German Chocolate Cake Recipe
The best German chocolate cake with ultra-moist chocolate layers and gooey coconut-pecan frosting. Rich, decadent, and worth every step!
Ingredients
Chocolate Cake
- 3 cups All Purpose Flour , (sifted)
- 1 cup Unsweetened Cocoa Powder, (sifted) Note: Please cocoa powder that's 20-24% fat
- 2 tbsp Milk Powder
- 2 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 1/4 tsp Kosher Salt
- 2 cups Sugar
- 1/2 cup Brown Sugar
- 1 1/2 cups Vegetable Oil
- 3 large Eggs
- 1 1/2 tbsp Vanilla Extract
- 1 1/2 cups Whole Fat Buttermilk
- 1 1/2 cups Coffee, (hot)
German Chocolate Cake Frosting
- 5 Egg Yolks
- 3 tbsp Cornstarch
- 1/4 cup Heavy Cream
- 12 oz Evaporated Milk
- 1 1/2 cups Brown Sugar
- 3/4 cup Salted Butter, (melted)
- Pinch Kosher Salt
- 2 tsp Vanilla Extract
- 2 1/2 cups Sweetened Coconut Flakes
- 1 1/2 cups Pecan Halves, (chopped and toasted)
Chocolate Ganache Drip
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/3 cup Heavy Cream
Chocolate Whipped Cream
- 1 1/2 cups Heavy Cream , (cold)
- 1/4 cup Powdered Sugar
- 1/4 cup Cocoa Powder
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven 325 degrees F. Spray 3 8-inch cake pans with nonstick baking spray.
- In a large bowl, sift all purpose flour, cocoa powder, milk powder, baking soda, baking powder, and kosher salt. Whisk together, then add sugar and brown sugar and mix until combined. 3 cups All Purpose Flour 1 cup Unsweetened Cocoa Powder 2 tbsp Milk Powder 2 1/2 tsp Baking Soda 1 1/2 tsp Baking Powder 1 1/4 tsp Kosher Salt 2 cups Sugar 1/2 cup Brown Sugar
- In a separate bowl, mix together vegetable oil, eggs, vanilla extract, and buttermilk. Whisk for about 1 minute, until combined. 1 1/2 cups Vegetable Oil 3 large Eggs 1 1/2 tbsp Vanilla Extract 1 1/2 cups Whole Fat Buttermilk
- Add the dry ingredients to the wet ingredients and whisk until just combined, then pour hot coffee into the bowl. Whisk until just combined and smooth. 1 1/2 cups Coffee
- Divide the cake batter equally among the prepared pans. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
- Allow the cakes to cool in the pan for 10 minutes. Spread a piece of plastic wrap onto a flat surface (your counter top). Turn one of the cakes over onto the plastic wrap, remove the cake pan, and wrap the cake with the plastic wrap. Repeat with the remaining 2 cake layers. Allow the cakes to cool completely, then place into the refrigerator for at least 2-3 hours, until completely cold. (this traps the steam in the cake and makes for a very moist cake)
- While the cakes are baking, make the coconut pecan frosting. Add egg yolks, cornstarch, heavy cream, evaporated milk, brown sugar, and melted butter to a medium sauce pan. Before adding to the heat, whisk together until combined. 5 Egg Yolks 3 tbsp Cornstarch 1/4 cup Heavy Cream 12 oz Evaporated Milk 1 1/2 cups Brown Sugar 3/4 cup Salted Butter
- Place onto the stove over medium heat and bring to a boil, stirring constantly. Once boiling, reduce heat to low and simmer until slightly thickened, about 10-12 minutes. The frosting is done when it coats the back of a spoon. Remove from heat and add salt, vanilla extract, coconut flakes, and pecans. Fold together and pour onto a baking sheet. Do not cover with plastic wrap. Place in the refrigerator to set for 1-2 hours. It’s ready to when it’s a scoopable texture, it should no longer be runny. Pinch Kosher Salt 2 tsp Vanilla Extract 2 1/2 cups Sweetened Coconut Flakes 1 1/2 cups Pecan Halves
- Once cooled completely, unwrap one of the cakes and place onto a cake stand. Pro Tip: Handle the cakes with care, they're very soft and delicate!!
- Spread a generous layer of the german chocolate frosting on top. Repeat with all three layers. Place into the refrigerator for about 15 minutes, just to set.
- While the cake is in the fridge, make the chocolate ganache drip. Heat heavy cream in a medium bowl in the microwave for about 1 minute, until hot. Then add chocolate chips and let it sit in the warm cream for about 2-3 minutes, then stir until smooth and combined and all of the chocolate chips are melted. Let it sit for 10 minutes. Use a spoon to drizzle the drip down the sides of the cake. 1/2 cup Semi-Sweet Chocolate Chips 1/3 cup Heavy Cream
- Next, make the chocolate whipped cream. Whisk together heavy cream, powdered sugar, vanilla extract, and cocoa powder in a large bowl until stiff peaks form. Add to a piping bag and pipe spiral mounds on top of the cake. Garnish with cherries if you'd like! 1 1/2 cups Heavy Cream 1/4 cup Powdered Sugar 1/4 cup Cocoa Powder 1 tsp Vanilla Extract
Video
Notes
- Be mindful of ingredient temps! Bring the eggs and buttermilk to room temperature before mixing so they blend evenly into the batter. The coffee should be hot to bloom the cocoa, while the heavy cream for the whipped topping must remain very cold.
- Weigh your ingredients with a kitchen scale for best results! This will completely revamp your baking game if you don’t already measure your ingredients this way. It ensures that you are adding the correct amount of ingredients as measuring cups are not as accurate.
- Chill the assembled cake before slicing. This cake is a very delicate, moist cake! A short chill allows the frosting and layers to settle, giving you cleaner slices. For the neatest cuts, use a warm, dry knife and wipe it clean between each slice.
- Judge the frosting by texture, not only time. The frosting can be tricky so use visual cues in addition to time. It should visibly thicken and coat the back of a spoon, akin to caramel. Remember that it will become much thicker as it cools, so avoid cooking it until it looks fully set in the pan.
- Cool the frosting in a thin layer. Spreading it onto a baking sheet increases the surface area so it cools faster and more evenly. Leaving it uncovered also prevents condensation from dripping into the frosting and making it loose.
Nutrition
Calories: 725kcal, Carbohydrates: 75g, Protein: 9g, Fat: 46g, Saturated Fat: 18g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 126mg, Sodium: 469mg, Potassium: 369mg, Fiber: 5g, Sugar: 53g, Vitamin A: 793IU, Vitamin C: 0.5mg, Calcium: 161mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!