German Chocolate Cake
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German Chocolate Cake
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Learn how to make German Chocolate Cake, the rich indulgent dessert made with layers of chocolate cake, creamy chocolate frosting and pecans.
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Ingredients
Chocolate Cake:
- 2 cups sugar
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee
Chocolate Frosting:
- 1 1/2 cups unsalted butter
- 1 cup unsweetened cocoa powder
- 6 cups powdered sugar
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
Coconut Pecan Topping:
- 1/4 cup unsalted butter
- 1 cup brown sugar , packed
- 1/4 cup corn syrup
- 1/4 cup whole milk
- 2 cups sweetened shredded coconut
- 1 cup pecans , finely chopped
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Instructions
Chocolate Cake:
- Preheat the oven to 350 degrees and butter and dust with cocoa powder three 9-inch cake pans.
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour one-third of the batter into each of the pans and bake for 25-30 minutes then remove, let cool completely before frosting.
Chocolate Frosting:
- Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
- Add the cooled chocolate mix to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time and finally add the vanilla in last.
- If the frosting is too thick, add a bit more milk.
Coconut Pecan Topping:
- Add butter, brown sugar, corn syrup and milk to a medium saucepan on medium heat and cook for 30 seconds.
- Stir well until smooth then turn off the heat and mix in the coconut and pecans.
To Finish:
- To your cake stand add a spoonful of chocolate frosting.
- Level the cakes with a large serrated knife and discard the cake pieces.
- Brush off excess crumbs.
- Add the first layer of the cake to the cake stand.
- Top with 1 cup of coconut pecan topping, spread evenly.
- Top with second layer of cake.
- Top with 1 cup of coconut pecan topping, spread evenly.
- Top with third layer of cake.
- Top with 1 cup chocolate frosting and spread evenly.
- Add 1 cup of chocolate frosting, coating the outside of the cake.
- Refrigerate for 30 minutes to allow to harden.
- Frost the cake with half the chocolate frosting.
- Pipe swirly mounds onto the top of the cake.
- Spoon remaining coconut pecan topping on the top of the cake inside of the piped frosting mounds around the edge.
Nutrition Information
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Calories
1260kcal
(63%)
Carbohydrates
181g
(60%)
Protein
10g
(20%)
Fat
62g
(95%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
10g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
128mg
(43%)
Sodium
560mg
(23%)
Potassium
524mg
(15%)
Fiber
9g
(36%)
Sugar
149g
(298%)
Vitamin A
1121IU
(22%)
Vitamin C
0.2mg
(0%)
Calcium
160mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 1260 kcal
% Daily Value*
| Calories | 1260kcal | 63% |
| Carbohydrates | 181g | 60% |
| Protein | 10g | 20% |
| Fat | 62g | 95% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 560mg | 23% |
| Potassium | 524mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 149g | 298% |
| Vitamin A | 1121IU | 22% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 160mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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