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Triple Layer German Chocolate Cake

This Triple Layer German Chocolate Cake is a total showstopper! Featuring super moist cake layers stuffed with coconut pecan frosting and slathered in chocolate frosting... this recipe redefines decadence.

Prep Time
45 mins
Cook Time
45 mins
Additional Time
2 hrs
Course: Dessert
Cuisine: American , Australian , International

Ingredients

For the Chocolate Cake:
  • 1 and 1/2 cups (298 g) granulated sugar
  • 1 and 1/2 cups (319 g) light brown sugar packed
  • 2 and 1/2 cups (300 g) all-purpose flour
  • 1 and 3/4 cups (149 g) unsweetened cocoa powder sifted
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs room temperature
  • 2 large egg yolks room temperature
  • 1 and 1/2 cups (340 ml) Thai-style coconut milk well combined
  • 1/3 cup (76 g) full-fat sour cream room temperature
  • 3/4 cup (170 ml) unrefined coconut oil melted and slightly cooled
  • 3 teaspoons pure vanilla extract
  • 1 and 1/2 cups (340 ml) freshly made hot coffee
  • 2 ounces (57 g) German's sweet chocolate finely chopped
For the Coconut Pecan Filling:
  • 1 and 1/2 cups (340 ml) evaporated milk well shaken
  • 1 and 1/2 cups (319 g) light brown sugar packed
  • 6 large egg yolks room temperature
  • 1 cup (227 g) unsalted butter cut into tablespoons
  • 1/2 teaspoon vanilla extract
  • 2 and 1/2 cups (215 g) sweetened shredded coconut
  • 1 and 1/2 cups (171 g) pecans toasted and roughly chopped
For the Chocolate Frosting:
  • 6 ounces (171 g) German's sweet chocolate roughly chopped
  • 4 ounces (113 g) unsweetened chocolate roughly chopped
  • 1 and 1/2 cups (340 g) unsalted butter room temperature
  • 2 and 3/4 cups (426 g) confectioners' sugar sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • pecans for decorating

Instructions

For the Chocolate Cake:
    Cup of Yum
  1. Preheat the oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick baking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
  2. In a large bowl, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix until ingredients are thoroughly combined.
  3. In a separate large bowl combine the eggs, egg yolks, milk, sour cream, oil and vanilla extract; mix until completely combined. Pour the wet mixture into the dry ingredients and fold together with a rubber spatula until just combined.
  4. In a large spouted measuring cup, combine the hot coffee and German chocolate. Whisk until chocolate is completely melted. Pour the hot water mixture into the batter and mix until completely combined; about 1 minute. The batter will be quite thin. 
  5. Divide batter evenly among prepared pans. Bake in the preheated oven for 28 to 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
  6. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack. Cool cakes completely before frosting.
For the Coconut Pecan Filling:
  1. In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter.
  2. Cook over medium-heat, stirring constantly, for about 10 to 12 minutes, or until mixture is bubbling and very thick. Reduce to heat and cook for 2 more minutes. 
  3. Remove the pan from heat and stir in the coconut and pecans. Cool completely before use.
For the Chocolate Frosting:
  1. Place both chocolates in a microwave-safe bowl. Heat in the microwave, on low power, in 30 second increments, stirring between each increment, until the chocolate is completely smooth and melted. You may also do this in a double-boiler. Set aside and cool until tepid. 
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until completely smooth.
  3. On low speed, add in the confectioners' sugar, a little bit at a time, beating until each addition has been completely incorporated into the butter before adding more. Once all of the sugar has been added, increase speed to medium-high and beat for 3 minutes. 
  4. Decrease the speed back to low and beat in the vanilla extract. Then slowly pour in the cooled melted chocolate and continue mixing until well combined, tuning the mixer off and scraping down the sides and bottom of the bowl as needed. 
  5. Once all of the chocolate has been added, increase the speed back to medium-high and beat for 2 minutes. Set aside for 30 minutes to firm up, or up to 3 hours. Do not refrigerate (the chocolate will seize and render the frosting impossible to spread). 
Assembly:
  1. Using a long serrated knife, slice off the domed top on each cake layer, so that the cakes are flat. 
  2. Place 1 cake layer on a serving plate. Spread 1/3 of the coconut pecan filling on top, spreading it into a thin layer. Top with the second cake layer. Top with another 1/3 of the coconut pecan filling, spreading it into a thin layer. Top with the final layer, repeating with the final 1/3 of coconut pecan filling. 
  3. Fit a large piping bag with an open star tip. Scrape 1 cup of the chocolate fudge frosting into the bag. 
  4. Spread the remaining frosting around the sides of the cake. Pipe stars of the fudge frosting around the edge of the cake. Top each piped star with a toasted pecan.