German Chocolate Cake Recipe

4.73 from 43 votes

German Chocolate Cake Recipe

This Classic German Chocolate Cake Recipe is made with layers of decadent, moist chocolate cake and frosted with rich buttery coconut-pecan frosting and indulgent chocolate buttercream.

Prep Time1 5

Cook Time50

Total Time1 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 700kcal

Author: Jocelyn Delk Adams

Ingredients

For the Cake

4 oz baking chocolate chopped
1/2 cup boiling water
1 cup unsalted Butter room temperature
1 1/2 cup granulated sugar
1/2 cup light brown sugar
4 large eggs separated (egg yolks in one bowl and egg whites beaten until stiff peaks in another bowl)
2 1/2 cups cake flour sifted
1 tsp baking soda
1 tsp salt
1 cup buttermilk room temperature
1 tbsp vanilla extract

For the Icing

1 cup evaporated milk
1 cup brown sugar packed
3 egg yolks
1/2 cup unsalted Butter
1/2 tsp salt
1 tsp vanilla extract
1 1/3 cup flaked coconut
1 cup chopped pecans

OPTIONAL: For the Chocolate Frosting

1 1/2 cups unsalted Butter
6 cups confectioner's sugar
3/4 cup cocoa powder
1 tbsp vanilla extract
1/4 cup milk

OPTIONAL: For the Ganache

1/2 cup heavy whipping cream
1/2 cup bittersweet chocolate

US Customary - Metric

Instructions

For the Cake

Begin by heating the oven to 350°F. Spray the bottoms and sides of three 8-inch with non stick baking spray. Line with parchment paper if preferred.
In a bowl, add chopped chocolate to boiling water and whisk until smooth then set aside to cool.
To the bowl of your stand mixer, add butter and both sugars and beat on medium high speed until light and fluffy.
Next add egg yolks, one at a time, then add in cooled chocolate and mix until incorporated.
Slow down your mixer to low speed. Whisk together flour, baking soda and salt then add to bowl in increments until smooth.
Next add buttermilk and vanilla extract and mix until smooth. Finally using a spatula, carefully fold previously separated stiff egg whites into batter.
Divide batter evenly into cake pans and bake 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool layers in pans for 10 minutes then remove and allow layers to cool to room temperature.

For the Icing

In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-17 minutes, stirring frequently, until thick and bubbly.
Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally until mixture is very spreadable.

For the Chocolate Frosting

Find the full instructions for the frosting HERE

For the Ganache

Bring the heavy cream to a boil on the stovetop then pour it over the chocolate. Mix until smooth and allow it to cool to room temperature to thicken before adding to the cake.

To Assemble

Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling. Optional: Ice sides of cake with chocolate frosting and add drip of ganache if you desire and serve.

Video

Notes

The chocolate frosting and ganache are totally optional. The classic way to ice this cake is with just using the coconut nut frosting while leaving the outsides of the cake bare.

How to Store

This cake can stay at room temp for about a day. Just make sure it's kept in an airtight container and covered tight. If you need to store it longer, the fridge is the way to go.

How long will leftovers last in the fridge?

This cake will last in the fridge for up to 5 days. Just make sure you keep it covered. Bring it back to room temp before you serve it up.

Can I freeze it?

Absolutely boos! Make sure you wrap slices tightly in plastic wrap then in foil before you add to the freezer. It should last about 3 months. When you want to indulge, just bring it back to room temp before serving it up.

Nutrition