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Dark German Chocolate Cake

keklang

"Dark German chocolate cake to die for."
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Ingredients

1 h 40 m servings 473 cals
Original recipe yields 12 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper.
  2. Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low.
  3. Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.

Nutrition Facts


Per Serving: 473 calories; 16.9 g fat; 78.1 g carbohydrates; 7.1 g protein; 49 mg cholesterol; 554 mg sodium. Full nutrition

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Reviews

Read all reviews 42
  1. 50 Ratings

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Most helpful positive review

The title, at least for me, was misleading. I guess I have a completely different notion of what German Chocolate Cake is, so when I decided to try this unrated, unreviewed recipe, I focused on...

Most helpful critical review

HIGH ELEVATIONER'S PAY ATTENTION! You need to cut down the amount of water you put into this recipe and add more flour. Otherwise they will sink in the center and flow over the edges.

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The title, at least for me, was misleading. I guess I have a completely different notion of what German Chocolate Cake is, so when I decided to try this unrated, unreviewed recipe, I focused on...

moist and delishious. The title was a bit misleading because it's a "German chocolate cake" so i expected a normal chocolate cake. What a wonderful surprise when I bit into this cake! Moist, fla...

Im a Chocoholic at heart..and Oh My Gosh, this recipe does not dissapoint, it is fantastic! I decided to make cupcakes, this recipe made approx 44 regular sized cupcakes, filled 2/3 full. I did ...

This recipe creates a very moist and fluffy cake, but would definitely benefit from replacing the hot water with coffee instead. While tasty on its own, the cake does come out rather flat. It di...

Wonderful. I could not be more pleased with this cake. So good. I made eighteen cupcakes and one 10 X 15 sheet cake. I've never used a mixer to whisk dry ingredients and suspected that they w...

This recipe makes an amazing, rich, dark, and very "chocolately" cake! Love it...it's the only one I use now. Beware that it fully doubles in the oven, so only fill cupcake or layer pans 1/2 f...

Although the cake was amazingly moist and very delicious, this recipe is not conducive to high elevation cooking. The cupcakes overflowed the cups and were hollow inside and the cake imploded. T...

Thoroughly impressed. I'm an avid baker with staple chocolate cake recipes that I've used throughout the years. I thought I'd try something different, and based on the reviews, this recipe was w...

HIGH ELEVATIONER'S PAY ATTENTION! You need to cut down the amount of water you put into this recipe and add more flour. Otherwise they will sink in the center and flow over the edges.