Chocolate German Cake with Coconut-Pecan Filling and Chocolate Buttercream Recipe

If you’re craving a showstopper dessert that bursts with rich chocolate flavors and a luscious, nutty filling, this Chocolate German Cake with Coconut-Pecan Filling and Chocolate Buttercream Recipe is exactly what you need. It’s an irresistible three-layer cake where moist, deeply chocolatey layers embrace a gooey coconut-pecan filling, all wrapped in a smooth, decadent chocolate buttercream. This cake isn’t just a treat for your taste buds but an experience that’s both nostalgic and indulgent—a perfect centerpiece for celebrations or any moment you want to feel extra special in the kitchen.

Ingredients You’ll Need

Every ingredient in this Chocolate German Cake with Coconut-Pecan Filling and Chocolate Buttercream Recipe plays a crucial role in creating that perfect harmony of flavor and texture. From the rich German sweet chocolate to the creamy buttermilk and the toasted pecans, each element adds its own magic, making this cake undeniably spectacular.

• Baker’s German sweet chocolate (4 oz, chopped): Adds a robust, old-fashioned chocolate flavor that sets this cake apart.
• Hot tap water (3/4 cup): Helps melt the chocolate smoothly and keeps the batter moist.
• All-purpose flour (1 ¾ cups, spooned and leveled): Provides structure without weighing the cake down.
• Unsweetened cocoa powder (½ cup): Boosts the chocolate intensity with a rich, deep color.
• Baking soda (2 teaspoons) and baking powder (1 teaspoon): Ensure a light, tender crumb by helping the cake rise perfectly.
• Postum or espresso powder (2 teaspoons, optional): Enhances the chocolate complexity subtly and beautifully.
• Granulated sugar (1 ⅔ cups): Sweetens the cake and balances the chocolate bitterness.
• Salt (1 teaspoon): Elevates flavors and rounds out the sweetness.
• Buttermilk (1 cup, room temperature): Adds moisture and a slight tang, tenderizing the crumb.
• Full-fat sour cream (½ cup, room temperature): Keeps the cake rich and velvety.
• Vegetable oil (½ cup): Locks in moisture for a soft texture that lasts.
• Large eggs (2, room temperature): Bind ingredients and provide structure.
• Pure vanilla extract (2 teaspoons): Adds warmth and depth to the chocolate flavor.
• Sweetened shredded coconut (2 ¾ cups): Toasted to bring out a nutty sweetness in the filling.
• Pecans (1 ½ cups): Toasted and chopped for a delightful crunch in the filling.
• Unsalted butter (¾ cup, cubed) for the filling and 1 cup for buttercream: Essential for richness and that creamy texture.
• Light brown sugar (1 ½ cups, packed): Adds deep caramel notes to the coconut-pecan filling.
• Large egg yolks (6): Create a custard-like base for the luscious filling.
• Evaporated milk (12 oz can): Adds creamy body to the filling without excess moisture.
• Salt (⅛ teaspoon for filling, ¼ teaspoon for buttercream): Balances sweetness and enhances flavors in both fillings.
• Powdered sugar (16 oz): Sweetens and thickens the chocolate buttercream to perfection.
• Heavy cream (⅓ cup): Gives the buttercream a silky, spreadable consistency.

How to Make Chocolate German Cake with Coconut-Pecan Filling and Chocolate Buttercream Recipe

Step 1: Prep the Cake Pans

Get your oven warmed up to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper to prevent sticking, then grease and flour them. This prep helps your cake layers come out cleanly, making assembly a breeze later.

Step 2: Melt the German Sweet Chocolate

Place the chopped Baker’s German sweet chocolate with hot tap water in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time until silky smooth—this melted chocolate infusion is the backbone of the cake’s rich flavor.

Step 3: Combine Dry Ingredients

Sift together the flour, cocoa powder, baking soda, baking powder, and espresso powder (if you’re using it) into a large bowl. Whisk in the sugar and salt evenly—it’s the perfect chocolate base ready to meet the wet ingredients.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, sour cream, and oil. Then, add in eggs and vanilla extract, stirring until smooth and inviting.

Step 5: Bring It All Together

Gradually mix the dry ingredients into the wet mixture, then gently fold in the melted chocolate. Mix on low speed just until combined to keep your batter luscious and airy—the secret to a tender crumb.

