German Chocolate Cake
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A favorite since the 1950s, German chocolate cake is a decadent combination of rich chocolate layers and coconut-pecan frosting—a classic that never goes out of style!
German chocolate cake is a decadent chocolate layer cake with a rich coconut-pecan frosting. It gets its name from Sam German, who created a sweet baking chocolate called “German’s chocolate” for Baker’s chocolate company in 1852. The recipe for the cake became popular in the 1950s after a Texas homemaker shared her recipe in a Dallas newspaper. It was such a hit that it was reprinted in newspapers across the country, resulting in a 73% increase in German’s Chocolate sales in one year! Nowadays, the cake is simply called “German chocolate cake.”
Typically, the sides of a German chocolate cake are left bare or coated with chocolate ganache. For an attractive and easy-to-achieve finish, I suggest leaving the sides uncovered and drizzling a glossy chocolate ganache over the top of the cake. This creates a pretty drip effect without the extra effort of covering the sides.
Table of Contents
“Hands down, the best cake I have ever had…It is everything German chocolate cake should be! We served ten people for Christmas Day dessert and then had it the next day for breakfast!”
What You’ll Need To Make German Chocolate Cake
- Semisweet Chocolate: Provides a rich, deep chocolate flavor foundational to the cake.
- Eggs (Whites and Yolks Separated): The yolks add richness and color to the batter, while the beaten whites are folded in to give the cake its light, airy texture.
- All-Purpose Flour: Forms the structure of the cake. Use the spoon and level method to measure accurately.
- Unsweetened Natural Cocoa Powder: Deepens the chocolate flavor. Sifting removes any lumps for a smoother batter.
- Baking Soda: Acts as a leavening agent, helping the cake rise and become fluffy.
- Salt: Balances and enhances the flavors of the cake.
- Butter: Adds moisture and creaminess to the cake. Using unsalted butter allows control over the cake’s saltiness.
- Granulated Sugar: Sweetens the cake and contributes to its tender crumb.
- Vanilla Extract: Adds depth and enhances the overall flavor of the cake.
- Buttermilk: Adds moisture and a slight tanginess, which balances the sweetness and complements the chocolate flavor.
- Frosting Ingredients: Egg yolks, evaporated milk, light brown sugar and butter form the rich base, while sweetened flaked coconut and pecans bring texture and distinctive flavors.
- Chocolate Glaze Ingredients: Heavy cream, light corn syrup, and melted chocolate make a rich, glossy finish on top of the cake.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Cake
Preheat the oven to 350°F and set an oven rack in the middle position. Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour. Line the bottoms of the pans with parchment circles and spray again.
To cut parchment circles for cake pans, lay out a sheet of parchment paper on a flat surface and use a pencil to trace a circle around the cake pan, then cut out the circle using scissors. If you need multiple circles, you can stack several sheets of parchment paper and cut them all at once. An alternative to cutting your own parchment circles is to purchase pre-cut parchment circles. You can find them in the baking aisle of some grocery stores and on Amazon.
Place the chocolate in a medium heatproof bowl. Bring the water to a boil in the microwave (or on the stovetop) and pour over the chocolate; let sit for one minute.
Stir until the chocolate is melted and the mixture is completely smooth.
In a medium bowl, using an electric mixer, beat the egg whites on high speed until stiff peaks form, 1 to 2 minutes. Set aside and clean the beaters (you’ll use them again for the batter).
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a very large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes (start on low, then increase the speed to medium).
Add the egg yolks, one at a time, beating well after each addition.
Add the melted chocolate mixture and the vanilla.
Beat until blended.
On low speed, add 1/3 of flour mixture.
Mix to combine, then add half of the buttermilk.
Continue by mixing in another third of the flour, then the remaining buttermilk, and then the remaining flour.
Add about ⅓ of the egg whites to the cake batter; fold until evenly combined. Then add the remaining egg whites.
Fold just until the batter is uniform.
Divide the batter evenly into the prepared pans.
