Description
Rich, indulgent, and deeply satisfying, this German Chocolate Cake is a decadent showstopper perfect for birthdays, celebrations, or when you’re craving a truly unforgettable dessert. Moist chocolate cake layers are stacked with luscious coconut-pecan frosting and finished with a silky chocolate ganache drip. Whether you’re looking for a quick breakfast treat upgrade, a standout dessert for your dinner ideas, or an easy recipe that impresses every time, this homemade classic checks all the boxes. It’s one of those food ideas that instantly turns any day into something special.
Ingredients
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup chopped pecans
1 1/3 cups sweetened shredded coconut
1 cup evaporated milk
1/2 cup unsalted butter
3 large egg yolks
1 teaspoon vanilla extract (for frosting)
6 ounces semi-sweet or German’s sweet chocolate (for ganache)
1/2 cup heavy cream
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line with parchment paper.
2. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
3. In a separate bowl, beat together eggs, both sugars, buttermilk, oil, and vanilla until well combined.
4. Gradually add dry ingredients to wet mixture and stir in boiling water. Batter will be thin.
5. Divide batter among pans and bake for 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
6. In a saucepan, cook evaporated milk, sugar, egg yolks, and butter over medium heat until thickened, about 10–12 minutes.
7. Remove from heat and stir in vanilla, chopped pecans, and coconut. Let cool to spreadable consistency.
8. For ganache, heat cream until simmering, pour over chopped chocolate, let sit, then stir until smooth.
9. Assemble cake by layering cake and frosting, finishing with top frosting layer. Drizzle ganache on top.
10. Chill the cake before slicing for clean layers and best texture.
Notes
Always cool the coconut-pecan frosting completely before spreading to avoid melting layers.
Use room temperature eggs and buttermilk for better batter consistency.
Chill the fully assembled cake for 30 minutes before slicing to get clean, defined layers.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 46g
- Sodium: 260mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 105mg