Homemade German Chocolate Cake

Homemade German Chocolate Cake:

A Decadent Classic Dessert

Nothing beats a Homemade German Chocolate Cake when it comes to indulging in a rich, sweet treat. The combination of moist chocolate cake layers, a creamy, coconut-pecan filling, and a smooth, chocolatey frosting is an irresistible classic. The cake itself is slightly less sweet than some other chocolate cakes, allowing the coconut pecan filling to shine. It’s the perfect dessert for a special occasion, birthday party, or whenever you’re in the mood for something truly indulgent.

Let’s dive into this mouthwatering recipe that brings together all the textures and flavors of this beloved cake. From baking the rich layers to making the sweet coconut-pecan filling, we’ve got every detail covered.

Ingredients

For the Chocolate Cake:

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened cocoa powder (preferably Dutch-process for a deeper flavor)
2 cups granulated sugar
1 cup unsalted butter (softened)
4 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup buttermilk (room temperature)
1 cup hot water (or hot coffee, for a richer flavor)

For the Coconut Pecan Filling:

1 ½ cups evaporated milk (not sweetened condensed milk)
1 ¼ cups granulated sugar
3 large egg yolks (room temperature)
½ cup unsalted butter (cubed)
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 ½ cups chopped pecans (lightly toasted for extra flavor)

For the Chocolate Frosting:

1 cup semi-sweet chocolate chips (or coarsely chopped chocolate)
½ cup heavy cream
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Instructions

1. Prepare the Cake Layers

Preheat the Oven:

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans (or line them with parchment paper for easy removal later).

Mix the Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

Cream the Butter and Sugar:

In a large mixing bowl, cream together butter and sugar using an electric mixer on medium speed for about 4-5 minutes, until the mixture is light and fluffy.

Add the Eggs and Vanilla:

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Alternate Dry Ingredients with Buttermilk and Water:

Gradually add the dry flour mixture to the butter mixture in three parts, alternating with the buttermilk (in two parts). Begin and end with the flour mixture. Mix until just combined.
Add hot water (or hot coffee), mixing gently until the batter is smooth and slightly runny. This creates a moist, tender cake texture.

Bake the Cake:

Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

2. Make the Coconut Pecan Filling

Combine Ingredients:

In a saucepan over medium heat, whisk together evaporated milk, granulated sugar, and egg yolks. Stir constantly to prevent the eggs from curdling.

Cook the Mixture:

Bring the mixture to a simmer, stirring constantly. Cook for 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.

Add Butter and Vanilla:

Remove the saucepan from heat. Stir in butter and vanilla extract until the butter is melted and fully incorporated.

Add Coconut and Pecans:

Fold in the shredded coconut and chopped pecans. Set the filling aside to cool to room temperature. The filling will continue to thicken as it cools.

3. Make the Chocolate Frosting

Melt the Chocolate:

In a small saucepan over low heat, melt the chocolate chips with heavy cream, stirring constantly until smooth and silky.

Add Butter and Vanilla:

Remove from heat and stir in butter and vanilla extract. Let the frosting cool slightly, but make sure it remains pourable and smooth.

4. Assemble the Cake

Layer the Cake:

Once the cakes are completely cool, place one layer on a serving platter or cake stand.
Spread a generous amount of the coconut-pecan filling over the top, making sure it’s evenly distributed.

Top with the Second Cake Layer:

Place the second cake layer on top of the filling, gently pressing down to ensure the layers are even.

Frost the Cake:

Pour the chocolate frosting over the top of the cake, allowing it to drip down the sides for a beautiful effect. Use a spatula to smooth the frosting over the top and sides, covering the cake completely.

Garnish (Optional):

For an extra touch, sprinkle additional chopped pecans or shredded coconut on top of the frosting.

Serving and Enjoying

Slice your cake and enjoy it with a cup of coffee or a glass of milk.
Serve chilled or at room temperature. This cake gets even better the next day, as the flavors have time to meld together.

Tips for Perfect German Chocolate Cake

Use high-quality cocoa powder: The flavor of the chocolate is key in this cake, so opt for Dutch-process cocoa for a smoother, deeper chocolate flavor.
Room temperature ingredients: Be sure your eggs, butter, and buttermilk are at room temperature before mixing to ensure a smooth batter and consistent texture.
Don’t skip the buttermilk: Buttermilk helps tenderize the cake, making it extra moist. You can substitute with regular milk if needed, but buttermilk will give you the best result.
Let the cakes cool completely: Cooling the cakes fully is essential before frosting them; otherwise, the frosting can melt off and create a mess.
Toast the pecans: Lightly toast the pecans in a dry skillet over medium heat for a few minutes to bring out their natural oils and enhance their flavor.

Why You’ll Love This Homemade German Chocolate Cake

Moist and flavorful cake layers: The cake is tender, slightly dense, and incredibly moist thanks to the buttermilk and hot water.
Rich coconut-pecan filling: The sweet and nutty coconut-pecan filling is the star of the show, adding a delightful texture and flavor that contrasts perfectly with the chocolate cake.
Perfect for special occasions: This cake is ideal for birthdays, holidays, or any event where you want to impress your guests with a classic, homemade dessert.

Frequently Asked Questions

Can I make the cake in advance?
Yes, you can bake the cake layers a day or two ahead of time. Just make sure to store them in an airtight container at room temperature until you’re ready to assemble the cake.

Can I freeze this cake?
Absolutely! You can freeze the cake layers (without the frosting) for up to 3 months. Let them thaw at room temperature before frosting and serving. The coconut-pecan filling can also be frozen for up to 1 month.

Can I use a different type of frosting?
While chocolate frosting is traditional, you can also top this cake with a whipped cream frosting or cream cheese frosting for a different twist.

Customization Ideas

Add a bit of coffee: For an even richer flavor, you can replace some of the hot water with hot coffee in the cake batter.
Flavored frosting: Swap the chocolate frosting for a vanilla buttercream or even a caramel frosting for a unique twist.