Rich Barefoot Contessa German Chocolate Cake Recipe to Impress

German chocolate cake stands as a decadent masterpiece of sweet culinary artistry.

The recipe weaves together luxurious layers that dance between rich chocolate and nutty textures.

Soft, tender cake crumbs blend seamlessly with a creamy frosting that whispers indulgence.

Decades of baking tradition infuse this classic dessert with warmth and nostalgic comfort.

Professional bakers and home cooks alike cherish the complex balance of flavors that define this beloved treat.

Each slice promises a symphony of smooth chocolate and toasted nuts that melts effortlessly on your palate.

Crafting this cake transforms an ordinary moment into a celebration of pure deliciousness:

Expert Hints for German Chocolate Cake

• Maximize Ingredient Harmony: Bring all ingredients to room temperature to ensure smooth blending and a perfectly textured cake batter.
• Gentle Mixing Magic: Stir the batter gently and briefly to keep the cake light, tender, and wonderfully fluffy.
• Elevate Nutty Flavors: Lightly toast pecans and coconut in a dry skillet to unlock deeper, more intense flavors and add a delightful crunch to the frosting.
• Patience for Perfect Frosting: Allow the cake to cool completely before applying frosting to prevent melting and ensure a beautiful, stable finish.
• Cocoa Quality Matters: Select a premium, unsweetened cocoa powder to create a rich, deep chocolate flavor that makes this cake truly remarkable.

Smart Storage for German Chocolate Cake

• Airtight Container Method: Transfer cooled cake to a sealed glass or plastic container with a tight-fitting lid. Protect frosting and prevent moisture loss by ensuring complete coverage.
• Refrigeration Method: Store cake in the refrigerator's middle shelf away from strong-smelling foods. Cover completely with plastic wrap or aluminum foil to maintain moisture and prevent flavor absorption from other ingredients.
• Freezing Method: Slice cake into individual portions before wrapping tightly in plastic wrap and placing inside a freezer-safe container. Label with date and contents to track storage time. Thaw frozen cake sections in the refrigerator for 6-8 hours, allowing gradual temperature adjustment and preserving texture.

Innovative Spins on German Chocolate Cake

• Nutty Crunch Cake: Replace pecans with a mix of almonds, walnuts, and macadamia nuts for added texture and rich nutty flavor.
• Espresso Chocolate Variation: Incorporate strong brewed coffee into the cake batter and chocolate frosting to enhance the deep chocolate notes.
• Salted Caramel Fusion: Drizzle salted caramel sauce between cake layers and on top of the frosting for a decadent sweet-salty combination.
• Tropical Coconut Remix: Add toasted coconut flakes and a splash of rum extract to the frosting for a Caribbean-inspired flavor profile.

Parting Thoughts on German Chocolate Cake

German Chocolate Cake masterfully weaves rich chocolate layers with luxurious coconut-pecan frosting, creating an irresistible dessert sensation.

Signature sweet complexity emerges from carefully balanced ingredients, transforming classic baking into an extraordinary culinary experience.

Silky chocolate buttercream complements the toasted coconut-pecan mixture, delivering unparalleled depth of flavor.

Passionate bakers discover intricate techniques blending traditional German baking methods with contemporary finesse.

Ina Garten’s legendary recipe elevates home baking into an art form celebrating indulgence and skill.

Passionate chocolate enthusiasts, share this delectable journey, comment below, and spread sweet inspiration across your favorite social platforms!

Savor the Delight of German Chocolate Cake

• Craft a Decadent Dessert Masterpiece: This German Chocolate Cake transforms ordinary baking into an extraordinary culinary adventure, blending rich chocolate layers with luxurious coconut-pecan frosting that makes every bite a celebration of flavor.
• Indulge in Texture Perfection: The cake offers an incredible contrast between moist, tender chocolate cake layers and the crunchy, chewy coconut-pecan frosting, creating a multi-dimensional sensory experience that delights your palate with every forkful.
• Impress with Minimal Effort: Despite looking like a professional bakery dish, this recipe is surprisingly straightforward, requiring basic baking skills and allowing home cooks to produce a stunning dessert that will wow family and friends at any gathering.

Key Components for German Chocolate Cake

• All-Purpose Flour: Classic baking flour that provides structure and softness to the cake.
• Granulated Sugar: Sweet ingredient that helps create tender cake texture and enhances overall flavor.
• Cocoa Powder: Rich chocolate base that gives deep, intense chocolate flavor to the cake.
• Baking Powder, Bicarbonate of Soda: Essential leavening agents that help cake rise and become fluffy.
• Salt: Enhances and balances the sweet flavors in the cake.

• Eggs: Bind ingredients together and provide rich, smooth texture.
• Buttermilk: Adds moisture and slight tanginess to the cake.
• Vegetable Oil: Ensures cake remains moist and tender.
• Boiling Water: Helps activate cocoa and creates smooth, thin batter.
• Vanilla Extract: Adds warm, complex flavor to the cake.

• Brown Sugar, Granulated Sugar: Provide sweetness and caramel-like depth to the frosting.
• Butter: Creates rich, creamy texture in both frostings.
• Egg Yolks: Thickens coconut frosting and adds richness.
• Evaporated Milk: Adds creamy consistency to frostings.
• Pecans, Coconut: Classic German chocolate cake toppings with crunch and tropical flavor.
• Icing Sugar: Sweetens and helps thicken chocolate buttercream.
• Cocoa Powder: Intensifies chocolate flavor in buttercream frosting.

Step-by-Step for German Chocolate Cake

Step 1: Warm Up The Oven And Prep Baking Pans

Crank the oven to 375°F. Grease two round cake pans and line with parchment paper. Ensure the pans are evenly coated to prevent sticking.