Bake until the cakes are set and a toothpick inserted into the centers comes out clean, 25 to 30 minutes for 3 layers or 35 to 40 minutes for 2 layers. Cool the cakes in the pans for about 15 minutes, then turn out onto wire racks to cool completely.
Step 2: Make the Coconut-Pecan Frosting
In a 2-quart saucepan, combine the egg yolks, evaporated milk, and light brown sugar.
Whisk to combine, then add the butter and bring to a gentle boil.
Cook over medium-low heat, whisking frequently, until thick, about 12 minutes (adjust the heat as necessary to keep the mixture at a gentle boil).
Remove from the heat and stir in the coconut, pecans, vanilla, and salt.
Let cool to room temperature.
Step 3: Make the Chocolate Glaze
Pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high power until boiling, about 1 minute. Add the chopped chocolate. Let the mixture sit for 30 seconds, then whisk until smooth and glossy. Let the ganache cool until slightly thickened but still pourable, whisking occasionally so a film doesn’t form on top, 10 to 15 minutes.
Step 4: Assemble the Cake
For a 3 layer cake: Place 1 cake layer, rounded side down, on a cake platter. Using a metal spatula, spread ⅓ of the coconut-pecan frosting over the layer. Add the second layer, rounded side down; spread with ⅓ of the frosting. Add the third layer, rounded side up; spread with remaining frosting, leaving the sides of the cake unfrosted. For a 2-layer cake, follow the same procedure but spread half of the frosting over the bottom layer and the remaining half over the top layer.
Drizzle it over the top of the cake, letting it drip down the sides. Cut the cake with a small, very-sharp serrated knife, using a sawing motion and wiping the knife clean (carefully!) between slices.
Frequently Asked Questions
If you have three 9-inch cake pans, making the cake in three layers provides a more even distribution of the frosting. However, the cake can also be made beautifully as a two-layer version.
Absolutely! German chocolate cake keeps wonderfully at room temperature, so feel free to make it up to 2 days in advance. It’s best to store it in a cake dome. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake.
German chocolate cake was originally made using German’s Sweet Chocolate. However, most modern takes on this classic use ingredients like cocoa powder or various types of chocolate for convenience because German’s chocolate is not widely available. The cake’s signature mild chocolate taste can still be easily achieved by carefully balancing the amounts of sugar and chocolate—and the pecan-coconut frosting definitely drives the classic flavor home.
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Video Tutorial
German Chocolate Cake
A favorite since the 1950s, German chocolate cake is a decadent combination of rich chocolate layers and coconut-pecan frosting—a classic that never goes out of style!
Ingredients
For the Cake
- 4 oz semisweet chocolate, chopped
- ½ cup water
- 4 eggs, whites and yolks separated
- 2¼ cups all-purpose flour, spooned into measuring cup and leveled off
- ¼ cup unsweetened natural cocoa powder, such as Hershey’s, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk (see note)
For the Coconut-Pecan Frosting
- 4 egg yolks
- 1 (12-oz) can evaporated milk
- 1½ cups (packed) light brown sugar
- 1½ sticks (¾ cup) unsalted butter, cut into small pieces
- 2½ cups (lightly packed) sweetened flaked coconut (preferably Baker’s)
- 2 cups coarsely chopped pecans
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
For the Chocolate Glaze
- ¼ cup heavy cream
- 1 tablespoon light corn syrup
- 2 oz semi-sweet chocolate, chopped
Instructions
For the Cake
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour. Line the bottoms of the pans with parchment circles and spray again.
- Place the chocolate in a medium heatproof bowl. Bring the water to a boil in the microwave (or on the stovetop) and pour over the chocolate; let sit for one minute. Stir until the chocolate is melted and the mixture is completely smooth.
- In a medium bowl, using an electric mixer, beat the egg whites on high speed until stiff peaks form, 1 to 2 minutes. Set aside and clean the beaters (you’ll use them again for the batter).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a very large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes (start on low, then increase the speed to medium). Add the egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate mixture and the vanilla. On low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.
