Meet the German Chocolate Cake made for true chocolate and coconut lovers. This cake starts with an easy, ultra soft, moist and light chocolate cake that comes together in just 10 minutes. It is then layered with a rich coconut pecan frosting which has a lovely nutty butterscotch flavor and the perfect creamy, crunchy, and chewy texture. The cake is finished with a silky and decadent chocolate ganache to enhance the chocolate flavor without overpowering the nutty filling. Unlike many other recipes I've tried, this cake is rich but not cloyingly sweet, indulgent but still light enough to go back for a second slice, and unbelievably easy to make requiring no mixer!
If you're looking for an even easier nutty chocolate cake, check out my divine and not too sweet Texas Sheet Cake, too!
Video tutorial
First up, here's a quick video tutorial to see this recipe in action:
3 easy components of this cake
This cake is made with 3 easy components, one of which is actually optional!
- The chocolate cake. This cake is very easy to make and doesn't need a mixer. It's similar to my favorite easy chocolate cake recipe, but like traditional german chocolate cake, it contains melted chocolate. Compared to chocolate cakes made with just cocoa powder, this cake is actually less rich and intense, which makes it perfect for the decadent frosting
- Coconut pecan frosting. The frosting made with a simple butterscotch sauce made with evaporated milk, butter, sugar and eggs (yes, whole eggs, not just egg yolks!), mixed with shredded coconut and pecans. The frosting is runny at first but thickens into a spreadable consistency quickly
- Chocolate ganache (optional but recommended). If you want to save time, you can frost the outside of the cake in the same coconut pecan frosting and skip the ganache. You can also go for a naked cake look with no frosting on the outside. I, however, love to finish the cake with a chocolate ganache to add more chocolate, and because it looks prettier
And if you want to give the cake a finished look, you can decorate it with chocolate coated pecans like I did! It's very simple but very effective.
About the chocolate
I use semi-sweet chocolate (or a mixture of milk and dark) for both the chocolate cake and the ganache, but if you want your cake to be even chocolatier and less sweet, use all dark chocolate instead!
The key is to PROPERLY toast the nuts!
The thing that will make or break this cake is how well you toast the coconut and pecans. If not properly toasted, they will taste raw and become soft when mixed with the frosting - aka, no bueno! I recommend toasting for 8-10 minutes at 350F, stirring halfway through, until the coconut is light golden and both are crunchy and fragrant.
Step by step photos
Let's quickly go over the steps with photos to help you visualize this recipe:
For the cake, mix together the dry ingredients except the cocoa powder and coffee. Add the eggs, vegetable oil and buttermilk.
Whisk until just combined and no lumps of flour remain.
Separately, add the cocoa powder, semi-sweet chocolate and coffee in a pan. Pour over hot water, wait 5 minutes, then whisk into a smooth chocolate mixture.
Pour the chocolate mixture into the cake batter.
Whisk gently until a smooth chocolate cake batter forms.
Divide the batter evenly between 3 8" cake pans and bake until just done.
For the frosting, first spread the coconut and pecans in a baking sheet and bake at 350F until golden and fragrant.
Separately, add the rest of the ingredients to a saucepan.
Cook and stir on low heat until a smooth butterscotch-like sauce forms.
Mix the sauce into the toasted coconut and pecans. Let the frosting cool down fully.
Separately, make the ganache by microwaving the cream and chocolate together.
Let the ganache fully cool down at room temperature until it's thick and spreadable.
To assemble, trim off the domes from the cake layers.
Layer the cake with the coconut pecan frosting, and add more frosting on top. Spread the ganache on the sides of the cake.
Decorate with chocolate coated pecans (optionally), serve and enjoy!
My last tips before you make this cake
This German Chocolate Cake is very easy to make, but that also means it's easy to make some mistakes! Keep these things in mind:
- PLEASE weigh your ingredients with a weighing scale. Especially the flour! It's so easy to add too much when using a measuring cup, which will result in a drier cake. My favorite kitchen scale is only $12.99!
