Decadent and moist chocolate cake layered with a smooth pecan and coconut filling and topped with a creamy chocolate buttercream. This classic German Chocolate Cake is absolutely delicious!
You’re going to love this Decadent German Chocolate Cake!
I’ve now added it to our weekend baking rotation because it is SO GOOD! Made with three layers of my famous Chocolate Cake and packed with a creamy pecan & coconut filling, there’s a reason why this dessert is an American classic. Yeah, American, not German. It’s named after Samuel German, an English-American chocolate maker. I was pretty disappointed when I found out, to be honest. All my life I thought this was a German cake!
How to make a Decadent German Chocolate Cake
This recipe features 3 chocolate cake layers, a pecan and coconut filling and a chocolate buttercream top.
To Make the Chocolate Cake
- Start by greasing and lining the bottom of 3 (three) 8-inch cake pans. These are my go-to cake pans. If you only have 1, no problem. Bake one layer at a time and make the filling and buttercream while you wait.
- Combine the dry ingredients in a large bowl. I always sift the cocoa powder.
- Brew 1/2 cup of coffee and melt the dark chocolate in a large pot. Whisking so that it doesn’t clump. Allow to cool.
- Cream the softened butter in the bowl of a stand mixer with the paddle attachment. This takes 2 to 3 minutes on medium speed. Add the eggs, one at a time, buttermilk and vanilla extract.
- If you’re out of buttermilk, make your own. Add 1 tablespoon of lemon juice to 3/4 cup of whole milk, give it a quick stir and let it sit for about 5 minutes. It’ll thicken and curdle a bit.
- Add the dry ingredients to the wet, beating on low. Add the chocolate/coffee mixture and mix until fully incorporated. This means you won’t see any flour clumps.
- Weigh the batter and divide amongst the 3 cake pans. Bake for 20 minutes at 350F. Allow to cool before assembling.
How To Make the Coconut Pecan Filling
- In a large pot, combine all the ingredients, except the coconut flakes, pecans and vanilla. Bring to a boil and remove from heat. Add the remaining ingredients and fold to combine.
- The mixture will thicken as it cools.
- The most important tip here is to avoid cooking the egg yolks. To avoid getting egg clumps, whisk fast until they’re fully incorporated. If you do get some clumps, you can use a mesh strainer to scoop them out.
- Roughly chop the pecans and toast them in the oven at 350F for about 5 minutes.
How to Make Chocolate Buttercream
- Beat the softened butter, for 2 minutes until creamy and soft. Add the sifted confectioners sugar, vanilla, whole milk (1-2 tbsp) and salt. And beat until desired consistency.
I’ve tested and tried make chocolate buttercream recipes, and honestly, this is the best one. For this recipe (and all buttercream recipes), make sure you use softened European style butter. This type of butter, that you can find anywhere, has about 5% more butterfat than regular butter, which makes it extra, well, buttery!
The cocoa powder you use also makes a huge difference. For this recipe, I used Hershey’s Special Dark Cocoa Powder. That’s why the color isn’t orangey like most chocolate buttercream. It tastes like Nesquick but better!
looking for chocolate recipes? check these out!
A few of Yoga of Cooking’s most popular recipes:
As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
Happy Baking! xPrint