Rating: 4.67 stars
73 Ratings
  • 5 star values: 61
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4

Dark German chocolate cake to die for.

Recipe Summary test

prep:
15 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

473 calories; protein 7.1g; carbohydrates 78.1g; fat 16.9g; cholesterol 48.9mg; sodium 554.5mg. Full Nutrition
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Reviews (79)

Most helpful positive review

Rating: 5 stars
10/13/2012
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 the "dark" in the title as well as the fact that the recipe called for a significant amount of cocoa. As this recipe's first reviewer, I prepared it exactly as written - no substituting coffee for the water, or any other changes, additions or substitutions. What a cake. A perfect, moist, deep, dark chocolate cake. Have you tried and loved the top-rated chocolate cake recipes from this site? This is right up there. (I made half a recipe into 18 cupcakes, baked at 19 minutes - pitch black, they were perfect for Halloween decorations!) Read More
(85)

Most helpful critical review

Rating: 1 stars
01/26/2013
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. Read More
(5)
73 Ratings
  • 5 star values: 61
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
10/12/2012
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 the "dark" in the title as well as the fact that the recipe called for a significant amount of cocoa. As this recipe's first reviewer, I prepared it exactly as written - no substituting coffee for the water, or any other changes, additions or substitutions. What a cake. A perfect, moist, deep, dark chocolate cake. Have you tried and loved the top-rated chocolate cake recipes from this site? This is right up there. (I made half a recipe into 18 cupcakes, baked at 19 minutes - pitch black, they were perfect for Halloween decorations!) Read More
(85)
Rating: 5 stars
10/15/2012
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, flavorful, chocolatey. This recipe is worth baking!! Read More
(38)
Rating: 5 stars
11/12/2012
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 not change a thing ingredient wise. Very moist and delicious! I Piped around the outer edge with the Creamy Chocolate frosting recipe from this site and pipped a dollup of coconut/pecan German Chocolate frosting in the middle on top. Topped each cupcake off with a candied pecan piece and a drizzle of Chocolate ganache. Took 3 dozen to work for a bake sale and these recieved RAVE reviews from everyone! Thank you keklang for an awesome recipe! Read More
(19)
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Rating: 4 stars
11/15/2012
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 didn't sink, but it didn't exactly rise the way I expected it to, either. Read More
(9)
Rating: 5 stars
01/04/2014
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 worth a test. It's not the traditional "German" chocolate cake, which is a very mild-tasting chocolate. This cake has a true, deep and dark color, along with a rich (but not overpowering) chocolate taste. After mixing everything, the batter was extremely thin --- so thin that I re-traced the entire recipe to make sure I had used the correct amount of dry ingredients. It was right. I thought: "Well, here goes. Let's see if it rises." It baked true to form and the texture is superb. I did not make a 14x17-inch cake. Instead, I made two 9-inch cakes and two 8-inch cakes with this batter (perfect amount). I'll freeze two cakes for use at a later date. Thank you for sharing this recipe! Read More
(7)
Rating: 5 stars
07/29/2013
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 full. It makes a lot, so you can get three 9-inch layers out of it. Read More
(7)
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Rating: 5 stars
08/26/2014
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 would fly all over me and the kitchen, but I did it, and they didn't! BUT...I have a KitchenAid, with a deep bowl and the specified whisk attachment. Not sure I would try that with a regular mixing bowl and hand-held mixer. I used the frosting from Cinnamon Mocha Sheet Cake submitted by hobbyzu. (I did decrease the cinnamon by one-half as my cinnamon seems to be really strong.) Read More
(6)
Rating: 1 stars
01/26/2013
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. Read More
(5)
Rating: 5 stars
10/19/2012
Delicious! I made half this recipe and half of another for cupcakes. These are so moist and delicious! I made them for a Birthday Party, but since it's almost Halloween, I decorated with Halloween/Fall decorations! I came out with 17 cupcakes (filled 'almost' to the top) and they baked for about 20-22 minutes. Delicious! Read More
(5)