German Chocolate Cake

Featuring a rich chocolate cake and a delicate custard topping packed with shredded coconut and pecans, this German Chocolate Cake can be served right from the pan! Perfect for a crowd and is so easy to make, you'll never want to make the layered version again! Make this with einkorn flour or any wheat.

Course Dessert

Cuisine American

Keyword Classic German Chocolate Cake, German Chocolate Cake, German Chocolate Cake Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 383kcal

Ingredients

Cake

4 ounces German sweet chocolate chopped
1 cup boiling water
1/2 cup butter melted
1/2 cup milk
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose einkorn flour (390g)
2 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Topping

3 egg yolks
3/4 cup milk
1 1/2 cups white sugar
1 tsp molasses
1/4 cup butter
1 teaspoon vanilla extract
2 1/2 cups unsweetened shredded coconut
1 1/2 cups chopped pecans

Instructions

Preheat the oven to 325°F. Grease a 10×15-inch glass baking pan. Set aside.
In a large glass or metal bowl, add chopped chocolate.
Pour the boiling water over the chocolate. Whisk until the chocolate has melted and is fully combined into the water.
Add the butter, milk, sugar, eggs, and vanilla. Whisk until well-combined.
Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until smooth, but don’t overmix.
Pour the batter into the prepared baking dish.
Bake for 25-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
Allow the cake to cool while you make the topping.
Add the egg yolks, milk, sugar, and molasses to a large saucepan. Whisk until combined. Add butter to the saucepan and cook over low heat.
Cook for 5-10 minutes, whisking regularly, until the mixture has thickened.
Remove from heat and stir in the vanilla extract. Add coconut and pecans, and stir until everything is well combined.
Dollop the topping evenly over the cake and then spread it with a spatula. Cool to room temperature before serving.

Notes

NOTE: If using a metal pan, preheat the oven to 350°F instead.

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