German Chocolate Cake

A rich three-layer German Chocolate Cake made with authentic German baking chocolate, coconut-pecan frosting, and a silky dark chocolate ganache. Perfect for celebrations and special occasions.

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Course: Dessert

Cuisine: German-American

Keyword: german chocolate cake

Prep Time: 20

Cook Time: 35

Total Time: 2 15

Servings: slices

Calories: 485kcal

Author: Lila benett

Cost: 4

Equipment

3 x 9-inch cake pans
stand mixer or hand mixer
mixing bowls
wire cooling racks
offset spatula
saucepan
whisk
instant-read thermometer

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp fine sea salt
4 oz German baking chocolate, chopped
1/2 cup hot water
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
1 tsp vanilla extract
1/2 cup unsalted butter (frosting)
14 oz sweetened condensed milk
4 egg yolks
1 1/2 tsp vanilla extract (frosting)
2 cups sweetened flaked coconut
1 1/2 cups pecan pieces
6 oz dark chocolate (70% cacao)
3/4 cup heavy cream
2 tbsp unsalted butter (ganache)

Instructions

Preheat oven to 350°F and prepare three 9-inch cake pans with parchment and flour.
Whisk together flour, baking soda, and salt.
Dissolve chopped German chocolate in hot water and cool slightly.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add chocolate mixture, then alternate dry ingredients and milk. Fold in vanilla.
Divide batter between pans and bake 30–35 minutes. Cool completely.
Cook butter, condensed milk, egg yolks, and vanilla until thickened. Stir in coconut and pecans and cool.
Assemble cake layers with frosting between layers and over the cake.
Make ganache with chocolate, cream, and butter. Pour over cake and let set before serving.

Notes

Use room-temperature ingredients for best results. Toast pecans before adding to the frosting. Allow cake layers to cool completely before frosting. Chill assembled cake before applying ganache for cleaner results.

Nutrition