German Chocolate Cake Recipe

This chocolate classic is all about the coconut filling. We love ours with boiled custard to make it even richer and creamier. The cake is made of cocoa powder and semisweet chocolate and has a light texture and chocolate flavor. Semi-sweet chocolate also adds flavor to the simply delicious ganache glaze.

Cake: 

1 cup vegetable oil, plus more for greasing the pans

2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine salt

4 ounces semisweet chocolate, roughly chopped

2 cups granulated sugar

3 large eggs, at room temperature

1 cup milk

Filling:

1 1/2 cups pecans

1 cup milk

3 large egg yolks

3/4 cup packed light brown sugar

4 tablespoons unsalted butter

1/4 cup corn syrup

1 teaspoon vanilla extract

1/4 teaspoon fine salt

1 1/2 cups sweetened shredded coconut

Frosting:

8 ounces semisweet chocolate, chopped

1 cup plus 2 tablespoons heavy cream

 For the cake and Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake tins with oil and sprinkle with flour. In a small bowl, whisk together the flour, cocoa, baking powder and salt; put aside.

In a small microwaveable bowl, microwave the chocolate on high power for 45 seconds; remove and mix. Heat in the microwave at high power in 30-second increments, stirring occasionally, until the chocolate is completely melted; put aside.

In a large bowl, beat the granulated sugar, oil, and eggs with an electric mixer over medium speed until smooth. Work in the melted chocolate. Alternately whisk the flour mixture and milk, adding the flour in three servings and the milk in two servings, beginning and ending with the flour until it is incorporated. and add 1/2 the milk and mix until just incorporated. Repeat with the rest of the flour and milk mixture, being careful not to mix too much. Spread the batter evenly on the prepared pans.

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Cook for 30 to 35 minutes until a toothpick comes out in the middle with moist crumbs. Allow to cool in the molds for 10 minutes, brush around the edges with a thin spatula and then let the cakes cool completely on a wire rack. (You have a sugary "crust" on top. This comes from melted chocolate and that's not a problem. It softens after the cake is assembled or if the layers have been baked the day before.)

For the filling: while the cakes are cooling, spread the pecans on a baking sheet and bake for 8 to 10 minutes, turning once, until roasted. Chop finely. In a medium saucepan, stir together the milk and egg yolks until smooth. Add brown sugar, butter, corn syrup, vanilla, and salt and cook over medium heat, stirring constantly, until mixture thickens and covers the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of the eggnog.) Pour the mixture into a large bowl. (Don't worry if it looks thin and coconut and walnuts will bind it.) Stir in the coconut and pecans; Set aside to cool.

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For the glaze: Put the chocolate in a medium-sized bowl. Heat 1 cup of heavy cream in a saucepan over medium heat until it steams but not hot, then pour over the chocolate. Let rest for a few minutes, then stir until smooth; Let it sit at room temperature (or refrigerate if your kitchen is hot) until it thickens but solidifies, 20 minutes to 1 hour. Add the remaining 2 tablespoons of cream to the chocolate mass and beat lightly and frothy with an electric hand mixer at medium speed for about 1 minute (do not beat too hard, otherwise it will be hard and grainy). The glaze should contain medium peaks and will continue to set as it is. Put about 1 cup of frosting in a piping bag with a star nozzle.

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Preparation: Place a cake base right side up on a serving plate and garnish with half of the filling. Cover with the second cake layer and remaining filling and roll out about 1/2 inch from the edge. Glaze the sides and decorate the top of the cake with the icing in the piping bag.

Cover the cake with cling film and let it rest overnight at room temperature. Take out of the oven and serve.

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