Step 6: Bake the Cake Layers

Divide the batter evenly across your prepared pans. Bake for 17-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let the cakes cool for about 10 minutes in their pans before turning them onto wire racks to cool completely.

Step 7: Prepare the German Coconut Pecan Filling

Toast the shredded coconut and pecans on a baking sheet at 350°F for 5 to 7 minutes, stirring occasionally. Chop the pecans once cooled. In a saucepan over medium heat, melt butter, brown sugar, egg yolks, evaporated milk, and salt, stirring until thickened—about 5 minutes. Stir in vanilla, then fold in the toasted coconut and pecans. Let this heavenly filling cool for 25 minutes.

Step 8: Make the Chocolate Buttercream Frosting

Beat butter on high speed until smooth. Sift powdered sugar, cocoa powder, and salt. Gradually add these to the butter, then pour in the heavy cream and vanilla extract. Beat on high for 3 minutes to achieve a fluffy, spreadable frosting that’s soft yet sturdy.

Step 9: Assemble the Cake

Place your first cake layer on the serving plate. Spread a layer of buttercream, then generously top with half of the coconut-pecan filling. Repeat the process with the second layer, finishing by laying the third cake layer on top. Frost the entire cake with the remaining buttercream and heap the rest of the coconut-pecan filling on top. For a pretty finishing touch, pipe a border with any remaining buttercream.

How to Serve Chocolate German Cake with Coconut-Pecan Filling and Chocolate Buttercream Recipe

Garnishes

A sprinkle of toasted coconut and chopped pecans scattered lightly over the top creates an inviting crunch and a stunning look. You can also shave a bit of bittersweet chocolate across the frosting border for an extra chocolatey finish.

Side Dishes

This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream—both options offer a creamy contrast to the cake’s rich texture. A cup of robust coffee or a velvety hot chocolate elevates the experience even more.

Creative Ways to Present

For a festive twist, serve slices on elegant cake plates accented with edible flowers or a drizzle of caramel sauce. You can also layer mini versions of this cake in clear parfait glasses, layering pieces of cake, filling, and buttercream for a playful, fancy dessert presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover cake layers wrapped tightly in plastic wrap and kept in an airtight container in the refrigerator. The frosting and filling protect the cake from drying out, keeping it moist and flavorful up to 3 days.

Freezing

This cake freezes wonderfully. Wrap individual layers or slices tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before assembling or serving to preserve texture and flavor.

Reheating

To bring out that gooey filling warmth, microwave slices for about 10 seconds at room temperature. This touch of heat enhances the luscious texture of the coconut-pecan filling and makes each bite feel even more indulgent.

FAQs

Can I use regular chocolate instead of Baker’s German sweet chocolate?

While you can substitute semi-sweet or bittersweet chocolate, the unique flavor of Baker’s German sweet chocolate gives this cake its signature richness and depth. If you can find it, I recommend sticking to the original for the best flavor.

Is the coconut-pecan filling very sweet?

The filling has a lovely balance of sweetness and nuttiness. The brown sugar and coconut create a sweet, caramel-like flavor, but the pecans add a satisfying texture and a subtle earthy contrast.

Can I prepare this cake without the espresso powder?

Absolutely! The espresso powder is optional and just enhances the chocolate experience slightly. If you don’t have it or prefer not to use it, the cake will still be deliciously chocolatey.

What if I don’t have buttermilk or sour cream?

You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. Sour cream adds richness, but plain yogurt can work as a substitute in equal amounts.

How should I transport this cake if taking it to a party?

After assembling, keep the cake chilled and transport it in a sturdy cake carrier or box to prevent shifting. For longer travel, refrigerate beforehand and consider assembling onsite dividing frosting and filling to prevent mess.

Final Thoughts

Making this Chocolate German Cake with Coconut-Pecan Filling and Chocolate Buttercream Recipe is like wrapping yourself in a warm, comforting chocolate hug. It’s a labor of love that brings together textures and flavors in such a spectacular way you’ll want to make it again and again. Whether it’s for a birthday, a holiday, or simply because you deserve a decadent treat, this cake promises smiles, satisfied cravings, and that special feeling that great homemade desserts always bring.

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