There’s no denying that one of the most decadent desserts around is a German chocolate cake. It’s perfect for birthdays, special occasions, and even just a random Tuesday night. If you’re in the mood for a delicious treat, you’ve come to the right place.
Martha Stewart is renowned for her culinary skills, and her German chocolate cake recipes are no exception. She’s put together two different recipes: one that’s a traditional version, and another that’s a bit more modern. Whether you’re a fan of the classic or like to try something new, you’re sure to find something you love.
Traditional German Chocolate Cake Recipe
This recipe is the classic that so many of us have grown up with. Rich, sweet, and chocolatey, it’s no wonder why this is a favorite.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup hot water
Instructions:
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
- Add wet ingredients to dry ingredients and mix until just combined.
- In a small bowl, mix together cocoa powder and hot water until smooth.
- Add cocoa mixture to cake batter and mix until just combined.
- Divide batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice (1/12 of cake)
Calories: 288
Total Fat: 11g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 38mg
Sodium: 174mg
Total Carbohydrate: 41g
Dietary Fiber: 1g
Sugars: 26g
Protein: 3g
Tips and Notes:
- Be sure to mix the batter until just combined; overmixing can make the cake dense.
- For best results, use buttermilk rather than regular milk.
- The cake is done when a toothpick inserted into the center comes out clean.
Serving Suggestions:
This cake is delicious on its own, but it can also be dressed up with a few simple toppings. Try adding a dollop of whipped cream, a sprinkle of toasted coconut, or a drizzle of chocolate sauce.
Frequently Asked Questions:
- Can this cake be made gluten-free?
Yes, this cake can be made gluten-free by substituting gluten-free flour for the all-purpose flour. - Can this cake be made ahead of time?
Yes, this cake can be made up to two days ahead of time. Store it in an airtight container in the refrigerator until ready to serve.
Modern German Chocolate Cake Recipe
This recipe is a modern take on the classic. It has all the same flavors, but with a few twists. The result is a cake that’s rich, chocolatey, and totally indulgent.
Ingredients:
- 2 cups all-purpose flour
- 2 cups dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup hot coffee
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Instructions:
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
- Add wet ingredients to dry ingredients and mix until just combined.
- In a small bowl, mix together cocoa powder and hot coffee until smooth.
- Add cocoa mixture to cake batter and mix until just combined.
- Fold in pecans and coconut.
- Divide batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice (1/12 of cake)
Calories: 314
Total Fat: 12g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 38mg
Sodium: 175mg
Total Carbohydrate: 45g
Dietary Fiber: 2g
Sugars: 27g
Protein: 4g
Tips and Notes:
- Be sure to mix the batter until just combined; overmixing can make the cake dense.
- For best results, use buttermilk rather than regular milk.
- The cake is done when a toothpick inserted into the center comes out clean.
- For a sweeter cake, increase the amount of brown sugar to 2 1/2 cups.
Serving Suggestions:
This cake is delicious on its own, but you can take it to the next level by adding a scoop of ice cream or a sprinkle of cinnamon. For a truly indulgent treat, top with a rich chocolate ganache.
Frequently Asked Questions:
- Can this cake be made gluten-free?
Yes, this cake can be made gluten-free by substituting gluten-free flour for the all-purpose flour. - Can this cake be made ahead of time?
Yes, this cake can be made up to two days ahead of time. Store it in an airtight container in the refrigerator until ready to serve. - Can I omit the pecans and coconut?
Yes, you can omit the pecans and coconut if desired.