German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country). It’s also one of my favorites! Once you make the icing, you’ll be adding it to cupcakes and ice cream in no time! Enjoy.
One of my favorite cakes ever. The coconut pecan frosting is completely addictive!
- 4 oz 115 grams semi sweet chocolate, chopped
- 2 1/4 cups 270 grams cake flour
- 3/4 cups 70 grams unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup 240 ml lukewarm coffee
- 1 cup 240 ml buttermilk
- 1 1/4 cup 280 grams unsalted butter, room temperature
- 2 1/4 cup 450 grams granulated white sugar
- 5 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup 240 ml toasted pecans
- 1 cup 200 grams white sugar
- 1 cup 240 ml evaporated milk or heavy cream
- 3 large 60 grams egg yolks, lightly beaten
- 1/2 cup 113 grams unsalted butter, cut into pieces
- 1/8 tsp salt
- 1 1/2 cup 150 grams sweetened or unsweetened shredded or flaked coconut
- 1/2 tsp pure vanilla extract
- Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour, and line the bottoms of three - 8 x 2 inch deep round baking pans with parchment paper.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl. In a small bowl, combine the coffee (or water) and buttermilk.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.
- Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
- Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Rotate the pans about halfway through baking to ensure even baking. Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.
- Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.
- In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
- To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.
You will add this cake into your regular baking rotation, it’s that delicious.
Adapted from joyofbaking.com