BEST German Chocolate Cake Recipe

German Chocolate Cake combines three layers of rich, delicate, melt-in-your-mouth chocolate cake with an unforgettable coconut pecan frosting. Each bite of this beautiful cake is more delicious than the last, making it a great dessert for almost any occasion! Three layers of chocolate cake are baked to perfection with a few simple steps, and the stove-top frosting is so easy to make that even beginners should feel confident baking this recipe. This is one of my ALL time favorite cakes, I hope you love it too.

RECIPE: https://preppykitchen.com/german-chocolate-cake/

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Hey I’m John canel and today I’m preppy kitchen we’re making a decadent delicious German chocolate cake so let’s get started first off set your to 350 you also want your racks in the top and bottom third because we have three 8 in layers for this delicious cake I’m

Starting with a bit of prep work I have a 4 oz block of German sweet chocolate I’m going to give this a chop but for all my German friends who are like what are you talking about this isn’t a German cake what’s the deal no this isn’t a German cake it’s named after

Samuel German who developed this for the baker’s chocolate company sorry for the history lesson but whenever I talk about this cake I get so many comments about the name it should be called Samuel German’s amazing chocolate cake but it’s not okay once your chocolate’s chopped we’re going to set this aside this gets

Turned into the most amazing chocolate ganache which flavors the cake itself my chocolate’s chopped so let’s grab a big bowl and get our dry ingredients together into my large bowl I’m going to sift 2 and 1/4 cups or 270 G of all-purpose flour this is just enough flour to hold the cake together

It’s the most delicate chocolate cake ever I love this recipe I also want 1 tbspoon of cocoa powder the chocolate we just chopped is going to give us most of that flavor but a little bit of cocoa powder will help amp it up there are three leaving agents in

This cake there is half a teaspoon of baking powder one teaspoon of baking soda and then later on we’re going to be fluffing up some egg whites and millions of bubbles are going to puff up in the oven and give this the most delicate texture ever the Cake’s going to melt in

Your mouth it’s ridiculous for a little contrast I’m adding half a teaspoon of salt little salt goes a long way in helping you really taste the chocolate we’re going to sift this out and then whisk it up whisk whisk whisk we want everything nicely distributed no big clumps of baking soda

My dry ingredients have come together so now we’re going to make this really luscious ganache with our German sweet chocolate here you have a choice you can melt your chocolate in half a cup of hot water and instead of water if you want to add a little bit more flavor like I

Do today I’m going to use half a cup of hot coffee the coffee will amp up the chocolate flavor and you’re not going to taste the coffee it’ll just be more chocolatey I’m also saving time so this is going right to the microwave give

This a stir first to see how much of the chocolate will melt now we go into the microwave 20 seconds later this is all melted up I’m going to set this aside so it could cool down a bit and in the meantime we’re going to continue our

Batter Journey with our stand mixer now in the bowl of my stand mixer fitted with a whisk attachment or a big bowl if you’re using a hand mixer I’m adding 1 and 1/4 cups or 280 G of softened unsalted butter if your butter is too cold it’s just not going to mix very

Well microwave it for 10 seconds at half power and that should do the trip trick and if you’re making this on an ice cold day microwave your bowl for 30 seconds or just swish around some hot water and dry it off because a really cold Bowl will harden your butter and that butter

Will form clumps that are very annoying I’m going to beat this butter on medium speed until it’s smooth and creamy it’s going be about 30 seconds maybe a minute by medium I meant High the recipe calls for 2 cups of granulated sugar but we’re going to use 1 and 3/4 for the

Batter right now that’s 350 G I’m going to pour this in and this has to get well combined light and fluffy I do want to pump some air into this this batter has to be as light as a chocolate Cloud your mixer is going to work for 3 to 5

Minutes while this fluffs up and yes you should definitely scrape the bowl down at least once and 3/4 grap that bowl down it’s getting fluffy in the middle but compacted on the side when your mixture’s ready you’ll see the color change not only will it be fluffed

