If you have had a slice of a German Chocolate Cake, then you know it is nothing short of sheer decadence!

Layers of moist chocolate cake with a luscious caramelized nutty filling and frosted all round with a smooth chocolate buttercream.  For most of us chocolate lovers, digging into a slice of this cake is as much as an experience of a lifetime. You gotta try this to believe it!

Don’t let the elaborate recipe spook you. It is thoroughly worth the effort. Bake it. Relish it.

German Chocolate Cake

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Serves 6-8


For the cake

  • 2 1/4 cups all-purpose flour
  • 1 1/4 cups dark cocoa powder
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup softened butter
  • 1 cup brewed coffee
  • 2 cups milk
  • 3 eggs
  • 2 tsp vanilla essence

For the Coconut-Pecan Frosting

  • 2 1/2 cups coconut flakes
  • 2 1/2 cups pecans, chopped (can be replaced with walnuts)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter
  • 2 cups evaporated milk (boil and reduce full fat milk to half)
  • 6 egg yolks
  • 2 tsp vanilla essence

For the Chocolate Buttercream

  • 3 1/2 cups icing sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 1/4 cups softened unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream


The Cake

  • Grease and line three 8 inch cake pans.
  • Preheat the oven to 350ºF.
  • Warm butter and cocoa in a sauce pan until melted and well combined.
  • Slowly stir in the coffee and milk.
  • Whisk in the white and brown sugar, eggs, and vanilla. Keep stirring until smooth and well incorporated.
  • Sift the flour, baking soda, baking powder, and salt thrice.
  • Add the dry ingredients to the wet ingredients a little at a time. Fold until just combined.
  • Divide the mixture evenly between the three prepared pans.
  • Bake for 45 minutes.
  • Cool the cakes completely before frosting.

The Coconut-Pecan Frosting

  • In a saucepan melt the butter.
  • Add in the granulated sugar, brown sugar, evaporated milk and vanilla.
  • Keep whisking until it is melted and well combined.
  • Mix in egg yolks and stir.
  • Stir frequently until mixture thickens and bubbles.
  • Add the coconut flakes and chopped pecans and stir to combine.
  • Remove from heat and cool. (Don’t forget to give the mixture an occasional stir)

The Chocolate Buttercream

  • Beat the butter in a large bowl until smooth and creamy.
  • Sift (to avoid lumps) and add the icing sugar half cup at a time.
  • Add the cocoa powder and salt. Stir to combine well.
  • Blend in the vanilla and cream slowly.
  • Adjust the consistency and taste to your liking.

Final Assembly

  • Place the bottom layer of the cake on a flat surface.
  • Slather the Coconut-Pecan Frosting generously over the cake.
  • Repeat this for all three cake layers.
  • Finally, frost the edges with the Chocolate Buttercream and decorate with the help of piping nozzles.

Slice and Serve (umm…we wont judge if you keep it all to yourself either! ?)

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