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german chocolate cake slice

German Chocolate Cake

Mindy Johnson
Dark chocolate cake layered with coconut pecan german chocolate filling and chocolate cream cheese frosting.
3.50 from 4 votes
Pin Recipe Print Recipe
Prep Time 1 hr
Cook Time 28 mins
Total Time 1 hr 28 mins
Course Dessert
Cuisine American
Servings 20

Ingredients
  

Chocolate Cake
  • 1 cup dark or semisweet chocolate (chopped baking chocolate or chocolate chips)
  • 1 cup hot coffee (can sub hot water)
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • ¾ cup cocoa powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 eggs
  • 1 tsp vanilla extract
  • ¾ cup vegetable oil
  • 1 cup buttermilk
Coconut Pecan Filling
  • 1 cup evaporated milk
  • 2 egg yolks
  • 1 cup granulated sugar
  • ½ cup (1 stick) salted butter
  • 2 tsp vanilla extract
  • 1 ½ cups chopped pecans, toasted (See Notes)
  • 1 ½ cups shredded coconut
Chocolate Frosting
  • 8 oz cream cheese, softened
  • 1 ½ cups salted butter (3 sticks)
  • 1 cup cocoa powder
  • 6 cups powdered sugar
  • 2 tsp vanilla extract¼
  • additional toasted pecans and shredded coconut for decorating

Instructions
 

Chocolate Cake
  • Preheat the oven to 350. Spray three 8” cake pans with non stick spray and line the bottoms with parchment paper.
  • Place the chocolate in a medium bowl. Pour the coffee over the chocolate and allow to sit while you prepare the rest of the batter.
  • In a large mixing bowl, whisk together the flour, sugars, cocoa, salt and baking soda. Whisk in the eggs, vanilla oil and buttermilk. The batter will be thick.
  • Return to your bowl of chocolate and coffee and stir until smooth. Pour the coffee mixture into the batter and whisk until fully incorporated.
  • Divide batter evenly between the cake pans. Bake for 25-28 minutes.
  • Allow to cool a few minutes in the pan and then carefully, using oven mitts invert the cake onto a sheet of plastic wrap. Wrap tightly and place in the freezer until you’re ready to assemble your cake. I store layers in the freezer for up to a week.
Filling
  • To make the coconut pecan filling combine the evaporated milk, egg yolks, sugar and butter in a small saucepan.
  • Bring to a boil over medium heat and cook 5-10 minutes or until thickened.
  • Remove from heat and stir in the vanilla, pecans and coconut. Set aside to cool completely before assembling the cake.
Frosting
  • To make the frosting beat the cream cheese and butter together for 2-3 minutes or until light and creamy.
  • Gradually mix in the cocoa and powdered sugar.
  • Add vanilla and beat until smooth.
Assemble
  • To assemble the cake place the first layer on your cake board or plate. Spread a thin layer of chocolate cream cheese frosting on top.
  • Pipe a border of buttercream along the inner edge of the first cake layer to create a dam to hold the filling in. I use a piping bag with no decorating tip, just cut about an inch opening.
  • Spread ⅓ of the coconut pecan filling inside the border. Stack the next cake layer on top and repeat, ending with the final layer of cake, top side down.
  • Using an offset spatula frost a thin layer of of frosting around the sides and top of the cake. Use a bench scraper or icing scraper to scrape off any access. This is the crumb coat and will secure any crumbs so that the final layer of frosting will be smooth and crumb free. Chill for about 20 minutes or until firm to the touch.
  • Frost a thicker layer of frosting around the sides of the cake, using an offset spatula, bench scraper or icing scraper to smooth. If you have any additional frosting you can pipe a border around the top circumference of the cake.
  • Spoon the remaining 1/3 of filling on the top of the cake, within the piped border, or spread to the edges if you did not pipe a border.
  • If desired, sprinkle additional pecans and shredded coconut on top or press onto the sides of the cake. If the frosting is too soft you can chill for about 20 minutes before adding toppings to the sides of the cake.
  • This cake is best served at room temperature. It can be stored at room temp 1-2 days or in the refrigerator 3-4 days.

Notes

  1. To toast the pecans: preheat oven to 350. Spread chopped pecans on a parchment lined baking sheet and bake 7-10 minutes.
  2. The frosting makes enough to cover the cake, if you want to do additional piping or decorations make another 1/4 - 1/2 recipe

Nutrition

Calories: 756kcal | Carbohydrates: 89g | Protein: 6g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 102mg | Sodium: 451mg | Potassium: 50mg | Fiber: 1.6g | Sugar: 71g
This information comes from online calculators and these figures are only estimates.
Keywords chocolate, coconut, cupcakes, german chocolate, german chocolate cake, pecan
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