German Chocolate Cake
This cake is drop dead delicious. It has rich layers of chocolate cake with the most incredible gooey coconut pecan filling and chocolate buttercream frosting. This cake is so decadent and is my go-to cake for anything for my sweet husband…it’s his favorite and he’s my favorite!
German Chocolate Cake with Coconut Pecan Filling and Chocolate Buttercream Frosting
Yield: 1-3 layer, 8-inch cake
Coconut Pecan Filling:
6 egg yolks
1- 12 oz can evaporated milk
1 ½ teaspoon vanilla extract
1 ½ Cups sugar
¾ Cup butter, cubed
3 Cups sweetened shredded coconut
1 ¼ Cups chopped toasted pecans
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temp
4 ½- 5 cups SIFTED powder sugar,
1 teaspoon vanilla extract
5 Tablespoons heavy whipping cream
¼ teaspoon of salt
For the cake:
1 ¾ cup + 2 Tablespoon sugar
2 sticks butter, room temp
3 large eggs, room temp
2 ½ cups + 2 Tablespoons flour
¼ C + 2 Tablespoons cocoa (dark)
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups buttermilk, room temp
2 teaspoons vanilla
Instructions
For the cake:
Tips:
Use room temperature ingredients: Run hot water over the eggs to bring them to room temperature. Stick the buttermilk in the microwave for just a few seconds.
Make cake in advance: I like to make the cake, coconut frosting and chocolate frosting at least one day in advance. That way, the cake is really easy to throw together and goes so much quicker.
Ganache drip: Optional but yummy! Equal parts of semi-sweet chocolate chips and heavy whipping cream. Heat in microwave for 45 seconds…stir, stir, stir. If needed stick back in the microwave for 10-15 seconds until all chocolate is melted.
1. Preheat your oven to 350 degrees F. Spray 3 8” round pans with cooking spray, then place parchment rounds* on the bottom of the pan and spray again and set aside. *Parchment rounds can be purchased pre-cut and are a dream. These are one of those luxuries you won’t ever go without if you bake a lot of cakes
2. Combine butter and sugar and mix well. Add eggs one at a time making sure they are incorporated well.
3. In a large bowl combine flour, cocoa, soda and salt.
4. Combine the buttermilk and vanilla.
5. Starting and ending with the dry mixture alternate with buttermilk mixture.
Divide evenly (the ONLY way to do this right is with a kitchen scale. If you don’t have one and you ever make another cake I would suggest you get one. They aren’t very expensive and it does wonders when baking cakes)
6. Bake for around 25-30 minutes and then check with a cake tester. A few crumbs should come out with the tester.
7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and let allow to cool completely.
8. Wrap your cake layers in plastic and chill in the freezer until you are ready to use them. Working with chilled cake layers is key to layering a cake. Once you are ready to use them you will want to level the cakes. This is easiest when they are still chilled but not frozen.
Tips: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. Remove from the fridge about an hour or so before you’re ready to frost your cake. This will allow them to come to room temperature and they will be much easier to frost.
For the coconut pecan filling:
1. Toast Pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy cleanup.
2. Arrange pecans on a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
3. Remove from oven and chop.
4. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.
5. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and almost pudding like golden brown, stirring constantly.
6. Remove from heat and stir in coconut and pecans.
7. Set in fridge to cool completely.
For the chocolate buttercream Frosting:
1. In a stand mixer with the paddle attachment beat the butter well.
2. Add the sifted powder sugar and cocoa to the bowl and mix until incorporated. Blend in vanilla, whipping cream and salt and then increase the speed and mix well. Scrape sides of the bowl and mix well.
3. Use a wooden spoon to mix the frosting by hand to remove as many air bubbles as possible.
ASSEMBLY
1. Once cake layers are chilled and leveled, place a tablespoon of frosting on the cake board to help keep the cake from slipping. Then place the first cake layer in the center of the cake board.
2 Pipe a ring of frosting around the edge of the cake, then fill the circle with a layer of the coconut pecan filling..
3. Place the second cake layer on top and repeat with frosting and then more filling. Place the last cake layer bottom (flat) side up.
4. Crumb coat the entire cake with the frosting and put in the freezer for 10-15 minutes.
5. Continue to frost with remaining frosting.
6. Top with more frosting and coconut filling as desired.
