fbpx

German Chocolate Cake with Chocolate Coffee Buttercream

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

German Chocolate Cake with Chocolate Coffee Buttercream

My dad’s favorite birthday cake is German Chocolate cake. I’ve made a few tweaks since I’m making it from scratch by increasing the chocolate flavor and adding chocolate coffee buttercream. This breaks the tradition for a German chocolate cake recipe.

German Chocolate Cake with Chocolate Coffee Buttercream

Who invented German Chocolate Cake?

Maybe the name should be called Texan German chocolate cake since the cake was created by a Texan in 1957.

The first mention of the cake was in the Dallas Morning News in 1957 when Mrs. George Clay submitted her recipe for German Sweet Chocolate Cakes in hopes it would be featured in the “Recipe of the Day” section.

The cake was quickly picked up by several newspapers across the country and as they say the rest is history.

The cake has no roots to Germany but is as American as apple pie.

German Chocolate Cake with Chocolate Coffee Buttercream

What is German Chocolate?

German chocolate is a bar of 48% cocoa that is a blend of chocolate and sugar. It was created by Samuel German, an employee of Baker’s Chocolate in 1852 who created the sweetened mild chocolate sensation.

The recipe included in the Baker’s Chocolate, German Chocolate bar is very close to the original recipe created with the German chocolate by Mrs. George Clay in 1957.

German Chocolate Cake with Chocolate Coffee Buttercream

What is German chocolate cake?

A German chocolate cake signature ingredients include sweet chocolate, buttermilk, and a pecan coconut frosting.

Can you make ahead?

Fridge: German Chocolate Cake: You can make the cake one to two days in advance. Wrap each cake in plastic wrap and store in an airtight container.

Coconut-Pecan Frosting: You can make the signature German chocolate cake frosting one day in advance. Frosting will thicken as it cools. Stir in ¼ – ½ cup of milk to loosen for easy spreading.

Chocolate Coffee Buttercream: You can make the chocolate coffee buttercream one to two days in advance. Keep in an airtight container for 30 days.

Freezer: German Chocolate Cake: You can make the cake one to two days in advance. Wrap each cake in plastic wrap and store in an airtight container. Thaw in the refrigerator 24 hours before using.

German Chocolate Cake with Chocolate Coffee Buttercream

Latest Recipe Video:

German Chocolate Cake with Chocolate Coffee Buttercream

Substitution Options:

Common One to One Substitutions:

Granulated Sugar = Raw Cane Sugar

Light Brown Sugar = Dark Brown Sugar

Semi-Sweet Chocolate Bar = German Chocolate Bar

Vegetable Oil, Grapeseed Oil = Canola Oil

Milk of Choice = Evaporated Milk

Dark Cocoa Powder = Cocoa Powder

German Chocolate Cake with Chocolate Coffee Buttercream

Want More Chocolate Desserts?

Dessert Ideas:

German Chocolate Cake with Chocolate Coffee Buttercream

Recipe:

German Chocolate Cake with Chocolate Coffee Buttercream

German Chocolate Cake with Chocolate Coffee Buttercream

Kenneth
My dad’s favorite birthday cake is German Chocolate cake. I’ve made a few tweaks since I’m making it from scratch by increasing the chocolate flavor and adding chocolate coffee buttercream. This breaks the tradition for a German chocolate cake recipe.
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
Cool 20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12 persons
Calories

Ingredients
  

German Chocolate Cake:

  • 2 cups unbleached all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • 4 oz. German chocolate chopped, melted
  • 1 ½ cup canola oil
  • 1 ½ cup raw cane sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Coconut-Pecan Frosting:

  • 1/3 cup dark brown sugar
  • 1/3 cup raw cane sugar
  • ¼ teaspoon kosher salt
  • ¼ cup water
  • 6 oz. evaporated milk
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 4 oz. unsweetened shredded coconut
  • ¾ cups chopped pecans

Chocolate Coffee Buttercream:

  • 1 stick unsalted butter room temperature
  • 3 ¾ cups powdered sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons brewed coffee

Instructions
 

  • Preheat the oven to 350°F degrees. In a bowl, mix the flour, coco powder, baking soda, salt, and cayenne until combined.
  • In another bowl with a hand, mixer beat oil and sugar on low until combined. The mixture will look like wet sand. Add the eggs, beat until combined; the mixture will look like yellow wet sand. Add the melted chocolate and vanilla, mix for 10 seconds—alternate adding the flour mix and buttermilk, finishing with the flour. Mix on low, and scraping the sides of the bowl in between each, mix until combined and thick.
  • Evenly pour batter between 2 greased 9-inch cake pans and bake for 35 minutes, rotating the pans halfway at 17 minutes 30 seconds. Make sure to stagger cakes when baking for even baking. Cakes are finished once the edges of the cake slightly pull away from the pan. Cool cake for 20 minutes, flip cakes over to them release from the pan.
  • Make coconut pecan frosting: While cake is baking; turn on the heat to medium-high in a medium pot add the brown sugar, sugar and water, cook for 5 minutes, until sugar melts and turns a light caramel color. Remove from the heat, add the evaporated milk sugar will steam and bubble up bring to a boil over medium heat, and stir until sauce smooths out.
  • While sauce is coming to a boil in a small bowl beat egg yolks and vanilla together. Mix 2 tablespoons of the caramel in the egg mixture, then pour back into the pot. Cook for 2 minutes, constantly stirring until mixture thickens. Stir in the coconut and pecans. Frosting will thicken as it cools.
  • While everything cools, in a large bowl cream butter with a hand mixer until smooth. Over a medium bowl sift, powdered sugar, cocoa powder and salt. Add 1 cup of powdered sugar mix to the butter, mixture will look clumpy. Add the vanilla to coffee. Then alternate between adding 1 cup of powder sugar and coffee mixture, finish with the coffee, mix until smooth before adding next addition. Buttercream is finished when light, fluffy, and you have stiff peaks.
  • Assemble the cake: Add one cake to cake stand, evenly spread a thin layer of chocolate coffee butter cream over the top of cake. Then evenly spread half the coconut pecan frosting across the top of cake. Repeat with the next layer.
  • With an offset spatula, evenly spread buttercream around the edge of the cake. Hold the spatula upright against the side of the cake and press gently as you turn the cake slowly. Place the remaining buttercream in a decorating bag with a 1M tip. Pipe star decorations along the edges of the top of the cake. Place the cake in the refrigerator for 30 minutes before cutting.

Notes

I poured 25 oz. of cake batter in each cake pan, that’s about 3 ¼ cups of batter each.
I used a tool called a pastry tek 4-patter cake scraper. It’s an inexpensive tool that you can find in any restaurant supply store or with some decorating kits.
Keyword cake, chocolate cake
Cooked this recipe?Let me know how it was!

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Learn New recipes, tips and techniques