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Decadent, gooey, and layered with tradition
There’s something timeless about a slice of German Chocolate Cake. With its rich layers of moist chocolate cake, creamy caramel-pecan-coconut filling, and luxurious chocolate ganache drizzle, this dessert is the ultimate indulgence. Whether you’re celebrating a special occasion or just treating yourself, this cake delivers a perfect balance of sweetness, texture, and pure chocolatey bliss.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the Buttercream Frosting (optional outer layer like in the image):
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Beat until smooth. Slowly mix in the hot coffee or water.
- Divide batter evenly among pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
2. Prepare the Filling:
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat.
- Stir constantly until thickened, about 10–12 minutes. Remove from heat.
- Stir in vanilla, coconut, and pecans. Let cool completely to thicken.
3. Make the Buttercream (if using):
- Beat butter until creamy. Gradually add powdered sugar.
- Mix in vanilla and cream until fluffy and spreadable.
4. Make the Ganache:
- Heat cream until simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
Assembly
- Place one cake layer on a serving plate. Spread a thick layer of the coconut-pecan filling.
- Repeat with the second layer. Top with the third layer.
- Smooth buttercream around the sides and top of the cake, if using.
- Pour ganache over the top, letting it drip down the sides.
- Finish by spreading a final layer of the coconut-pecan topping over the top of the cake. Chill slightly to set before slicing.
Tips & Variations
- Make-Ahead Tip: Both the filling and cake layers can be made a day ahead and stored in the fridge.
- No Buttermilk? Substitute with 1 cup of milk + 1 tbsp vinegar or lemon juice. Let sit for 5 minutes.
- Garnish Ideas: Top with whole pecans, toasted coconut, or chocolate curls for extra flair.
