Decadent Ina Garten German Chocolate Cake Recipe for Joy

Check out the luscious world of Ina Garten’s german chocolate cake, a symphony of decadent flavors that dances across your palate.

Chocolate layers whisper seductive promises of pure indulgence, melting hearts with each velvety bite.

Silky frosting blankets the cake in a luxurious embrace, weaving together coconut and toasted nuts in a harmonious blend.

Each slice tells a story of culinary passion, transforming simple ingredients into an extraordinary dessert.

This cake isn’t just a treat; it’s an experience that elevates home baking to an art form.

Creamy, rich, and utterly irresistible, the recipe beckons even novice bakers to create something truly spectacular.

You’ll want to savor every moment of crafting this show-stopping dessert that guarantees applause and empty plates.

Serve This Classic Chocolate Cake Right

• Serve with Creamy Companions
• Pair each slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to enhance the cake's rich chocolate flavor and create a luxurious dessert experience.
• Elevate with Beverage Pairings
• Complement the cake's deep chocolate notes with a steaming cup of dark roast coffee or a smooth bourbon that highlights the nutty pecan undertones.
• Garnish with Textural Delights
• Sprinkle extra toasted coconut and chopped pecans around the cake's base or dust the top with a light snowfall of powdered sugar to add visual appeal and extra crunch.
• Present with Seasonal Flair
• Arrange the cake on a rustic wooden board or elegant cake stand, surrounded by fresh berries or edible flowers to transform your dessert into a stunning centerpiece for any gathering.

Save and Store Leftovers Properly

• Preserve Cake Freshness: Store the German chocolate cake in an airtight container at room temperature for 2-3 days, keeping it away from direct sunlight and heat sources.
• Refrigerate with Care: When storing longer, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days. Let it sit at room temperature for 30 minutes before serving to restore its soft texture.
• Freeze for Future Enjoyment: Slice the cake into individual portions or keep it whole. Wrap securely in plastic wrap, then aluminum foil. Freeze for up to 3 months, ensuring no air pockets remain.
• Thaw Gently: Remove the cake from the freezer and let it thaw in the refrigerator overnight. Unwrap and bring to room temperature before serving to maintain its delicate moisture and flavor.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Calories: 600 kcal

Servings: 11

Ina Garten German Chocolate Cake Ingredient Guide

• Eggs: Choose fresh, room-temperature eggs for smoother blending.
• Oil: Select a neutral-flavored oil like vegetable or canola for consistent texture.
• Milk: Whole milk provides richer flavor and better moisture.

• Semisweet Chocolate: Pick high-quality chocolate with at least 60% cocoa content for deep flavor.
• Sugar: Use granulated white sugar for smooth, even sweetness.
• Flour: All-purpose flour ensures perfect cake structure and tender crumb.

• Brown Sugar: Opt for dark brown sugar for deeper caramel notes.
• Butter: Use unsalted butter to control salt levels in recipe.
• Milk, Egg Yolks: Select fresh ingredients for smooth, creamy filling.
• Corn Syrup: Helps prevent crystallization and adds glossy sheen.
• Vanilla: Pure vanilla extract provides more authentic flavor.
• Salt: Enhances overall taste and balances sweetness.
• Coconut, Pecans: Choose fresh, unsweetened shredded coconut and crisp, whole pecans for best texture and flavor.
• Heavy Cream: Select high-fat content cream for luxurious chocolate frosting.

What You’ll Need for German Chocolate Cake

• Mixing Bowls: Large, sturdy bowls for blending cake ingredients.
• Electric Mixer: Helps whip ingredients to smooth consistency.
• Microwave: For melting chocolate quickly and evenly.
• 9-inch Round Cake Pans: Perfect for baking cake layers.
• Cooling Rack: Allows cakes to cool without getting soggy.
• Saucepan: Used for preparing filling and cooking ingredients.
• Whisk: Essential for creating smooth chocolate ganache.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.
• Toothpick: Helps check cake doneness.
• Spatula: For spreading filling and frosting evenly.
• Serving Plate: Displays the finished cake beautifully.

How to Bake German Chocolate Cake Step-by-Step

• Preheat and Prepare Kitchen Workspace

Set oven to 350°F. Coat two round cake pans with oil and lightly flour them to ensure smooth cake release.

• Melt Chocolate Smoothly

Microwave chocolate in short intervals until completely melted and glossy. Allow to cool slightly while preparing other ingredients.

• Mix Cake Batter Beautifully

Combine sugar, oil, and eggs in a large bowl, whisking until silky and well-blended. Gently fold in melted chocolate. Alternate adding flour mixture and milk, ensuring smooth incorporation. Divide batter evenly between prepared pans.

• Bake and Cool Cake Layers

Bake for 30-35 minutes until a toothpick inserted comes out with minimal moist crumbs. Rest cakes in pans for 10 minutes, then transfer to cooling rack.

