German Chocolate Cake isn’t actually German. It’s named for Samuel German, the creator of a chocolate bar for Baker’s Chocolate Company that became the original cake recipe’s star ingredient back in 1957. German’s chocolate contains only 46% cacao, which makes for a subtly flavored cake. This ultimate recipe for German Chocolate Cake uses a moderate amount of semisweet or bittersweet chocolate—up to 70%—for deeper flavor. You can use any semisweet or bittersweet chocolate you like, as long as it contains 70% cacao or less. Any more than that could adversely affect the cake’s texture.
Make Ahead Tips
The cake will keep in the refrigerator for up to 2 days. Let it come back to cool room temperature before serving.
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I made this for a friend party, wao!!! the frosting is delicious. I personally do not like too much sweet but this is a keeper for me. Thank you Alice
I've never had German chocolate cake before making this recipe. The cake was so moist and the frosting was delicious! It was a hit at my office Birthday celebration - not a piece was left!
This is the perfect German Chocolate Cake. I found it to be easier than some of the reviews. Mixed the cake put it in the oven made the filling and they were cool enough to put together about the same time. It's moist not to chocolatey and the filling is quite delicious! Well done, I am having it again at Christmas when I visit family. Definitely one of my favorites.
I made this for my dad's birthday cake, as he loves German chocolate cake. It did not disappoint. The cake itself is moist and tender. (I have used the cake recipe by itself since in a chocolate mousse layer cake). I loved the texture of the frosting with the crunch of the pecans and chewiness of the coconut. (I am a sucker for coconut and pecans though). I did use some dark chocolate buttercream to frost the sides of the cake for a prettier presentation, maybe that offset the sweetness, but I thought it was perfect anyway. Kept well in the fridge for several days too.
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