Ina Garten German Chocolate Cake

Ina Garten’s German Chocolate Cake from Barefoot Contessa cookbook is the best and easiest way to enjoy a traditional German Chocolate dessert. This moist German Chocolate Cake uses simple ingredients like vanilla, almond, coconut, and nuts. 

It’s topped with a creamy chocolate frosting that makes it extra delicious. Whether you’re new to baking or have been doing it for years, this easy fancy recipe is a sure hit. This German Chocolate Cake can be a simple chocolate dessert cake or a birthday cake.

Ina Garten German Chocolate Cake Ingredients

For the Cake:

• 1 cup vegetable oil
• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 4 ounces semisweet chocolate, roughly chopped
• 2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 cup milk

For the Filling:

• 1 1/2 cups pecans
• 1 cup milk
• 3 large egg yolks
• 3/4 cup packed light brown sugar
• 4 tablespoons unsalted butter
• 1/4 cup corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1 1/2 cups sweetened shredded coconut

For the Frosting:

• 8 ounces semisweet chocolate, chopped
• 1 cup plus 2 tablespoons heavy cream

How To Make Ina Garten German Chocolate Cake

1. Preheat and Prepare Pans: Preheat your oven to 350°F. Grease two 9-inch round cake pans with oil and dust them with flour.
2. Melt Chocolate: Microwave the semisweet chocolate in 30-second increments until fully melted. Set aside.
3. Mix Cake Batter: In a large bowl, beat sugar, oil, and eggs until smooth. Add the melted chocolate. Alternate adding flour mixture and milk, starting and ending with flour. Divide the batter into the prepared pans.
4. Bake and Cool: Bake for 30-35 minutes or until a toothpick comes out with moist crumbs. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
5. Prepare Filling and Frosting: While the cake cools, make the filling by cooking milk, egg yolks, brown sugar, butter, corn syrup, vanilla, and salt until thickened. Stir in coconut and pecans. For the frosting, heat cream and pour over chopped chocolate. Whisk until smooth.
6. Assembling the Cake: Place one cake layer on a serving plate, spread half the filling, then add the second cake layer. Spread the remaining filling and frost the sides. Decorate the top edge with the frosting.

Does German Chocolate Cake Need To Be Refrigerated

Yes, German Chocolate Cake should be refrigerated due to its dairy-based filling and frosting. Store it in an airtight container to keep it fresh for up to 3-4 days.

Can You Freeze German Chocolate Cake 

Yes, you can freeze German Chocolate Cake. Wrap the cake tightly in plastic wrap and then in aluminum foil. Store it in an airtight container or a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Try More Ina Garten Cake Recipes:

• Lemon Angel Food Cake
• Flourless Chocolate Cake
• Cream Cheese Pound Cake 
• Lemon Poppyseed Cake
• Beatty’s Chocolate Cake
• Chocolate Bundt Cake
• Blueberry Crumb Cake