Martha Stewart German Chocolate Cake​

This delicious and indulgent German Chocolate Cake is a rich, moist, and chocolatey treat with a creamy coconut-pecan filling and a silky chocolate glaze. Inspired by Martha Stewart, this classic dessert is surprisingly easy to make with simple pantry ingredients. Perfect for birthdays, special occasions, or whenever you’re craving a homemade chocolate masterpiece!

Recipe Ingredients:

Cake

• 1 cup pecans
• 1 ½ sticks unsalted butter, room temperature, plus more for pan
• 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan
• 1 ¼ cups unsweetened finely shredded coconut, such as Bob’s Red Mill
• 1 cup sweetened cream of coconut, such as Coco Lopez
• ¾ cup whole milk, room temperature
• 2 tablespoons distilled white vinegar
• 3 tablespoons Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt
• 1 ¼ cups sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla paste or extract
• 5 ounces semisweet chocolate, melted and cooled slightly

Glaze

• 5 ounces semisweet chocolate, chopped (1 cup)
• ⅔ cup heavy cream

How To Make German Chocolate Cake​?

1. Toast the Pecans: Preheat oven to 180°C / 350°F. Spread pecans in a single layer on a baking tray; toast for 10–12 minutes until slightly darkened and fragrant. Let cool slightly, then finely chop.
2. Prepare the Bundt Pan: Brush a 10- to 15-cup Bundt pan with butter and dust with flour, tapping out excess.
3. Make the Coconut Filling: In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons of flour. Bring to a boil, then reduce heat and simmer for 30 seconds. Remove from heat, stir in the toasted pecans, and let cool completely.
4. Prepare the Milk Mixture: In a small bowl, mix milk and vinegar; let stand for about 5 minutes until curdled.
5. Mix the Dry Ingredients: In a separate bowl, whisk together the remaining 2 cups of flour, cocoa powder, baking soda, and salt.
6. Make the Cake Batter: In another large bowl, beat butter and sugar on medium-high speed for 2–3 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
7. Combine Ingredients: Reduce mixer speed to low and alternate adding the flour mixture and curdled milk mixture in three additions, beginning and ending with the dry ingredients. Stir in the melted chocolate until just combined.
8. Assemble the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Spoon the coconut-pecan mixture evenly over the batter, leaving a ½-inch / 1 cm border around the edges. (It will sink slightly into the cake as it bakes.)
9. Bake: Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
10. Make the Chocolate Glaze: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until simmering, then pour over the chocolate. Let sit for 5 minutes, then gently stir until smooth. Let stand for about 5 minutes until slightly thickened but still pourable.
11. Glaze the Cake: Pour the glaze evenly over the cooled cake, letting it drip down the sides. Let sit for about 30 minutes until set.
12. Serve & Store: Transfer to a cake stand or plate. Slice and enjoy! Store covered at room temperature for up to 2 days.

Recipe Tips:

• Use Room Temperature Ingredients : Make sure your butter, eggs, and milk are at room temperature. This helps everything mix smoothly and creates a lighter, fluffier cake.
• Toast the Pecans for Extra Flavor : Toasting the pecans before adding them to the coconut filling makes them richer and more flavorful. Don’t skip this step!
• Don’t Overmix the Batter : Mix until just combined. Overmixing can make the cake dense instead of soft and tender.
• Let the Cake Cool Before Glazing : If the cake is too warm, the chocolate glaze will slide off instead of setting nicely. Let it cool completely for the best results.
• Use High-Quality Chocolate : Since chocolate is a key ingredient, using good-quality semisweet chocolate (not just chocolate chips) makes a big difference in taste and texture.

How To Store Leftovers?

• Refrigerate: Let the leftover German Chocolate Cake cool completely to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
• Freeze: Once cooled, wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. Store in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight, then let it sit at room temperature for about 30 minutes before enjoying.

Nutrition Facts

• Calories: 270
• Total Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 250mg
• Potassium: Not specified
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 4g

Check out More Recipes:

• Martha Stewart Lemon Bundt Cake​
• Martha Stewart Mile High Apple Pie​
• Martha Stewart Peach Pie​
• Martha Stewart Pastry Cream​