Print

Ina Garten German Chocolate Cake

Ina Garten German Chocolate Cake
Print Recipe

This stovetop adaptation captures the signature flavors of German chocolate cake with a tender cocoa-chocolate crumb and a rich coconut-pecan filling. The cake layers are gently steamed in covered pans for an even, moist texture, then finished with a buttery custard-style frosting that tastes deeply caramelized and nutty.

Ingredients

Scale

For the Cake

  • 4 oz sweet baking chocolate, finely chopped
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, separated
  • 1 cup all-purpose flour
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/2 cup buttermilk, room temperature
  • 1 tsp pure vanilla extract

For the Filling and Topping

  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1/4 cup unsalted butter
  • 1 tsp pure vanilla extract
  • 2/3 cup sweetened shredded coconut
  • 2/3 cup pecans, finely chopped

For the Pans

  •  1 tbsp unsalted butter, melted
  • 1 tbsp all-purpose flour

Instructions

  1. Prepare two 6-inch round cake pans by brushing the bottoms and sides with the melted butter, then dusting with the 1 tbsp flour and tapping out the excess. Set a wide, deep skillet or Dutch oven on the counter and confirm that both pans fit inside with a lid on top; this enclosed moist-heat setup acts like a small stovetop oven. If you prefer a conventional method, these same layers can be baked at 350°F / 177°C for 20 to 24 minutes.
  2. Make the chocolate base by combining the chopped sweet baking chocolate and whole milk in a small saucepan over low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth, glossy, and fluid, about 3 to 4 minutes; do not let it boil or it can seize. Remove from the heat and cool until just warm so it does not melt the butter in the batter.
  3. In a medium bowl, whisk together 1 cup all-purpose flour, fine sea salt, and baking soda until evenly blended. In a separate mixing bowl, beat the softened 1/2 cup butter with 3/4 cup sugar using a hand mixer for 3 to 4 minutes until the mixture is lighter in color and fluffy; this aeration helps compensate for the gentler stovetop cooking. Beat in the 2 egg yolks one at a time, scraping the bowl after each addition, then mix in the vanilla extract and cooled chocolate mixture.
  4. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed just until no dry streaks remain, because overmixing at this stage can make the steamed layers dense. The finished batter should be thick but spreadable.
  5. In a clean bowl, whip the 2 egg whites with the hand mixer until they hold medium peaks that curl gently at the tip. Fold one-third of the whites into the batter to loosen it, then fold in the remaining whites with a spatula using broad, gentle strokes to preserve as much air as possible. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Place a folded kitchen towel or metal rack in the bottom of the wide skillet or Dutch oven, then add enough hot water to come about 1 inch up the sides without touching the pan rims. Set the cake pans inside, cover the pot tightly, and cook over medium-low heat for 28 to 35 minutes, adjusting the heat as needed so the water stays at a gentle simmer rather than a hard boil. The cakes are done when the tops spring back lightly and a tester inserted in the center comes out with a few moist crumbs but no wet batter.
  7. Lift the pans out carefully and cool them on a rack for 10 minutes before turning the cakes out to cool completely. Do not frost while warm, or the coconut-pecan filling will slide and separate. If the tops have domed slightly, level them with a serrated knife once fully cool for a neater stacked cake.
  8. While the cakes cool, make the filling by whisking together the evaporated milk, 1/2 cup sugar, and 2 egg yolks in a medium saucepan until smooth. Add the 1/4 cup butter and place the pan over medium-low heat, stirring constantly with a heatproof spatula and scraping the corners so the custard thickens evenly without scrambling the yolks. Cook for 10 to 12 minutes, until the mixture is thick enough to coat the spatula and leaves a brief trail when dragged across the bottom of the pan.
  9. Remove the filling from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool for 15 to 20 minutes, stirring once or twice, until spreadable but still soft; it should mound slightly on a spoon rather than run. If it seems loose, let it stand a bit longer instead of cooking further, which can make it greasy.
  10. Set one cake layer on a serving plate and spread about one-third of the coconut-pecan filling evenly over the top, taking it close to the edge. Add the second layer and spread the remaining filling over the top, leaving the sides exposed in classic German chocolate cake style. For the cleanest slices, let the assembled cake rest at room temperature for 20 minutes so the filling sets before serving.
  11. Slice with a thin, sharp knife, wiping the blade between cuts to keep the layers defined. This cake is rich, so smaller wedges are ideal for four servings. Serve at cool room temperature for the fullest chocolate flavor and the softest frosting texture.

Notes

Store covered in the refrigerator for up to 4 days because the filling contains egg yolks and dairy. Let slices stand at room temperature for 20 to 30 minutes before serving, or warm individual slices in the microwave at 50% power in 10-second bursts just until the frosting softens slightly. Freeze unfrosted cake layers, wrapped well, for up to 2 months; thaw overnight in the refrigerator before assembling. The fully assembled cake can be frozen for up to 1 month, tightly wrapped, then thawed in the refrigerator and brought to room temperature before serving.

Nutrition

Keywords: German chocolate cake, stovetop cake, coconut pecan frosting, chocolate layer cake, Ina Garten inspired cake, no oven cake, steamed chocolate cake

Find it online: https://inagartendishes.com/ina-garten-german-chocolate-cake/