German Chocolate Cake Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans) and line the bottoms with parchment rounds.

Dry ingredients

In a large bowl, whisk together 2.25 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 tsp baking soda, 1.5 tsp baking powder, and 1 tsp fine salt until evenly combined.

Wet ingredients

In a separate large bowl or the bowl of a stand mixer, whisk 3 large eggs lightly, then add 1 cup buttermilk, 0.5 cup whole milk, 0.5 cup neutral oil, 0.5 cup hot espresso or strong coffee, and 2 tsp vanilla extract. Whisk until combined.

Combine batter

Add the dry ingredients to the wet ingredients in two additions, mixing on low speed (or by hand with a spatula) until just combined after each addition. Scrape the bowl and fold gently to ensure no pockets of flour remain. Batter will be pourable and slightly thin from the coffee and oil.

Bake

Divide batter evenly between the prepared pans. Smooth the tops. Bake at 350°F (175°C) for 25–32 minutes for 9-inch pans (20–26 minutes for 8-inch pans), or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in the pans for 10–15 minutes, then run a knife around the edges, invert onto cooling racks, remove parchment, and let cool completely (at least 1 hour) before assembling and frosting.

Toast nuts and coconut (optional but recommended)

Preheat oven to 350°F (175°C). Spread 1.5 cups chopped pecans and 2 cups shredded coconut on a baking sheet and toast for 6–8 minutes, stirring once, until fragrant and lightly golden. Watch closely to avoid burning. Remove and let cool.

Make custard base

In a medium saucepan, combine 0.5 cup unsalted butter and 1 cup packed light brown sugar over medium heat. Stir until butter melts and sugar dissolves and mixture is bubbling gently.

Temper egg yolks

In a small bowl, whisk together 4 large egg yolks. Slowly ladle about 1/3 cup of the hot butter-sugar mixture into the yolks while whisking constantly to temper. Then pour the tempered yolks back into the saucepan, whisking constantly.

Thicken

Add 0.5 cup whole milk to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 3–5 minutes. Do not boil vigorously to avoid curdling. Remove from heat and stir in 1 tsp vanilla extract.

Finish filling

Stir in the toasted shredded coconut and chopped pecans until evenly combined. Let the filling cool to room temperature, then refrigerate briefly if needed to thicken to a spreadable consistency (about 20–30 minutes).

Heat cream

Place 8 oz semisweet chocolate in a heatproof bowl. In a small saucepan, heat 0.5 cup heavy cream until it just begins to simmer (tiny bubbles at the edge), do not boil.

Make ganache

Pour hot cream over chopped chocolate and let sit 1–2 minutes, then whisk gently until smooth and glossy. Whisk in 1 tbsp unsalted butter, if using, for added shine. Cool the ganache to a slightly thickened but pourable consistency (room temperature or refrigerate briefly, stirring occasionally).

Crumb coat and chill

If you want a thin chocolate layer beneath the coconut-pecan filling, spread a thin layer of ganache over each cake layer before assembling, or apply a light crumb coat to the stacked cake. Chill the crumb-coated cake for 15–20 minutes to set the ganache.

Layer and fill

If you baked three layers, place one cooled cake layer on a serving plate or cake board. If two layers, slice one layer horizontally to create three thinner layers if desired. Spread a generous 3/4 to 1 cup of the coconut-pecan filling over the first layer (reserve some for the top). Place the next cake layer on top and repeat. If using ganache as a crumb coat, spread a thin layer of ganache between layers instead of or in addition to the coconut filling.

Top and finish

Spread the remaining coconut-pecan filling over the top of the assembled cake. If using ganache drip, spoon or pour slightly cooled ganache around the top edge to create drips and then smooth the remainder over the top or use it as a thin coating under the filling.

Garnish

Scatter extra toasted pecans and a little toasted coconut on top. Dust lightly with 1 tbsp powdered sugar if desired. Chill the cake for 30 minutes to set the filling and ganache before serving. Bring to room temperature before slicing for best texture.