German Chocolate Cake
A classic German Chocolate Cake featuring moist chocolate cake layers filled with a rich coconut pecan filling and finished with an optional chocolate frosting on the sides. Perfect for birthdays, holidays, and special occasions.
Equipment
- 2 (9-inch) round cake pans
- large mixing bowl
- medium saucepan
- whisk
- electric mixer
- wire cooling rack
- measuring cups and spoons
- offset spatula
Ingredients
- 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
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee or hot water
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat until smooth.
- Slowly stir in the hot brewed coffee or hot water until fully combined. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 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 wire racks to cool completely.
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened, about 10–12 minutes.
- Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the filling cool until spreadable.
- If using the optional frosting, beat the softened butter until creamy. Mix in the cocoa powder, then gradually beat in the powdered sugar, alternating with the milk, until smooth.
- Place one cake layer on a serving plate and spread half of the coconut pecan filling over the top.
- Top with the second cake layer and spread the remaining coconut pecan filling over the top.
- Frost the sides of the cake with the optional chocolate frosting if desired. Let the filling set slightly before slicing and serving.
Notes
Allow the coconut pecan filling to cool until spreadable before assembling the cake. Frost the sides with the optional chocolate frosting if desired. Let the assembled cake rest slightly before slicing for the cleanest presentation.