Is there anything more delicious than a decadent chocolate cake? I would say one with a coconut pecan filling and super rich fudge frosting that is to die for. Indulgent and worth every bite. This German Chocolate Cake will have everyone raving. Perfect for birthdays, Thanksgiving, Christmas or just because.
German chocolate cake is one of my favorite combinations of cake flavors. For this recipe I use cocoa powder instead of the traditional baker’s chocolate, which gives the cake a richer chocolate flavor. The fudge frosting, while not traditional, is perfect for this cake.
I have been making this fudge frosting for years, and I knew that this cake needed this rich, delicious fudge frosting. I love the rich chocolate flavor paired with the coconut pecan filling. You will most certainly need a tall glass of milk with this cake. It is rich and indulgent.
The ingredient list might be intimidating, it is rather long and the whole process does take a bit of time. But I promise, the end result is worth every second spent on making this delicious cake. My kids and husband can attest to that. They were all extremely happy with this German Chocolate Cake.
My oldest has informed me that he no longer wants pie for his birthday this year, he now wants this cake with extra fudge frosting. I’m okay with that.
How To Make German Chocolate Cake
This is the easiest cake recipe ever. No need for a mixer, the entire cake batter is mixed together in one bowl. The cake batter is pretty thin, don’t be alarmed when you get it all mixed together, it is supposed to be really thin.
Almost every person, including myself, is surprised at how thin the batter is when they make it for the first time.
- Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Mix until fully combined.
- In a large measuring cup or medium bowl whisk together the milk, oil, vanilla extract and eggs.
- Pour the milk mixture into the dry ingredients and mix well.
- Now add the coffee to the cake batter. Mix until fully combined.
- Pour into two parchment lined 8″ round pans.
- Bake in a 350° F oven for 30-40 minutes or until a toothpick inserted into the middle comes out clean.
- Cool completely before assembling the cake.
Why does this chocolate cake have coffee in it? Because coffee helps to enhance the chocolate flavor. It can be substituted with water if needed.
How To Make Chocolate Fudge Frosting for German Chocolate Cake
This fudge frosting is cooked on the stove and should be given enough time to cool completely and set up before using. Make sure you have enough time to make this frosting and allow it to set up. It takes some time and patience but is totally worth it, I promise.
- In a medium saucepan over medium heat melt 4 tablespoons of the butter. Then add in half of the milk, all of the brown sugar and salt. Mix well.
- Bring to a simmer, stirring occasionally, for 10 minutes. The mixture will thicken slightly while cooking.
- Meanwhile sift together the cocoa powder and powdered sugar.
- In a large bowl add in the remaining milk, vanilla extract, the remaining butter and the chocolate chips. No need to mix together, the hot milk mixture will be added to this once it has finished simmering.
- Now whisk the hot milk mixture into the cold milk mixture. Whisking until all of the butter and chocolate have melted and the mixture is fully combined.
- Finally, stir the sifted cocoa mixture. Mix until fully combined. Allow to cool at room temperature for 10 minutes then place in the refrigerator for 45 minutes or longer. The frosting is ready to use when it has cooled and set up enough to spread.
How To Make Coconut Pecan Filling for German Chocolate Cake
This filling is also cooked on the stove and should be cooled completely before filling and topping the cake. Use toasted pecans for the best flavor.
To toast pecans: spread out in an even layer on a sheet tray. Place in a 350° F oven and bake for approximately 6 minutes or until you can smell the pecans. Cool then roughly chop.
- In a medium saucepan combine the butter, both sugars, egg yolks, evaporated milk, and salt. Place over medium heat.
- Bring to a gentle boil while consistently stirring. This is important to prevent the eggs from scrambling.
- Once boiling cook for 2 minutes or until the mixture thickens enough to coat the back of a spoon and not run off like water. The mixture will thicken even more once the pecans and coconut are added and the mixture cools.
- Remove from the heat and stir in the pecans, coconut and vanilla.
- Cool completely before using.
