Martha Stewart German Chocolate Cake Recipe

Experience the exquisite richness of Martha Stewart’s German Chocolate Cake. This heavenly delight combines granulated sugar, all-purpose flour, and a harmonious blend of cocoa. In just 55 minutes, indulge in the creation of a chocolate haven, perfect for every chocolate enthusiast.

More Martha Stewart Recipe:

• Martha Stewart Madeleine Cookie Recipe
• Martha Stewart Snickerdoodle Recipe
• Martha Stewart Polish Babka Recipe

💗 Why You’ll Love This German Chocolate Cake Recipe:

• Irresistible Moisture: Savor the perfect moistness of Martha Stewart’s German Chocolate Cake , every bite, is a succulent delight.
• Flavorful Harmony: Enjoy a symphony of cocoa and coconut frostings, a flavorful dance on your taste buds.
• Effortless Elegance: Martha’s German Chocolate Cake brings gourmet charm effortlessly, your go-to for any celebration.

❓ What Is Martha Stewart German Chocolate Cake Recipe?

Martha Stewart’s German Chocolate Cake combines granulated sugar, all-purpose flour, and a delightful cocoa ensemble. This decadent creation is a fusion of moist cake layers, coconut frosting, and a rich chocolate finish.

🧈 Martha Stewart German Chocolate Cake Ingredients

For the Chocolate Cake:

• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut Frosting:

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 Tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut

For the Chocolate Frosting:

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

🎂 How To Make Martha Stewart German Chocolate Cake

1. Warm the oven up to 375°F. Grease two round baking pans that are 8 or 9 inches in diameter. 
2. To make sure the cake is easy to take out, I also cut a round piece of wax or parchment paper to fit the bottom of the pan.

For the Cake:

1. In a big bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt. Put the eggs, buttermilk, oil, and vanilla in a different bowl, and mix them well. 
2. Mix the wet and dry ingredients after adding them. Add hot water and mix. The batter will be very thin. Pour the batter into the pans that have been prepped.
3. If your cake pan is the right size, bake for 25 to 35 minutes. (The 9-inch pan bakes faster.) Or until a toothpick stuck in the middle comes out mostly clean or with a few crumbs on it. 
4. Let it cool in the pan for five minutes, then turn it over onto wire racks to cool all the way through.

For the German Chocolate Frosting:

1. In a medium-sized pot, mix the butter, egg yolks, evaporated milk, brown sugar, and white sugar. 
2. Over medium-low heat, stir the ingredients together and bring the mix to a low boil. For a few minutes, stir the mixture all the time until it starts to get thicker. 
3. Take it off the heat and mix in the coconut, nuts, and vanilla. Let it cool all the way down before putting it on the cake.

For the Chocolate Butter cream Frosting:

1. Melt the butter. Add the chocolate powder and mix it in. Add powdered sugar and milk one at a time, mixing until the mixture is spreadable. It’s possible to thin the frosting by adding a little more milk or powder until you get the consistency you want. Add vanilla and stir.

Cake Assembly:

1. Set one of the cake rounds on a plate or serving stand. 
2. Spread a thin layer of chocolate frosting on top of the cake layer. Then, put half of the coconut frosting on top and spread it out into a smooth layer. Not too close to the edge of the cake, about ½ inch. 
3. Put the second round of cake on top of the first. Cover the whole cake with a smooth chocolate filling.
4. Put the rest of the coconut frosting on top of the cake. 

💭 Recipe Tips:

• Keep it simple: Line your greased pans with parchment paper for even layers every time. No fuss, just perfection.
• Frosting Harmony: Wait for the coconut frosting to cool completely before decorating. It ensures the perfect, smooth consistency for your cake.

🍨 What To Serve With German German Chocolate Cake?

Serve German Chocolate Cake with vanilla ice cream, whipped cream, or a drizzle of caramel for a delightful treat, also, with berries, nuts, or chocolate ganache to customize your experience. 

🎚 How To Store Leftovers German German Chocolate Cake?

• In the fridge: You can keep leftover German Chocolate Cake in an airtight container for up to 3 days.
• In the freezer:  Leftovers German Chocolate Cake can be kept for up to 3 months.

🥵 How To Reheat Leftovers German German Chocolate Cake?

• Oven Method: Preheat your oven to 350°F (175°C) place slices of German Chocolate Cake on a baking sheet and heat for about 10 minutes until warm.
• Microwave Method: Place individual slices of German Chocolate Cake on a microwave-safe plate heat in the microwave on medium power for 15-20 seconds per slice until warm.

FAQ’S

Try More Martha Stewart Recipes:

• Martha Stewart Fish Burger
• Martha Stewart Cabbage Roll Recipe
• Martha Stewart Smashed Potatoes

Martha Stewart German Chocolate Cake Nutrition Facts:

• Calories: 591kcal
• Carbohydrates: 77g
• Protein: 5gFat: 31g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 440mg
• Potassium: 313mg
• Fiber: 3g
• Sugar: 69g
• Calcium: 118mg
• Iron: 1.9mg