Print

German Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This German Chocolate Cake recipe features moist chocolate layers, a creamy coconut-pecan filling, and a decadent chocolate frosting. A beloved classic, this cake is perfect for celebrations, combining rich flavors and textures in every bite. Make this showstopping dessert for birthdays, holidays, or any special occasion!

Ingredients

Scale

For the Cake:

  • 1/2 cup boiling water
  • 4 oz German sweet chocolate, chopped
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, separated
  • 1 tsp vanilla extract
  • 2 1/2 cups cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk

For the Coconut-Pecan Filling:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans

For the Chocolate Frosting (optional):

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

 

Instructions

  • Prepare the Cake:
    • Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
    • Pour boiling water over chopped chocolate in a bowl; stir until melted and smooth. Let cool.
    • In a mixing bowl, cream together sugar and butter until light and fluffy. Beat in egg yolks one at a time, then add vanilla and melted chocolate.
    • In a separate bowl, whisk together cake flour, baking soda, and salt. Add dry ingredients to the chocolate mixture in batches, alternating with buttermilk.
    • In another bowl, beat egg whites until stiff peaks form, then fold gently into the batter.
    • Divide batter evenly among pans and bake for 25-30 minutes, until a toothpick inserted comes out clean. Cool cakes completely.
  • Make the Coconut-Pecan Filling:
    • In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (10-12 minutes).
    • Remove from heat and stir in coconut and pecans. Let cool to room temperature.
  • Make the Chocolate Frosting (optional):
    • In a large bowl, beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Add vanilla extract and mix until smooth.
  • Assemble the Cake:
    • Place one cake layer on a plate and spread with one-third of the coconut-pecan filling. Repeat with the next layers.
    • Frost the sides with chocolate frosting, if desired, or leave the sides bare for a traditional look.

Notes

For an extra moist cake, brush each layer with simple syrup before adding the filling. This cake can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://emiliarecipes.com/german-chocolate-cake-recipe/