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German Chocolate Cake


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Our version of this famous cake meets all the qualifications of chocolate cake greatness: dark, rich and moist. The fact that it is sweetened primarily with dates just makes us love it more. Dates add loads of fiber, potassium and antioxidants without compromising the delicious chocolaty taste in the slightest. Topped with a scrumptious coconut, toasted pecan and caramel frosting, this recipe is a keeper you’ll want to make often!

Makes Two (2) 9" Round Cakes | Prep Time: 20 Minutes | Bake Time: ~70 Minutes @ 350° C

What's In the Box: Cake Flour, Cocoa Powder, Baking Soda, Baking Powder, Sea Salt, Dates, Espresso Powder, Vanilla Extract, Sunflower Oil, Sugar, Callebaut Chocolate Callets, Pecan Pieces, Flaked Coconut, Callebaut Caramel, Two (2) Sheets of Parchment Paper

Baking Tools Included: One (1) 9” Round Cake Pan

Fresh Ingredients Needed: Butter, Sour Cream, Two (2) Eggs, Boiling Water, 35% Whipping Cream