Why You’ll Love This Recipe
This recipe delivers everything you want in a German Chocolate Cake: a moist, tender crumb, layers of creamy chocolate buttercream, and a luscious, sweet coconut-pecan filling. Using real Baker’s German’s Sweet Chocolate ensures that deep chocolate flavor, while the combination of toasted pecans and coconut in the frosting adds just the right amount of texture and richness. Perfect for any occasion, this cake is sure to become a new family favorite.
Ingredients
Chocolate Cake:
- 4 oz Baker’s German sweet chocolate, chopped
- 3/4 cup hot tap water
- 1 ¾ cups (219 grams) all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons Postum (decaf) or espresso powder (optional)
- 1 ⅔ cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup full-fat sour cream (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
German Coconut Pecan Frosting:
- 2 ¾ cups sweetened shredded coconut
- 1 ½ cups pecans (not chopped yet)
- ¾ cup (12 tbsp) unsalted butter, cubed
- 1 ½ cups light brown sugar, packed
- 6 large egg yolks
- 12 oz can evaporated milk
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
Chocolate Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 16 oz powdered sugar (4 cups)
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ⅓ cup heavy cream
- 2 teaspoons pure vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Chocolate Cake:
- Prep the Cake Pans: Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray or butter and flour.
- Melt the Chocolate: Combine the chopped chocolate and hot water in a microwave-safe measuring cup or bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Set aside.
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking soda, baking powder, and optional Postum/espresso powder into a large bowl. Whisk in the sugar and salt.
- Combine Wet Ingredients: In the bowl of an electric mixer, combine the buttermilk, sour cream, and oil. Whisk in the eggs and vanilla extract.
- Mix: Gradually add the dry ingredients to the wet ingredients, then add the melted chocolate mixture. Mix on low until just combined.
- Bake: Evenly divide the batter between the prepared cake pans. Bake for 17-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow the cakes to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
German Coconut Pecan Frosting:
- Toast the Pecans and Coconut: Spread the coconut and pecans on a baking sheet. Bake at 350°F for 5-7 minutes, stirring every 2 minutes, until toasted. Chop the pecans once they cool.
- Make the Frosting: In a saucepan, combine the butter, brown sugar, egg yolks, evaporated milk, and salt. Cook over medium heat, whisking constantly, until it comes to a low boil. Continue cooking for 5 minutes, whisking constantly, until thickened.
- Add Pecans and Coconut: Remove from heat and stir in the vanilla extract, then fold in the chopped pecans and toasted coconut. Let the mixture cool completely (about 25 minutes).
Chocolate Buttercream Frosting:
- Cream the Butter: Beat the butter on high until smooth and creamy, about 1 minute.
- Mix Dry Ingredients: Sift the powdered sugar, cocoa powder, and salt into a large bowl.
- Combine: Gradually add the dry ingredients to the butter, followed by the heavy cream and vanilla extract. Beat on high for 3 minutes, until fluffy.
Assemble the Cake:
- Layering: Place the first cake layer on a serving plate, top side down. Spread a layer of buttercream, followed by half of the coconut-pecan filling. Place the second cake layer on top, repeating the process with the remaining frosting and coconut-pecan filling.
- Top Layer: Place the third layer on top, frosting with buttercream and spreading the remaining coconut-pecan filling in the center, leaving a 1-inch border around the edges.
- Pipe the Border: Use the reserved buttercream to pipe a border around the top of the cake.
Serving:
- Allow the cake to come to room temperature before serving, especially if stored in the fridge. For an extra indulgent experience, microwave slices for about 10 seconds to warm it slightly—this makes the filling even more luscious and the cake even more tender!
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Variations
- Nut-Free: Omit the pecans and use shredded coconut for a nut-free version.
- Frosting Options: If you prefer a lighter frosting, try a cream cheese frosting instead of the buttercream.
- Chocolate Ganache: For an even richer flavor, drizzle chocolate ganache over the top of the cake before serving.
Storage/Reheating
- Storage: This cake can be stored at room temperature for 1 day. For longer storage, refrigerate the cake for up to 5 days. Be sure to store it in an airtight container to keep it fresh.