Step 2: Create Cake Batter Magic

• Sugar
• Flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt

• Eggs
• Buttermilk
• Vegetable oil
• Vanilla extract

Pour wet ingredients into dry ingredients and blend until smooth. Gently stir in boiling water to create a silky, thin batter.

Step 3: Bake Cake Layers

Pour batter evenly into prepared pans. Slide into preheated oven and bake for 25-35 minutes. Check doneness by inserting a toothpick – it should come out with just a few moist crumbs. Let cakes rest in pans for 5 minutes, then transfer to cooling rack.

Step 4: Craft Decadent Coconut Frosting

• Brown sugar
• Granulated sugar
• Butter
• Egg yolks
• Evaporated milk

• Vanilla extract
• Chopped pecans
• Shredded coconut

Allow frosting to cool completely.

Step 5: Whip Up Chocolate Buttercream

Melt butter and blend in cocoa powder. Gradually incorporate powdered sugar and evaporated milk. Adjust consistency with additional milk if needed. Stir in vanilla extract until smooth and creamy.

Step 6: Assemble Stunning Cake

Place first cake layer on serving plate. Spread thin chocolate frosting layer. Top with half the coconut frosting, leaving small border. Carefully position second cake layer. Cover entire cake with chocolate buttercream. Drizzle remaining coconut frosting on top.

Step 7: Slice And Savor

Cut generous slices and serve with favorite beverage. Indulge in this rich, luxurious German Chocolate Cake!

Barefoot Contessa German Chocolate Cake Recipe

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4.7 from 30 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Rich German chocolate cake delivers pure indulgence through layers of moist chocolate sponge and luscious coconut-pecan frosting. Ina Garten’s classic dessert promises a luxurious experience that delights with each delectable bite you’ll savor.

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Ingredients

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Cake Base Ingredients:

• 400 grams (14.11 ounces) granulated sugar
• 220 grams (7.76 ounces) plain flour
• 75 grams (2.65 ounces) unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons bicarbonate of soda
• 1 teaspoon salt
• 2 large eggs
• 240 milliliters (8.12 fluid ounces) buttermilk
• 120 milliliters (4.06 fluid ounces) vegetable or sunflower oil
• 2 teaspoons vanilla extract
• 240 milliliters (8.12 fluid ounces) boiling water

Frosting and Filling Ingredients:

• 100 grams (3.53 ounces) light brown sugar
• 100 grams (3.53 ounces) granulated sugar
• 115 grams (4.06 ounces) unsalted butter
• 3 large egg yolks
• 180 milliliters (6.09 fluid ounces) evaporated milk
• 1 tablespoon vanilla extract
• 100 grams (3.53 ounces) chopped pecans
• 100 grams (3.53 ounces) shredded sweetened coconut

Chocolate Icing Ingredients:

• 115 grams (4.06 ounces) unsalted butter
• 75 grams (2.65 ounces) unsweetened cocoa powder
• 375 grams (

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Instructions

1. Prepare the baking environment by heating the oven to 190°C (170°C fan)/375°F. Carefully coat two 20 centimeters (8-inch) or 23 centimeters (9-inch) round cake pans with butter and line with parchment paper.
2. Create the cake mixture by combining dry ingredients: sugar, flour, cocoa powder, baking powder, bicarbonate of soda, and salt in a large mixing bowl. In a separate vessel, thoroughly whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
3. Merge wet and dry ingredients by pouring liquid mixture into dry ingredients. Gently fold until completely incorporated. Carefully incorporate boiling water, which will create an unusually thin batter consistency.
4. Distribute batter evenly between prepared cake pans. Slide into preheated oven and bake for 25-35 minutes, depending on pan size. Check doneness by inserting a clean skewer into cake center – it should emerge with minimal moist crumbs.
5. Allow cakes to rest in pans for 5 minutes, then transfer to wire cooling rack. Meanwhile, prepare coconut frosting by combining brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan.
6. Simmer frosting mixture over medium heat, stirring continuously until it reaches a gentle boil. Continue cooking and stirring for several minutes until mixture thickens noticeably. Remove from heat and fold in vanilla extract, chopped pecans, and shredded coconut.
7. For chocolate buttercream, melt butter and blend with cocoa powder. Gradually incorporate powdered sugar and evaporated milk, mixing until achieving a silky smooth texture. Adjust consistency by adding small amounts of milk if necessary.
8. Assemble cake by positioning first layer on serving plate. Spread thin layer of chocolate frosting, then carefully distribute half of coconut mixture, leaving small border around edges.
9. Carefully place second cake layer on top. Completely cover cake with remaining chocolate buttercream. Artfully spoon remaining coconut frosting over top layer, creating an elegant finish.
10. Slice and serve German Chocolate Cake at room temperature, accompanied by preferred beverage for a delightful dessert experience.

Notes

• Elevate flavor by toasting pecans and coconut until golden brown, releasing their rich, nutty essence before mixing into the frosting.
• Prevent dense cake texture by gently folding ingredients, stopping the mixer the moment dry and wet components merge seamlessly.
• Select premium unsweetened cocoa powder to guarantee a deep, luxurious chocolate taste that transforms the entire dessert.
• Ensure ingredients reach room temperature, allowing smoother blending and helping create an incredibly light, tender cake crumb.
• Wait patiently for cake to cool completely, preventing frosting from sliding off and maintaining a pristine, professionally decorated appearance.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks, Drinks
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 550
• Sugar: 45g
• Sodium: 320mg
• Fat: 30g
• Saturated Fat: 15g
• Carbohydrates: 65g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 85mg