Traditional German Chocolate Cake


I’ve been dying to make this cake for awhile now, and my coworker’s birthday was the perfect chance  as she actually requested it. Her one request? A traditional German Chocolate Cake. I decided upon the recipe on the back of the Baker’s brand German’s Sweet Chocolate Bar intent on substituting the boiling water for freshly brewed coffee. Due to negligence on my part, I had to adapt the recipe slightly when I poured too much coffee into batter. Below is my adapted version.


  • 2 packages (4 oz) Baker’s German’s Sweet Chocolate
  • 6 eggs, separated
  • 1 1/2 c. freshly brewed coffee
  • 3 c. flour
  • 1 1/2 tsp. baking soda
  • 3/8 tsp. salt
  • 1 1/2 c. butter, softened
  • 2 c. granulated sugar
  • 1 c. brown sugar
  • 1 1/2 tsp. vanilla
  • 3/4 c. buttermilk



  1. Heatoven to 350°F.
  2. Cover bottoms of 3 (9-inch) round or square pans with waxed paper or parchment paper; grease sides of the pans with Crisco or butter. Pour freshly brewed coffee into a bowl with 1 1/2 bars of chocolate (reserve the remaining half bar to make chocolate shavings) and stir until chocolate is completely melted. If the chocolate doesn’t melt completely, pop it into the microwave and heat at 30 second intervals until chocolate is melted.
  3. Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and coffee mixture and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  4. Add egg whites; stir gently until well blended. Pour into prepared pans.
  5. Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans; then transport to freezer. Allow to chill until completely frozen. Once frozen, remove from the freezer and remove from pans. You may need to use a knife to help pull the layers away from the side of the pan. With a serrated knife, cut the layers in half to make six equal layers.
  6. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake. Place whole pecans all along the edge of the top of the cake. Top with chocolate shavings. To make chocolate shavings or shards, melt the remaining half bar of chocolate on a piece of waxed paper for 25 to 30 seconds. Spread as thin as possible across the wax paper and then freeze. Once the chocolate has frozen you can break it up over the whip cream. I tried to make thin shards but they ended up a bit wider.

This cake was a hit! Six layers of sweet chocolate cake punctuated with a decadent coconut-pecan filling. One of my coworker’s told me it was the best cake she’s ever eaten. Ever! (Period.)

Recipe rating: 


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