German Chocolate Cake Recipe

Preheat Oven

Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together until well blended.

Mix Wet Ingredients

In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Slowly stir in the boiling water until the batter is smooth.

Bake

Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Combine Ingredients

In a saucepan over medium heat, combine sugar, evaporated milk, butter, and egg yolks. Stir continuously until the mixture thickens, about 10 minutes.

Add Coconut and Pecans

Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool completely before using.

Heat Cream

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Melt Chocolate

Remove from heat, add the chocolate chips, and let sit for 5 minutes. Stir until smooth and fully combined.

Layer Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of coconut-pecan frosting on top.

Stack Layers

Repeat with the second layer, and then place the third layer on top.

Top with Ganache

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Let it set for a few minutes before serving.