How To Make German Chocolate Cake With Pecan Filling
Dark and creamy German chocolate cake with toasted pecan filling topped with creamy chocolate buttercream. A total upgrade from your classic cake.
Serves:
Ingredients
- 1¾cupsall purpose flour,spoon & leveled
- ¾cupnatural cocoa powder,unsweetened
- 1¾cupsgranulated sugar
- 2tspbaking soda
- 1tspbaking powder
- 1tspsalt
- 2tspespresso powder,optional
- ½cupcanola or vegetable oil
- 2large eggs,at room temperature
- ¾cupfull fat sour cream,at room temperature
- ½cupbuttermilk,at room temperature
- 2tsppure vanilla extract
- ½cuphot water or coffee
For the Coconut Pecan Filling:
- ½cupunsalted butter
- 1cuplight or dark brown sugar,packed
- 3large egg yolks
- 1canevaporated milk
- 1tsppure vanilla extract
- 2cupscoconut,sweetened, shredded
- 1cuppecans,chopped
- chocolate buttercream,for a naked-style cake
- chocolate buttercream,for frosting the top and sides
- extra toasted pecans and coconut,sweetened, shredded, optional for garnish
Instructions
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Preheat oven to 350 degrees F. Grease three 9×2-inch cake pans, line with parchment paper, then grease the parchment paper.
Cake:
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Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
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Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
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Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
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Divide batter evenly between 3 pans. Bake for 21 to 25 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
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Remove the cakes from the oven and set them on a wire rack. Allow to cool completely in the pan.
Coconut-Pecan Filling
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Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil.
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Once boiling, whisk constantly until the mixture thickens for about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.
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Allow to cool completely before layering in the cake. It will thicken even more as it cools.
To assemble the frost:
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First, level the cakes if needed. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
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Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with ½ of the coconut pecan filling. Top with 2nd layer and evenly cover the top with remaining coconut pecan filling.
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Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired.
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Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
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Cover leftover cake tightly and store in the refrigerator for 5 days.
Nutrition
- Calories: 593.86kcal
- Fat: 35.50g
- Saturated Fat: 14.19g
- Trans Fat: 0.38g
- Monounsaturated Fat: 14.80g
- Polyunsaturated Fat: 4.35g
- Carbohydrates: 65.66g
- Fiber: 4.47g
- Sugar: 46.32g
- Protein: 8.68g
- Cholesterol: 114.25mg
- Sodium: 432.67mg
- Calcium: 176.63mg
- Potassium: 349.18mg
- Iron: 2.62mg
- Vitamin A: 141.19µg
- Vitamin C: 1.35mg
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