German Chocolate Cake Recipe

For the Coconut Pecan Filling:

For the Cake:

For the Optional Ganache:

Gather the coconut-pecan filling and frosting ingredients.
Combine the evaporated milk and egg yolks in a large saucepan (off heat) and whisk until well blended. Add the brown sugar and whisk to blend.
Add the pieces of butter. Place the pan over medium heat. Cook, stirring constantly until the butter melts and the mixture thickens, about 12 to 15 minutes,
Remove the pan from the heat and add the coconut, pecans, vanilla extract, and salt. Stir to blend and set aside to cool for about 1 hour. The filling will thicken as it cools. Meanwhile, make the cake.

Gather the ingredients for the cake.
Position a rack in the center of the oven and heat to 350 F. Spray three 8-inch round cake pans and line with parchment paper.
Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl.
In a separate medium bowl, whisk the eggs with the buttermilk, vegetable oil, and vanilla extract.
Add the egg-buttermilk mixture to the flour-cocoa powder mixture, stirring until blended.
Add the boiling water (and espresso powder if using) and mix until smooth. The batter will be pretty thin.
Divide the batter evenly among the 3 cake pans. You will have about 16 ounces of batter in each pan.
Bake the cake layers for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 20 minutes.
Remove from the pans and place on racks to cool completely.

Place a cake layer on a cake plate or stand and top with about 3/4 to 1 cup of filling. Add another cake layer and top with more filling.
Finish with the third layer and top with the remaining filling. Leave a little space around the edge if you plan to decorate with piped ganache.

Gather the ganache ingredients.
Place the chocolate chips in a heat-safe bowl; set aside.
Heat the cream in a saucepan over medium heat. It should be hot and steaming, not boiling or bubbling.
Pour the hot cream over the chocolate chips and let stand for 10 minutes without stirring.
Whisk the cream and melted chocolate chips with the vanilla extract until smooth. If you see any unmelted chocolate lumps, place the bowl over a pan of simmering water and stir until the ganache is smooth.
Let the ganache cool for about 1 hour, whisking every 10 minutes. The ganache should be thick enough to hold peaks. Beat the ganache with an electric mixer for about 5 minutes, until it is light and fluffy.
Frost the side of the cake with the whipped ganache. If desired, pipe the remaining ganache around the edge of the cake.

If you don’t have buttermilk, you can still make the cake with this simple substitute: Add 1 tablespoon of white vinegar or lemon juice to a 1 cup fluid measuring cup. Add milk to the 1-cup mark. Stir and let stand for 10 minutes before using.
To ensure even baking, make sure your cake layers have at least 1 inch of space between the pans and the sides of the oven.
To avoid curdling, make sure the egg yolks are blended with the milk and sugar before cooking and be sure to stir the mixture constantly.

German Chocolate Cake Recipe

Ingredients