- Add about ⅓ of the egg whites to the cake batter; fold until evenly combined. Add the remaining egg whites and fold just until the batter is uniform. Divide the batter evenly into the prepared pans.
- Bake until the cakes are set and a toothpick inserted into the centers comes out clean, 25 to 30 minutes for 3 layers or 35 to 40 minutes for 2 layers. Cool the cakes in the pans for about 15 minutes, then turn out onto wire racks to cool completely.
For the Coconut-Pecan Frosting
- In a 2-quart saucepan, whisk together the egg yolks, evaporated milk, and light brown sugar; add the butter and bring to a gentle boil. Cook over medium-low heat, whisking frequently, until thick, about 12 minutes (adjust the heat as necessary to keep the mixture at a gentle boil). Remove from the heat and stir in the coconut, pecans, vanilla, and salt. Let cool to room temperature.
For the Chocolate Glaze
- Pour the cream and corn syrup into a medium microwave-safe bowl. Microwave on high power until boiling, about 1 minute. Add the chopped chocolate. (Alternatively, place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a boil and then pour it over the chocolate.) Let the mixture sit for 30 seconds, then whisk until smooth and glossy. Let the ganache cool until slightly thickened but still pourable, whisking occasionally so a film doesn't form on top, 10 to 15 minutes. (If it gets too thick, you can warm it in the microwave for 10 seconds, or until just pourable.)
To Assemble
- For a 3 layer cake: Place 1 cake layer, rounded side down, on a cake platter. Using a metal spatula, spread ⅓ of the coconut-pecan frosting over the layer. Add the second layer, rounded side down; spread with ⅓ of the frosting. Add the third layer, rounded side up; spread with remaining frosting, leaving the sides of the cake unfrosted. For a 2-layer cake, follow the same procedure but spread half of the frosting over the bottom layer and the remaining half over the top layer. Prepare the chocolate glaze and drizzle it over the top of the cake, letting it drip down the sides. Cut the cake with a small, very-sharp serrated knife, using a sawing motion and wiping the knife clean (carefully!) between slices.
- Note: If you’d like to make your own buttermilk, check out: How to Make Buttermilk.
- Make-Ahead/Freezing Instructions: The cake can be made up to two day ahead of time and stored in a cake dome at room temperature. The cake layers can also be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before assembling and frosting the cake.
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1 slice
- Calories: 705
- Fat: 42 g
- Saturated fat: 22 g
- Carbohydrates: 79 g
- Sugar: 60 g
- Fiber: 4 g
- Protein: 8 g
- Sodium: 307 mg
- Cholesterol: 142 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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For the icing, can you use unsweetened shredded coconut?
I wouldn’t recommend it – it won’t have the right texture – sorry!
Your recipes have made me love cooking again! I am excited to try your German Chocolate cake! Would I be able to substitute with gluten free flour, or would that change the consistency and texture?
Thank you for sharing your gift of cooking with us all!
Hi Jenni, So glad you like the recipes! I haven’t made this with gluten-free flour, so I can’t say for sure. (Oftentimes, readers will comment that they’ve adapted my baked goods to be gluten-free, but I don’t see any comments mentioning that here, so you’d be the “guinea pig.”) If you want to give it a try, I know a lot of readers have had great luck with Cup4Cup and King Arthur’s Measure for Measure flour. Please LMK how it turns out if you try it!
I made it in a half sheet pan, cut it into 3. Looks yummy!
Hi Jenn…
here goes for a 3rd time trying to post a review of your German Chocolate Cake (it keeps disappearing).
Anyway, the cake came out beautifully! So much so we shared it w/our dear neighbor friends. We live in the San Joaquin Valley in central California in the country. Luckily our neighbors are a mile away & I purposely walked over to burn more calories so I can enjoy another slice of cake tonight!😂lol ….its truly that good!
