German Chocolate Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line bottoms with parchment rounds.

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), cream the 3/4 cup softened butter on medium speed until smooth (about 1–2 minutes). Add eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Mix in 2 teaspoons vanilla.

With mixer on low, alternately add the dry ingredients and the buttermilk in three additions, beginning and ending with the dry ingredients. Mix each addition just until combined; do not overmix.

Stir in the hot brewed coffee by hand until batter is smooth. The batter will be thin—that's normal for a moist chocolate cake.

Divide batter evenly among prepared pans (use a kitchen scale for best accuracy). Bake in preheated oven for 25–30 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool cakes in pans on wire racks for 10 minutes, then run a knife around edges, invert onto racks, remove parchment, and cool completely before frosting (about 1–2 hours).

In a medium heavy-bottomed saucepan, combine 1/2 cup butter, 1 cup light brown sugar, and 1 cup evaporated milk. Place over medium heat and whisk until butter melts and sugar dissolves.

Bring mixture to a gentle boil, then reduce heat to medium-low and simmer, stirring frequently, until mixture thickens slightly—about 8–10 minutes. It should coat the back of a spoon.

In a separate bowl, lightly beat the 4 egg yolks. Temper the yolks by whisking in about 1/4 cup of the hot milk-sugar mixture to raise their temperature, then slowly whisk the tempered yolks back into the saucepan.

Cook over low heat, stirring constantly, until mixture thickens to a custard-like consistency, about 3–5 minutes more. Remove from heat and stir in 1 teaspoon vanilla, 1.5 cups shredded coconut and 1 cup chopped pecans. Let cool to room temperature; the filling will continue to thicken as it cools.

If using the chocolate buttercream, beat 1 cup softened butter on medium speed until creamy. Sift in 3/4 cup cocoa powder and about half the powdered sugar, mix on low to combine.

Add remaining powdered sugar, 4 tablespoons heavy cream, 1 teaspoon vanilla and 1/4 teaspoon salt. Beat on medium-high for 2–3 minutes until light and spreadable. Adjust consistency with more cream or powdered sugar as needed.

If cake layers are domed, level the tops with a serrated knife or cake leveler so layers stack evenly.

Place the first cake layer on a cake board or serving plate. If using chocolate buttercream, spread a thin crumb coat of buttercream on the layer to lock in crumbs (optional).

Spoon or spread about one-third of the cooled German coconut-pecan filling over the first layer, leaving a 1/4-inch border from the edge to prevent overflow when stacking.

Place the second cake layer on top and repeat with another third of the coconut-pecan filling. For three layers, top with the final layer and spread the remaining coconut-pecan filling on the top layer only (traditional German chocolate has the coconut-pecan primarily on top and between layers).

If using chocolate buttercream, frost the sides and any exposed cake edges with the buttercream for a smooth finish. Alternatively, leave the sides naked and only apply the coconut-pecan filling to the top and between layers.

Decorate the top with extra chopped pecans, toasted shredded coconut and chocolate shavings as desired. Press a few pecan halves around the top edge for a classic look.

Chill cake in refrigerator for 30 minutes to set the frosting, then bring to room temperature 20–30 minutes before serving for best texture.

Store covered in refrigerator for up to 4 days. Because the coconut-pecan filling contains egg yolks and evaporated milk, keep refrigerated.