German Chocolate Cake
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German Chocolate Cake
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With a gooey pecan and coconut filling between layers of moist chocolate cake, all topped with rich chocolate buttercream, this decadent German Chocolate Cake recipe is a chocolate lover's dream.
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Ingredients
Cake:
- 2 cups flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 2 teaspoons vanilla extract
- 2 egg
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup water boiling
Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg slightly beaten, large yolks
- 1/2 cup butter salted
- 1 teaspoon vanilla extract
- 1 cup pecans chopped pieces
- 1 1/2 cup coconut shredded
Frosting:
- 1 1/2 cups butter room temperature, salted
- 3 cups powdered sugar
- 1 cup cocoa powder unsweetened
- 1 tablespoon vanilla extract
- 1/4 cup heavy cream
Instructions
Cake:
- Preheat your oven to 350 degrees F. and grease 2- 10” cake pans by rubbing generously with vegetable shortening and then dusting with flour. Set aside.
- In a large mixing bowl or the bowl of a stand mixer equipped with a whisk attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Whisk to combine.
- Next add the vanilla, eggs, milk, and vegetable oil and mix for about 1 minute.
- Last, add the boiling water and mix slowly until fully incorporated. Increase speed to high for about 1 minute.
- Divide the batter evenly between the two baking pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool about 10 minutes in the pan, and then flip onto a wire rack to cool completely before assembling.
Filling:
- Combine the evaporated milk, sugar, egg yolks, and butter in a saucepan.
- Cook over medium heat, stirring constantly until mixture thickens, about 6 minutes. Remove from heat.
- Whisk in the vanilla extract.
- Fold in the pecans and shredded coconut until evenly distributed.
- Refrigerate for 1-2 hours or overnight until thickened.
Frosting:
- In a stand mixer, cream the butter with a paddle attachment.
- Scrape the sides and bottom of the bowl. Add half of the powdered sugar and mix until well combined.
- Add the remaining half of the powdered sugar and the cocoa powder. Mix until well combined. Scrape the sides and bottom of the bowl and mix additionally if necessary.
- Add the vanilla and heavy whipping cream. Mix on low until combined.
- Beat on medium-high speed for 1-2 minutes until the frosting is lighter in color and fluffy.
Assembly:
- Take one layer of cooled cake and place top side down on a serving tray. Top with about half of the filling and use an offset spatula to smooth evenly.
- Add the second layer of cake. Cover the outside of the cake with the chocolate frosting. Smooth with an offset spatula. Reserve about 1 cup of frosting for the topping.
- Add the reserved frosting into a piping bag fitted with a star attachment. Pipe a border around the top of the cake.
- Add the remaining filling into the center of the piped border and smooth.
- Refrigerate for at least 2 hours or overnight.
- Bring to room temperature before serving.
Nutrition Information
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Calories
911kcal
(46%)
Carbohydrates
112g
(37%)
Protein
9g
(18%)
Fat
52g
(80%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
171mg
(57%)
Sodium
653mg
(27%)
Potassium
449mg
(10%)
Fiber
6g
(24%)
Sugar
88g
(176%)
Vitamin A
1206IU
(24%)
Vitamin C
1mg
(1%)
Calcium
154mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 911 kcal
% Daily Value*
| Calories | 911kcal | 46% |
| Carbohydrates | 112g | 37% |
| Protein | 9g | 18% |
| Fat | 52g | 80% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 653mg | 27% |
| Potassium | 449mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 88g | 176% |
| Vitamin A | 1206IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 154mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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