German Chocolate Cake
User Reviews
4.6
84 reviews
Excellent
German Chocolate Cake
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German Chocolate Cake is a layered chocolate cake featuring moist cocoa-infused layers complemented by a sweet coconut-pecan filling. The cake layers use buttermilk, coffee, and a combination of cocoa and baking agents to develop a tender crumb. The coconut-pecan filling adds texture and a rich, creamy sweetness, balanced by a separate chocolate frosting for the exterior. This recipe produces a multi-layered, richly textural dessert that combines chocolate and nutty coconut flavors.
Description
The chocolate cake layers rely on Dutch-process cocoa, buttermilk, and hot coffee to enhance chocolate flavor and moisture. The batter mixes dry ingredients with a wet blend of eggs, coffee, buttermilk, oil, and vanilla. Baked layers are tender with a slightly thin batter that yields a soft crumb after baking. The use of baking soda and powder aids rise and texture.
The coconut-pecan filling combines heavy cream or evaporated milk with sugar, egg yolks, butter, vanilla, toasted pecans, and toasted shredded coconut. This sticky filling is spread between the cooled cake layers, offering chewiness and nuttiness. A separate chocolate frosting made of butter, powdered sugar, melted chocolate, vanilla, and optionally cream smooths the cake exterior with a creamy chocolate finish.
This layered dessert is suitable for special occasions, offering a blend of chocolate and nutty coconut flavors. The cake layers can be baked in 8-inch or 9-inch pans with minor timing changes. The filling can be refrigerated after cooling until assembly. Cake layers store wrapped at room temperature, refrigerated, or frozen before frosting.
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Ingredients
For the Chocolate Cake:
- 2½ cups all-purpose flour 1 tablespoon
- 3 cups granulated sugar
- 1 cup Dutch-process cocoa powder 1 tablespoon
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 egg at room temperature
- 1½ cups buttermilk at room temperature
- 1½ cups coffee hot, strong, black
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
For the Coconut-Pecan Filling:
- 1 cup heavy cream or evaporated milk
- 1 cup granulated sugar
- 3 egg yolk
- ½ cup butter unsalted
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
- 1 cup pecans toasted and finely chopped
- 2 cups coconut toasted, sweetened shredded
For the Chocolate Frosting:
- 2 cups butter at room temperature, unsalted
- 5 cups powdered sugar
- 8 ounces chocolate semisweet or dark chocolate, finely chopped
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream if needed
Instructions
- Make the Cake: Preheat oven to 350 degrees Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
- In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
- Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the panon wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely. [Make-Ahead Tip! At this point you can wrap the layers in plastic wrap and keep at room temperature for up to 1 day, or refrigerate for up to 3 days before frosting and serving. You can also wrap in aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.]
- Make the Coconut-Pecan Frosting: In a medium saucepan, whisk together the cream, sugar, egg yolks, and salt. Cook over medium heat, stirring occasionally, until it comes to a low boil. Continue to cook, stirring constantly, until the mixture has thickened (it should reach 170 degrees F on an instant-read thermometer). Remove from the heat and add the butter, vanilla, coconut, and pecans. Stir until the butter is melted and everything is thoroughly combined. Set aside to cool completely to room temperature before using on the cake. [Make-Ahead Tip! Once the filling has cooled to room temperature, you can cover and refrigerate it for up to 1 week before using it in the cake. Let it sit at room temperature for about 30 minutes before using so it spreads easily.]
- Make the Chocolate Frosting: Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second increments on 50% power, stirring after each, until the chocolate is melted and smooth. Set aside to cool to room temperature.
- Meanwhile, using the whisk attachment of your stand mixer or a hand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate. If the frosting appears too stiff to spread, add the optional heavy cream and beat until incorporated.
- Use immediately or cover with plastic wrap and keep at room temperature for up to 4 hours before using. [Make-Ahead Tip! The frosting can be refrigerated, covered, for up to 4 days. Bring to room temperature and re-whip before using. The frosting can also be frozen in an airtight container for up to 3 months. Thaw in the refrigerator, then bring to room temperature before using.]
- Assemble the Cake: Place the first layer, top-side-up, on the center of a cake plate or serving platter. Spread one-third of the coconut-pecan filling evenly over the cake layer. Place the second cake layer, top-side-up, on top of the filling. Spread evenly with half of the remaining coconut-pecan filling. Place the final cake layer top-side-down and top with the remaining coconut-pecan filling. Frost the sides of the cake with the chocolate frosting and add decorative piping to the top edges, if desired.
Notes
- If 9-inch pans are used, reduce baking time and check doneness starting at 25 minutes; rotate pans after 15 minutes.
- If buttermilk is unavailable, combine milk with lemon juice or vinegar and let sit before using.
- Coffee intensifies chocolate flavor but can be substituted with decaf or hot water if needed.
- After baking, cake layers cool on racks and may be stored wrapped at room temperature for a day, refrigerated up to 3 days, or frozen for up to 1 month before frosting.
- The coconut-pecan filling thickens as it cools and should be refrigerated if not used immediately.
Nutrition Information
Show Details
Calories
1382kcal
(69%)
Carbohydrates
163g
(54%)
Protein
10g
(20%)
Fat
82g
(126%)
Saturated Fat
52g
(260%)
Cholesterol
225mg
(75%)
Sodium
771mg
(32%)
Potassium
426mg
(9%)
Fiber
6g
(24%)
Sugar
134g
(268%)
Vitamin A
1690IU
(34%)
Vitamin C
0.3mg
(0%)
Calcium
120mg
(12%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1382 kcal
% Daily Value*
| Calories | 1382kcal | 69% |
| Carbohydrates | 163g | 54% |
| Protein | 10g | 20% |
| Fat | 82g | 126% |
| Saturated Fat | 52g | 260% |
| Cholesterol | 225mg | 75% |
| Sodium | 771mg | 32% |
| Potassium | 426mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 134g | 268% |
| Vitamin A | 1690IU | 34% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 120mg | 12% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
84 reviews
Excellent
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