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German Chocolate Cake
5 from 32 votes

German Chocolate Cake

German Chocolate Cake is a layered chocolate cake made from cocoa and coffee-infused batter, paired with a rich coconut-pecan frosting and finished with a dark chocolate ganache. The cake layers are moist and tender with subtle cocoa bitterness complemented by the sweet, nutty topping. The frosting's creamy texture contrasts nicely with the dense chocolate, yielding a classic dessert with varied textures.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 12 slices
Calories: 713 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

Cake
  • 2 cups granulated sugar
  • ½ cup canola oil
  • 1 cup milk
  • 2 egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cup all-purpose flour fluffed and leveled
  • ¾ cup cocoa powder unsweetened
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup coffee or water, hot
Frosting
  • 1 cup heavy whipping cream or evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolk
  • ½ cup butter unsalted
  • 1 ½ cups sweetened coconut flakes
  • 1 cup pecan finely chopped
  • 1 teaspoon vanilla extract
Ganache
  • ¾ cup dark chocolate 100 grams, chopped
  • ¼ cup heavy whipping cream

Instructions

Cake
    Cup of Yum
  1. Grease and flour three 8" round cake pans, tapping firmly to remove any excess flour once coated. Turn the oven to 350°F.
  2. In a large bowl, whisk together sugar, and oil until combined.
  3. Add milk, eggs, and vanilla and whisk until smooth.
  4. Add flour, cocoa powder, baking soda, salt, and baking powder and whisk until combined.
  5. Slowly stir in hot coffee until batter is smooth.
  6. Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.
Frosting
  1. In a medium saucepan, whisk together cream, sugar, and egg yolks.
  2. Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.
  3. Remove from heat and stir in coconut, pecans, and vanilla.
  4. Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes. If you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.
Ganache & Assembly
  1. In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
  2. Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.
  3. Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.

Nutrition Information

Calories 713 (36%) Carbohydrates 80g (27%) Protein 8g (16%) Fat 43g (66%) Saturated Fat 19g (95%) Cholesterol 132mg (44%) Sodium 442mg (18%) Potassium 343mg (7%) Fiber 5g (20%) Sugar 58g (116%) Vitamin A 749IU (15%) Vitamin C 1mg (1%) Calcium 91mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 713

% Daily Value*

Calories 713 36%
Carbohydrates 80g 27%
Protein 8g 16%
Fat 43g 66%
Saturated Fat 19g 95%
Cholesterol 132mg 44%
Sodium 442mg 18%
Potassium 343mg 7%
Fiber 5g 20%
Sugar 58g 116%
Vitamin A 749IU 15%
Vitamin C 1mg 1%
Calcium 91mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.