German Chocolate Cake

German chocolate cake is a sweet chocolate cake that is filled and frosted with rich, sticky coconut-pecan filling. Despite its name, the cake isn't German at all. In fact, it's an American creation. The cake was originally created using a specific type of chocolate that a chocolatier named Samuel German had created: German Chocolate. I call for the use of German chocolate in this recipe (you can find it in most supermarkets), but any chocolate around 48% cocoa will work.

Admittedly, this dessert doesn't have the strongest chocolate flavor and is meant for those who prefer things on the sweet side. Even still, I couldn't resist adding chocolate ganache to go in between the layers. Not only does it add decadence, but it helps keep the layers from falling apart!

Chocolate aside, let's talk about the best part: the filling. The toasted coconut and pecans mixed with evaporated milk and butter make a custardy, almost caramel-like filling that is dangerously delicious. It's truly what makes the cake so unique.

How To Make German Chocolate Cake

INGREDIENTS

Cake

• All-Purpose Flour: Resist the temptation to swap in cake flour—it produces an overly tender crumb in this cake. All-purpose flour has just the right amount of structure. Plus, I'll bet it’s already sitting in your pantry.
• Unsweetened Cocoa Powder: Not only does cocoa powder contribute deep color and rich chocolate flavor, but it also ensures a tender crumb by interrupting gluten development.
• Chocolate: It’s the melted chocolate in the batter that makes this cake so moist. I stuck with the original: Baker’s German’s sweet chocolate. But any chocolate with about 48% cocoa will work great.
• Eggs: Baking is all about ratios and that means egg size is not something to take lightly. Stick with large eggs so things don’t go sideways on you.
• Coffee: Coffee tones down some of the sweetness of the cake while somehow, mysteriously, making the chocolate taste more chocolaty.

Filling

• Sweetened Coconut & Pecans: Coconut and pecans bring some crunch to the filling. Toasting them really unlocks their flavor
• Evaporated Milk: Creamy and concentrated, evaporated milk works great in custard-based desserts. Note that evaporated milk is unsweetened; don’t confuse it with condensed milk, which is.
• Butter: I always use unsalted butter when baking. That way I know exactly how much salt I’m adding to the mix.

Ganache

• Chocolate Chips: Standard semi-sweet chocolate chips work great here. Go with your favorite brand—I’m a big fan of Guittard.
• Heavy Cream: For a silky, rich, glossy ganache, there’s no substitute for heavy cream.

STEP-BY-STEP INSTRUCTIONS

First things first: Preheat your oven and prep your cake pans. It’s important to get both things out of the way because once the batter is mixed and the baking soda and baking powder are activated, you’ll need to get it into the oven right away. With the prepping done, whisk together the dry ingredients in a large bowl.

Grab another large bowl for the wet ingredients. Whisk together the oil, eggs, and sugars, making sure they’re well incorporated.

Then whisk in the melted chocolate and coffee until incorporated. A double-boiler set-up is a great way to melt chocolate, but I prefer to save myself the dishes and use a microwave instead. I just microwave the chocolate in 15-second intervals, stirring well between each, until melted and smooth. Now add the chocolate mixture to the dry ingredients and whisk gently just until combined (you want to limit gluten development in the batter). Divide the batter among the prepared cake pans and immediately send them off to the oven. The cake layers are done when an inserted toothpick comes out clean, about 20 minutes. Let the cakes cool in the pan for 10 minutes, then turn them out on to a baking rack and let cool completely. This could well take an hour or more. Don’t shortcut this step; it’s critical the cake layers are completely cool before the cake is assembled.

While the cake is cooling, toast the coconut and pecans and knock out the filling. Note that the coconut will toast quite a bit faster than the pecans, so toast them on opposite sides of a large baking sheet or, better yet, on separate small baking sheets. Be sure to pull the nuts from the oven when slightly darkened and smelling nutty—they will continue to toast as they cool. The custard for the filling is a cinch to make so long as you keep a few things in mind: (1) Heat the egg yolk mixture gently while whisking nearly continuously, scraping the bottom of the pan often to avoid sticking. (2) Under no condition should you let the mixture boil. (3) The custard is done when it has thickened enough to coat the back of a wooden spoon and you can draw a finger through it and leave a trail (see photo).

As soon as the custard has reached the requisite thickness, immediately remove it from the heat and stir in the butter and vanilla. Pour the mixture over the nuts and stir to coat. Let the filling cool completely; it will continue to thicken it cools.

You’re in the home stretch! All that’s left is to make the ganache and assemble the cake. The ganache is simply a matter of gently heating the cream until you see small bubbles form around the edges of the saucepan and then pouring it over the chocolate chips. Wait a minute to allow the chocolate to begin melting, then stir until smooth. When the ganache has cooled to a spreadable consistency, it’s time to layer the cake. Place a cake layer on a cake stand or large serving platter. Using an offset spatula or a rubber spatula and working from the center outwards, spread one-third of the ganache followed by one-third of the filling over the top of the cake. Repeat with the remaining cake layers, ganache, and filling and presto—German chocolate cake!

Full list of ingredients and directions can be found in the recipe below.

Make Ahead

The cake layers can be baked 1 day ahead. Tightly wrap and store at room temperature.