German Chocolate Praline Cake

german chocolate praline cake

Recipe by Sarah Tenaglia

  • 8Servings


  • 8 oz. bittersweet chocolate, chopped
  • 1 stick unsalted butter
  • 1/4 cup natural unsweetened cocoa powder
  • 3 large eggs
  • 1 1/2 cups (packed) light brown sugar
  • 1/4 cup heavy cream
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/4 cup chopped pecans


In saucepan, stir chocolate, butter, and cocoa over medium until smooth. Let cool to lukewarm. Using electric mixer, beat eggs and 1/2 cup sugar on high until tripled in volume, 3 minutes. Fold in chocolate mixture. Pour into foil-lined 8-inch round cake pan. Bake at 375° until tester inserted into center comes out with wet crumbs attached, about 35 minutes. In saucepan, stir cream and remaining 1 cup sugar over high until bubbly. Spoon over cake. Sprinkle with coconut and pecans. Let cool.

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