This German chocolate cake recipe can be served at any occasion. You are guaranteed that everyone will love it because it’s a simple elegant dessert that just tastes so sinful. Your guests will definitely fall in love with it and the dessert will be finished in no time! If you can, make sure you have another whole piece left to serve.
One of our friends over at Homemade Cake Recipe has this to say about the recipe:
“This best German chocolate cake recipe happens to be one of my favorites as well and I make it pretty often. My son and my daughter eat the chocolate cover first, then the crème, and at the end the dry cake.”
It’s not a typical cake that you will make for your family, but I still put it in my list of cakes that I can serve for a special occasion.
Ingredients
For the dough:
250 g Land O Lakes butter (8.8 oz)
250 g Domino sugar (1 ¼ cup)
6 Eggland’s eggs
350 g Gold Medal flour (2 1/3 cups)
1 table spoons and 1 teaspoon of Clabber Girl baking powder (1 bag of an European baking powder ex. Dr. Oetker)
2 table spoons of Hershey’s dark cocoa (bitter)
2 table spoons of Borden milk
1 kg cherries, stoned (about 2 big glasses of cherries)
For the crème:
Vanilla pudding (Dr. Oetker
500 ml Borden milk (2 cups)
100 g Domino sugar (3.5 oz)
200 g Land O Lakes butter (7 oz)
15 g coconut fat (.5 oz)
For the chocolate cover:
50 g coconut fat (1.8 oz)
200 g Toll House semi sweet or bitter chocolate (7 oz)
Ingredients
Preheat the oven to 170°C – 340°F
Prepare the cake dough:
• Mix the butter, sugar, eggs, baking powder and flour together.
• Evenly divide the dough into two; spread one half onto a rectangular buttered and flowered form (around 15 x 13 inches). It will be thin so use a spatula or a knife. I like to use my decorating long knife.
Mix the cocoa with the 2 spoons of milk and add to the second half of the dough, mix well.
• Pour the chocolate dough onto the white one. Do this slowly and try to be even.
• Place cherries on top in nice neat rows. When the cake is baked and cut, you will see the “waves” created by the sinking cherries in the dough.
• Bake 30 minutes at 170°C.
Prepare the pudding:
• Prepare pudding according to the instructions on the package; add 100 g sugar and 15 g coco fat. The fat makes the cream easy to spread. Stir until it cools off.
• Beat the 200 g butter and add the cooled off pudding. The butter and the pudding should be the same temperature.
• Pour it onto the baked cake. Place it in the fridge and wait for the cream to solidify.
Prepare the chocolate cover:
• Melt the chocolate in a steam bath together with the 50 g coco fat (the fat makes the chocolate flow easy).
• Pour onto the cream and spread evenly into a thin crust. Place in a refrigerator.
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Quick Tip: This chocolate layer cake can be done in two steps. One day you can bake the dough with cherries and on the second make the cream and the chocolate cover. You can even spread it to 3 days, making the cream on second and chocolate on the third. The cake tastes best when little moist from the cream. Make sure to keep it in the fridge. To cut, submerge a knife in HOT water and then cut, otherwise the chocolate will break. I hope that this German chocolate cake recipe together with my pictures will let you make this traditional cake simply outstanding.
Thanks again to Homemade Cake Recipe for this amazing recipe.