- Freezing: If you have leftovers, wrap the cake tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
FAQs
Can I use a different type of chocolate for the cake?
While Baker’s German Sweet Chocolate gives this cake its signature flavor, you could substitute with semi-sweet chocolate in a pinch, though it will alter the flavor slightly.
Can I make this cake ahead of time?
Yes! You can bake the cake layers and store them in the fridge for up to 2 days. Prepare the frosting and filling and refrigerate them as well. Assemble the cake just before serving.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes to curdle.
Can I make this cake in advance and freeze it?
Yes! The cake layers can be frozen for up to 3 months. Thaw them overnight in the fridge before assembling and frosting.
How do I make the frosting less sweet?
If the frosting is too sweet for your liking, add a pinch more salt or a bit more cocoa powder to balance the flavors.
Conclusion
This Chocolate German Cake is an absolute must-try for any chocolate lover. With its moist, rich chocolate cake, silky buttercream, and sweet coconut-pecan filling, it’s an unforgettable treat that’s perfect for any occasion. Whether it’s a special celebration or just because, this cake will surely impress everyone who takes a bite.
Print
Chocolate German Cake
- Total Time: 1 hour 30 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This Chocolate German Cake is a rich, decadent dessert with layers of moist chocolate cake, creamy chocolate buttercream, and a luscious coconut-pecan filling. A perfect indulgence for any occasion.
Ingredients
4 oz Baker’s German sweet chocolate, chopped
3/4 cup hot tap water
1 ¾ cups all-purpose flour, spooned and leveled
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons Postum or espresso powder (optional)
1 ⅔ cups granulated sugar
1 teaspoon salt
1 cup buttermilk (room temperature)
½ cup full-fat sour cream (room temperature)
½ cup vegetable oil
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
2 ¾ cups sweetened shredded coconut
1 ½ cups pecans
¾ cup unsalted butter, cubed
1 ½ cups light brown sugar, packed
6 large egg yolks
12 oz can evaporated milk
⅛ teaspoon salt
1 teaspoon pure vanilla extract (for frosting)
1 cup unsalted butter (for buttercream)
16 oz powdered sugar
½ cup unsweetened cocoa powder
¼ teaspoon salt
⅓ cup heavy cream
2 teaspoons pure vanilla extract (for buttercream)
Instructions
- Prep the Cake Pans: Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray or butter and flour.
- Melt the Chocolate: Combine the chopped chocolate and hot water in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted. Set aside.
- Combine Dry Ingredients: Sift flour, cocoa powder, baking soda, baking powder, and optional espresso powder into a large bowl. Whisk in sugar and salt.
- Combine Wet Ingredients: In a mixing bowl, combine buttermilk, sour cream, and oil. Whisk in eggs and vanilla extract.
- Mix: Gradually add the dry ingredients to the wet ingredients, followed by the melted chocolate mixture. Mix on low until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 17-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool for 10 minutes in pans, then transfer to wire racks to cool completely.
- German Coconut Pecan Frosting: Toast coconut and pecans on a baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes. Chop the pecans once cooled. In a saucepan, melt butter, brown sugar, egg yolks, evaporated milk, and salt over medium heat. Cook until thickened, about 5 minutes. Stir in vanilla extract, then fold in chopped pecans and coconut. Let cool for 25 minutes.
- Chocolate Buttercream Frosting: Beat butter on high until smooth. Sift powdered sugar, cocoa powder, and salt. Gradually add dry ingredients to butter, followed by heavy cream and vanilla. Beat on high for 3 minutes until fluffy.
- Assemble the Cake: Place the first cake layer on a serving plate, top with buttercream and half of the coconut-pecan filling. Add the second layer and repeat with remaining frosting and filling. Place the third layer on top, frost with buttercream, and top with the remaining coconut-pecan filling. Pipe a border with reserved buttercream.
- Serve: Allow the cake to come to room temperature before serving. For an extra indulgent touch, microwave slices for about 10 seconds to make the filling even more luscious.
Notes
For a nut-free version, omit pecans and use more shredded coconut.
Try using a cream cheese frosting instead of buttercream for a tangy alternative.
For a richer flavor, drizzle chocolate ganache on top of the cake.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg
