This recipe comes straight from the Kaisersthul region in Germany, an area known to have volcanoes, which is part of the Black Forest (Schwartzwald) region. This cake is rich, with deep chocolate flavour – a very delicious treat known in Germany as “Schwartzwalder Roulade”.

German Chocolate Cake Recipe – Ingredients

Serves 8

•  1 1/2 cans or 650g of Black Cherries, pitted in juice
• 2 tbsp Kirsch Liqueur, or another Cherry Liqueur

Filling

• 1 cups Dark Chocolate (75 % cocoa)
• 2 Large Eggs, yolks and whites separated (keep both)

Cake

• 6 Large Eggs, yolks and whites separated (keep both)
• 2/3 cup Icing Sugar
• ¼ cup Cocoa Powder, sifted

Topping

• 1 ¼ cup Double Cream
• melted Dark Chocolate,  or Icing Sugar/Cocoa Powder for decoration

German Chocolate Cake Recipe – Directions

•  Preheat the oven to 180°C / Gas 4.
•  Line a rectangular cake pan that’s 13 x 9 x ½ inch (32 x 23 x 1 cm), with wax paper, cut and folded.
• Drain and discard the juice from the cherries; then place them in a shallow dish, and spoon over the liqueur and set aside.

Filling:

• In a bowl, break the chocolate into pieces and add 2 tablespoons of water. Using the double boiler method, melt the chocolate for 3 minutes, without stirring. Remove the chocolate from the heat and wait for the chocolate to melt before stirring until smooth.
• In a separate bowl, beat 2 egg yolks until frothy and add them to the chocolate and let cool. Once the chocolate has cooled, whisk in the egg whites until soft peaks begin to form, then gently fold them into the chocolate. Cover the bowl with plastic wrap and put in the fridge for at least 1 hour before it is ready to use.

Cake:

• Using an electric whisk, whisk the egg yolks until they begin to thicken. Add the icing sugar and continue to whisk with caution, ensuring that it doesn’t become too thick. Stop whisking when the mixture drips off the whisk in ribbons. Fold in the sifted cocoa powder.
• Using a clean bowl and beaters, whisk the egg whites until soft peaks form.
• Scoop one large spoonful of the whites and fold it into the chocolate mixture to loosen it, and gently fold in the remaining whites.
• Pour the batter into the pan and bake for 20 minutes, on the middle rack, until it becomes spongy in the center.
• 10. The cake will sink slightly when removed from the oven. Let it cool completely, then dusting a silicone paper with cocoa powder, turn the cake upside-down over that and peel the wax paper off of it.
• 11. Strain the cherries and keep the juice and pour it over the chocolate cake.
• 12. Remove the chocolate filling from the fridge and spread it evenly on the surface of the cake.
• 13. Softly whip the double cream and spread it over the chocolate cake, but leave a 1″ border around the cake to account for its spreading, then lightly top the cake with cherries.
• 14. Roll the cake: take hold of the side of the silicone paper and lift it to bring it over the top of the cake. Don’t worry about any cracks.
• 15. Serve with drizzled chocolate, icing sugar or cocoa powder.

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If you’re not much of a fan of the rich flavour of chocolate, then this white chocolate version is a great option. This cake can be topped with cream cheese frosting or German chocolate cake frosting, or coconut and pecans. A great family favorite with a wonderful white chocolate twist, try it today and you might never go back to the original recipe. We especially find this recipe suited to Easter time when the focus is traditionally on milk chocolate, the white chocolate variation really adds something to the festivities. You won’t be disappointed with this great treat!

German Chocolate Cake Recipe – Ingredients

Serves 12

• 4 (1 ounce) squares White Chocolate, melted
• 2 ½ cups sifted Cake Flour
• 1 tsp Baking Powder
• ½ tsp Salt
• 1 cup Butter
• 2 cups White Sugar
• 4 Egg Yolks
• 1 tsp Vanilla Extract
• 1 cup Buttermilk
• 1 cup Chopped Pecans
• 1 cup shredded Coconut, sweetened or unsweetened
• 4 Egg Whites
• Cream Cheese Frosting, or German Chocolate Cake Frosting

German Chocolate Cake Recipe – Directions

• Preheat the oven to 350°F. Grease and flour 3, 9″ pans.
• Melt the chocolate using the double boiler method and set aside.
• Sift the flour, baking powder and salt together and set aside.
• In a large bowl,  mix together the butter and sugar until light and fluffy. Doing it one at a time, beat in the eggs yolks, then add the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Add the nuts and coconut.
• In another large bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then fold in the remaining whites until mixed completely. Divide batter into the 3 prepared pans.
• Bake in the oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Layer the cakes, spreading the frosting in between the layers. Garnish with coconut and pecans.

