Easy German Chocolate Cake
Make easy homemade German Chocolate Cake with moist chocolate layers and creamy coconut-pecan filling. Perfect dessert recipe for any occasion.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup chopped pecans
- 1 1/2 cups shredded sweetened coconut
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 3 large egg yolks
- 1 1/2 cups semisweet chocolate chips
- 2 tablespoons shortening
Instructions
- 1
Preheat your oven to 350°F and grease two 9-inch round cake pans with butter, then line the bottom of each with parchment paper for easy release.
- 2
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl until well combined and no lumps remain.
- 3
Beat the eggs with the granulated sugar over medium-high speed using an electric mixer for about 3 minutes, until the mixture becomes light, fluffy, and noticeably pale.
- 4
Alternate adding the flour mixture and milk to the egg mixture in three additions, beating on low speed after each addition until just combined, starting and ending with the flour mixture.
- 5
Stir in the vegetable oil and vanilla extract until the batter is smooth and uniform in color, about 1 minute of mixing.
- 6
Pour the hot water into the batter while stirring continuously until the batter resembles thick chocolate soup—this makes the cake incredibly moist.
- 7
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- 8
Remove the cakes from the oven and let them cool in the pans for 15 minutes, then turn them out onto wire cooling racks to cool completely, about 2 hours.
- 9
Melt the unsalted butter in a medium saucepan over medium heat, then add the evaporated milk and stir until just combined.
- 10
Whisk the egg yolks in a small bowl, then slowly pour about 1/4 cup of the hot butter mixture into the yolks while whisking constantly to temper them.
- 11
Pour the tempered yolk mixture back into the saucepan with the remaining butter mixture and stir constantly over medium heat for 10 to 12 minutes, until it thickens to a spreadable consistency and reaches 160°F.
- 12
Remove the filling from heat and immediately stir in the chopped pecans and shredded coconut until evenly distributed throughout, then allow it to cool to room temperature, about 30 minutes.
- 13
Melt the chocolate chips and shortening together in a double boiler over low heat, stirring frequently until completely smooth and glossy, about 5 minutes.
- 14
Place the first cake layer on your serving plate and spread the cooled coconut-pecan filling over the top, then place the second cake layer on top.
- 15
Pour or spread the melted chocolate frosting over the top and sides of the assembled cake, working quickly before it sets, and allow the frosting to cool and harden for at least 30 minutes before slicing.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Granulated sugar | Coconut sugar or monk fruit sweetener (use 3/4 cup total) | These sweeteners have a lower glycemic index and don't spike blood sugar as rapidly as refined white sugar |
| Vegetable oil | Applesauce or mashed avocado (use 1/4 cup oil + 3/4 cup applesauce) | Reduces saturated fat content while maintaining moisture and creating a healthier fat ratio in the cake |
| Whole milk | Unsweetened almond milk or oat milk | Reduces lactose and saturated fat for those with dairy sensitivity or seeking lower-calorie alternatives without sacrificing texture |
| Evaporated milk in filling | Heavy cream mixed with Greek yogurt (1/2 cup cream + 1/2 cup yogurt) | Greek yogurt adds protein and probiotics while reducing overall fat content while maintaining the creamy filling texture |
| Semisweet chocolate chips | Dark chocolate chips (70% cacao) with 2 tablespoons honey or maple syrup | Dark chocolate contains more antioxidants and less added sugar; the honey provides natural sweetness to compensate |
| Shredded sweetened coconut | Unsweetened shredded coconut mixed with 1 tablespoon honey | Eliminates added sugars in the filling while keeping the signature coconut flavor and sweetness |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 398 |
| Total Fat | 21g |
| Saturated Fat | 8g |
| Cholesterol | 52mg |
| Sodium | 298mg |
| Carbohydrates | 44g |
| Fiber | 4g |
| Sugar | 28g |
| Protein | 7g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
