German Chocolate Cake with Banana, Macadamia, and Coconut Filling

Published January 1, 2005.

Why this recipe works:

We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously separating the eggs, beating the whites, and folding… read more

We wanted a streamlined German chocolate cake recipe that would be less sweet and more chocolaty than the original. After testing, we discovered that the texture of the cake actually improved when we used whole eggs instead of laboriously separating the eggs, beating the whites, and folding them into the batter. We enhanced the chocolate flavor in our German chocolate cake recipe with a combination of cocoa powder and high-quality semisweet or bittersweet chocolate. Finally, we adjusted the level and proportions of the sugar (both brown and white) and butter in the cake and filling, and toasted the pecans, for a German chocolate cake that was easier to make and had better texture and flavor than the original.

less

Serves 12 to 16

When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the filling, then use the refrigeration time to prepare, bake, and cool the cakes.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection