German Chocolate Cake
This classic American German Chocolate Cake has several layers of an easy chocolate cake filled with a pecan and coconut frosting topped with a chocolate buttercream edge for a standout cake that will impress you and your loved ones.
Servings 14
Calories 734kcal
Ingredients
Chocolate Cakes
- 110 grams / 2 large eggs room temperature
- 100 grams / ½ cup superfine/caster sugar
- 175 grams / ¾ cup light brown sugar
- 160 grams / ? cup buttermilk
- 111 grams / ½ cup brewed coffee
- 59 grams / ¼ cup boiling water
- 114 grams / ½ cup sunflower oil
- 83 grams / ¾ cup cocoa powder
- 214 grams / 1 ? cups plain flour sifted
- 6 grams / 1 ½ teaspoons baking powder
- 3 grams / ½ teaspoon baking soda
- ½ teaspoon sea or kosher salt
Coconut Pecan Filling
- 507 grams / 2 cups heavy cream
- 300 grams / 1 ½ cups superfine/caster sugar
- 75 grams / 4 large egg yolks
- 90 grams / 3.17 ounces butter
- 1 teaspoon vanilla extract
- 180 grams / 2 cups desiccated coconut
- 180 grams / 1 ½ cups pecans toasted and roughly chopped
Chocolate Frosting
- 70 grams / 5 tablespoons butter
- 65 grams / ? cup confectioners/icing sugar
- ¼ teaspoon salt
- 10 grams / 1 tablespoon chocolate
- 14 grams / 2 tablespoons cocoa powder sifted
Instructions
Chocolate Cakes
- Preheat the oven to 180C/350F and line the base of a baking tin with parchment paper.
- Whilst the oven heats, toss the pecans into a baking tray in an even layer and toast for until lightly golden, approximately 5 minutes.
- Remove and set aside.
- Place the eggs, sugars, buttermilk and sunflower oil into a bowl and combine with a whisk until the eggs are broken up and smooth.
- In a small separate bowl, place the coffee, boiling water and cocoa powder and whisk until smooth.
- Pour into the buttermilk mixture and whisk to combine.
- In a separate bowl, place the flour, baking powder, baking soda and salt and stir to combine with a fork (this will help remove large lumps).
- Add the dry ingredients into the wet ingredients and combine until your batter is smooth and no dry ingredients remain on the sides of the bowl.
- Divide the batter evenly (weighing this will help you create equal portions) into your 4 cake tins and bake for 25 minutes or until a skewer comes out clean.
- Remove and allow to cool before removing from the tin.
- Turn onto a cooling rack to cool completely.
Coconut Pecan Filling
- Pour heavy cream and toss sugar into a saucepan on low heat, stirring until the sugar has dissolved and the mixture is smooth and slightly thickened, approximately 5 minutes.
- Add in the butter, whisking until melted and smooth.
- Remove from the heat and add in the egg yolks, whisking to heat evenly.
- Return to the heat and continue stirring the mixture until thick and bubbling, similar in appearance to a light custard, approximately 2 minutes.
- Remove from the heat and toss in the pecans and coconut.
- Stir until well combined.
- Set aside to cool completely and it has thickened enough to spread on your cake, approximately 1 hour.
Assembly
- Trim the tops of your cakes to ensure they are level and spoon 2 tablespoons of the filling on top and spread across the top leaving ¼ inch gap of filling from the edges.
- Place the next cake layer on top and repeat the process for each layer, except for the top cake, spread the filling all the way to the edges.
Buttercream
- Place the chocolate in a double boiler and stir until it’s fully melted. Set aside to cool.
- Toss the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
- Fold in the chocolate and cocoa powder until the mixture is smooth.
- Spoon into a piping bag and pipe a border around the edge of the top of the cake.
- Press pecans into the buttercream.
- Serve up and slice.
- Dig in!
Notes
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Coffee and Hot Water: The coffee gives depth to the overall flavors within the cake and the hot water creates a nice light texture alongside the sunflower oil.
- Sunflower Oil: Sunflower oil instead of butter is better here because this makes for a light texture and lends more beautifully to the cake. You could substitute with olive oil for a more earthy flavor.
- It’s not recommended to use homemade buttermilk: Homemade buttermilk is usually more curdled thanks to the acidity from vinegar or lemon juice as opposed to smooth and tangy so it will likely result in a different texture or flavor in your cake.
- Cake tin: Two 18 centimeter or 7 inch cake tins were used here for a higher cake due to the batter not being a large recipe, the smaller your tins the higher the cakes will be. If your cake tin is any larger than 23 centimeters or 9 inches, your cakes will be much flatter than they appear here.
- Make ahead: You can bake the cakes, trim, wrap tightly and freeze for up to 2 months prior to assembling. Defrost fully before adding any other elements. You can make the filling up to 2 days in advance, simply allow it time to come to a spreadable consistency before spreading between the layers. You can also make the chocolate buttercream 1 week in advance and keep in your fridge. Allow to come to room temperature before using. You can also store the fully assembled cake in the refrigerator up to 48 hours until ready to serve. It's best to keep covered in this time and allow to sit out at room temperature before serving.
Nutrition
Calories: 734kcal