Heavenly German Chocolate Cake
Rich, moist chocolate cake layered with a decadent coconut-pecan filling and topped with a creamy chocolate frosting. This classic dessert is sure to please any crowd.
Equipment
- For the cake:
- 2 (9-inch) round cake pans
- Mixing bowls
- Electric mixer (optional)
- Whisk
- Spatula
- Toothpick
- For the filling:
- Saucepan
- Medium bowl
- Electric mixer (optional)
- For the frosting:
- Saucepan
- Mixing bowl
- Electric mixer (optional)
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 ¾ cups unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the filling:
- ½ cup butter
- 1 cup packed light brown sugar
- 3 large egg yolks
- 1 12-ounce can evaporated milk
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
- For the frosting:
- ½ cup butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
Instructions
- Make the cake:
- Preheat oven to 350°F (175°C). Grease and flour the cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, oil, eggs, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Slowly stir in the boiling water until smooth.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before inverting onto wire racks to cool completely.
- Make the filling:
- In a saucepan, melt butter over medium heat. Stir in brown sugar until combined.
- Remove from heat and whisk in egg yolks, one at a time. Slowly whisk in evaporated milk and vanilla extract.
- Bring to a simmer over medium heat, stirring constantly, until thickened (about 5 minutes). Do not boil.
- Remove from heat and stir in coconut and pecans. Spread filling evenly over one cooled cake layer.
- Make the frosting:
- In a saucepan, melt butter over medium heat. Whisk in cocoa powder and flour until smooth.
- Stir in condensed milk and vanilla extract. Bring to a simmer over medium heat, stirring constantly, until thickened (about 5 minutes). Do not boil.
- Remove from heat and let cool slightly. Spread frosting over the top of the coconut-pecan filling and the top of the cake.
- Top with additional chopped pecans, if desired.
- Serve:
- Let the cake cool completely before serving. Slice and enjoy!
Notes
For a richer cake, use melted dark chocolate instead of unsweetened cocoa powder.
You can substitute chopped walnuts or almonds for the pecans.
To make the filling ahead of time, let it cool completely and store in an airtight container in the refrigerator for up to 2 days. Rewarm slightly before using.
Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.