The Vintage 1950s Recipe That Made German Chocolate Cake an All-Time Favorite

Even though we’re constantly surrounded by tens of cafes and good bakeries with the best desserts in town, we still can’t help feeling like we need something new and never-tried-before when it comes to sweet treats. Well, other countries’ cuisines are here for it, and this famous German chocolate cake might become your savior.

Here’s what you need: 450 g of butter, 250 g of sugar, 100 g of brown sugar, 150 g of dark chocolate, 2 cups of flour, 1 cup of yogurt, 0.75 cup of water, 6 eggs, 8 tablespoons of cocoa powder, 2 teaspoons of instant coffee, 2 teaspoons of baking powder, 1 teaspoon of vanilla extract, 0.5 tsp of baking soda, 0.25 tsp of salt, 0.25 tsp of citric acid, shredded coconut to taste.

Combine the chocolate, coffee, 2 tablespoons of cocoa powder, and half a cup of water in a saucepan. Heat while stirring until completely dissolved. Then let it cool to room temperature.

Beat 100 g of butter and 100 g of sugar, along with the brown sugar, until fluffy. Add the vanilla extract and 2 eggs. While continuing to beat, pour in the chocolate mixture, then add the flour, baking powder, salt, baking soda, and yogurt.

Pour the batter into two round pans and bake in the oven for 25 minutes at 180°C. Let the baked cake layers cool, then cut each one in half.

Make a syrup with 100 g of sugar and a quarter cup of water. Beat the whites of 4 eggs, citric acid, and 50 g of sugar until stiff. Without stopping the beating, pour in the hot syrup and gradually add 350 g of butter. Continue beating for another 5–7 minutes, then add 6 tablespoons of cocoa at the end.

Spread chocolate cream on each cake layer, and coat the entire cake on all sides. Sprinkle with shredded coconut, leave to cool in the fridge for a couple of hours, and serve.