German chocolate cake from Baked - New Frontiers in Baking (page 83) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on April 25, 2014

    This is a great cake! It turned out exactly like the picture, except mine was a little flatter because my cake pans were closer 8 1/2" rather than 8". The crumb was very delicate and moist, and there was just enough topping to cover the tops of the three layers. If I make it for an "occasion," I'll try their suggestion of milk chocolate ganache to frost the sides. Everyone loved it!

  • djkubica on November 04, 2010

    I froze the cake for 2 days and it was a bit dry

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Reviews about this recipe

  • Lisa Is Cooking

    And, the milk chocolate buttercream was delicious on the cake and dressed it up a little even though it wasn’t piped into a pretty ruffle.

    Full review
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