The Most Amazing German Chocolate Cake
User Reviews
4.8
The Most Amazing German Chocolate Cake
Description
This German Chocolate Cake recipe includes two 9-inch chocolate cake layers made from flour, cocoa powder, baking soda, baking powder, sugar, eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Mixing the wet and dry ingredients results in a smooth batter baked to develop a tender crumb with balanced chocolate flavor.
The cake's distinguishing feature is the coconut pecan filling, prepared by cooking butter, sugar, brown sugar, egg yolks, evaporated milk, and vanilla on the stove until thickened, then folding in unsweetened coconut flakes and chopped pecans. This filling brings a rich, chewy texture and nutty sweetness that contrasts with the soft cake layers.
An optional chocolate buttercream, made with butter, cocoa powder, milk, vanilla, and powdered sugar, can be used for frosting to add a creamy chocolate layer. The cake is typically assembled by layering the chocolate cake with the coconut pecan filling, producing a distinctive multi-textured dessert suited for celebrations.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large egg
- 1 cup buttermilk
- 1 cup water warm
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
Coconut Pecan Filling
- 1/2 cup butter salted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large egg yolk
- 1 (12 ounce can) evaporated milk
- 2 teaspoons vanilla extract
- 1 1/2 cups coconut flakes unsweetened
- 1 cup pecans chopped
Chocolate Buttercream (optional)
- 1 cup butter softened, salted
- 3/4 cup cocoa powder unsweetened
- 1-3 tablespoons milk
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
Instructions
Cake
- Preheat oven to 350 degrees. Butter two 9-inch cake rounds and line the bottom with parchment paper.
- In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
- Divide batter evenly between the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Coconut Pecan Filling
- Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
- Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
- Remove from heat and stir in coconut flakes and pecans. Let cool completely before assembling cake.
Chocolate Buttercream (optional)
- Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Add in 1 tablespoon milk or cream to thin out. Beat in powdered sugar, 1 cup at a time, beating in between until combined. Add up to two more tablespoons milk or cream as needed to achieve a spreadable consistency. Transfer to piping bag(s) for frosting.
Assembly
- Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
- If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2nine-inch layers
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 491mg | 20% |
| Potassium | 330mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 64g | 128% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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