I wanted to share the following info:
I baked a 2 layer -using 9 inch cake pans. I decided to check the cakes at the 30 minute mark. I’m glad I did,because they were done baking. And that allowed for the time they continue to bake…
ALSO, the step where the flour /buttermilk is added, I folded it all in using a rubber spatula. Whenever I’ve baked cakes and used either beaters or my Kitchen Aide Mixer, the crumb is tough & dense. Not what you want for sure! I’m so glad I trusted my instincts. This is a really good finished product that I’m proud of.
I urge everyone who doesn’t take the time to completely read your recipes to do so. It makes such a difference in understanding the recipe. I also made sure my ingredients were all ready to go,measured,etc..
Jenn you’re such a gift to so many I’m sure. You’re always in our home and gracing our table. I have both your cookbooks,and I continually look forward to your emails.
Thank you so much for sharing your talents with all of us. Here’s to 2024
💗
Hello, Jenn. Thank you for the recipe for the cake – my wife made it two days after the recipe was put out. I recommend every one to try this recipe out. Seasons Greeting to you and your family.
This was outstanding. My favorite Christmas dessert to date and desserts have always been my thing! Thanks for another winner Jenn! I was pleasantly surprised that you absolutely nailed that German chocolate flavor of german chocolate cake without me having to go to a separate store to find the German chocolate. You are a wizard — thank you!!
❤️
Please don’t call it German Chocolate Cake if it’s not made with German Chocolate. I was so excited to see the recipe and then so disappointed that it doesn’t contain its namesake. German Sweet Chocolate is not hard to find – it’s online everywhere if it’s not in your local grocery store (who will usually order it for you if it’s not in stock).
Hi Jeanne, Thanks for sharing your perspective. It’s true that the original German Chocolate Cake was made with German’s Sweet Chocolate. However, most modern takes on this classic, including mine, use ingredients like cocoa powder or various types of chocolate for convenience because German’s chocolate is not widely available. The cake’s signature mild chocolate taste can still be easily achieved by carefully balancing the amounts of sugar and chocolate—and the pecan-coconut frosting definitely drives the flavor home. My goal is always to create recipes that are practical and accessible for everyday bakers. This recipe is easy for home cooks to replicate, and it delivers that deliciously familiar flavor we all love. Happy baking!
Do you ever include high-altitude Instructions? I live at 7,000 feet and seldom make cakes.
Hi Gloria, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
I notice a couple of comments that the batter was too thick and/or the cake came out dense/heavy. I have had this issue before too and wondered if you had any advice on what might have went wrong in the prep. Over beating one aspect? Or some other issue? Thanks..appreciate your insight!
Hi Susan, the frosting for this cake is pretty dense by nature, but the cake itself is not. Just make sure to use the spoon and level method to measure your flour. Hope you enjoy the cake if you make it!
First off I want to say I love your recipes. Everyone I have made has been a success. I would love to make this for our New Year’s Eve dinner. I have 10 % cream could I use that for the glaze ? Would I have to add more chocolate to get the thickness??
Thanks
Cheryl
Hi Cheryl, thanks for the nice words about the recipes – so glad you like them! I don’t recommend 10% cream here – I’d stick with heavy cream – sorry!
Hi Susan!! I’ve successfully have made The classic German Chocolate Cake and the Coconut Pecan icing for over 30 years and yes you can use the 10% cream if you like. You do not need heavy cream for the icing. That is the purpose of the yolks!! My opinion and suggestion : canned evaporated milk. That is from the original recipe from Bakers, the back of German Chocolate box!!🍫
Cook under 8 mins because the icing will thicken when cooled.
I’m wondering, why the semi-sweet chocolate instead of bars of German chocolate?
Great question! German chocolate is not widely available, so I developed the recipe using semi-sweet.
I prefer the German’s chocolate for this. Can I use one 4 oz bar in lieu of regular chocolate? Thanks much and I really enjoy all of your recipes.
Glad you like the recipes! Yes, you can use German’s chocolate if you’d like, but the cake will be a touch sweeter. Hope you enjoy the cake!
