The Most Delicious German Chocolate Cake

German Chocolate Cake – Rich, dark chocolate cake layers, filled with a buttery, toasted coconut filling and pecan wafer crunch, topped with a classic chocolate buttercream.

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I never thought I’d say this about a German Chocolate Cake, but I’m so excited about this cake! I’ll be honest, it’s one cake I’ve never understood the hype about. I know some people love it, but I just couldn’t jump on the bandwagon. For me, the texture of the pecans and raw coconut were an immediate turn off. I’ve also never tried a German Chocolate Cake that had decent chocolate cake layers. They always seem bland and dry.

I ended up making this cake because a good friend told me it was her husband’s favorite and asked if I’d come up with a recipe for it. Of course I accepted the challenge 😉

Inspiration from the One and Only

 

Per usual, Christina Tosi went off the beaten path and created a unique twist on an old classic (which they actually call “German Chocolate Jimbo Cake”). Christina’s version has layers of chocolate cake, chocolate malt soak, chocolate fudge sauce, crack pie filling, coconut, pecan wafer crunch and chocolate malt frosting. Sounds pretty incredible, right?!

 

While all of these elements make my heart skip a beat with pure joy, I didn’t think my cake needed to be this extravagant. Instead, I took inspiration from Christina’s cake and came up with my own version.

 

My German Chocolate Cake

My starting point for this cake, and any chocolate cake I make, was my dark chocolate cake. I know most people like milk chocolate cake layers for a German Chocolate Cake, but I’m just not a fan. Dark chocolate has such a rich flavor and is never too sweet.

 

I also used my chocolate buttercream in this cake. It’s a classic I can’t live without.

 

From Christina’s cake, I loved the idea of the coconut and pecan fillings – just not with raw coconut and pecans. So, I toasted my coconut and used the Milk Bar “crack” pie filling. It’s so good! I suggest making a double batch. You’ll be snacking on this all day! (It’s actually a great apple dip!)

 

I was also blown away with the pecan crunch filling. Instead of using raw whole pecans, Christina whips up a toasted pecan butter and tosses it with crushed chocolate wafer cookies. So, you still get the nutty flavor without the gritty texture of a raw nut. Perfection!

Other Recipes Like This

• Almond Joy Cake
• Easy and Delicious Chocolate Sour Cream Cake
• Coconut Cream Cake
• Coconut Cake with Chocolate Coconut Buttercream

German Chocolate Cake

5 from 1 vote

Rich, dark chocolate cake layers, filled with toasted coconut filling and pecan wafer crunch, topped with a classic chocolate buttercream.

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Inactive Time 1 hour hr

Total Time 3 hours hrs 30 minutes mins

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Ingredients

  

For the Cake

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) dark cocoa powder
• 2 teaspoons (8 g baking soda
• 1 teaspoon (6 g) kosher salt
• 3/4 teaspoon (3 g) baking powder
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (109 g) vegetable oil
• 1 cup (236.6 g) hot water or hot coffee
• 1 teaspoon (4.2 g) pure vanilla extract

For the Coconut Filling (adapted from Milk Bar)

• 1 1/3 cups (266.6 g) granulated sugar
• 6 tablespoons (82.5 g) light brown sugar
• 4 tablespoons (31.25 g) milk powder
• 1 teaspoon (6 g) salt
• 1/2 cup (113 g) unsalted butter, melted
• 6 tablespoons (86.6 g) heavy cream
• 1/2 teaspoon (2.1 g) vanilla extract
• 4 egg yolks
• 2 cup (186 g) toasted sweetened coconut

For the Pecan Crunch Filling (recipe by Milk Bar)

• 1 1/2 cups (225 g) pecans, chopped
• 1-3 tablespoons (13.6-40.8 g) grapeseed oil
• 1 teaspoons (6 g) salt
• 2 tablespoons (27.5 g) brown sugar
• 1 1/2 cup (180 g) chocolate wafer cookies, chopped

For the Buttercream

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 10 ounces semi-sweet or dark chocolate
• 1/2 teaspoon (3 g) kosher salt
• 1 teaspoon (4.2 g) pure vanilla extract
• 1/4 cup (57.75 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

 

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, salt and baking powder. Stir to combine.
• In a separate medium sized mixing bowl, combine the eggs, buttermilk, vegetable oil, hot water or coffee and vanilla. Stir to combine.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about one minute, until the dry ingredients are incorporated into the wet ingredients. Scrape down the sides of the bowl and mix again for about 30 seconds.
• Evenly distribute the batter between the pans, about 16 ounces of batter in each 8-inch or 12 ounces in each 6-inch.
• Bake for 23 to 28 minutes. Let cool for 5 -10 minutes before inverting them onto cooling racks to cool completely.
• Once cooled, you can level the cakes, wrap in plastic wrap, and store in the freezer until ready to use. If you’re storing the cake layers longer than a week, also wrap each layer in foil. 

For the Coconut Filling

• Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9×13″ with with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
• With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
• Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
• With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
• Pour the filling into the prepared pan and bake for 8 to 10 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.
• Let the filling cool slightly and add the toasted coconut. The filling can be used immediately or stored in an airtight container in the refrigerator. 

For the Pecan Crunch

• Heat your oven to 325 degrees F.
• Pour the pecans on a sheet pan and toast in the oven for 15 minutes.
• In a food processor or blender, puree the warm pecans with grapeseed oil, salt and brown sugar.
• In a small mixing bowl, combine the pecan butter with the crushed wafer cookies. The crunch can be stored in an airtight container at room temperature for 5 days or up to 2 weeks in the refrigerator. 

For the Buttercream

• In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and light in color, about 2 minutes.
• Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
• Gradually add the powdered sugar, one cup at a time, followed by the salt and vanilla.
• Turn the mixer to medium-high speed and beat for 5 minutes.
• Frosting can be store in an airtight container in the refrigerator for a week.
• When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets. 

Assembly

• Level each cake layer with a cake leveler, if needed.
• On a cake board, spread a dollop of frosting to act as “glue” to the cake. Place the first cake layer, top side up, on the center of the cake board. You will have a little edge of the cake board showing around the cake.
• Spread about ¾ cup of the buttercream, followed by one half of the coconut crack filling on the cake layer and then one half of the pecan crunch.
• Place the second cake layer, top side up, on the fillings and repeat step 3.
• Place the final cake layer, top side down, on the second layer of fillings. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Place the cake in your freezer for 10 minutes to set the frosting.
• Remove the cake from the freezer and continue to frost the cake with the remainder of the frosting.
• If you want to pipe swirls or any decorate design on the cake, I suggest adding another half recipe of the chocolate frosting to what is listed above. 

Author: Courtney Rich

Course: Dessert

Cuisine: Cake

Keyword: chocolate buttercream, German Chocolate Cake