German Chocolate Cake REDO

German’s chocolate cake, traditionally made with sweet baking chocolate and originated back in the 1850s by chocolate maker Samuel German, is known to be unapologetically decadent and indulgent.

 

I made a version a few weeks ago, but the feedback was that it was a great chocolate cake, but not enough “German Chocolate Cake” with the coconut-caramel-pecan filling.

 

Thus, a German Chocolate Cake REDO.

 

This version is “upgraded.”

 

It’s still unapologetically decadent and indulgent, but I simply cannot stick to ordinary.

German Chocolate Cake REDO 

Chocolate Cake:
1 3/4 cups all-purpose flour 

3/4 cup unsweetened natural cocoa powder

1 3/4 cups granulated sugar

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1/2 cup vegetable oil

2 large eggs, room temperature

3/4 cup full-fat sour cream, room temperature

1/2 cup buttermilk, room temperature

2 tsp. pure vanilla extract

1/2 cup hot water or coffee

 

Coconut-Caramel-Pecan Filling:

1/2 cup butter

1 cup packed light or dark brown sugar

3 large egg yolks

1 can evaporated milk

1 tsp. pure vanilla extract

2 cups sweetened shredded coconut, toasted

1 cup chopped pecans, toasted

 

Chocolate Buttercream Frosting

 

Preheat oven to 350°F.

Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. 

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together in a large bowl. 

Set aside. 

Using a handheld or stand mixer mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. 

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.

Divide batter evenly between 3 pans. 

Bake for 21-25 minutes until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. 

Allow to cool completely in the pan. The chill in the refrigerator or freezer. (Icing is easier when the cakes are COLD).

Prepare the coconut pecan filling by combining the 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. 

Once boiling, whisk constantly until the mixture thickens, about 5 minutes. 

Remove from heat and stir in vanilla, toasted pecans, and coconut. 

Allow to cool completely before layering in the cake. It will thicken even more as it cools.

Assemble and frost by placing 1 cake layer on a cake stand, evenly covering the top with 1/3 of the coconut-caramel-pecan filling.

Top with 2nd layer and evenly cover the top another 1/3 of the coconut-caramel- pecan filling. 

Top with the third cake layer. 

Spread the Chocolate Buttercream into a thick layer on top and all around.

Chill.

Once set, spread the final layer of the coconut-caramel-pecan filling on top of the entire cake.

Garnish with Chocolate Buttercream rosettes, if desired.