German chocolate cake

Pastel de chocolate alemán
German chocolate cake is a dessert with layers of sponge cake, covered and filled with a mixture of grated coconut and walnuts. Despite its name, this cake comes not from Germany, but of the United States. In 1952, a housewife of Dallas sent the recipe for this cake, made with a bar of chocolate for Baker's brand chocolate, created by Samuel German called German completo Sweet Chocolate, to a local newspaper. When the cake became popular, the owner of the Baker's at that time, distributed the recipe to other countries, and because of the chocolate bar, acquired the name that today is known, German Chocolate Cake (German cake).

Option 1: German chocolate cake


For the filling:

  • 1 and 1/2 cup walnuts Pecans
  • 4 egg yolks
  • 1 can evaporated milk
  • 6 tablespoons of butter without salt and at room temperature.
  • ¼ Cup Brown sugar
  • 1 cup white sugar
  • 1/8 teaspoon salt
  • 2 tablespoons vanilla
  • 2 and 1/3 cups shredded coconut

For the sponge:

pastel aleman de chocolate
  • 4 ounces of grated dark chocolate
  • ¼ Cup cocoa powder
  • ½ Cup boiling water
  • 4 eggs
  • 2 cups flour
  • ¾ teaspoons baking soda
  • 1 and ½ sticks butter without salt at room temperature
  • 1 cup sugar
  • 2/3 cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¾ cup sour cream



  • Place the walnuts Pecans on a source and bake for 8 minutes at 180 ° C. Let cool completely and grind them slightly.
  • In a medium saucepan, add the egg yolks and evaporated milk and heat over medium-low heat, stirring well for 5 minutes.
  • Add the butter, sugars, salt and continue to Cook 10 minutes more until the mixture thickens slightly. Bring to a boil until the mixture attains the consistency of a custard.
  • Remove from heat and Add vanilla, coconut and ground Pecans, stirring until everything is well incorporated.
  • Pour into a bowl and allow tuning. Cover with plastic and refrigerate until the cake is ready.

The cake:

  • Grease and flour two 9 "oven moulds. Preheat the oven to 180 ° C.
  • Put the grated chocolate and cocoa in a bowl and add the water boiling. Let stand for 5 minutes and stir well until all blended.
  • With a mixer, beat the butter, sugars and salt until a creamy mixture forms.
  • Add eggs one on one, beating among means. Add the vanilla and chocolate mixture.
  • Alternately add the flour mixed with yeast and sour cream. Mix until a homogeneous mixture is formed.
  • Divide the mixture between the two prepared pans. Smooth the surface with a spatula.
  • Bake the biscuits in the center of the oven for 30 minutes or until Pierce with a toothpick, comes out clean. Let cool for 5 minutes and remove from pan. Let cool on a wire rack.


  • Cut both cakes across so are 4WD.
  • Place one cake on a tray to serve and cover with 1/4 of the filling without leaving it by the edge.
  • Place one of the cakes over and replace another layer of filling up. Repeat until you have used all the cakes and all the stuffing.
  • The cake is ready, but if you want to can cover the edges and top with chocolate topping and decorate.
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