German Chocolate Cake is made from scratch. It consists of a great tasting chocolate cake layered with a gooey coconut and pecan filling and garnished with homemade chocolate frosting.
Happy New Year! Is anyone still sticking to a diet? I don’t make New Year’s resolutions, but I was hoping to start off the year on a healthier note. To be honest, by the time Christmas and New Year’s ended, I was actually tired of eating so many cookies and sweets.
My goal for January was to stay away from sugar and sweets, but I have to admit I’ve failed miserably. There’s just something about me and sugar. I actually attempted making some desserts with the new sugar substitutes, but I wasn’t really happy with the results. Ultimately, I like desserts with real sugar.
I’ve been posting dessert recipes for a year and a half and I started reflecting on what I want to do with the new year. There are times that I spend hours working on this site and since I’m fairly new at this, the monetization is very minimal. I’ve found myself wondering is it really worth it, and I’ve come to the conclusion that it is.
I don’t know if I’ll ever be able to support myself doing this, but when all is said and done, I really enjoy doing this. I like testing and retesting the recipes. I like taking pictures, and I like sharing my results. My goal is that people will eventually find this site and realize it is a reliable source for great tasting recipes.
Okay, so now that I’ve gotten that off my chest, let’s get to this dessert. My grandmother loved to bake. She lived about a four hour car drive from my family so we visited mostly on holidays and during the Summer. When we did visit, she always had an assortment of cakes baked. German Chocolate cake was one of her favorite cakes and making this cake helps bring back so many great memories.
Here’s how to make German Chocolate Cake:
Start off by making the Chocolate Cake. You’ll want to lightly grease and flour two, nine-inch round cake pans. I also like to put a piece of fitted parchment paper into bottom of cake pan. This makes getting cake out of pan so much easier.
In large bowl, add in flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
In another large bowl, add in eggs, vegetable oil, and vanilla extract. Blend until ingredients are combined.
Add a third of the dry ingredients to the wet ingredients followed by a third of the buttermilk. Blend on medium speed, continuing to alternate adding dry ingredients and buttermilk until completely combined.
Add in hot water and blend on medium speed until well-blended. Batter will be thin and soupy in consistency.
Pour batter evenly into prepared pans. Bake at 350 degrees F for 30 to 33 minutes or until toothpick inserted into center of cake comes out clean. Remove to wire rack to cool for 10 minutes and then invert onto wire rack to finish cooling.
How to make coconut pecan filling:
Place chopped pecans on baking sheet lined with aluminum foil. Sprinkle a teaspoon of oil on top of pecans and bake at 350 degrees F for 5 to 6 minutes. Remove pan from oven and let cool on baking sheet.
In small saucepan, add in butter, both sugars, egg yolks, and evaporated milk. Heat over medium heat, stirring frequently until mixture comes to a low boil and starts to thicken.
Remove from heat and add in vanilla extract. Stir in toasted pecans and coconut and allow to cool completely. Mixture will thicken as it continues to cool.
While you’re waiting for the cakes and the coconut/pecan filling to cool, you can proceed to making the chocolate frosting for the sides of the cake and for decorating top of cake. This step is optional. It gives the cake a little extra polish for the finished product.
Here’s how to make Chocolate Frosting:
In large bowl, add in softened butter, powdered sugar, cocoa, and vanilla. Blend with electric mixer on medium-low speed, slowly adding milk until frosting is smooth in consistency.
How to assemble the cake:
Place one of the cakes on a cake stand or plate. Spread half of the coconut pecan filling on top of cake. (I went to the edge of cake, but I’d recommend leaving a little room to allow for overflow)
Add second cake layer on top of filling and then proceed to add remaining coconut pecan filling to top layer of cake.
I started frosting the sides of my cake right after this, but it did get messy with the filling. I would actually recommend placing cake in freezer to chill for approx. 20 minutes before attempting to frost.
Place portion of frosting in pastry bag. I used a Wilton 1M decorating tip for the borders of cake. ( I went to the edge of cake with filling, but I would recommend leaving a half inch border to allow for spreading)
German Chocolate Cake
This German chocolate cake is made from scratch. It has a gooey coconut and pecan filling and is topped with homemade chocolate frosting.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable or canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 1/2 tsp vanilla extract
- 1 cup toasted, chopped pecans
- 1 cup sweetened shredded coconut
- 1/2 cup unsalted butter, room temp
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk, whole or 2%
- 1 tsp vanilla extract
Lightly grease and flour two, nine inch round pans. Place fitted parchment paper into bottom of each pan. Set aside. Preheat oven to 350 degrees F.
2. In large bowl, add in flour, sugar, cocoa, baking soda, baking powder, and salt. Stir together and set aside.
3. In another large bowl, add eggs, vegetable oil, and vanilla extract together. Stir until combined.
4. Slowly add a third of dry ingredients to wet ingredients followed by a third of buttermilk. Blend with electric mixer on medium speed, continuing process until all ingredients are combined.
5. Add in cup of boiling water and blend until well-combined. (Batter will be thin and soupy) Pour batter evenly between prepared pans. Bake at 350 degrees F for 30 to 33 minutes or until toothpick inserted into cake comes out clean.
6. Remove pan to wire rack to cool for 10 minutes and then invert cake onto wire rack to finish cooling completely.
Place chopped pecans on baking sheet and drizzle with 1 tsp vegetable oil.
2. Bake at 350 degrees F for 5 minutes. Remove pan to wire rack to cool.
3. In small saucepan, add in butter, both sugars, evaporated milk, and egg yolks. Heat over medium heat, stirring frequently until low boil begins. (Approx. 10 minutes).
4. Remove from heat and add vanilla extract. Stir in coconut and toasted pecans. Allow to cool completely. (Filling will thicken as it cools)
In large bowl, add in butter, cocoa, powdered sugar, and vanilla extract.
2. Blend with electric mixer on medium-low speed, adding in milk slowly until frosting is smooth in consistency.
3. Use spatula to frost sides of cake. Place frosting in pastry bag with choice of decorating tip to add border to top of cake.