German Chocolate Cake Recipe
The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!
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Servings: 12
Equipment
- Electric mixer
- Spatula
- Cake Pans
- Cooling Rack
- Saucepan
- Offset Spatula
Ingredients
German’s Sweet Chocolate Cake Layers
- 4 oz. German’s chocolate bar broken into pieces 1 bar
- 1/2 cup boiling water
- 1/4 teaspoon instant coffee or espresso powder optional
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine grain salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk see recipe notes
- 4 egg whites
Coconut-Pecan Filling and Frosting
- 12 oz. evaporated milk 1 can
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter
- 4 egg yolks
- 1 1/2 teaspoons vanilla extract
- 2 2/3 cups sweetened flake coconut 7 oz. or 1 package
- 1 1/2 cups toasted chopped pecans see recipe notes
Chocolate Ganache
- 2 cups chocolate chips or chopped semisweet chocolate
- 1 cup heavy cream
Toppings
- 1/2 cup toasted chopped pecans
- 16-18 toasted pecan halves
Instructions
Cake Layers:
- Preheat oven to 350°F. Grease and line three 8†cake pans.
- Melt chocolate with boiling water, add instant coffee if using, set aside to cool.
- Whisk flour, baking soda, and salt.
- Beat butter and sugar, add egg yolks one at a time, then add chocolate mixture and vanilla.
- Alternately add flour mixture and buttermilk.
- Beat egg whites until stiff peaks form, fold into batter.
- Divide batter between pans, bake for 30-35 mins, then cool completely.
Coconut-Pecan Filling and Frosting:
- Combine milk, sugar, butter, egg yolks, and vanilla in a saucepan.
- Cook until thickened and golden, then pour over coconut and pecans.
- Cool to room temperature.
Chocolate Ganache:
- Microwave chocolate and cream for 1 min 30 secs.
- Let stand, then whisk to combine. Thicken at room temp or in the fridge.
Cake Assembly:
- Place a cake layer, spread 1/3 of the frosting, repeat with remaining layers.
- Spread ganache on sides of the cake, refrigerate, then add another coat.
- Press chopped pecans onto the bottom edge.
- Optionally, pipe a shell border with leftover ganache.
- Line pecan halves around the top edge.
- Store at room temp for up to 4 days or in the fridge for up to 7 days.
Notes
- Buttermilk Substitute: Mix 1 tbsp vinegar or lemon juice with whole milk to fill 1 cup. Let sit to curdle.
- 2 Layers Instead of 3: Divide batter between two 9-inch pans, bake 10 minutes longer.
- Toast Those Pecans! Toast at 350°F for 5 mins for enhanced flavor.
- Freezer-Friendly: Chill cake, wrap in plastic wrap, then double bag in freezer bags or wrap in foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.