Martha Stewart German Chocolate Cake Recipe

Martha Stewart’s German chocolate cake is three layers of soft, buttery chocolate cake with coconut pecan frosting between each one and on top. The cake uses Baker’s German’s Sweet Chocolate melted in boiling water, and the frosting cooks on the stove with evaporated milk, egg yolks, butter, coconut, and pecans.

The frosting is what makes this cake. It is thick, chewy, and sweet, and it goes only between the layers and on top, not on the sides. The exposed layers are part of the look.

Try More Chocolate Cake Recipes:

• Chocolate Cake
• German Chocolate Bundt Cake
• Chocolate Coconut Cake

Why The Sides Stay Bare

German chocolate cake is not frosted on the sides. The coconut pecan frosting is too thick and heavy to spread smoothly on the outside, and the exposed cake layers look better. You frost the top of each layer and the top of the cake, and leave the sides alone.

If you want the sides covered, use a thin layer of chocolate buttercream first and then press the coconut frosting on top. But the traditional way is bare sides.

Martha Stewart German Chocolate Cake Ingredients

Baker’s German’s Sweet Chocolate is the original chocolate for this recipe. It is sweeter and milder than bittersweet. You can find it in the baking aisle of most grocery stores.

For the cake:

• 1 package (4 oz) Baker’s German’s Sweet Chocolate
• 1/2 cup boiling water
• 1 cup butter, softened
• 2 cups 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

For the coconut pecan frosting:

• 1 cup evaporated milk
• 1 cup 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. Preheat and prep the pans: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
2. Melt the chocolate: Break the chocolate into pieces and stir it into the boiling water until melted. Let it cool.
3. Cream the butter and sugar: Beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating after each. Add the vanilla and the cooled chocolate and mix until combined.
4. Add dry and wet: Sift together the flour, baking soda, and salt. Add the flour mixture to the batter in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix on low after each addition.
5. Fold in the egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Fold them gently into the batter.
6. Bake: Divide the batter among the three pans. Bake at 350°F for 35 to 40 minutes until a toothpick comes out clean. Cool in the pans on racks for 10 minutes, then turn out and cool completely.
7. Make the frosting: In a saucepan, stir together the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring the whole time, until the mixture thickens, about 12 minutes. Take it off the heat.
8. Add the coconut and pecans: Stir in the coconut and pecans. Let the frosting cool until it is thick enough to spread, about 30 minutes.
9. Frost the cake: Put one layer on a plate. Spread frosting on top. Add the second layer. Spread frosting on top. Add the third layer. Spread the rest of the frosting on top. Leave the sides bare.

The Frosting Has To Cook On The Stove

This is not a mix-and-spread frosting. The evaporated milk, sugar, egg yolks, and butter cook together on the stove until the mixture thickens. Stir the whole time or the eggs will scramble on the bottom of the pan.

It takes about 12 minutes of steady stirring. The frosting is done when it coats the back of a spoon and holds its shape. Then you add the coconut and pecans and let it cool before spreading.

Can You Make This With Two Layers Instead Of Three?

You can use two 9-inch pans instead of three 8-inch pans. The layers will be thicker and the bake time will go up to about 45 minutes. Check with a toothpick.

Three thin layers with frosting between each one is the traditional way and gives you more frosting in every bite. But two thicker layers work fine if that is what you have.

How To Store German Chocolate Cake

Cover the cake and keep it at room temperature for up to two days. The frosting has eggs and butter in it, so after two days move it to the fridge where it keeps for up to five days.

The coconut and pecans soften over time but the flavor gets better. Day two is when this cake tastes best because the frosting soaks into the layers slightly.

FAQs

• What is Baker’s German’s Sweet Chocolate? It is a brand of sweet baking chocolate created by Samuel German in 1852. It is sweeter than semisweet and milder than bittersweet. You can substitute 3 tablespoons of cocoa plus 1 tablespoon of sugar and 1 tablespoon of butter per ounce if you cannot find it.
• Why do you separate the eggs? The yolks go into the batter for richness. The whites get whipped and folded in at the end, which makes the cake lighter and more tender than if you added the whole eggs together.
• Can I toast the pecans and coconut first? Yes. Toasting them for 5 minutes at 350°F before adding to the frosting gives a deeper, nuttier flavor. Watch them closely because they burn fast.

More Cake Recipes:

• Carrot Cake
• Coconut Cake
• Chocolate Fudge Cake

Nutrition Facts

(1 slice, serves 16)

• Calories: 480
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 115mg
• Sodium: 310mg
• Total Carbohydrates: 57g
• Protein: 7g