German Chocolate Cake Recipe | Easy Bakery Style Chocolate Coconut Cake
Bakery-style German chocolate cake with moist cocoa layers, a thick coconut-pecan filling, and optional glossy ganache. Straightforward steps yield tall, clean layers with rich, balanced chocolate flavor.
Ingredients
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-process)
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 ml) neutral oil (canola or vegetable)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 4 oz (113 g) German’s sweet baking chocolate, melted and slightly cooled
- 3/4 cup (180 ml) hot brewed coffee (or very hot water)
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 1 cup (230 g) unsalted butter, cut into pieces
- 1 cup (240 ml) evaporated milk
- 4 large egg yolks
- 1 1/2 tsp vanilla extract
- 2 1/2 cups (200 g) sweetened shredded coconut
- 1 3/4 cups (175 g) toasted pecans, chopped
- 1/4 tsp fine sea salt
- 6 oz (170 g) semi-sweet chocolate chips or chopped chocolate (optional, for ganache)
- 1/2 cup (120 ml) heavy cream (optional, for ganache)
- 1 tbsp light corn syrup (optional, for ganache shine)
Instructions
Instructions
- Heat the oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment, grease the parchment, and lightly flour the sides.
- Toast the pecans on a sheet pan for 7–8 minutes, then cool and chop.
- Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until combined.
- In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth, then stir in the melted German chocolate.
- Pour the wet ingredients into the dry ingredients and whisk just until no dry spots remain.
- Stream in the hot coffee and whisk until the batter is glossy and fluid; the batter will be thin.
- Divide the batter evenly among the prepared pans, tap once to release large bubbles, and bake 22–28 minutes until a toothpick comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then turn out onto racks and cool completely.
- For the coconut-pecan filling, whisk the granulated sugar, brown sugar, butter, evaporated milk, egg yolks, and salt in a medium saucepan.
- Cook over medium heat, stirring constantly, until thick and bubbling and the custard coats a spatula and leaves a trail when you drag a finger across, about 8–10 minutes.
- Remove from heat and stir in vanilla, shredded coconut, and chopped toasted pecans, then spread on a sheet pan to cool until thick and just slightly warm.
- For optional ganache, heat the cream until steaming, pour over the chocolate (and corn syrup if using), let sit 2 minutes, then stir until smooth and glossy. Cool to a pourable consistency.
- Level the cooled cake layers if needed. Place the first layer on a stand and spread about 1 1/4 cups filling edge to edge.
- Add the second layer and spread more filling; for a three-layer cake, add the third layer and spread remaining filling on top.
- Leave the sides bare or add a thin coat of ganache, then drizzle ganache over the top, nudging to create slow drips.
- Chill the assembled cake for 20–30 minutes to set before slicing.
Notes
Bake as two or three 8-inch layers; for a 9x13-inch sheet cake, bake 30–35 minutes and spread filling on top. Let the filling cook until noticeably thick so it holds between layers. Aim for ganache that is pourable and slightly warm for clean drips. Store covered at room temperature up to 2 days if cool, or refrigerate 4–5 days; bring to room temperature before serving. Cake layers can be baked 2 days ahead; filling can be made a day ahead and softened before assembly. For stronger chocolate, swap half the German chocolate with 60–70% dark chocolate.