German Chocolate Cake
30m prep 35m cook 1h 5m ready
A classic American layer cake made with chocolate cake layers and a coconut-pecan filling. The cake is named after the chocolate used, not its origin.
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Ingredients
- 2 ¼ cups sifted (225g) cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces (115g) semisweet or bittersweet chocolate, finely chopped
- ½ cup (120g) boiling water
- 1 teaspoon vanilla
- 2 sticks (8 oz or 225g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs
- 1 cup buttermilk (245g) or sour cream (240g)
- 1 Coconut-Pecan Filling (opens in new tab)
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Step 1.
Whisk together in a medium bowl until thoroughly blended: 2 ¼ cups sifted (225g) cake flour; 1 teaspoon baking soda; ½ teaspoon salt
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Step 2.
Combine in a small bowl and stir until the chocolate is melted and smooth: 4 ounces (115g) semisweet or bittersweet chocolate, finely chopped; ½ cup (120g) boiling water
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Step 3.
Stir in: 1 teaspoon vanilla
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Step 4.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy, about 30 seconds: 2 sticks (8 oz or 225g) unsalted butter, softened
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Step 5.
Gradually add and beat on high speed until light and fluffy, 4 to 6 minutes: 2 cups (400g) sugar
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Step 6.
Beat in one at a time: 4 large eggs
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Step 7.
On low speed, add the melted chocolate to the butter-sugar mixture and beat just until incorporated. Add the flour mixture in 3 parts, alternating with: 1 cup buttermilk (245g) or sour cream (240g)
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Step 8.
in 2 parts, beating until smooth and scraping the sides of the bowl with a silicone spatula as necessary. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
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Step 9.
Let cool in the pans on a rack for 10 minutes. Invert the cakes onto a rack, peel off the parchment, and turn right side up to cool completely.
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Step 10.
Spread between the layers and on the top, leaving the sides bare: Coconut-Pecan Filling
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