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German Chocolate Cake

German Chocolate Cake

The ultimate chocolate indulgence, the German Chocolate Cake features moist layers of rich chocolate cake, topped with creamy coconut-pecan frosting. Perfect for any special occasion, it's a delightful dessert that will impress your guests!
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Desserts
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • Frying Pan
  • Whisk
  • Oven
  • Large Pot
  • Chef's Knife
  • Mixing Bowl
  • Wooden Spoon
  • Baking Sheet

Ingredients
  

  • 1 and 1/2 cups Granulated Sugar
  • 1 and 1/2 cups Light Brown Sugar
  • 2 and 1/2 cups All-Purpose Flour
  • 1 and 3/4 cups Unsweetened Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 3 large Eggs
  • 2 large Egg Yolks
  • 1 and 1/2 cups Thai-Style Coconut Milk
  • 1/3 cup Full-Fat Sour Cream
  • 3/4 cup Unrefined Coconut Oil
  • 3 teaspoons Pure Vanilla Extract
  • 1 and 1/2 cups Freshly Made Hot Coffee
  • 2 ounces German's Sweet Chocolate
  • 1 and 1/2 cups Evaporated Milk
  • 6 large Egg Yolks
  • 1 cup Unsalted Butter
  • 2 and 3/4 cups Confectioners' Sugar
  • 1/4 teaspoon Salt
  • 1 cup Pecans for decorating

Instructions
 

  • Preheat the oven to 350°F (175°C). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously with nonstick baking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
  • In a large bowl, combine the granulated sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt; mix until combined.
  • In a separate large bowl combine the eggs, egg yolks, coconut milk, sour cream, coconut oil, and vanilla extract; mix until completely combined.
  • Pour the wet mixture into the dry ingredients and fold together with a rubber spatula until just combined.
  • In a large spouted measuring cup, combine the hot coffee and German's sweet chocolate. Whisk until chocolate is completely melted. Pour into the batter and mix until combined.
  • Divide batter evenly among prepared pans. Bake in the preheated oven for 28 to 30 minutes, or until a toothpick comes out clean.
  • Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack.
  • In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 10 to 12 minutes.
  • Remove from heat and stir in the coconut and pecans. Cool completely before use.
  • Melt the unsweetened chocolate and German's sweet chocolate in a microwave-safe bowl; let cool until tepid.
  • In the bowl of a stand mixer, beat the butter until completely smooth, then gradually add confectioners’ sugar until fully incorporated.
  • Increase speed and beat for 3 minutes. Gradually add the cooled melted chocolate, mixing until well combined.
  • Slice off the domed top on each cake layer. Assemble with layers of frosting in between.
  • Spread frosting around the sides and pipe stars of frosting on top, decorating with toasted pecans.

Notes

Extra tips or suggestions here.
Keyword Chocolate Cake Dessert, Coconut Pecan Frosting, easy cake recipe, German Chocolate Cake Recipe