WEEKDAYS 1e|12c|p

Classic German Chocolate Cake

Carla Hall
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Servings: 8 - 10
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easy
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1 to 2 hr

Classic and delicious!


  • Ingredients
  • step-by-step directions
Ingredients
German Chocolate Cake:
  • 1 and 1/2 (4-ounce) bars baking chocolate
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt
  • 2 sticks unsalted butter (room temperature, plus additional for greasing)
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 4 large eggs (separated)
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup buttermilk
Coconut Pecan Filling:
  • 1 and 3/4 cups pecans (toasted)
  • 1 and 1/2 cups sweetened shredded coconut
  • 1 (12-ounce) can evaporated milk
  • 4 egg yolks
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon Kosher salt
  • 5 tablespoons unsalted butter
Chocolate Ganache:
  • 1 cup bittersweet chocolate chips
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 teaspoon Kosher salt
  • 1 cup heavy cream
Directions
  • For the German Chocolate Cake: Preheat the oven to 350ºF. Grease three 9-inch round cake pans with butter, line each with parchment paper and grease the parchment. Set aside.
  • Fill a medium saucepan with 1-inch of water and bring to a simmer. Place a large bowl on top of the saucepan and add the baking chocolate. Stir continuously until chocolate has completely melted, about 4-5 minutes. Remove the bowl from heat and set aside until ready to use.
  • In a large bowl, add flour, baking powder, cinnamon, and salt, whisking to combine. Set aside until ready to use.
  • In the bowl of a standing mixer fitted with a paddle attachment, add the butter, granulated sugar and dark brown sugar. Beat on medium until light and fluffy, about 5 minutes. Add egg yolks, one at a time, and beat until combined before adding the next yolk. With the mixer on low, add in the melted chocolate and vanilla extract. Working in batches, add 1/3 of the flour mixture and beat on low until combined. Add half of the buttermilk and beat on low until combined. Repeat with the remaining flour mixture and buttermilk, ending with the flour mixture, taking care not to overmix. Remove the batter to a separate large bowl and set aside.
  • Clean out the bowl of the standing mixer and fit with a whisk attachment. Add the egg whites to the bowl and beat until medium to stiff peaks form. Gently fold the egg whites into the batter. Divide the batter evenly amongst the three prepared cake pans and bake until an inserted toothpick in the center comes out clean, about 25-30 minutes. Remove from the oven and allow to cool for 10 minutes in the pan, leaving the oven on. Invert the cakes onto a wire rack or clean work surface, remove and discard the parchment paper, and allow to cool completely. Using a serrated knife, trim the tops of each cake to create a flat, even surface.
  • For the Coconut Pecan Filling: In a single layer, add the pecans to a baking sheet and transfer to the oven. Cook until toasted and fragrant, about 5-6 minutes. When cool enough to handle, roughly chop and remove to a large bowl. Stir the shredded coconut into the cooled pecans and set aside until ready to use.
  • In a medium saucepan over medium heat, add the evaporated milk, egg yolks, brown sugar, vanilla extract, salt, and butter, and whisk to combine. Stir continuously, until the mixture has thickened and coats the back of a spoon, about 5 minutes. Remove from heat and stir in the butter, allowing it to melt completely.
  • Add the milk mixture to the pecan and coconut mixture and stir to combine thoroughly. Allow to cool.
  • For the Chocolate Ganache: In a large bowl, add bittersweet chocolate, vanilla extract and salt, and stir to combine. Set aside.
  • In a small saucepan over medium-high heat, add heavy cream and bring to a simmer. Pour the heavy cream over the chocolate mixture and stir until chocolate has melted. Set aside and allow to cool for 1 hour before using.
  • To Assemble: Place one round of cake on a cake stand or serving platter. Top with a third of coconut pecan filling, spreading evenly. Top with the second layer of cake and repeat with half of remaining coconut pecan filling and top with final cake round. Using an offset spatula, evenly spread the cooled chocolate ganache around the sides of the cake. Spread remaining coconut pecan filling evenly on top of the cake, slice into wedges and serve!
  • Tip: Looking to lighten your load? Substitute the buttermilk for Greek yogurt!
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