German Chocolate Cream Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line with parchment, set aside.

Whisk together the dry ingredients: in a large bowl, sift or whisk 1.5 cups all-purpose flour, 1 cup granulated sugar, 0.25 cup unsweetened cocoa powder, 1 tsp baking powder, 0.5 tsp baking soda and 0.5 tsp salt until evenly combined.

Combine wet ingredients: in a separate bowl or large measuring cup, beat 2 large eggs lightly, then add 0.5 cup whole milk, 0.25 cup vegetable oil and 1 tsp vanilla extract. Stir to combine.

Mix batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick. Gradually stir in 0.5 cup hot brewed coffee (hot, not boiling) until the batter is smooth and pourable. Do not overmix.

Bake: Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow the cake to cool in the pan on a wire rack for 15 minutes.

Finish cooling: After 15 minutes, run a knife around the edges and invert the cake onto a rack or leave it in the pan if you prefer to spread topping directly on the warm surface (spreading while slightly warm helps adhesion).

Prepare the custard base: In a medium heavy saucepan, combine 0.5 cup unsalted butter (cut into pieces), 1 cup packed brown sugar and 0.5 cup evaporated milk. Warm over medium heat, stirring frequently until the butter melts and the sugar dissolves.

Temper and thicken: In a small bowl, whisk the 3 egg yolks lightly. Temper the yolks by whisking a few tablespoons of the hot butter–sugar–milk mixture into the yolks to raise their temperature, then slowly whisk the tempered yolks back into the saucepan. Continue cooking over medium-low heat, stirring constantly, until the mixture thickens and reaches a gentle simmer and coats the back of a spoon, about 4–6 minutes. Do not boil vigorously or the eggs may scramble.

Finish filling: Remove the saucepan from heat. Stir in 1 cup shredded sweetened coconut, 1 cup chopped pecans, 1 tsp vanilla extract and 1/8 tsp salt. Mix until evenly combined. Let the topping cool slightly (3–5 minutes) so it's thick but still spreadable.

Spread topping: While the cake is still slightly warm or fully cooled (either is acceptable), spread the coconut-pecan topping evenly over the cake surface with a spatula, leaving the topping to set as it cools. If you prefer a thicker layer, reserve a few tablespoons of coconut and pecans and press them on top after spreading.

Garnish and serve: If desired, sprinkle 0.25 cup semisweet chocolate shavings and 0.25 cup extra toasted pecans over the topping for contrast. Let the cake rest at room temperature until the topping sets, about 20–30 minutes, or chill briefly (10–15 minutes) to speed setting. Cut into 9 squares and serve.