German Chocolate Cake Recipe
German chocolate cake is not exactly German but it is named for the type of chocolate that was originally used in the cake called “German’s Chocolate”. So really it’s just a brand name. Truly, you can use any type of cocoa powder that you prefer. Just keep in mind, the better your cocoa powder, the better your cake will taste.
The classic taste of this cake actually comes from the buttermilk 
This cake simply MUST be paired with the Coconut Pecan Filling.
Makes one 8″ round cake which may or may not be enough to feed about one person (or maybe that’s just me).
This is a video for how to mix my vanilla cake but the same mixing instructions apply to the chocolate cake. Just combine the cooled chocolate mixture with your liquid ingredients and follow exactly for a perfectly delish cake!
- 3.5 oz cocoa powder
- 12 oz buttermilk
- 5 large eggs
- 1 Tablespoon vanilla extract
- 3 oz vegetable oil
- 15 oz cake flour
- 13 oz granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 tsp salt
- 12 oz unsalted butter
- Place buttermilk in a medium sauce pan and bring just to a boil. Remove from heat and pour over cocoa powder. Whisk together and place in freezer or fridge to cool. Combine eggs, vanilla and oil and set aside Combine flour, sugar, baking powder, baking soda and salt in a stand mixer bowl. Attach paddle attachment. Mix on low. Add in butter in small chunks and let mix until mixture looks like wet sand. Combine cooled chocolate to liquids. Whisk together. Add 1/3 of liquids to dry ingredients and combine on low for 5 seconds then turn up to med-high and let whip for 2 full minutes. Set a timer and let mix or mixture will not rise properly. Scrape bowl with a spatula and add in 1/2 of remaining mixture, mix until combined. Scrape down bowl and add in remaining liquids. Mix on med-high for 30 seconds to combine everything. Pour into two 8" round prepared pans. Bake for 25-35 minutes or until a toothpick comes out clean. For best results, wrap cooled cakes in plastic wrap and place in the fridge for 1-2 hours to chill before torting and filling your cake.
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Jill Barlow
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http://www.artisancakecompany.com/ Elizabeth Marek
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Sara Weber