Up it’ll be a light off white color instead of this yellow now while it mixes we’re going to carefully divide four eggs yolks in one bowl whites in the other a couple scrape Downs later and this is nice and fluffy so it’s time to start adding the yolks in one at a

Time yolk number one yolk number two no number three and number four I see a beautiful sunny mixture you see something pale and sad so that means it’s time to scrape the bowl down one more time but it’s getting much softer which is nice so this cake actually appeared

In the recipe of the day of the Dallas Morning News in 1957 it was invented by Miss George clay where’s her first name hello sad but she did it using German’s sweet chocolate so Sam German created this chocolate in the 1800s this cake became a thing in the late ‘ 50s and

Clearly is so popular now now it’s time for 1 and 1/2 teaspoons of vanilla and our melted chocolate mixture is nice and room temperature so it’s time to pour that in slowly while mixing on low so you don’t create a mess get that all in

There before we move on this needs to be one color not two so scrape it down and mix until it’s nice nice and combined beat this until Incorporated and if things are really bad you can scrape the W down one more time grab a third of your dry mixture

Mix her on lowest speed possible and you’re going to sprinkle that in and add half of the buttermilk sprinkle in some of the dry ingredients thirds the other half2 cup of Buttermilk and the remaining dry mixture there we go I have some streaks of flour left but I’m going to fold that in

Together by hand so I don’t over mix anything so just carefully fold This Together scrape the bowl down and you’ll notice like this is a light cloudy batter already it’s only going to get better from here this gets set aside and now we are going to fluff our egg whites

Until they’re at a soft Peak stage okay fresh bowl and whisk add your whites grab 50 g or 1/4 cup of granulated sugar now start mixing your egg whites on low to break them up increase speed to medium then high now slowly drizzle in your sugar you’re basically making a mering right

Now increase speed to maximum we’re going to mix this up until we have like nice glossy almost stiff paks so fast though that’s perfect look at that I love adding sugar to my egg whites when I fluff them up for a batter because it gives them so much more strength

Normally if you just mix the egg whites in they just evaporate and collapse right away I feel like the sugar gives it more structure I love this that’s so nice our mixer’s done and it’s time to combine these two carefully grab about a cup of your beautiful mixture of egg whites

Plop that in and it’s time to fold but this is the sacrificial dollop cut into the mixture scrape the bowl down and come back up and you can see the batter really is becoming lighter I like to move the bowl as I go so just gently folding it all together you’ll see the

Batter really lighten up but we do lose a lot of those air bubbles they sacrifice themselves so the rest of our egg whites can go in and really maintain their fluffiness fold carefully there’s no rush eventually you’ll see the streaks disappear and it will all be

Ready to go into your pans tonight I’m going to my friend’s house for dinner and I of course volunteered to bring the dessert and I timed this video specifically so I could bring this German chocolate cake to my friend’s house one of my favorite things about this cake aside from the delicate

Chocolate cake itself is that luscious coconut pecan frosting it is amazing and there’s never enough of it so I think I’m going to double the recipe today which you can always do with the frosting so I have thick gobs of it in between each layer it’s going to be very rich and

Decadent beautiful light chocolate batter it’s like a chocolate feather set that aside we’re going to transfer this into our 3 8 in pans and it goes right into the oven it’s actually okay to have one layer that’s thicker that could be the bottom because the frosting is quite

Heavy and it can compress the cake at the last layer grab an offset spatula and smooth your batter into a nice even even layer my cakes are ready to go into the oven 350 for 30 to 35 minutes or until you can gently press and the cake

Springs back in the center or a skewer comes out clean rotate the pans halfway through baking at the 15-minute Mark so they bake really nice and evenly while these bake we’re going to make the most amazing frosting ever as I said earlier I’m doubling the frosting recipe it’s kind of ridiculous

But it’s what I like and this is a no judgment Zone so grab one cup or two cups if you’re doubling like me of pecans PLP them onto a baking sheet and we’re going to toast these these can go into the oven 350 for 8 to 10 minutes

