Decadent German Chocolate Cake: A Classic Recipe for Chocolate & Coconut Lovers

Welcome, fellow dessert enthusiasts, to Blahnik Baker, where today we’re diving headfirst into a truly magnificent creation: the German Chocolate Cake. This isn’t just any cake; it’s a culinary masterpiece featuring four exquisitely moist chocolate cake layers, each lovingly soaked in a fragrant rum syrup. Between these tender layers, you’ll discover a luxurious, sweet coconut custard filling, generously studded with crunchy pecans. The entire decadent confection is then enveloped in a smooth, rich chocolate ganache frosting, creating a symphony of flavors and textures that defines a true chocolate (and coconut) lover’s dream.

The German Chocolate Cake, despite its name, is an American invention. It originated not in Germany, but with a type of dark baking chocolate created by an American baker named Samuel German in the mid-19th century. Over time, this unique chocolate found its way into a now-iconic cake recipe that rose to immense popularity in the mid-20th century. What makes this cake so enduringly beloved is its perfect balance: the deep, satisfying cocoa notes of the cake, the tropical sweetness of the coconut, the earthy crunch of pecans, and the boozy warmth of the rum syrup, all brought together by a silky smooth chocolate finish. It’s a celebration of contrasts that come together in perfect harmony.

Unlocking the Magic: A Surprisingly Simple Process for a Spectacular Cake

While the description of this German Chocolate Cake might sound elaborate, rest assured, the assembly process is surprisingly straightforward and incredibly rewarding. Don’t let the detailed instructions intimidate you; each step is designed to build layers of flavor and texture, culminating in a dessert that will truly impress. This recipe yields two substantial 9-inch cake layers, which you can either leave as thick, satisfying tiers or slice horizontally to create a stunning four-layer presentation, as we’ve done here for an even grander effect.

The Pillars of Perfection: Cake Layers, Syrup, Filling & Frosting

The foundation of our German Chocolate Cake is, of course, the chocolate cake itself. Our recipe calls for a moist and tender crumb, achieved through a careful balance of ingredients including buttermilk, which contributes to its rich flavor and soft texture. The beauty of this cake is that even a simple chocolate cake base becomes extraordinary with the right accompaniments.

Next, we introduce the secret weapon: the rum syrup. This isn’t just for moisture; it’s a flavor infuser. A simple blend of water, sugar, and dark rum, it’s brushed generously onto each cake layer. As the syrup seeps into the cake, it adds an incredible depth of flavor – a subtle warmth and a hint of sophisticated sweetness that elevates the entire experience without being overpowering. The rum note beautifully complements the chocolate and coconut, making each bite an adventure.

The star of the show for many German Chocolate Cake enthusiasts is undoubtedly the coconut custard filling. This luscious mixture is a delightful blend of heavy cream, sugar, and egg yolks, cooked gently until it thickens to a creamy consistency. What truly makes it special are the generous additions of unsweetened coconut flakes and toasted pecans. The coconut provides a wonderful chewiness and tropical sweetness, while the pecans offer a satisfying crunch and nutty earthiness. Using unsweetened coconut flakes is key here, as it allows the natural sweetness of the custard and cake to shine through without making the overall dessert overly sugary. Toasting the pecans beforehand enhances their flavor, bringing out their inherent nuttiness.

Finally, the cake is gracefully wrapped in a luxurious chocolate ganache frosting. Made with quality semisweet chocolate, corn syrup, butter, and heavy cream, this ganache is melted and stirred until perfectly smooth and glossy. Chilling it until it thickens to a spreadable consistency ensures it holds its shape beautifully while remaining delightfully rich and intensely chocolatey. This ganache acts as the perfect counterpoint to the sweet and textural filling, providing a smooth, dark chocolate finish that unifies all the distinct elements of the cake.

Making Memories: A Cake for Special Occasions

This particular German Chocolate Cake holds a special place in my heart, as I prepared it for my Uncle Wayne as a cherished birthday request. There’s something truly magical about baking for someone you love, and seeing the joy on their face when they taste a homemade treat is priceless. We all thoroughly enjoyed every slice of this cake, and it quickly became a memorable part of his celebration.

While birthday festivities meant I didn’t manage to snap many interior shots for you, I promise you can easily envision the beautiful layers. Just imagine the moist chocolate cake, glistening with rum syrup, generously stacked with that incredible coconut-pecan filling, just like the abundant topping you see on the finished cake. Every forkful offers a delightful cross-section of flavor and texture – a testament to the care and love poured into its creation.

