German Chocolate Cake is a rich, layered chocolate cake filled with a luscious coconut-pecan filling and topped with a creamy chocolate frosting. Despite its name, the cake isn’t German but rather named after Samuel German, who developed the baking chocolate used in the original recipe. Here’s how to make it!
German Chocolate Cake Recipe
Ingredients:
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter, cut into pieces
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- For the Chocolate Frosting (optional):
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
Instructions:
For the Chocolate Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients and mix until well combined. Stir in the boiling water (the batter will be thin, but this helps create a moist cake).
- Bake the Cake: Divide the batter evenly between the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Coconut-Pecan Filling:
- Cook Filling: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
- Add Coconut and Pecans: Once the mixture has thickened, remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the filling cool completely before using.
For the Chocolate Frosting (optional):
- Beat Butter: In a large bowl, beat the softened butter until smooth and creamy.
- Add Powdered Sugar and Cocoa: Gradually add the powdered sugar, cocoa powder, and salt. Mix on low speed until fully combined.
- Add Vanilla and Cream: Stir in the vanilla extract and enough heavy cream to reach your desired consistency. Beat the frosting on high speed for 1-2 minutes until fluffy.
To Assemble the Cake:
- Level the Cakes: Once the cake layers have cooled, use a serrated knife to level the tops if needed.
- Add Coconut-Pecan Filling: Place one cake layer on a serving plate. Spread ⅓ of the coconut-pecan filling on top. Repeat this process with the second layer.
- Top with Third Layer: Place the third cake layer on top, then spread the remaining coconut-pecan filling on the top of the cake.
- Frost the Sides (optional): If using chocolate frosting, frost the sides of the cake, leaving the top uncovered to showcase the coconut-pecan filling.
- Decorate: Optionally, garnish with additional pecans or chocolate shavings.
- Serve: Let the cake set for 30 minutes before slicing. Enjoy the rich chocolate cake with the delicious coconut-pecan filling!
This German Chocolate Cake is a decadent treat, with moist chocolate cake layers and the sweet, nutty coconut-pecan filling adding irresistible texture and flavor! Perfect for special occasions or whenever you’re craving something indulgent.