My Favorite German Chocolate Cake
Rich and moist German Chocolate Cake featuring chocolate, coconut, and pecans, perfect for celebrations or indulgent gatherings, offering a delightful combination of flavors and textures.
Ingredients
Instructions
- Melt chocolate in boiling water and let it cool.
- Cream margarine and sugar until fluffy.
- Add egg yolks one at a time, beating well after each addition. Save egg whites for later.
- Blend in vanilla and cooled chocolate mixture.
- Sift together flour, baking soda, and salt.
- Add alternately with buttermilk to the chocolate mixture, beating well after each addition.
- Fold in stiffly beaten egg whites.
- Pour batter into three 9-inch pans.
- Bake at 350°F for 30 to 35 minutes or until done.
- Cool before frosting.
Tips & Substitutions
For a richer flavor, you can substitute half of the cake flour with all-purpose flour. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. Ensure your chocolate is finely chopped for quicker melting. Avoid overmixing once you add the egg whites to keep the cake light and fluffy.
Serving Suggestions
Serve slices of German chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Snowy Fruit Salad for a refreshing contrast. Enjoy alongside a cup of coffee or tea for a delightful afternoon snack.
Storage & Reheating
Store leftover German chocolate cake in an airtight container in the refrigerator for up to five days. To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at 300°F for about 10 minutes. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite German Chocolate Cake contains roughly 13 calories, with 1g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate?
Absolutely! While semi-sweet chocolate is traditional, you can use dark chocolate for a richer flavor or milk chocolate for a sweeter cake. Just adjust the sugar slightly if using very sweet chocolate.
What can I use instead of margarine?
You can substitute margarine with unsalted butter for a richer taste. If you need a dairy-free option, consider using coconut oil or a plant-based margarine that suits your dietary needs.
How do I make the frosting for this cake?
A classic frosting for German chocolate cake is a coconut pecan frosting. Combine evaporated milk, sugar, egg yolks, butter, and vanilla on the stove until thick, then stir in toasted coconut and pecans once cooled.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).