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5.0 from 39 votes

Homemade German Chocolate Cake

Easy three-layer German chocolate cake. 

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 12 pieces
Calories: 451 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 ounces German's sweet baking chocolate chopped
  • 2 tablespoons dutch cocoa powder
  • 1/4 cup boiling water
  • 1 ¼ cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar lightly packed
  • 2 large eggs separated
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
Coconut Pecan Topping
  • 1/2 cup heavy cream
  • 1 1/2 teaspoon cornstarch
  • 1/2 cup granulated sugar
  • 2 egg yolks lightly whisked
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 3/4 cup shredded coconut
  • 3/4 cup Chopped Pecans
Ganache
  • 2 ounces semisweet chocolate chopped into small pieces
  • 1/4 cup heavy cream

Instructions

    Cup of Yum
  1. To make the cake, preheat oven 350 F. Grease a 9x13-inch baking pan, and then line with parchment paper. Grease parchment paper; set aside.
  2. Place chocolate and cocoa powder in small, heatproof bowl.
  3. Pour boiling water over the chocolate and cocoa powder; stir until smooth.
  4. Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
  5. Beat coconut oil and sugars on medium-high until light and fluffy, about 3-4 minutes.
  6. Beat in the egg yolks, one at a time, until just incorporated.
  7. Reduce speed to low, and beat in chocolate mixture and vanilla.
  8. Stir in half of the flour mixture, the buttermilk, and then the other half of the flour mixture, stirring in each until just combined.
  9. In a separate bowl, beat egg whites on high until they form stiff peaks, about 4-5 minutes.
  10. Gently fold in beaten egg whites.
  11. Pour batter into prepared pan.
  12. Bake about 20-30 minutes, or until cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
  13. Cool completely in pan.
  14. To make the coconut pecan topping, combine cream, cornstarch, sugar, egg yolks, and butter. Make sure that the cornstarch is fully incorporated before you begin cooking the mixture.
  15. Cook over medium heat, stirring occasionally, until it begins to thicken and bubble, about 10 minutes.
  16. Cook, whisking the entire time, for 2 minutes more. Be sure to keep whisking because it can easily scorch at this point.
  17. Remove from heat.
  18. Fold in vanilla, coconut, and pecans, and then cool until thickened, about 30 minutes.
  19. To make the ganache, place chocolate in a heat-proof bowl.
  20. Bring cream to a simmer in a small saucepan.
  21. Pour cream over chocolate, and let it sit, covered, for 5 minutes without stirring.
  22. Uncover, and whisk until melted and smooth.
  23. To put it all together, lift cake out of the pan.
  24. Using a serrated knife, slice cake horizontally into 3 equal-sized rectangles about 4 1/2x9-inches each.
  25. Coat the first layer of cake with 1/3 of the ganache, then cover evenly with 1/3 of the coconut pecan filling.
  26. Repeat with remaining cake layers, ganache, and filling.
  27. Leave sides of cake naked.
  28. Let cake set for 1-2 hours before slicing.
  29. Cover, and refrigerate any leftover cake.

Notes

  • German's sweet baking chocolate - This is the type of chocolate that really makes the cake a German chocolate cake.
  • Dutch cocoa powder - Dutch cocoa powder is less acidic than unsweetened cocoa powder, and it helps to give the cake its smooth chocolate flavor.
  • Coconut oil - I use coconut oil because the flavor works well with the cake, and coconut oil helps to make cakes fluffy. If you would like to use a different type of oil, a neutral oil, like vegetable oil, should be fine.
  • Buttermilk - If you don't have buttermilk, you can make a substitute with this recipe.
  • Butter - I use salted butter. If using unsalted butter, add a pinch of salt.
  • Shredded coconut - I use sweetened shredded coconut. Unsweetened coconut will work for a frosting that's less sweet.
  • Semisweet chocolate - I recommend using baking chocolate. Many chocolate chips have ingredients to prevent melting.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1serving Calories 451kcal (23%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 28g (43%) Saturated Fat 17g (85%) Cholesterol 86mg (29%) Sodium 204mg (9%) Potassium 144mg (4%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 375IU (8%) Vitamin C 0.1mg (0%) Calcium 45mg (5%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 12pieces

Amount Per Serving

Calories 451

% Daily Value*

Serving 1serving
Calories 451kcal 23%
Carbohydrates 46g 15%
Protein 4g 8%
Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 86mg 29%
Sodium 204mg 9%
Potassium 144mg 3%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 375IU 8%
Vitamin C 0.1mg 0%
Calcium 45mg 5%
Iron 1.9mg 11%

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