• Create Luscious Filling and Frosting

Cook filling ingredients in a saucepan until thickened, stirring in coconut and pecans. For frosting, pour heated cream over chopped chocolate and whisk until perfectly smooth and shiny.

• Assemble Delectable Cake Masterpiece

Place first cake layer on serving plate. Spread half the filling generously. Position second layer carefully. Cover with remaining filling and frost entire cake. Add decorative frosting touches along the top edge for an elegant finish.

Toppings and Variations to Try

• Chocolate-Infused Baking Hacks: Master the art of melting chocolate by using 30-second microwave intervals, preventing burning and ensuring a smooth texture.
• Moisture-Locking Technique: Add a splash of milk or buttermilk to keep your cake incredibly moist and tender, preventing dry cake disasters.
• Toasting Nutty Perfection: Lightly toast pecans in a dry skillet before adding them to the filling, intensifying their rich, buttery flavor and creating a delightful crunch.
• Frosting Finesse: Ensure chocolate frosting stays silky by using room temperature cream and high-quality chocolate, whisking gently to create a glossy, professional finish that will impress everyone at the table.

Luscious Ina Garten German Chocolate Cake Recipe

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4.8 from 21 reviews

• Total Time: 1 hour 5 minutes
• Yield: 11 1x

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Description

Ina Garten’s German chocolate cake delivers rich chocolate layers with classic coconut pecan frosting from traditional German baking traditions. Chocolate enthusiasts and dessert fans will adore this indulgent sweet masterpiece crafted with precision and delightful flavor combinations.

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Ingredients

Scale 1x2x3x

• 2 ½ cups (300 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (150 g) packed light brown sugar
• ¼ cup (25 g) unsweetened cocoa powder
• 4 oz (113 g) semisweet chocolate, roughly chopped
• 8 oz (226 g) semisweet chocolate, chopped
• 3 large eggs, at room temperature
• 3 large egg yolks
• 1 cup (240 ml) milk
• 1 cup (240 ml) milk
• 1 cup plus 2 tbsps (250 ml) heavy cream
• 1 cup (240 ml) vegetable oil
• 1 ½ cups (180 g) pecans
• 1 ½ cups (135 g) sweetened shredded coconut
• 4 tbsps (57 g) unsalted butter
• ¼ cup (60 ml) corn syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp fine salt
• ¼ tsp fine salt

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Instructions

1. Preparation: Adjust oven rack to middle position and warm to 350°F. Grease two 9-inch cake pans with oil and dust with flour for seamless cake release.
2. Chocolate Base: Melt semisweet chocolate in microwave, stirring every 30 seconds until silky and uniform. Set aside to cool slightly.
3. Batter Creation: Whip sugar, vegetable oil, and eggs until light and airy. Integrate melted chocolate thoroughly, creating a rich chocolate foundation.
4. Dry Ingredient Integration: Sift flour mixture into chocolate blend, alternating with milk. Fold gently to maintain batter’s delicate texture, ensuring no lumps remain.
5. Baking Process: Pour batter evenly into prepared pans. Slide into preheated oven and bake 30-35 minutes until a toothpick reveals minimal moist crumbs when inserted.
6. Cooling Phase: Rest cakes in pans for 10 minutes, then transfer to wire rack. Allow complete cooling before assembling.
7. Coconut-Pecan Filling: Combine milk, egg yolks, brown sugar, butter, corn syrup, vanilla, and salt in saucepan. Simmer over medium heat, stirring constantly until mixture thickens to custard consistency.
8. Filling Completion: Remove from heat, fold in shredded coconut and pecans. Let cool until slightly set and spreadable.
9. Chocolate Frosting: Pour heated heavy cream over finely chopped chocolate. Allow to rest 2-3 minutes, then whisk until glossy and smooth.
10. Cake Assembly: Position first cake layer on serving plate. Spread half the coconut-pecan mixture evenly. Carefully place second layer on top.
11. Final Touches: Coat entire cake with remaining filling, then lavishly cover with chocolate frosting. Smooth edges for a professional finish.
12. Decoration: Optionally sprinkle chopped pecans or chocolate shavings around top edge for elegant presentation.

Notes

• Chocolate Melting Trick: Use microwave in short 30-second bursts to prevent chocolate from burning, stirring between intervals for smooth, glossy results.
• Batter Consistency Key: Whisk sugar, oil, and eggs until pale to ensure light, airy cake texture that’s not dense or heavy.
• Toothpick Test Perfection: When checking cake doneness, look for moist crumbs clinging to toothpick – this indicates a perfectly baked, moist cake interior.
• Filling Thickness Alert: Constantly stir custard-like filling over medium heat to prevent burning and achieve a smooth, even consistency that sets properly.

• Prep Time: 5 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 600
• Sugar: 65 g
• Sodium: 250 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 80 mg