German Chocolate Cake Recipe

Prepare oven and pans

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

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl, whisk the eggs, buttermilk, vegetable oil and 2 teaspoons vanilla until smooth.

Add the wet mixture to the dry ingredients and stir just until combined. Gradually pour in the hot brewed coffee while stirring; batter will be thin—this is normal and yields a moist cake.

Divide batter evenly between prepared pans and smooth the tops with a spatula.

Bake for 25–30 minutes (for 9-inch pans) or 20–25 minutes (for 8-inch pans), or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even browning.

Remove cakes from oven and let cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto racks, remove parchment, and cool completely before assembling.

Make the custard base

In a medium saucepan, combine the butter, packed brown sugar and evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a simmer.

Reduce heat to low. In a small bowl, whisk the 3 egg yolks. Temper the yolks by adding about 2 tablespoons of the hot sugar mixture into the yolks while whisking, then quickly whisk the warmed yolks back into the saucepan.

Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until mixture thickens slightly, about 4–6 minutes. The mixture should coat the back of a spoon.

Remove from heat and stir in 1 teaspoon vanilla. Let mixture cool for 5 minutes, then stir in the shredded coconut and chopped pecans. Allow frosting to cool to room temperature and thicken further before using; if it gets too thick, warm briefly over low heat while stirring to loosen.

Reserve about 1/2 cup of the filling for topping if desired; the rest will go between and on top of layers.

Place the chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer (do not boil) and pour over the chocolate. Let sit for 1 minute, then stir until smooth. Stir in 1 tablespoon butter until glossy. Allow ganache to cool slightly to thicken but still pourable.

Level the cooled cake layers with a serrated knife if domed. Place one cake layer on a serving plate or cake board.

Spread about half of the coconut-pecan filling evenly over the first layer (reserve remaining for top and sides if desired). Place second layer on top and spread the remaining filling over the top layer. If using a third layer, distribute filling between layers and on top.

If using ganache, pour it over the top of the frosted cake, letting it drip slightly over the edges. Use any reserved coconut-pecan mixture to pipe or spoon a ring on top and scatter extra chopped pecans and coconut for decoration.

Chill the assembled cake in the refrigerator for at least 30 minutes to set the filling and ganache slightly. Bring to room temperature for 20–30 minutes before serving for best texture.