This delicious barefoot contessa german chocolate cake is a rich and indulgent treat with layers of moist chocolate cake and creamy coconut-pecan frosting. It’s a perfect dessert for special occasions or when you want to impress your guests. Made with simple ingredients, this cake is both easy to prepare and absolutely irresistible!
Ingredients Needed
For the Chocolate Cake:
- 400g granulated sugar
- 220g plain flour
- 75g unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 2 large eggs
- 240ml buttermilk
- 120ml vegetable or sunflower oil
- 2 tsp vanilla extract
- 240ml boiling water
For the Coconut Frosting:
- 100g light brown sugar
- 100g granulated sugar
- 115g unsalted butter
- 3 large egg yolks
- 180ml evaporated milk
- 1 tbsp vanilla extract
- 100g chopped pecans
- 100g shredded sweetened coconut
For the Chocolate Frosting:
- 115g unsalted butter
- 75g unsweetened cocoa powder
- 375g icing sugar
- 80ml evaporated milk
- 1 tsp vanilla extract
How To Make German Chocolate Cake
- Preheat the oven and prepare the tins: Preheat the oven to 190°C (170°C fan)/375°F/gas mark 5. Grease and line two 20cm (8-inch) or 23cm (9-inch) round cake tins with parchment paper.
- Make the cake batter: In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, bicarbonate of soda, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until combined. Stir in the boiling water (the batter will be thin).
- Bake the cake: Divide the batter evenly between the prepared tins and bake for 25-35 minutes, depending on tin size. The cakes are done when a skewer inserted in the centre comes out clean or with a few moist crumbs. Let the cakes cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the coconut frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir over medium heat until the mixture comes to a gentle boil. Keep stirring for several minutes until it thickens. Remove from heat and mix in vanilla, pecans, and coconut. Allow to cool completely before using.
- Make the chocolate buttercream frosting: Melt the butter, then stir in the cocoa powder. Gradually add icing sugar and evaporated milk, mixing until smooth. Adjust the consistency by adding a little more milk if needed. Stir in the vanilla extract.
- Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of chocolate frosting over the top, then spread half of the coconut frosting on top, leaving a small border. Place the second cake layer on top and cover the entire cake with chocolate frosting. Spoon the remaining coconut frosting on top.
- Serve and enjoy! Slice and serve your delicious German Chocolate Cake with a cup of tea or coffee. Enjoy!
Recipe Tips
- Use Room Temperature Ingredients: This helps the batter mix evenly and creates a smoother texture in the cake.
- Don’t Overmix the Batter: Overmixing can make the cake dense instead of light and fluffy. Mix just until combined.
- Toast the Pecans and Coconut: Lightly toasting them before adding to the frosting enhances their flavour and adds a slight crunch.
- Cool Completely Before Frosting: If the cake is still warm, the frosting will melt and slide off.
- Use High-Quality Cocoa Powder: The cocoa you use will impact the flavour, so opt for a high-quality, unsweetened variety.
How To Store Leftovers
- Refrigerate: Cover leftover german chocolate cake with plastic wrap or storing it in an airtight container. Keep it in the fridge for up to 5 days.
- Freeze: Wrap leftover german chocolate cake tightly in plastic wrap and then in foil before freezing for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (based on 12 slices)
- Calories: 550
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 85mg
- Sodium: 320mg
- Potassium: 200mg
- Total Carbohydrate: 65g
- Dietary Fiber: 4g
- Sugars: 45g
- Protein: 7g
Try More Recipes:
Barefoot Contessa German Chocolate Cake
Description
This delicious barefoot contessa german chocolate cake is a rich and indulgent treat with layers of moist chocolate cake and creamy coconut-pecan frosting. It’s a perfect dessert for special occasions or when you want to impress your guests. Made with simple ingredients, this cake is both easy to prepare and absolutely irresistible!
Ingredients
For the Chocolate Cake:
For the Coconut Frosting:
For the Chocolate Frosting:
Instructions
- Preheat the oven and prepare the tins: Preheat the oven to 190°C (170°C fan)/375°F/gas mark 5. Grease and line two 20cm (8-inch) or 23cm (9-inch) round cake tins with parchment paper.
- Make the cake batter: In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, bicarbonate of soda, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until combined. Stir in the boiling water (the batter will be thin).
- Bake the cake: Divide the batter evenly between the prepared tins and bake for 25-35 minutes, depending on tin size. The cakes are done when a skewer inserted in the centre comes out clean or with a few moist crumbs. Let the cakes cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the coconut frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir over medium heat until the mixture comes to a gentle boil. Keep stirring for several minutes until it thickens. Remove from heat and mix in vanilla, pecans, and coconut. Allow to cool completely before using.
- Make the chocolate buttercream frosting: Melt the butter, then stir in the cocoa powder. Gradually add icing sugar and evaporated milk, mixing until smooth. Adjust the consistency by adding a little more milk if needed. Stir in the vanilla extract.
- Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of chocolate frosting over the top, then spread half of the coconut frosting on top, leaving a small border. Place the second cake layer on top and cover the entire cake with chocolate frosting. Spoon the remaining coconut frosting on top.
- Serve and enjoy! Slice and serve your delicious German Chocolate Cake with a cup of tea or coffee. Enjoy!
Notes
- Use Room Temperature Ingredients: This helps the batter mix evenly and creates a smoother texture in the cake.
- Don’t Overmix the Batter: Overmixing can make the cake dense instead of light and fluffy. Mix just until combined.
- Toast the Pecans and Coconut: Lightly toasting them before adding to the frosting enhances their flavour and adds a slight crunch.
- Cool Completely Before Frosting: If the cake is still warm, the frosting will melt and slide off.
- Use High-Quality Cocoa Powder: The cocoa you use will impact the flavour, so opt for a high-quality, unsweetened variety.
Barefoot Contessa German Chocolate Cake