German Chocolate Cake

Christmas has come and gone and now it’s time to party for New Years!  And if party means watch the ball drop east coast time and be in bed by 9:00, then that’s my kind of party! This german chocolate cake has a lot of step, but they are easy steps and well worth the effort.

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Start by baking off your cakes, and when they are cool cut them half.  I never have much luck just eyeballing it so this is what I do.  Using a ruler find the middle of the cake.  This time for me it was 1 3/4 cm.  Then put in a toothpick to mark the center.  I did this four times all around the cake.


Then just go for it!  Place your hand on top of the cake and follow your toothpicks to cut the cake in half.


Then assemble all of your topping ingredients: sugar syrup, coconut pecan filling, and chocolate frosting.

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Start by placing your first half round on your platter of choice.  I was making this for a friend, so I used a disposable cake round. Brush the cake with some simple syrup, then spread about 3/4 a cup of filling over the simple syrup.

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Repeat until you have all four layers done, ending with a layer of coconut filling.


Then frost the sides with the chocolate frosting.


I used a star tip and a piping bag to add a little flair.

Try this cake.  You will not be disappointed.

German Chocolate Cake
Prep time
Cook time
Total time
German Chocolate Cake
Recipe type: Cake
Serves: 16
  • For the cake:
  • 2 oz semi sweet chocolate
  • 2 oz unsweetened chocolate
  • 6 tablespoons water
  • 2 sticks butter, softened
  • 1¼ cup sugar
  • 4 eggs, separated
  • ¼ cup sugar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1 cup cream
  • 1 cup sugar
  • 3 large egg yolks
  • 6 tablespoons butter, cut into pieces
  • ½ teaspoon salt
  • 1 cup pecans, chopped
  • 1⅓ cup shredded coconut
  • For the syrup:
  • 1 cup water
  • 1 cup sugar
  • For the chocolate frosting:
  • 8 oz semisweet chocolate
  • 2 tablespoons light corn syrup
  • 3 tablespoons butter
  • 1 cup cream
  1. For the cake:
  2. Preheat the oven to 350 degrees.  Grease two 9 inch cake pans.
  3. Melt the chocolates together with the 6 tablespoons of water.  Stir until smooth and set aside until room temperature.
  4. With an electric mixer, beat the butter with 1¼ cups sugar until light and fluffy, 5 minutes. Then add the melted chocolate mixture, and the egg yolks one at a time.
  5. Sift together the flour, baking soda, baking powder, and salt.
  6. In a separate bowl, beat the egg white to soft peaks, then add ¼ cup of sugar and beat to stiff peaks.
  7. Mix half of the dry ingredients into the creamed butter mixture, then add the buttermilk and vanilla, followed by the rest of the dry ingredients.
  8. Stir about ⅓ of the egg whites into the chocolate mixture to lighten the batter.  Then fold in the rest of the egg whites in two batches.
  9. Divide the batter into the 2 cake pans, and bake for 45 minutes or until the cake tests done.
  10. Cool completely.
  11. For the coconut filling:
  12. Mix the cream, sugar, and egg yolks in a medium saucepan.  Place the butter, salt, coconut, and pecans in a separate bowl.
  13. Heat the cream mixture, stirring constantly, until it begins to thicken and coats the back of a spoon.  Pour the hot custard over the coconut mixture and stir until the butter is melted. The mixture will thicken as it cools.
  14. For the syrup:
  15. Heat the sugar and water until sugar dissolves.
  16. For the chocolate frosting:
  17. Place the chocolate, corn syrup, and butter in a bowl.  Heat the cream until it just begins to boil. Pour over the chocolate and let stand for one minute. Stir until smooth. Refrigerate until spreadable.
  18. To assemble the cake:
  19. Cut each cake in half horizontally. Place the first cake layer on your platter. Brush with some simple syrup, and then spread on ¾ cup of the coconut pecan filling.  Repeat with remaining three layers, ending with the filling of top of the cake. Spread the chocolate frosting on the sides of the cake, and then pipe a border on the top where the filling meets the frosting.
  20. Eat!

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