German Chocolate Cake

5 from 1 vote

This German Chocolate Cake has a nice soft chocolate cake, with a gooey coconut and pecan filling, and creamy chocolate buttercream frosting. It's a delicious combo that is so irresistible.

Prep Time45

Cook Time45

Total Time1 30

Servings:

Calories: 657kcal

Equipment

Large Mixing Bowl

Ingredients

For the German Chocolate Cake:

4 oz German's Sweet Baking Chocolate Bar
1/2 cup water
3/4 cup butter (1 1/2 sticks)
1 3/4 cup white sugar
4 eggs
1 tsp vanilla extract
2 3/4 cup sifted flour
1/4 cup sifted cocoa powder (optional)
1 tsp baking soda
1 tsp salt
1 cup buttermilk (or mix 1 cup regular milk with 1 TBS vinegar and lemon juice and allow to sit for 10 minutes)

For the Coconut Pecan Frosting:

4 egg yolks
12 oz evaporated milk
1 1/2 tsp vanilla extract
1 1/2 cups white sugar
3/4 cup butter
7 oz sweetened coconut flakes
1 1/2 cups finely chopped pecans

For the Chocolate Buttercream:

1 1/2 cup butter (softened)
6-7 cups powdered sugar
3/4 cup cocoa powder
6-7 TBS heavy cream
2 tsp vanilla extract
1 dash salt

Instructions

For the German Chocolate Cake:

Preheat the oven to 375 degrees.
Chop Chocolate into bite sized pieces and set aside.
Bring 1/2 cup of water to a boil in a small sauce pan. Remove from heat.
Mix the chocolate pieces into the boiling hot water, stir until melted.
In a large mixing bowl cream your butter.
Slowly add in the sugar and stir till mixed.
Add in the eggs one at a time, beating well after each egg is added.
Stir in the vanilla extract and melted chocolate.
In another bowl, mix together your flour, baking soda, and salt.
Add half the flour mixture and half the buttermilk to the chocolate and egg mixture, alternating.
Beat smooth after each addition.
Line the bottom of three 8inch cake pans with parchment paper and spray with nonstick spray. (Can also bake in two 9inch cake pans)
Pour cake batter evenly into the two or three prepared cake pans.
Bake cakes in preheated oven for 25 to 35 minutes for 8 inch pans, until a toothpick comes out clean (a few crumbs are okay) (Bake for 30-40 minutes for 9 inch pans)
Cool cakes in pans for about 10 minutes. Remove the cakes from the pans and finish cooling on racks.

For the Coconut Pecan Frosting:

Beat egg yolks, evaporated milk and vanilla in a large saucepan until well blended.
Add sugar and butter.
Cook on medium heat about 15 minutes until thickened and golden brown. Stir constantly.
Remove from heat.
Add in the coconut and pecans and mix well.
Cool until needed for the cake.

For the Chocolate Buttercream:

In a large bowl cream your butter until smooth.
Turn the mixer on low and add in 3 cups of powdered sugar and the cocoa powder. Beat until they're mixed well.
Add in the vanilla extract and cream and salt and mix till smooth.
Turn the mixer up to medium high speed and beat until it has gotten nice and fluffy.

To Assemble the Cake:

Have your cake layers, coconut pecan frosting, and chocolate buttercream frosting out on the counter and ready to use.
Cut off the tops of each cake layer as needed to make them flat.
Place the first cake layer on a cake stand, or serving plate.
Spread 1/3 of the coconut pecan filling over the top of the cake layer.
Add the second layer of cake on top of the filling.
Spread chocolate frosting over the sides of the cake.
Use remaining chocolate frosting to pipe swirls around the top of the cake.
Fill in the top center of the cake with the last part of the coconut pecan frosting.
Slice and serve.

Nutrition