German Chocolate Cake Recipe
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water (or hot coffee for enhanced flavor)
For the Coconut-Pecan Filling/Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, beaten
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Optional Chocolate Ganache (for extra layering or topping):
1 cup heavy cream
8 oz semi-sweet chocolate, chopped
1 tbsp butter (for shine)
Instructions
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Mix until well combined.
Stir in the hot water/coffee. Batter will be thin.
Divide batter evenly among the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Coconut-Pecan Filling:
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
Stir constantly until mixture thickens (10–12 minutes).
Remove from heat; stir in vanilla, coconut, and pecans. Let cool completely before using.
3. Optional Ganache (if desired):
Heat cream in a small saucepan until it just begins to boil.
Pour over chopped chocolate and butter in a bowl.
Let sit 2 minutes, then stir until smooth. Cool slightly to thicken.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread 1/3 of the coconut-pecan filling over it.
Repeat with the second layer.
Top with the final cake layer and spread remaining filling over the top.
(Optional) Pour ganache over the top and let it drip down the sides for a rich finish.
Garnish with whole or chopped pecans and chocolate shavings if desired.