Would this recipe work in a 9×13 pan?
Hi Karen, unfortunately it won’t in a 9 x 13 as you wouldn’t get the nice layers that German chocolate cake has. Sorry!
Hi Jenn,
I have a question regarding the chocolate ganache. Why does it need the corn syrup? What is the purpose of it? Can it be omitted? If so, will it change the taste?
Lucy
Hi Lucy, the corn syrup helps to make the ganache shiny. You can omit it; just keep in mind that it won’t be as shiny. Hope you enjoy the cake!
Hi Jen
I would like to make this and frost it a couple of weeks beforehand and then freeze the completed cake. I would then defrost it overnight. If you agree should this be defrosted in the fridge or on the counter?
Many thanks for so many great recipes. I particularly like your attention to detail in writing the recipes.
Hi Barbara, Thanks for your nice words about the recipes — so glad you like them! I wouldn’t recommend freezing this with the frosting (you can freeze the cakes before they’re frosted though).
I was wondering if I need to make any high altitude adjustments? I live at about 6,000 ft. Thank you for all your recipes & great instructions!
Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy the cake if you make it!
I made this cake for my mom’s birthday. It was a big hit – it looked and tasted great! Thank you, again, Jenn 🙂
Can I use this recipe and make cupcakes instead? Would I need to change anything besides the baking time?
Hi Lucy, You can definitely use this recipe to make cupcakes. I would start checking for doneness around 20 minutes.
Hi Jenn! This is my mom’s favorite cake and her b-day is Monday. I just made the 3 layers today. I have never made a German Chocolate cake before and found the cake batter to be quite thick & a bit hard to spread evenly in the pans which made the layers a bit uneven after baking. I’m curious if the batter is supposed to be thick or if I did something wrong. Also, would there be enough frosting to do the sides of the cake so I can hide the imperfection? Thank you! Kim
Hi Kim, I’m so sorry I’m only seeing this now – how did the cake turn out? The batter shouldn’t be too thick.
I have made this twice now since finding your recipe! I don’t know what it is but this tastes so much better than the recipe I’ve been using, that comes with the German chocolate bar, and what I have been eating my entire life. I have been referring all my baker friends to this exact recipe because it is SO GOOD! This is definitely a keeper!!!! Thank you for sharing!
Some background. I’ve been cooking for decades. I cook across all kinds of foods, ethnic, international, smoking, desserts, etc. Simple to weeklong (think turning a pork shoulder into a smoked ham for Easter). My wife’s birthday is approaching and in the past I’ve alternated between a coconut layer cake and carrot cake. This year she asked for a German Chocolate cake because her mother used to make one and my wife had not had one in a very long time. The search for a great recipe began and after combing through my usual sources, including the NYT cooking section, I came upon this recipe. Something about it just spoke to me and so the choice was made to go with this.
WOW! This is a knock it out of the park recipe! Yes, it definitely takes a good amount of time, in part because of having to let various stages cool down, cake, icing etc. The result though is everything and more that you could want and hope for. Surprisingly light cake, superb icing, point on instructions. Confession, I did deviate on the chocolate sauce and made a truer chocolate ganache that I drizzled a little on each layer plus the top. I’m not on Instagram, but if I were I’d definitely post a picture for you as it was the twin of yours pictured.
Thanks very much of your generosity in sharing this killer recipe. My wife was ecstatic!
Hi Luther, So happy it turned out well! I always love seeing photos. Feel free to email a pic at jennifer@onceuponachef.com.
Turned out excellent! Had to really work on frosting to get it right consistency but it did finally work out. The ganache coating is stunning!
Jenn, thank you for developing this recipe! German chocolate cake is my favorite dessert. I’ve tried numerous recipes and I’ve finally found the right one! Not only does this taste delicious, moist, and indulgent, but it’s also beautiful to look at – you knocked another one out of the park!
