German Chocolate Cake Recipe
Make German Chocolate Cake Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake
Coconut-Pecan Frosting (filling & topping)
Optional Chocolate Ganache (for sides or drizzle)
Method
Cake
- 1
- 2
Mix dry ingredients
Whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined and free of lumps.
- 3
Combine wet ingredients
In a separate medium bowl, whisk eggs, buttermilk, sour cream, vegetable oil, and vanilla until smooth.
- 4
Combine wet + dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a sturdy spatula or mixer on low just until incorporated; do not overmix.
- 5
Add hot liquid
Dissolve the espresso powder (if using) in the hot water. Gradually add the hot water to the batter while stirring slowly until smooth — batter will be thin. Scrape down bowl to ensure even mixing.
- 6
Bake
Divide batter evenly among the three prepared pans. Bake in preheated oven for 22–28 minutes, rotating pans front-to-back halfway through, until a toothpick inserted near centers comes out with a few moist crumbs.
- 7
Cool
Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a knife around edges, invert onto racks, remove parchment, and cool completely before filling (about 1–2 hours).
Coconut-Pecan Frosting (filling & topping)
- 8
Toast pecans
Preheat oven to 350°F (if not still hot). Spread pecans on a baking sheet and toast 6–8 minutes until fragrant. Chop roughly and set aside to cool.
- 9
Cook the base
In a medium heavy-bottomed saucepan, combine the brown sugar, evaporated milk, and unsalted butter. Cook over medium heat, stirring constantly, until mixture comes to a gentle boil. Reduce heat to maintain a low boil and cook 4–5 minutes while stirring to thicken slightly.
- 10
Temper yolks
Whisk the egg yolks in a small bowl. Remove about 1/4 cup of the hot sugar mixture and slowly whisk it into the yolks to temper. Then pour the tempered yolks back into the saucepan, whisking continuously to avoid curdling.
- 11
Finish frosting
Continue cooking the mixture 2–3 more minutes until it thickens to a glossy, custard-like consistency and registers about 160–170°F (70–77°C). Remove from heat and stir in vanilla and salt. Let cool 10–15 minutes, then fold in shredded coconut and toasted pecans. Allow to cool to room temperature — it will thicken as it cools.
- 12
Chill if needed
If the frosting is still runny for spreading, chill briefly (15–30 minutes), stirring occasionally, until spreadable but not rock-hard.
Optional Chocolate Ganache
- 13
Make ganache
Place chopped chocolate chips in a heatproof bowl. Heat heavy cream until it just begins to simmer, then pour over chocolate. Let sit 1–2 minutes, then stir until smooth. Stir in butter until glossy. Cool slightly before using.
- 14
Use ganache
If desired, spread a thin layer of ganache on the cake sides or drip a little on the edges before applying coconut-pecan frosting, or use as a drizzle on top. Chill briefly to set.
Assembly
- 15
Level and stack
If cake layers domed, level tops with a serrated knife. Place first cake layer on a cake board or serving plate. Spread about 1/3 of the coconut-pecan frosting over the top in an even layer.
- 16
Repeat and top
Add second layer, spread another 1/3 of the frosting. Top with final cake layer. Spread remaining frosting over the top of the cake; you can leave the sides exposed (traditional) or spread some frosting on the sides as well.
- 17
Optional finish
If using ganache, drizzle or spread as desired now, then gently press additional chopped pecans or extra coconut on top for decoration. Chill cake 20–30 minutes to set the frosting before slicing.
- 18
Serve
Bring to room temperature before serving for best texture. Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices.