German Chocolate Cake. This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason. The step-by-step instructions clearly walk you through the process you need to create a homemade masterpiece. For bakers who want to learn more about how to make the perfect cake, this easy German chocolate cake recipe is the ideal hands-on.
Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. German Chocolate Cake is a sweet chocolate cake that is filled and frosted with rich, sticky coconut, and pecan filling. You can have German Chocolate Cake using 20 ingredients and 6 steps. Here is how you cook it.
Ingredients of German Chocolate Cake
- It’s of Cake.
- You need of all-purpose flour.
- You need of cane sugar.
- It’s of cocoa powder (unsweetened).
- Prepare of baking powder.
- You need of baking soda.
- Prepare of salt.
- It’s of melted coconut oil.
- You need of apple cider vinegar.
- It’s of vanilla extract.
- It’s of warm water.
- You need of Frosting.
- You need of dried dates.
- It’s of water.
- You need of maple syrup.
- You need of vanilla extract.
- Prepare of melted coconut oil.
- You need of shredded coconut.
- You need of pecans (cut in small pieces).
- You need of salt.
Despite its name, the cake isn't German at all. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting.
German Chocolate Cake step by step
- Grease a rectangular 9×9-inch (23x23cm) baking dish (or a round baking dish of corresponding size) and set aside..
- In a bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to blend. Pour in the coconut oil, vinegar, and vanilla. Pour the warm water over all of the ingredients and stir until well blended..
- Pour the batter into in prepared baking dish and bake in 350F/180C for about 32-34 minutes. The cake is ready when the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Once baked, set the cake aside to cool for at least 30 minutes, or preferably until it reaches room temperature..
- To make the frosting, first place the dates in a bowl and pour hot water over them until they are covered. Don't skip this step! The dates need to be hydrated and soft enough to blend. Let them soak for about 10 minutes, then drain. If the dates still have pits, remove and discard them..
- In a food processor, combine the pitted dates, water, maple syrup, vanilla, coconut oil, and salt. Process until smooth, pausing to scrape down the sides as necessary. Add the shredded coconut and pecans and pulse a few times, just until they are evenly distributed..
- Once the cake has cooled, spread the frosting over the cake in an even layer. Slice and serve. Refrigerate for up to 5 days..
Allow chocolate to melt while you combine the sugar, flour, baking powder, baking soda, and salt in a separate bowl. In a large mixing bowl, beat butter with eggs and buttermilk until combined. One of my husband's favorites that he has requested multiple times! I like to spread the frosting on the sides too. German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with a glass of milk.