Mixing them up halfway in between or if your oven’s occupied you could also toast your pecans in a large Skillet over medium heat just shake them up and keep them moving I have two ovens so this is going in there once your pecans are fragrant and toasted we’re going to chop them fairly

Fine if you can find chopped pecans at your store you can skip the step my toasted pecans are nicely chopped I’m going to set that aside and grab a medium saucepan because this frosting is made on the cook toop like I said earlier I’m making a generous amount of

Frosting if you want things to be a little stingier or thinner go ahead and have it it’s super easy into a medium to large pot I’m adding 2 12 oz containers of evaporated milk 3 cups of granulated sugar that’s 600 G and I know it’s a lot but it’s a lot six egg

Yolks and 1 and 1/2 cups of unsalted butter three sticks or 340 G and you can cut your butter into smaller pieces if you want it to melt faster and for a bit of contrast I’m adding a healthy pinch or 1/4 teaspoon of salt this gets placed over medium

Heat we’re going to stir constantly until the mixture thickens make sure you have your three cups of sweetened coconut flakes and your two cups of chopped pecans ready to dump in we’re going to stir this constantly over medium heat until it comes to a boil and starts to thicken that can take anywhere

Between let’s like 8 to 12 minutes totally depends on your cook top like is this induction is it gas is it propane is it electric so everyone’s stove is different you just keep an eye out as soon as your mixture comes to a boil you’ll notice it starts to thicken

Almost immediately and you’ll be able to tell because the bubbles get a little bit bigger and they have a bit more of a burpee likeo ploop um characteristic to them I’m going to take this off heat now you don’t want to overcook it and it’s time to add our delicious add-ins add

Your pecans in give them a stir and I’m going to just break up any big chunks of coconut and sprinkle those in just like I do for brown sugar one teaspoon of vanilla give this a good stir so everything gets mixed in and soaked and as I was saying earlier resist the

Temptation to taste this now it is hot as fire and it’ll give you like a horrible sugar burn so we’re going to stir stir stir and let this sit for at least 30 minutes up to an hour until it’s a nice spreadable consistency could be slightly warm but it cannot be hot my

Frosting is Cooling and my cake layers came out of the oven it’s actually been 15 minutes while they’ve been resting in the pans so now they’re still warm but they’re a little bit less delicate which means that we can invert them onto a wire rack to cool

Completely before I do that just take a look you’ll see the edges really pulled away from the pan and they are completely flat layers they’re not sunken they’re not domed they are perfect for stacking remove the paper don’t let it sit there if you let the paper sit while

The cake cools it’ll distort the shape because it’ll keep it stretched out my cakes cooled and my frosting did too but by the way way I was totally wrong I said 30 to 60 Minutes no that’s if it’s in the refrigerator and you’ve popped it into little pans like this the pot was

So hot after an hour add your cake layer onto your favorite serving plate and now we’re going to add a third of the frosting right there H I’m actually adding a little bit onto my cake plate first just to hold it down add a big old scoop on

Top I’m warning you it’s going to get messy but if I made a frosting that was great for decorating it would not taste the way it’s supposed to it’s supposed to be like a loose flowy caramel okay use a spatula just to kind of flatten it a bit

Don’t worry if it doesn’t go all the way to the edge because the cake will smush it down add another third of the frosting onto the second layer more all right smooth that out of bit third layer on and now pile it high with frosting this is the easiest cake to

Decorate because there is no decoration it’s just slopped on and it goes down the sides but it’s delicious and it’s supposed to look like that smooth it out and let’s make some Artful mess give your cake a slice and it’s ready to enjoy the thing is the cake is so tender

It really is like a chocolate Cloud that just dissolves on your tongue and that frosting is so substantial and amazing it’s like bam here’s some flavor delicious I hope you get a chance to make one of my favorite recipes ever and if you like this video check out my chocolate playlist