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A delicious German chocolate layer-cake piled three layers high with a combination of chocolate buttercream frosting, and coconut-pecan frosting – all made from scratch!

German Chocolate Cake Recipe – Ingredients

Serves 12

•  ½ cup boiling water
• 4 oz German’s Chocolate or Milk Chocolate, coarsely chopped
• 2 cups White Flour
• ¼ cup Unsweetened Cocoa Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 cups White Sugar
• 1 cup Unsalted Butter, softened
• 4 large Eggs, separated
• 1 tsp Vanilla Extract
• 1 cup fresh Buttermilk
• Pecan Halves, for decoration (optional)

Coconut-Pecan Filling and Frosting

Makes 3 1/2 cups

•  1 cup White Sugar
• 1 (12 oz) can Evaporated Milk
• ½ cup Unsalted Butter
• 3 large Egg Yolks
• 1 tsp Vanilla Extract
• 2 1/3 cups shredded Coconut
• 1 ½ cups Pecans, chopped

Chocolate Buttercream Frosting

Makes about 2 cups

•  6 tbsp Unsalted Butter, softened
• 2 2/3 cups Icing Sugar
• ½ cup Unsweetened Cocoa Powder
• 1/3 cup Milk
• 1 tsp Vanilla Extract

German Chocolate Cake Recipe – Directions

•  Preheat the oven to 350°F. Grease 3 8″ round cake pans.
• In a medium bowl, pour the boiling water over the chocolate and stir until melted smooth. Set aside.
• In another bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium-high speed, beat the sugar and butter until fluffy and add the yolks one at a time until well mixed. Putting the mixer on low, add the chocolate and vanilla. Add the buttermilk and flour mixture in alternating sections, ending with the flour mixture.
• Beat the egg whites until soft peaks form using clean beaters. Gently stir in ½ cup of the whites into the batter and fold the rest in.
• Pour the batter evenly between the three pans and bake on the middle rack for 30 to 35 minutes until an inserted toothpick comes out clean. Cool the cake in the pans for 15 minutes. Then remove the cake from the pans to cool completely.
• Place one cake layer on a plate and ice the center of it (not the sides) with the coconut-pecan filling. Repeat this step with the other two layers by stacking them atop the other with the coconut-pecan icing gluing them together. Then ice the entire three-layer cake with the chocolate buttercream and top with (optional) pecans. Store in an airtight container and serve at room temperature

Coconut-Pecan Filling

In a saucepan over medium heat, combine the sugar, milk, butter, egg yolks, and vanilla, stirring constantly until thickened, about 10 minutes. Stir in coconut and pecans. Take off the heat into a bowl and, stirring occasionally, allow to cool to room temperature before filling and frosting the cake.

Chocolate Buttercream Frosting

Beat butter in small bowl. Add icing sugar and cocoa powder alternately with milk; beat to spreading consistency, pouring in small amounts of milk if needed). Stir in vanilla and frost.

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This recipe turns a packaged German chocolate cake mix into easy-to-make German chocolate cake cookies. Try this recipe today with your kids or grandkids and you’ll love just how easy it can be to make a delicious desert treat full of flavour and sinful chocolate. If you prefer you can forget the chocolate mix batter and choose to make your own delicious chocolate cake mix from within your own family! These cookies take the best part of this delicious cake favorite and add so much more zest and interest to it!

German Chocolate Cake Recipe – Ingredients

Makes 24 cookies

• 1 (18.25 oz) package German Chocolate Cake mix
• 2 Eggs, beaten
• 2/3 cup Shortening
• 1 (16 oz) container prepared Coconut Pecan Frosting

German Chocolate Cake Recipe – Directions

• Preheat the oven to 350°F. Grease 2 cookie sheets, even though they may be non-stick (you’re working with cake, after all).
•  In a large bowl, prepare the cake mix with the eggs and shortening until well-blended together. Roll the batter into walnut-sized balls and place the cookies 2″ apart on the cookie sheets.
• Bake the cake cookies for 8 to 10 minutes. Allow the cookies to cool for 5 minutes on the baking sheets before removing them to cool completely on a wire rack.
• Match up similar sized cookies and spread the coconut pecan icing on one cookie, and squishing the other cookie on top.

* Tips

If you are unable to find a German chocolate cake mix, Deluxe Chocolate Cake mix works just as well.

If you cannot find a coconut pecan frosting in your grocery store, you can use chocolate frosting instead. Buy some shredded coconut and pecans to place in the center of the cookies to make up for the lack of these two ingredients.

If desired, lightly sift over the cookies some icing sugar.

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