German Chocolate Cake — Moist, Rich & Irresistible!

 German Chocolate Cake — Moist, Rich & Irresistible!

This German Chocolate Cake is layered with ultra-moist chocolate cake, creamy coconut-pecan filling, and a rich chocolate glaze that makes every bite unforgettable. It’s perfect for birthdays, holidays, or whenever you want to impress a crowd!

For a similar indulgent dessert, check out this Cold Coconut Cake on tinsuf.com — it’s a reader favorite and a perfect complement to this showstopper!

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder

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• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 cup buttermilk

• ½ cup vegetable oil

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• 2 large eggs

• 2 tsp vanilla extract

• 1 cup hot coffee or hot water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk

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• 1 cup granulated sugar

• 3 egg yolks, lightly beaten

• ½ cup unsalted butter

• 1 tsp vanilla extract

• 1½ cups sweetened shredded coconut

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• 1 cup chopped pecans

For the Chocolate Glaze (optional):

• ½ cup heavy cream

• 4 oz semisweet chocolate, chopped

• 1 tbsp butter

Instructions

1. Preheat Oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

2. Prepare the Cake Batter:
   In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Stir in the hot coffee until well combined.

3. Bake the Cakes:
   Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick inserted comes out clean. Let cool completely.

4. Make the Filling:
   In a saucepan, heat evaporated milk, sugar, and egg yolks over medium heat, stirring constantly. Add butter and cook until thickened (8–10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.

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5. Assemble the Cake:
   Place one cake layer on a plate, spread ⅓ of the filling. Repeat with remaining layers and filling. Do not frost sides.

6. Optional Glaze:
   Heat cream and pour over chocolate. Stir in butter until glossy. Pour over the top of the cake and allow to drip slightly down the sides.

 Tips & Variations

• Use sweetened shredded coconut for best texture.

• Substitute walnuts for pecans if desired.

• Refrigerate before slicing for cleaner layers.

 Storage

• Store covered at room temperature for 2 days or refrigerated up to 5 days.

• You can freeze individual slices for up to 2 months.

 Time & Yield

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total: ~1 hour

• Servings: 12 slices

 Tools Used

• 3 8-inch cake pans

• Mixing bowls

• Hand mixer or stand mixer

• Saucepan for filling

• Offset spatula

 Discover More Recipes:

• Cold Coconut Cake

• Cream Cheese Pineapple Cake

• No-Bake Creamy Cheesecake

Final Thoughts:

This German Chocolate Cake is more than just dessert—it’s a statement. Rich, decadent, and layered with love, it’s a must-bake for any celebration. Whether you’re hosting or gifting a slice, this cake will have everyone asking for seconds!

For a similar classic dessert recipe, check out this helpful guide on AllRecipes – German Butter Cake.