Tips for German Chocolate Cake Success

Even for experienced bakers, a layered cake can seem daunting. Here are a few tips to ensure your German Chocolate Cake turns out perfectly:

Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender cake.
Don’t Overmix: When combining wet and dry ingredients for the cake batter, mix only until just combined. Overmixing can develop the gluten too much, resulting in a tough cake.
Even Layers: If you plan to slice your cake layers horizontally, use a serrated knife and a steady hand. You can also use a cake leveling tool for perfect, even layers.
Cool Completely: Before assembling, make sure your cake layers are completely cooled. Warm cake will melt the syrup, filling, and frosting, leading to a messy outcome.
Chill the Ganache: For the frosting, chilling the ganache is crucial. Keep an eye on its consistency; you want it firm enough to spread but still pliable. If it gets too firm, you can gently rewarm it for a few seconds.
Toasted Pecans: Don’t skip toasting the pecans for the filling! It brings out their rich, nutty flavor, adding another layer of deliciousness.

This German Chocolate Cake isn’t just a dessert; it’s an experience. It’s a wonderful project for a weekend, a delightful gift for a loved one, or the perfect centerpiece for any special gathering. The combination of its distinct components – the rich chocolate, the sweet, nutty coconut-pecan filling, and the hint of rum – creates a nostalgic and incredibly satisfying treat that will have everyone asking for another slice. I sincerely hope you enjoy baking and savoring this incredible cake as much as we did. Happy Baking!

German Chocolate Cake

Ingredients

For Cake:

4 ounces semi sweet chocolate, chopped
6 tablespoons water
4 large eggs, separated
1 ½ cups sugar, divided
1 cup (2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, room temperature

For Rum Syrup:

1 cup water
¾ cup granulated sugar
2 tablespoons dark rum

For filling:

1 cup heavy cream
1 cup granulated sugar
3 large egg yolks
½ teaspoon salt
6 tablespoons unsalted butter
1 cup pecans
2 cups unsweetened coconut flakes, toasted

For Icing:

8 ounce semisweet chocolate, chopped
2 tablespoon corn syrup
3 tablespoons butter
1 cup heavy cream

Instructions

Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans
In a small microwaveable bowl, combine the chopped chocolate with water. Melt the chocolate in the microwave, stirring until smooth.
In the bowl of a stand mixer, whip the egg whites until soft peaks form. Slowly add in ¼ cup granulated sugar and beat until stiff peaks form. Transfer the egg whites to a clean bowl and return stand mixer bowl to mixer.
Beat the butter and 1 ¼ cup granulated sugar together on medium-high speed for 5 minutes, until light and fluffy. Beat in the melted chocolate until combined. Add in the egg yolks, one at time and mixing each until combined. Beat in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda and salt. Mix in half of the dry ingredients into the batter on low speed. Mix in the buttermilk until combined and add in the rest of the dry ingredients. Mix until combined. Using a rubber spatula, fold in the egg whites into the batter.
Divide batter evenly into the prepared pans and bake until a cake tester inserted into the center comes out clean, about 45 minutes. Let cakes cool in pan for 10 minutes before transferring to cooling racks.
In the meantime, make the syrup and filling. For syrup, combine the water and sugar in a small saucepan set over medium heat. Heat until sugar dissolves. Remove from heat and whisk in the rum. Transfer to a small bowl and let cool.
For the filling, combine the cream, sugar and egg yolks in a medium saucepan. Heat and mix occasionally until the mixture starts to thicken and coats the back of a spoon, 3-4 minutes. In a separate mixing bowl, place the butter, pecans and coconut flakes. Pour the hot cream mixture over and stir until butter melts. Let cool completely.
For the frosting: place the chocolate, corn syrup and butter in a medium bowl. Heat the heavy cream just until it boils and pour over the chocolate in the bowl. Let sit for 2 minutes then stir slowly until smooth. Chill until firm for decorating.
To assemble cake: place the first layer of cake on a serving plate. Brush thoroughly with rum syrup. Then top with a 1/3 of the filling, spread evenly. Top with the other cake layer and soak the top and sides with the rum syrup. Frost the cake with the icing and top with the remaining filling.
Decorate as desired.

Notes

recipe adapted from David Lebovitz

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Chocolate Cake Recipes:

Chocolate Peanut Butter Cake:

Classic Chocolate Cake Recipe:

Chocolate Caramel Cake: