I’m not quite sure where German Chocolate Cake came from, because it is not a know German dessert. Yet, it has become one of the favorites of cake lovers, especially is you love chocolate, coconut and pecans.
Some are afraid to make it because of all the steps. But there are ways to make it easier. One is making the chocolate cake ahead of time. Your cake can stay in the fridge for up to a week covered. I do this to save time. Then, one decorating day, I just make up the filling and frosting and it makes the entire worthwhile project a masterpiece. Too bad all your labor of love is eaten in minutes. Make sure you take lots of photos.
I made this cake for a friend who wanted to surprise her husband with his favorite cake. I love making cakes for people I know. It was a hit!
Here is a quick video showing you how to assemble and decorate.
The printable recipes are below.
Tips on Making this Amazing Cake:
- Have all ingredients at room temperature before making.
- Make the cake ahead of time and store in the fridge up to a week.
- Make the frostings ahead of time – the day before and store in fridge or covered.
- Use left over coffee for the liquid.
- If you do not have buttermilk. Heat us 1 cup milk with 1 teaspoon white vinegar for 15 seconds in the microwave.
- Use pure ingredients, especially the pure vanilla extract.
- Make sure coconut is fresh and not dry. I add more coconut when I do my fillings.
Best Ever Chocolate Cake (See printable recipe below)
You do not need a mixer for this recipe, just a spoon and whisk.
You Need – Have ALL ingredients at room temperature before mixing.
2 Cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not hot cocoa mix)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk (or 1 Cup milk with teaspoon white vinegar)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water or hot flavored coffee (I like hazelnut)
Pre-heat Oven to 350 F (180 C) degrees. Line pans with parchment paper or lightly grease and flour.
Mix all dry ingredients together with a whisk. If you see lumps, sift before adding to liquid mixture. In another larger bowl, mix milk, eggs, oil and vanilla. Add the flour mixture and stir till mixed. Once mixed, slowly add the hot water/coffee and stir with a whisk until well mixed. Pour into pans or cupcake tins with liner. Bake 30-35 minutes for two 8-inch pans and 18-20 minutes for cupcakes. checking for doneness after 25 minutes. Ovens vary so make sure the middle of the cake pops up when you lightly press with your finger for doneness. Let cool before frosting.
Coconut-Pecan Filling (see printable recipe below)
Ingredients:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 Tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
-
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
-
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
Chocolate Frosting:
Ingredients:
Chocolate Buttercream Frosting (printable recipe below)
Ingredients for Small Batch
- 1 Cup or two sticks of butter (room temperature)
- 5 Cups powdered sugar (more is making a thicker frosting)
- 1/2 Cup unsweetened cocoa powder
- 1/4 cup milk or cream
- 1 teaspoon pure vanilla extract
- Ingredients for Large Batch
- 2 Cups or four sticks of butter (room temperature)
- 8-10 Cups powdered sugar (more is making a thicker frosting)
- 1 Cup unsweetened cocoa powder
- 1/2 cup milk or cream
- 2 teaspoons pure vanilla extract
Directions:
Cream butter till light and fluffy. Add powdered sugar 1/2 cup at a time, scraping the bowl as you go. When mixed well, add the cocoa powder. Beat well. Add milk slowly to get the consistency you want. Add vanilla. Can be stored in the refrigerator up to 3 weeks.
Spread on cake!
- Chocolate Cake Recipe
- You do not need a mixer for this recipe, just a spoon and whisk.
- You Need - Have ALL ingredients at room temperature before mixing.
- 2 Cups sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (not hot cocoa mix)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk (or 1 Cup milk with teaspoon white vinegar)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot flavored coffee (I like hazelnut)
- Coconut-Pecan Filling
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 Tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- Chocolate Frosting:
- Ingredients for Small Batch (will cover two 8-inch cakes)
- 1 Cup or two sticks of butter (room temperature)
- 5 Cups powdered sugar (more is making a thicker frosting)
- ½ Cup unsweetened cocoa powder
- ¼ cup milk or cream
- 1 teaspoon pure vanilla extract
- Ingredients for Large Batch (will cover 8-inch cakes and decorating borders)
- 2 Cups or four sticks of butter (room temperature)
- 8-10 Cups powdered sugar (more is making a thicker frosting)
- 1 Cup unsweetened cocoa powder
- ½ cup milk or cream
- 2 teaspoons pure vanilla extract
- Chocolate Cake
- Pre-heat Oven to 350 F (180 C) degrees. Line pans with parchment paper or lightly grease and flour.
- Mix all dry ingredients together with a whisk. If you see lumps, sift before adding to liquid mixture. In another larger bowl, mix milk, eggs, oil and vanilla. Add the flour mixture and stir till mixed. Once mixed, slowly add the hot water/coffee and stir with a whisk until well mixed. Pour into pans or cupcake tins with liner. Bake 30-35 minutes for two 8-inch pans and 18-20 minutes for cupcakes. checking for doneness after 25 minutes. Ovens vary so make sure the middle of the cake pops up when you lightly press with your finger for doneness. Let cool before frosting.
- Coconut-Pecan Filling
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
- Chocolate Buttercream Frosting:
- Cream butter till light and fluffy. Add powdered sugar ½ cup at a time, scraping the bowl as you go. When mixed well, add the cocoa powder. Beat well. Add milk slowly to get the consistency you want. Add vanilla. Can be stored in the refrigerator up to 3 weeks.
- Spread on cake!
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