Name: Chocolate German Cake with Coconut-Pecan Filling and Vanilla Buttercream Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: German-American
Ingredients: 4 oz Baker’s German sweet chocolate, chopped; 3/4 cup hot tap water; 1 ¾ cups all-purpose flour, spooned and leveled; ½ cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons Postum or espresso powder (optional); 1 ⅔ cups granulated sugar; 1 teaspoon salt; 1 cup buttermilk (room temperature); ½ cup full-fat sour cream (room temperature); ½ cup vegetable oil; 2 large eggs (room temperature); 2 teaspoons pure vanilla extract; 2 ¾ cups sweetened shredded coconut; 1 ½ cups pecans; ¾ cup unsalted butter, cubed; 1 ½ cups light brown sugar, packed; 6 large egg yolks; 12 oz can evaporated milk; ⅛ teaspoon salt; 1 teaspoon pure vanilla extract (for filling); 1 cup unsalted butter (for buttercream); 16 oz powdered sugar; ½ cup unsweetened cocoa powder; ¼ teaspoon salt; ⅓ cup heavy cream; 2 teaspoons pure vanilla extract (for buttercream)

Description

A rich and decadent Chocolate German Cake featuring moist chocolate layers infused with melted German sweet chocolate, layered with a luscious coconut-pecan filling and smooth cocoa buttercream frosting. This cake combines traditional chocolate flavors with a nutty, creamy filling to create an indulgent dessert perfect for special occasions.

Ingredients

Scale

Cake

4 oz Baker’s German sweet chocolate, chopped
3/4 cup hot tap water
1 ¾ cups all-purpose flour, spooned and leveled
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons Postum or espresso powder (optional)
1 ⅔ cups granulated sugar
1 teaspoon salt
1 cup buttermilk (room temperature)
½ cup full-fat sour cream (room temperature)
½ cup vegetable oil
2 large eggs (room temperature)
2 teaspoons pure vanilla extract

Filling

2 ¾ cups sweetened shredded coconut
1 ½ cups pecans
¾ cup unsalted butter, cubed
1 ½ cups light brown sugar, packed
6 large egg yolks
12 oz can evaporated milk
⅛ teaspoon salt
1 teaspoon pure vanilla extract (for filling)

Buttercream Frosting

1 cup unsalted butter (for buttercream)
16 oz powdered sugar
½ cup unsweetened cocoa powder
¼ teaspoon salt
⅓ cup heavy cream
2 teaspoons pure vanilla extract (for buttercream)

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Instructions

Preheat and Prepare Pans: Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray or butter and flour to prevent sticking.
Melt Chocolate: Combine the chopped German sweet chocolate and hot water in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval until the chocolate is completely melted and smooth. Set aside to cool slightly.
Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and optional espresso powder. Whisk in the granulated sugar and salt until evenly combined.
Mix Wet Ingredients: In a separate mixing bowl, combine the buttermilk, full-fat sour cream, and vegetable oil. Whisk in the eggs and pure vanilla extract until the mixture is smooth and fully incorporated.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently on low speed or by hand just until combined. Then fold in the melted chocolate mixture carefully to maintain a smooth batter without overmixing.
Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake at 350°F for 17-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool for 10 minutes in the pans before transferring the layers to wire racks to cool completely.
Prepare Filling: Toast the shredded coconut and pecans on a baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes for even toasting. Allow nuts to cool, then chop the pecans coarsely. In a medium saucepan over medium heat, melt the cubed butter with light brown sugar, egg yolks, evaporated milk, and salt. Cook and stir continuously until the mixture thickens, about 5 minutes. Remove from heat and stir in the vanilla extract, then fold in the toasted coconut and chopped pecans. Set aside to cool for 25 minutes.
Make Buttercream Frosting: Beat the butter on high speed until smooth and creamy. Sift together powdered sugar, cocoa powder, and salt, then gradually add to the butter while mixing on low speed. Slowly pour in the heavy cream and vanilla extract, then beat on high speed for about 3 minutes until the frosting is fluffy and light.
Assemble the Cake: Place the first cake layer on a serving plate. Spread a layer of buttercream frosting, then spread half of the coconut-pecan filling evenly over the frosting. Add the second cake layer, and repeat the frosting and filling layers. Place the third cake layer on top, frost the entire cake with the remaining buttercream, and spread the remaining coconut-pecan filling on top. Use any leftover buttercream to pipe a decorative border around the cake.
Serve: Allow the assembled cake to come to room temperature before serving. For an extra indulgent experience, microwave individual slices for about 10 seconds to warm the filling and enhance its luscious texture.

Notes

Ensure all refrigerated ingredients like eggs and buttermilk are at room temperature to help the batter mix smoothly.
To make clean and even layers, use a cake leveler or a serrated knife if needed before assembling.
If you don’t have Postum or espresso powder, it can be omitted without significantly affecting the chocolate flavor.
The coconut and pecan filling can be prepared ahead of time and refrigerated; bring to room temperature before assembly.
Store the cake covered in the refrigerator; remove from fridge about 30 minutes before serving for optimal texture and flavor.
For a dairy-free variation, substitute butter, sour cream, and heavy cream with plant-based alternatives, but note that texture and flavor will differ.