Authentic German Creamy Chocolate Cake Recipe

Here is the authentic German creamy chocolate cake  recipe for you so you know how to make the “real” German chocolate cake.
It is a “Torte” which means it has more than one layer. This creamy chocolate cake is filled with  an irresistible chocolate cream.
In Germany we use a special corn starch for baking named “Mondamin”. It is pure potato starch which helps to make cakes like this one. You can use regular corn starch, we recommend organic, non-GMO,  as well if you cannot get Mondamin. This chocolate cake has nothing to do with the American German Chocolate Cake version. As you can see it is a very simple cake and has not a pecan-coconut frosting or any other frosting. If you study the recipe you will see how easy it is to make it. Happy Baking!

Ingredients German Creamy Chocolate Cake

Base Cake
4 eggs
4 tbsp water
200 g sugar
1 package vanilla sugar Dr Oetker, 0.3oz- Click here to order
– HOW TO MAKE VANILLA SUGAR –
100 g flour
100 g Mondamin or organic corn starch
2 tsp baking powder Dr Oetker- Click here to order
dash of salt

Filling
200 g butter
200 g sugar
30 g Mondamin (German baking starch) or corn starch
3 tbsp unsweetened cocoa powder
1 tsp coffee powder (instant)
1/4 liter milk

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Baking Instructions German Chocolate Cake

– Whisk 4 egg white with water until firm and add slowly sugar and vanilla sugar.
– Carefully mix in the egg yolks, flour, Mondamin (starch) and salt.
– Grease a spring form with butter (10 inches/26cm) and fill in the dough.
– Bake for 30-35 minutes on 350 F or 175  C.
– Let cool off for  a bit.
– Remove carefully from the form and let it completely cool off.
– With a sharp knife cut the cake horizontally in half.

For the Filling:

– Mix Mondamin or starch and cocoa powder, boil it with the milk until it thickens, then let cool off.
– Whisk Butter, sugar and instant coffee until bubbly.
– Mix in the cocoa cream spoon by spoon, use a spatula.
– With a wide serrated cake knife or a wide spoon spread the cream on the base cake.
– Place the other layer on top, then spread the cream all around the cake on the sides and the top. The entire cake should be wrapped with the cream.
– With a spoon create some wavy structure in the top chocolate layer and around the sides.

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