How To Assemble the German Chocolate Cake
Of course, you can assemble and decorate the cake however you like. I have provided instructions on how I assemble and decorate this cake.
- Start with piping a thick ring of the chocolate fudge frosting around the outside edge of one cake layer.
- Fill inside the fudge frosting with the coconut pecan mixture.
- Place the remaining cake layer on top of the cake layer you just topped.
- Frost the sides with the fudge frosting. Then fill the top with the coconut pecan mixture, coming about 1/2″-1″ from the edges.
- Pipe a border around the edges of the cake. Enjoy!
You will have some of the filling and frosting leftover. They are perfect for topping brownies!
More Chocolate Dessert Recipes
Follow Simply Scratch Made on Pinterest.
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
German Chocolate Cake
A timeless dessert that makes the perfect holiday or birthday cake. German Chocolate Cake made with a coconut pecan filling and rich fudge frosting.
Ingredients
Chocolate Cake
Fudge Frosting
Coconut Pecan Filling
Instructions
-
Chocolate Cake
Preheat an oven to 350° F. Line two 8" cake rounds with parchment paper.
-
Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Mix until fully combined.
-
In a large measuring cup or medium bowl whisk together the milk, oil, vanilla extract and eggs. Pour the milk mixture into the dry ingredients and mix well.
-
Now add the coffee to the cake batter. Mix until fully combined. Pour into prepared pans.
-
Bake in a 350° F oven for 30-40 minutes or until a toothpick inserted into the middle comes out clean. Cool completely before assembling the cake.
-
Fudge Frosting
In a medium saucepan over medium heat melt 4 tablespoons of the butter. Then add in half of the milk, all of the brown sugar and salt. Mix well.
-
Bring to a simmer, stirring occasionally, for 10 minutes. The mixture will thicken slightly while cooking. Meanwhile sift together the cocoa powder and powdered sugar.
-
In a large bowl add in the remaining milk, vanilla extract, the remaining butter and the chocolate chips. No need to mix together, the hot milk mixture will be added to this once it has finished simmering.
-
Now whisk the hot milk mixture into the cold milk mixture. Whisking until all of the butter and chocolate have melted and the mixture is fully combined.
-
Finally, stir the sifted cocoa mixture. Mix until fully combined. Allow to cool at room temperature for 10 minutes then place in the refrigerator for 45 minutes or longer. The frosting is ready to use when it has cooled and set up enough to spread.
-
Coconut Pecan Filling
In a medium saucepan combine the butter, both sugars, egg yolks, evaporated milk, and salt. Place over medium heat. Bring to a gentle boil while consistently stirring. This is important to prevent the eggs from scrambling.
-
Once boiling cook for 2 minutes or until the mixture thickens enough to coat the back of a spoon and not run off like water. The mixture will thicken even more once the pecans and coconut are added and the mixture cools.
Remove from the heat and stir in the pecans, coconut and vanilla.
-
Cool completely before using.
-
Assembling the Cake
Start with piping a thick ring of the chocolate fudge frosting around the outside edge of one cake layer. Fill inside the fudge frosting with the coconut pecan mixture.
-
Place the remaining cake layer on top of the cake layer you just topped. Frost the sides with the fudge frosting. Then fill the top with the coconut pecan mixture, coming about 1/2"-1" from the edges.
-
Pipe a border around the edges of the cake. Enjoy!
Decadent is the best work for this delicious cake! Thank you for such a yummy treat!
Thank you!
This is such a delicious cake! With an excellent frosting! Thank you so much for this recipe!
Thank you for your sweet comment! So glad you like the cake!
By far the best German Cake recipe I’ve made! Everyone absolutely loved this cake! Thank you for sharing!
Thank you, Holley! I am so happy you liked it!
This is cake perfection! A German chocolate cake that takes me right back to a restaurant where I used to always get it when I was a kid. Thank you.
Thank you!
This is the BEST german chocolate cake I’ve ever had! So decadent and moist!