Homemade German Chocolate Cake
This homemade German chocolate cake features two soft, moist chocolate cake layers stacked with a rich, homemade coconut pecan filling and finished with a simple 2-ingredient chocolate ganache border.
Ingredients
Chocolate Cake
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 cup water
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Coconut Pecan Filling
- ½ cup butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ⅔ cups shredded coconut sweetened or unsweetened
- 1 cup pecans toasted and chopped
Chocolate Ganache
- ⅓ cup heavy cream
- ⅔ cup chocolate chips
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
- For the cake: Preheat an oven to 350° F. Line two 8 or 9 inch cake rounds with parchment paper.
- In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
- Pour the warm chocolate mixture into the dry ingredients and stir until fully combined. Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
- Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool on a wire rack. Cool completely before assembly.
- For the Coconut Pecan filling: In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla, shredded coconut, and toasted chopped pecans.
- Allow the filling to cool completely to room temperature until spreadable. (Pro Tip: If you're in a hurry, spread the filling onto a parchment-lined baking sheet and pop it in the fridge to cool down in a fraction of the time!)
- For the Chocolate Ganache: Place the chocolate chips in a heatproof bowl. Warm the heavy cream until steaming (do not boil). Pour the hot cream over the chocolate chips and let it sit undisturbed for about 3-5 minutes, so the heat melts the chocolate through.
- Whisk until smooth and glossy. Let sit for a few minutes to cool to room temperature before using.
- For assembly: Place the bottom cake layer on a serving platter or cake stand. Spread a little over half of the cooled coconut pecan filling evenly across the top, stopping just shy of the edge.
- Place the second cake layer on top. Spread the remaining filling over the center of the top layer, leaving a 1-inch open border around the edge.
- Transfer the chocolate ganache to a piping bag fitted with a star tip and pipe a decorative border along the open 1-inch edge around the top of the cake. Drizzle remaining ganache over the top if desired. Enjoy!
Notes
Store: Keep the cake covered in an airtight container in the refrigerator for up to 5 days. Before serving, bring it out of the refrigerator to come to room temperature for the best texture.
Nutrition
Calories: 586kcalCarbohydrates: 68gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 122mgSodium: 456mgPotassium: 264mgFiber: 3gSugar: 52gVitamin A: 790IUVitamin C: 0.4mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!