German Chocolate Cake
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5.0
132 reviews
Excellent
German Chocolate Cake
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A decadent German Chocolate Cake Recipe, made with an extra moist and fudgy chocolate cake, a rich caramel/coconut frosting, and iced with a sweet and simple chocolate frosting. Be sure to check out the how-to VIDEO below the recipe!
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Ingredients
Chocolate Cake
- 1 ¾ 1 ¾ cup all-purpose flour
- 1 1 cup light brown sugar, firmly packed
- 1 1 cup sugar
- ¾ ¾ cup natural cocoa powder
- 1 ½ 1 ½ teaspoons instant coffee
- 1 ½ 1 ½ teaspoons baking soda
- ¾ ¾ teaspoon salt
- ½ ½ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- ½ ½ cup unsalted butter melted
- 2 2 large eggs room temperature preferred
- 1 1 large egg yolk room temperature preferred
- 1 ½ 1 ½ teaspoons vanilla extract
- 1 1 cup buttermilk¹
- ½ ½ cup very hot or boiling water
Coconut Caramel Filling
- 4 4 large egg yolks
- 1 1 cup evaporated milk
- 8 8 Tablespoons unsalted butter cut into 8 pieces
- ½ ½ cup granulated sugar
- ½ ½ cup light brown sugar firmly packed
- ¼ ¼ teaspoon salt
- 1 1 teaspoon vanilla extract
- 1 1 cups Chopped Pecans preferably toasted
- 2 2 cups sweetened shredded coconut
Chocolate Frosting²
- 1 1 cup salted butter softened
- 3 ½ 3 ½ cups powdered sugar
- ½ ½ cup natural cocoa powder
- 1 1 teaspoon vanilla extract
- 2 2 Tablespoons evaporated milk³
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Instructions
Chocolate Cake
- Preheat oven to 350F (175C) and prepare two 9" round cake pans by lightly greasing and flouring I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
- Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
- Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
- Gradually add buttermilk, stirring until completely combined.
- Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
- Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
- Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
- Add butter, sugars, and salt and place saucepan over medium/low heat (keep heat low so you do not cook your eggs!). Stir constantly until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
- Allow to cool completely before spreading over cake.
Chocolate Frosting
- In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
Assembly:
- Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
- Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
- Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
- Top off cake with remaining half of coconut/caramel frosting.
- Slice, serve, and enjoy!
Notes
- ¹If you don’t have buttermilk on hand, please see my easy buttermilk substitute.
- ²This makes enough to lightly but entirely cover the cake without much left over for decorations. Since this is such a rich cake, this amount of frosting will be sufficient for most people. However, if you intend to decorate, please increase the frosting recipe by 50%.³I recommend evaporated milk because you will likely have some over from your coconut filling if you purchased a 12 oz can. However, regular milk will work just as well!
- German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week.
- German Chocolate Cake may be frozen, wrap well and freeze for up to several months.
Nutrition Information
Show Details
Serving
1slice
Calories
784kcal
(39%)
Carbohydrates
91g
(30%)
Protein
6g
(12%)
Fat
44g
(68%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Cholesterol
155mg
(52%)
Sodium
445mg
(19%)
Potassium
118mg
(3%)
Fiber
2g
(8%)
Sugar
76g
(152%)
Vitamin A
23IU
(0%)
Vitamin C
2mg
(2%)
Calcium
19mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 15slices
Amount Per Serving
Calories 784 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 784kcal | 39% |
| Carbohydrates | 91g | 30% |
| Protein | 6g | 12% |
| Fat | 44g | 68% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 155mg | 52% |
| Sodium | 445mg | 19% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 76g | 152% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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