The REAL German Chocolate Cake - Schokoladentorte ❤️
➤ by Oma Gerhild Fulson
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Easily the BEST chocolate recipe, this German Chocolate Cake has such an easy frosting recipe. Truly, one of my best cake recipes, it's probably not what you expected though!
You may have come looking for a traditional German Chocolate Cake -- but wait -- which kind are you looking for?
If you want the kind with the pecan and coconut frosting, then you're really looking for an American cake.
For an easy version of that American cake, it's at German's Chocolate Cake. You'll find it's history there as well. This, however, is the REAL German Chocolate Cake.
Called a "torte" in German, this can be decorated in many ways. The one shown here has "truffle" balls made from the frosting, that are formed into little balls, dipped into nuts and chocolate and used to decorate the top of the cake.
It's one of our German holiday traditions that is so yummy. It's
so "chocolate-y" with its easy chocolate frosting recipe that it may just
become one of your favorite cakes as well.
Even thought the recipe looks
long and complicated, it really isn't. You'll find it well worth the
Roll the balls in chocolate sprinkles or nuts before adding to top of
cake. Then water is added to the remaining frosting until it is of
I think you'll agree with me that this is among the BEST recipes for German Chocolate Cake you've had.
And the easy chocolate frosting recipe?
You'll need to watch that it doesn't disappear before it's used :-)
The BEST German Chocolate Cake
- 4 eggs, separated
- ½ cup warm water
- 1 tsp almond extract
- ¾ cup granulated sugar
- 1½ cups cake flour
- ¼ cup cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ cup butter, room temperature
- ¾ cup cocoa powder, sifted
- 1½ cups powdered sugar, sifted
- 1 egg, beaten
- 1 tbsp rum
- 2 - 3 tbsp warm water
- 4 oz semisweet chocolate
- 1 tbsp butter
- 2 tbsp whipping cream
- chocolate sprinkles
- Preheat oven to 375° F.
- Grease and flour 10-inch springform pan.
- Beat egg yolks and warm water together in large bowl until foamy.
- Add almond extract and sugar. Beat until thick.
- In a bowl, mix flour, cocoa, baking powder, and baking soda.
Using a sieve or sifter, sift over the egg/sugar mixture, gently folding
- In a separate bowl, beat egg whites until stiff. Fold into batter.
- Pour batter into greased and floured pan, smoothing top.
- Bake 20 - 25 minutes or until toothpick inserted into center comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from pan and let cool on wire rack.
- Cut cake into 3 layers.
- Beat butter until fluffy.
- Mix cocoa and powdered sugar and gradually add to butter alternately with egg and rum.
- Beat until well blended.
- Remove 16 teaspoons of frosting and place individually on a waxed-paper lined dish. Cover with plastic wrap and refrigerate.
- Add 2 tbsp water to remaining frosting and beat well.
Frosting should be of spreading consistency. If not, add a further 1 tbsp water.
- Heat chocolate, butter, and cream over low heat until smooth, stirring continually. Cool.
- Place 1 cake layer on serving plate.
- Spread with half of frosting.
- Put middle cake layer on top and spread with remaining frosting.
- Put top cake layer on top, cut side down. Spread Glaze over cake top and sides.
- Press sprinkles around sides of cake and top edges of cake.
- Roll refrigerated frosting into balls with wet hands. Roll in sprinkles and distribute around top edge of cake.
- In the cake pictured above, I only made 12 "balls" - slightly
larger than normal. I was having some "big cake eaters" for dinner!
Also, I used sliced almonds for some of the "balls" and for the outside
- Use vanilla instead of almond extract although I think you'll agree that the almond extract makes this the
best chocolate recipe - adding a taste of marzipan!
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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Go to the recipe
This goulash soup is one of my most traditional German soups. It's one I often make when I have company coming over and need something easy to prepare ahead.
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Words to the Wise
"Enthusiasm without knowledge is no good; haste makes mistakes."
Proverbs 19:2 (NLT)