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.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 1

Cook Time 55

Rest Time 45

Total Time 2 40

Course Dessert

Servings

Ingredients

Chocolate Cake

1 ¾ cup all-purpose flour
2 cup sugar
¾ Cup cocoa powder
2 teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon salt
1 Cup buttermilk
½ Cup vegetable oil
2 Large eggs
1 Teaspoon vanilla extract
1 Cup coffee warm

Fudge Frosting

½ Cup butter
1 ½ cup light brown sugar
½ Teaspoon salt
1 Cup milk
3 ½ cup powdered sugar
½ Cup cocoa powder
4 oz chocolate chips semi-sweet
1 Teaspoon vanilla extract

Coconut Pecan Filling

½ Cup butter
¾ Cup light brown sugar
¼ Cup sugar
3 Large egg yolks
¾ Cup evaporated milk
1 Teaspoon vanilla extract
1 Pinch salt
1 ⅓ cup shredded coconut sweetened or unsweetened
1 Cup pecans toasted and chopped

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

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.
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.
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.
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 ½"-1" from the edges.
Pipe a border around the edges of the cake. Enjoy!