Go Back
Lawrence D. Smith

Fudgy German Chocolate Cake

A rich two-layer chocolate cake layered with golden coconut-pecan caramel filling, then covered in creamy chocolate frosting.
Each slice combines fudgy chocolate cake, buttery custard, sweet coconut, crunchy pecans, and smooth cocoa frosting for an exceptionally decadent dessert.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 1 ¾ cups 215 g all-purpose flour
  • 1 cup 200 g light brown sugar, firmly packed
  • 1 cup 200 g granulated sugar
  • ¾ cup 75 g natural cocoa powder
  • 1 ½ teaspoons instant coffee
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ½ cup 120 ml neutral cooking oil, such as avocado, canola, or vegetable oil
  • ½ cup 113 g unsalted butter, melted
  • 2 large eggs preferably at room temperature
  • 1 large egg yolk preferably at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 cup 236 ml buttermilk
  • ½ cup 120 ml very hot or boiling water
Coconut Caramel Filling
  • 4 large egg yolks
  • 1 cup 236 ml evaporated milk
  • 8 tablespoons unsalted butter cut into 8 pieces
  • ½ cup 100 g granulated sugar
  • ½ cup 100 g light brown sugar, firmly packed
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup 125 g chopped pecans, preferably toasted
  • 2 cups 160 g sweetened shredded coconut
Chocolate Frosting
  • 1 cup 226 g salted butter, softened
  • 3 ½ cups 440 g powdered sugar
  • ½ cup 50 g natural cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons evaporated milk

Equipment

  • Two 9-inch round cake pans
  • Electric mixer or stand mixer
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Cake platter or serving tray
  • Parchment paper

Method
 

Chocolate Cake
  1. Prepare the Pans: Preheat the oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper rounds. Set the prepared pans aside.
  2. Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, firmly packed brown sugar, granulated sugar, natural cocoa powder, instant coffee, baking soda, and salt. Mix with an electric mixer until evenly combined.
  3. Add Butter, Oil, Eggs: Pour in the neutral oil and melted butter. Mix until incorporated; the mixture will be very thick. Add the eggs, egg yolk, and vanilla extract, then mix until combined.
  4. Blend in Buttermilk: Gradually pour in the buttermilk while mixing, continuing until it is completely incorporated into the batter.
  5. Add Hot Water: Slowly pour in the very hot or boiling water while mixing carefully to prevent splashing. Continue until the batter is well combined, occasionally stopping to scrape the sides and bottom of the bowl with a spatula.
  6. Fill the Pans: Divide the batter evenly between the two prepared cake pans, spreading it as evenly as possible.
  7. Bake the Cake: Bake at 350°F (175°C) for 25–30 minutes. The cakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  8. Cool the Layers: Let the cakes cool in their pans for 15 minutes. Invert them onto a cooling rack and allow them to cool completely before adding the filling and frosting.
Coconut Caramel Filling
  1. Combine Egg Yolks, Milk: While the cake is baking, begin the filling. Add the egg yolks and evaporated milk to a medium saucepan and whisk until the yolks are lightly beaten and the mixture is combined.
  2. Add Remaining Ingredients: Add the butter pieces, granulated sugar, brown sugar, and salt to the saucepan.
  3. Cook the Custard: Place the saucepan over medium-low heat. Stir constantly, keeping the heat low so the egg yolks do not cook too quickly. Continue cooking until the mixture becomes light golden brown and noticeably thickened, about 10 minutes.
  4. Finish the Filling: Remove the saucepan from the heat. Stir in the vanilla extract, chopped pecans, and sweetened shredded coconut until everything is evenly distributed throughout the thickened mixture.
  5. Cool Completely: Allow the coconut caramel filling to cool completely before using it in the cake.
Chocolate Frosting
  1. Cream the Butter: Place the softened salted butter in a large bowl or stand mixer and beat until creamy.
  2. Add Sugar, Cocoa: Gradually add the powdered sugar and natural cocoa powder, mixing until they are completely incorporated and the frosting is smooth.
  3. Finish the Frosting: Stir in the vanilla extract and evaporated milk until fully combined.
Assembly
  1. Prepare the Layers: Make sure the cake layers are completely cool and the coconut caramel filling is no longer warm to the touch before assembling.
  2. Create the Filling Border: Place one cake layer on a serving tray or cake platter. Spread or pipe a border of chocolate frosting around the outer edge of the cake.
  3. Fill the First Layer: Spoon half of the cooled coconut caramel filling into the frosting border and spread it evenly within the border.
  4. Add the Second Layer: Carefully place the second cake layer on top of the filled first layer.
  5. Frost the Cake: Use the remaining chocolate frosting to cover the top and sides of the entire cake.
  6. Finish the Top: Spoon the remaining half of the coconut caramel filling over the top of the frosted cake.
  7. Slice and Serve: Slice the completed cake and serve.

Notes

  • Use room-temperature eggs when possible so they incorporate smoothly into the cake batter.
  • The cake batter will be quite thin after the hot water is added; this is expected.
  • Take care when adding the boiling water and mix slowly to avoid splashing.
  • Scrape the sides and bottom of the mixing bowl occasionally to ensure the batter is evenly combined.
  • Keep the coconut caramel mixture over medium-low heat and stir constantly to prevent the egg yolks from cooking too quickly.
  • The filling should be light golden brown and thickened before it is removed from the heat.
  • Cool the coconut caramel filling completely before layering it onto the cake.
  • The frosting quantity is intended to lightly but completely cover the cake. If you plan to add decorative piping, increase the frosting recipe by 50%.
  • Evaporated milk is recommended for the frosting because the coconut filling already uses it, but regular milk can also be used.
  • Store the finished cake at room temperature in an airtight container for up to 3 days if the environment is not particularly hot or humid. Alternatively, refrigerate it airtight for up to 1 week.
  • The cake can also be wrapped well and frozen for several months.