german chocolate cake
Print

Homemade German Chocolate Cake

Super moist and fluffy chocolate cake with two frostings: chocolate coconut pecan frosting and a creamy, rich dark chocolate frosting. 
Course Dessert
Cuisine Dessert
Keyword German Chocolate Cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author I Heart Recipes

Ingredients

Chocolate Cake

  • 2 cups 4 tbsp of cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 1/2 cup granulated sugar
  • 2 oz semi sweet chocolate chopped
  • 2 oz unsweetened chocolate chopped
  • 1/3 cup hot black coffee
  • 4 large eggs separate & at room temperature
  • 16 tbsp of unsalted butter at room temperature
  • 1 cup buttermilk at room temperature

Coconut Pecan Frosting

  • 3 egg yolks
  • 1 cup sugar
  • 6 tbsp butter
  • 1 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1 1/4 cup chopped pecans toasted
  • 1 cups sweetened shredded coconut toasted

Dark Chocolate Frosting

  • 3 tbsp unsalted butter at room temperature
  • 8 oz semi sweet chocolate
  • 1 cup heavy cream hot
  • 2 tbsp corn syrup

Instructions

  • In a large bowl add 1 1/2 cup of sugar, 4 egg yolks, 16 tbsp of butter (at room temperature), 2 tsp vanilla extract, and buttermilk. Mix until the ingredients are nice and creamy.
  • In a separate bowl, add the cake flour, salt, baking soda, and baking powder. Soft or stir the ingredients together, until well incorporated.
  • Gradually add the dry ingredients in with the wet, while using a handheld mixer to mix in the ingredients. Once the cake batter is nice and creamy, set the bowl to the side.
  • Place 2 oz of semi sweet chocolate, and 2 oz of unsweetened chocolate into a bowl, then pour 1/3 cup of hot coffee over the chocolate. Let it stand for a couple minutes, then mix until everything is nice and creamy, and let it cool down until it's luke warm.
  • Once the chocolate cools down, add it into the cake batter, and mix it in thoroughly.
  • Next, grab the bowl of egg whites, and use a handheld mixer to beat/mix them until they are nice and fluffy.
  • Add the fluffy egg whites to the cake batter, and fold it in until everything in the batter is well combined
  • You will need two 9' cake pans. Spray each pan with baking spray, then pour the cake batter into the pan. Each pan should be full up to 1 inch of the pan.
  • Bake the cakes on 350 F, for 25-30 minutes each.
  • Remove from the oven, and place the cake on a cooling rack

Coconut Pecan Filling/Frosting:

  • Place 3 eggs yolks, 1 1/2 cup cream, 1 tsp salt, 1 cup sugar, and 6 tbsp butter( melted or softened) into a pan. Mix everything until well combined, then pour it into a pan, and cook over medium heat for 10 minutes.
  • In a separate pan, toast the coconut, then the pecans. I toasted the pecans for about 5 minutes over medium heat, and the coconut flakes over medium for about 3 minutes.
  • Once the custard has reached the 10 minute mark, toss in the coconut and pecans. Fold in the ingredients until everything is well combined, then cook for another 5 minutes, and remove from the heat.
  • Let the filling/frosting cool completely

Dark Chocolate frosting:

  • Place 8 oz of semi chocolate, and 3 tbsp of softened butter into a bowl.
  • Place 1 cup cream into a small pot, and bring it to a boil.
  • Once the cream starts to boil, remove it from the stovetop, then pour it over the chocolate and butter.
  • Mix the chocolate mixture until everything is nice and smooth, then pour in the corn syrup, and stir.
  • Cover, and place the boil in the freezer for about 10 minutes.

To Assemble the Cake:

  • Place one of the cakes on the bottom.
  • Take half of the coconut pecan frosting, and layer it on top of the cake.
  • Place the second cake on top of the coconut pecan frosting, then layer the remaining coconut pecan frosting on top.
  • Add the Dark Chocolate frosting to the sides of the cake. Smooth it out as much as possible.
  • Let the cake sit for about 20 minutes before serving.
  • ENJOY!