German Chocolate Cake
Desserts
Ingredients
**Cake**
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
3/4 cup (62g) unsweetened natural cocoa powder
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)*
1/2 cup (120ml) canola or vegetable oil
2 large eggs, at room temperature
3/4 cup (180g) full fat sour cream, at room temperature
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) hot water or coffee*
**Coconut Pecan Filling**
1/2 cup (8 Tbsp; 113g) unsalted butter
1 cup (200g) packed light or dark brown sugar
3 large egg yolks
1 can (12 ounces; 354ml) evaporated milk
1 teaspoon pure vanilla extract
2 cups sweetened shredded coconut
1 cup (125g) chopped pecans
Directions
Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.
Assemble and frost: First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups). Top with 2nd layer and evenly cover the top with remaining coconut pecan filling. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
Consider making extra filling and coating the outside instead of using buttercream.
Make Ahead Instructions: Prepare cake through step 4. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the coconut pecan filling and frosting, assemble/frost, and serve. You can also prepare the coconut pecan filling and chocolate buttercream in advance. Cover and refrigerate for up to 2 days. Bring both to room temperature before using. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Espresso Powder / Coffee: Espresso powder and coffee will not make the chocolate taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the coffee aisle at the grocery store or online. If coffee isn’t your thing, you can leave out the espresso powder and use boiling hot water instead of the hot coffee.
Pecans: Toasting the pecans is a major upgrade and I highly suggest it! Let them toast in the oven as you whisk together the filling on the stove (step 5). Simply toast for 8 minutes at 300°F (149°C). Then can be warm when stirred into the filling.
9×13-inch Cake: You can bake this cake as a 9×13-inch sheet cake instead. Top with coconut pecan filling, no need for the chocolate buttercream! The cake will take 35-40 minutes at 350°F (177°C).
Cupcakes: Use this coconut pecan filling to fill a batch of baked and cooled super moist chocolate cupcakes. Half of the filling should be plenty, so you can halve the filling recipe or make the full filling recipe and freeze leftovers for up to 3 months. You can frost with chocolate buttercream. For filling baked cupcakes, we usually cut a hole in the center and add the filling. If needed for a visual, you can watch me do this in the video for these sugar plum fairy cupcakes.