German Chocolate Cake Recipe
A decadent layered chocolate cake features tender cocoa sponges paired with a rich, sweet coconut pecan filling.
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Instructions
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Preheat the oven to 350 F and prepare three 8-inch round cake pans by spraying and lining with parchment paper.
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For the filling, combine evaporated milk, egg yolks, and brown sugar in a saucepan, whisking until blended. Add butter and cook over medium heat, stirring constantly for 12-15 minutes, until thickened.
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Remove filling from heat, then stir in coconut, pecans, vanilla extract, and salt; set aside to cool for 1 hour, allowing it to thicken.
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For the cake, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk eggs with buttermilk, vegetable oil, and vanilla extract.
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Combine the wet and dry mixtures, then stir in boiling water until smooth. Divide the thin batter into the prepared pans.
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Bake cake layers for 25-28 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 20 minutes, then transfer to racks to cool completely.
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Assemble the cake by layering the cooled cake sponges with the coconut-pecan filling, using approximately 3/4 to 1 cup per layer.
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For the optional ganache, place chocolate chips in a bowl. Heat cream until steaming, then pour over chips and let stand for 10 minutes. Whisk with vanilla extract until smooth; cool for 1 hour, whisking every 10 minutes, until thick.
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Beat the cooled ganache with an electric mixer for 5 minutes until light and fluffy. Frost the sides of the cake and pipe any remaining ganache around the edge if desired.