German Chocolate Cake

Moist and tasty chocolate cake


  • Semi sweet chocolate, chopped-4 ounces (115 grams)

  • Flour -2 1/4 cups (270 grams)

  • Coca powder- 3/4 cup (70 grams)

  • Baking powder- 1 1/2 tsp

  • Baking soda-1/2 tsp

  • Salt -1/2 tsp

  • Lukewarm coffee (or water)-1 cup (240 ml)

  • Buttermilk-1 cup (240 ml)

  • Unsalted butter-1 1/4 cups (280 grams)

  • White sugar-2 1/4 cups (450 grams)

  • Eggs-5

  • Pure vanilla extract-1 1/2 tsp

  • Coconut Pecan Frosting:

  • Pecans-1 cup (240 ml)

  • Granulated white sugar-1 cup (200 grams)

  • Granulated white sugar-1 cup (200 grams)

  • Light or heavy cream -1 cup (240 ml)

  • Egg yolks, lightly beaten-3

  • Unsalted butter-1/2 cup (113 grams)

  • Salt-1/8 tsp

  • Sweetened or unsweetened shredded coconut-1 1/2 cups (150 grams)

  • Pure vanilla extract-1/2 tsp


  • Preheat oven to 350 degrees F (180 degrees C). Lightly butter and flour three – 8 x 2 inch deep (20 x 5 cm) round baking pans with parchment or wax paper.
  • Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
  • Combine the coffee (or water) and buttermilk in a small bowl.
  • With a mixer beat the butter until smooth and creamy. Add the sugar and continue beating about three to five minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated. Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
  • Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 – 35 minutes. Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.
  • Coconut Pecan Frosting:
    Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes. Remove from oven, cool, and then chop fairly fine. Combine the sugar, milk, egg yolks, butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat.Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
  • To Assemble:
    Put one layer of cake on your serving plate, and cover with one third of the frosting. Put the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.




Prep time

50 minutes

Cooking time

1 hour

German Chocolate Cake