Classic German Chocolate Cake Recipe

Indulge in the rich flavors of a classic German Chocolate Cake! This delightful dessert features velvety chocolate layers paired with a luscious coconut-pecan filling and topped with creamy chocolate buttercream. Perfect for any occasion, this cake is sure to impress!

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Coconut Pecan Filling:

• 1 cup evaporated milk
• 4 egg yolks
• 1 cup granulated sugar
• ½ cup unsalted butter
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans
• 1 tsp vanilla extract

For the Chocolate Swiss Meringue Buttercream:

• 6 large egg whites
• 1 ½ cups granulated sugar
• 1 ½ cups unsalted butter, softened
• ½ cup dark chocolate, melted
• ¼ cup unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the Chocolate Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease three 8-inch round baking pans and dust them with cocoa powder. Line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together eggs, buttermilk, oil, and vanilla extract. Gradually add boiling water to the mixture.
4. Combine Mixtures: Pour wet ingredients into dry ingredients and blend on medium speed for 2-3 minutes. The batter will be thin.
5. Bake: Divide the batter among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Make the Coconut Pecan Filling

1. Combine Ingredients: In a medium saucepan, whisk together evaporated milk, egg yolks, sugar, and salt. Cook over medium heat, stirring frequently, until the mixture thickens to a pudding-like consistency (about 10 minutes).
2. Add Coconut and Pecans: Remove from heat and stir in butter, coconut, pecans, and vanilla extract. Let cool completely before using.

Step 3: Prepare the Chocolate Swiss Meringue Buttercream

1. Combine Egg Whites and Sugar: In your stand mixer bowl, whisk egg whites and sugar until combined. Place the bowl over a pot of simmering water, whisking constantly until the mixture is hot and no longer grainy (about 3 minutes).
2. Whip: Transfer the bowl to the stand mixer and whip on medium-high speed until the meringue is stiff and cool (5-10 minutes).
3. Add Butter: Switch to the paddle attachment, slowly add softened butter, and mix until smooth.
4. Combine Chocolate and Cocoa: Add melted chocolate, cocoa powder, and vanilla. Whip until well combined.

Step 4: Assemble the Cake

1. Layer Cake: Place one cake layer on a cake board. Spread a thin layer of buttercream on top (optional) and pipe a border to hold the filling. Add ¾ cup coconut pecan filling. Repeat with the next layer.
2. Top Layer: Place the final cake layer on top, then apply a crumb coat. Chill for 20 minutes.
3. Frost: Frost the top and sides of the cake with remaining buttercream. Chill again for 30 minutes.
4. Finalize Decoration: Fill the top center with remaining coconut pecan filling. Optionally, sprinkle with more toasted coconut and chopped pecans.

Enjoy your homemade German Chocolate Cake, a timeless treat that combines rich flavors and delightful textures! This cake is perfect for birthdays, celebrations, or any sweet tooth craving. Happy baking!