Normally I love all your recipes but this one I unfortunately have to say I was not a big fan. I found the cake itself very heavy and dense. I like my cakes light and fluffy so I will add baking powder the next time I make it. Overall my guests said it was delicious but very filling.
Does this cake need refrigeration? I made this cake today and it turned out beautiful. It’s for my brother’s 50th birthday so we won’t be cutting it until tomorrow evening,
Hi Debby, No need to refrigerate the cake — it keeps well at room temperature — although it won’t hurt it. If you do put it in the fridge, make sure to let it come to room temperature before serving.
Jenn, this beautiful cake was to be shared with friends but my husband tested positive so now we have it all to ourselves. It’s only the three of us and we can’t eat all of it. Can the cake slices be frozen? Thanks!
Yep it freezes nicely. 🙂
This is AMAZING!!! Absolute perfection! Hands down, the best cake I have ever had and the best I have ever made! It is everything German Chocolate cake should be! The cake is light and airy, yet the chocolate flavor is solid. The icing was downright sinful; it was so good! We served ten people for Christmas Day dessert and then had it the next day for breakfast!
Beautiful cake! I used 3 8in pans and baked them little longer. The sponge is fluffy but rich. The filling is basically caramel sauce with pecans and coconut, what’s not to like, but it does overpower the sponge and I did not use all of it. Next time I will use less maybe cut it in half as I like to taste more of the sponge and less the filling. This is a very personal preference for a perfect cake.
I made this beauty on Christmas Eve and it was incredibly rich and delicious. This cake is the confectionery embodiment of hedonism, and I mean that in a good way.
I made this cake yesterday for Christmas Eve dessert and OMG – it was so rich and so good! My family said it was the best cake I’ve ever made. This will be a new tradition!
Best ever
Hi Jenn, can I use dry roasted pecans ?
Yes that’s fine. Please LMK how it turns out!
Hi Jenn, also can I use dry roasted pecans for this ?
Yep!
Hi Jenn, how far in advance can I make this gorgeous cake ? Should I assemble right before serving?
It keeps beautifully for a few days, so I would make it and assemble it a day or two ahead.
Oh my goodness Jenn – how did you know that my favorite sweet in the whole wide world is German Chocolate Cake? I’ve always had it with mocha frosting and the pecan coconut filling between the layers and on top; but this looks way better. I will make this at the earliest appropriate opportunity. Thank you for being a wonderful source of flawless recipes!
Hi Jenn
What is the best way to bake 3 layers? Do you place all three on the same shelf or stagger them on 2 shelves. Or bake 2 and then 1? Thank you! For all the great recipes. Happy holidays to you and your family.
Hi Mary, If they’ll fit, I’d put all 3 layers on one shelf. And so glad you like the recipes – happy holidays! 🙂
Jen, I have 3 8″round cake pans. How can I make them work for this beautiful cake?
Hi Gayle, It will work fine; they cakes will just take a bit longer to cook. Please LMK how it turns out!
German Choc Cake is one of my all time fav cakes! Used to request it for my birthdays as a teen. I can’t wait to try yours! I’ve been searching for years for the perfect recipe, and you never fail, Jenn. Can’t wait to try! Question : in Australia, where I am currently living, I cannot get German Choc, is there a substitute? Is there something that makes it unique? Thank you!
Hi Steph, You don’t need a specific brand of chocolate to make this recipe — any semi-sweet baking chocolate will work well. Enjoy!
I am searching for another brand of German chocolate please help me out I use Baker’s German chocolate and apparently I made the cake this past December and it was more like a blonde cake it had very little cocoa in it and it just did not taste the same and I’ve made this cake for years and I’ve always used the same brand of chocolate but apparently they’ve cut the cocoa in it and it was more of a blonde cake and it did not taste the same I was not satisfied with it I was very much heartbroken can you suggest a new type of German chocolate bar that I can use?
Hi Stacey, You don’t need to find special chocolate. I use a combination of Ghirardelli semi-sweet chocolate and Hershey’s cocoa powder, and the cake comes out deliciously chocolatey.