixture alternately with buttermilk (beginning and ending with the buttermilk).
- Beat the egg whites to almost stiff peaks in a separate bowl. Fold about 1⁄2 cup of the batter into the egg whites to lighten it up, then fold the egg whites into the batter.
- Divide the batter among the three cake pans and bake on middle and lower racks for 35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool the cakes for a few minutes and unmold. Remove the parchment, invert cakes back to upright and cool on racks.
- Whisk together the egg yolks and sugar in a 2 quart saucepan until thick, about 2 minutes. Whisk in the milk, butter, and chocolate. Cook over low heat, stirring constantly until it is smooth and thick enough to lightly coat a spoon, about 5 minutes. Keep heat low or egg yolks will scramble. If this happens, you’ll have to strain. Remove pan from heat and stir in the vanilla, coconut and pecan.
- Let the frosting cool to room temperature. Then refrigerate until thicken but not quite solid, stirring it couple of times.
- Spoon about a third of the frosting on top of one cake. Spread it out almost to the edge. Place a second cake on top of the frosting, repeat with another third of the frosting. Place the last layer on top and frost just the top of the cake, letting a little drizzle down the sides. The frosting is too fragile and soft to frost the sides.
Sweetarts christmas cakes
I think I just gained a few pounds from seeing and reading about this cake! That looks divine and thanks for sharing it!
I think the ingredients on the Lee’s Market page look fine. I’d re-write the recipe anyway.
I just looked at the recipe for Tish Boyle’s cake from Diner Desserts which is posted at Lees’ Market. The recipe is all screwed up. It doesn’t include the coconut pecan topping, but the cake recipe isn’t right either. I have Tish Boyle’s “The Cake Book” and the recipe is in there too. It looks like all the right stuff. 🙂
Don’t worry. It’s been mentioned multiple times, as has the one from Cooks Illustrated. This list was supposed to be recipes that were very close to the original — specifically, ones that used German’s brand chocolate. But since I have Bobby Flay’s on the list, I should probably add the two mentioned above.
I’m surprised no one has mentioned David Lebovitz’ German Chocolate Cake. I made it last week. It’s fantastic!! Super moist!!
Wow, a lot of recipes to try. Thanks Anna.
My wife loves German chocolate cake. I’m going to have to surprise her by making some of these different recipes. I’m sure she won’t mind.
Yammy! Yammy! Look fantastic!!!