Martha Stewart German Chocolate Cake

This Martha Stewart German chocolate cake is a decadent and layered dessert recipe, which uses German’s sweet chocolate and a rich pecan-coconut frosting. It’s the ultimate comfort food recipe, ready in about 1 hour and 5 minutes.

Martha Stewart German Chocolate Cake Ingredients

Cake:

• 1 (4 ounce) package Baker’s German’s Sweet Chocolate, broken into pieces
• 1/2 cup boiling water
• 1 cup butter, softened
• 2 cups white sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

Frosting:

• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolks
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened flaked coconut
• 1 cup chopped pecans

How To Make Martha Stewart German Chocolate Cake

1. Prep the pans and oven: Preheat oven to 350°F. Grease and flour three 8-inch cake pans. Line the bottoms with parchment paper.
2. Melt the chocolate: Stir the broken chocolate into boiling water until fully melted. Set aside to cool.
3. Cream butter and sugar: Beat 1 cup of softened butter with 2 cups of sugar until light and fluffy. Add egg yolks one at a time, mixing well after each.
4. Mix in chocolate and vanilla: Add the vanilla extract and cooled chocolate mixture. Mix until smooth.
5. Combine dry ingredients: Sift together flour, baking soda, and salt. Add to the batter alternately with buttermilk in 3-4 additions, beating until smooth.
6. Beat and fold in egg whites: In a separate bowl, beat egg whites to stiff peaks. Gently fold into the batter.
7. Bake the cakes: Divide batter evenly into the prepared pans. Bake 35-40 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before turning out onto wire racks.
8. Make the frosting: In a saucepan, mix evaporated milk, sugar, egg yolks, butter, and vanilla. Bring to a boil, then reduce heat and stir constantly until thickened (about 12 minutes).
9. Add coconut and pecans: Remove from heat and stir in coconut and pecans. Beat until cooled and spreadable.
10. Assemble the cake: Spread frosting between layers and over the top of the cake. Enjoy!

Recipe Tips

• What chocolate is best for this recipe? Use Baker’s German’s Sweet Chocolate for authentic flavor.
• Can I use a different size pan? Yes, but adjust the bake time based on thickness.
• Why separate the eggs? Beating the whites separately and folding them in makes the cake lighter.
• How to tell when the frosting is done: It should coat the back of a spoon and thicken as it cools.
• Can I freeze this cake? Yes, it freezes well after it’s fully frosted and cooled.

What To Serve With German Chocolate Cake

This rich cake pairs well with creamy or refreshing sides:

• A glass of cold milk
• Strong brewed coffee or espresso
• A scoop of vanilla or coffee ice cream
• Fresh raspberries or strawberries

How To Store German Chocolate Cake

Room Temperature: Keep covered at room temp for up to 2 days.

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Wrap cake slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.

German Chocolate Cake Nutrition Facts

• Calories: 809 per serving
• Total Fat: 42g
• Saturated Fat: 11g
• Cholesterol: 144mg
• Sodium: 617mg
• Carbohydrates: 102g
• Fiber: 4g
• Sugar: 74g
• Protein: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake a day ahead?
Yes, and it actually improves in flavor when made ahead.

Can I use sweetened condensed milk instead of evaporated milk?
No, they’re not interchangeable due to sugar content and consistency.

Is the cake overly sweet?
It’s rich and sweet, but balanced by the buttermilk and chocolate.

Can I make cupcakes with this batter?
Yes, bake at 350°F for about 20-25 minutes.

Try More Recipes:

• Martha Stewart German Chocolate Bundt Cake
• Martha Stewart German Apple Cake
• Martha Stewart Garden Cake