- Don't overmix the cake batter. Mix only until the ingredients are combined. Overmixing creates too much gluten, which can make it rubbery
- Don't overbake! Poke the cake with a toothpick - it should come out with light, moist crumbs (no wet batter). If it's completely clean, you've overbaked the cake and it will be drier
- Let the cakes cool down before taking them out of the pan. These cakes are very soft and delicate, trying to demold them while warm will break them
- Be patient with the ganache. When using a ganache as a frosting, I recommend letting it cool and firm up at room temperature for the best texture, but this can take time (sometimes up to 2 hours). Refrigerating causes it to cool down too quickly and unevenly, which can result in a grainy / lumpy texture
Super Easy, Less Sweet German Chocolate Cake Recipe
- Total Time: 1 hour 15 minutes + cooling
- Yield: 12 servings
Description
An easy, not-too-sweet, extra chocolatey German Chocolate Cake with soft layers, nutty coconut pecan frosting, and a silky chocolate ganache!
Ingredients
Chocolate cake
- 2 cups all purpose flour (260g)
- 1 ¼ cup granulated sugar (250g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- ½ cup vegetable oil (100g)
- 1 cup buttermilk (240g) - to make your own, mix 1 cup milk (240g) + 1 tablespoon vinegar
- ¼ cup Dutch processed cocoa powder (25g)*
- 1 tsp instant coffee
- 4 oz semi-sweet chocolate, chopped (113g) - you can also mix milk and dark, or use all dark based on your preferences
- ½ cup boiling water (120g)
Coconut pecan frosting
- 2 cups pecans, roughly chopped (~200g)
- 2 cups sweetened shredded coconut (180g)
- 10 tbsp unsalted butter (140g)
- ¾ cup light brown sugar, packed (150g)
- 2 large eggs
- 1 can evaporated milk (354 ml or 12oz)
- 1 tsp salt
- 2 tsp vanilla extract
Ganache (optional, see notes)
- 120g semi-sweet or dark chocolate
- ½ cup heavy cream (120g)
Instructions
Ganache
- Because the ganache takes the longest to chill and set, I recommend making it first. Add the chocolate and cream to a microwave safe bowl and microwave in 20 second increments, stirring in between, until a smooth ganache forms
- Let the ganache cool down at room temperature for 60-90 minutes (sometimes up to 2 hours depending on the temperature) until it is thick and spreadable
Chocolate cake
- Preheat your oven to 350F (conventional) and line 3 round 8" cake pans with parchment paper and baking spray
- To a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk until combined and no lumps of flour or sugar are visible
- Break in the eggs and pour in the vegetable oil and buttermilk. Whisk gently until a smooth cake batter forms and there are no lumps of flour. Avoid overmixing
- In a separate bowl, add the cocoa powder, instant coffee and chocolate. Pour over the boiling water and let sit for 5 minutes. Then gently stir until the chocolate melts and a smooth chocolatey mixture forms
- Add the chocolate mixture to the rest of the cake batter and gently whisk until just combined
- Divide the cake batter evenly between the 3 pans. Bake in the pre-heated oven for ~20-22 minutes until a toothpick inserted in the middle of the cakes comes out with light, moist crumbs and no wet batter
- Let the cakes cool down in the pans for at least 20 minutes, then carefully remove them and let them cool down fully
Coconut pecan frosting
- Spread the pecans and coconut in a baking sheet, and bake at 350F for ~8-10 minutes, stirring halfway, until the coconut is light golden and the mixture is crunchy and fragrant
- Separately, add the butter, sugar, eggs, evaporated milk, salt and vanilla extract to a saucepan. Cook and stir on low heat until the butter melts and a smooth butterscotch like sauce forms. Let it come to a simmer, then remove from the heat
- Pour the sauce over the coconut pecan mixture and mix to combine. Taste and adjust the salt as needed.
- Let the frosting fully cool down (~1 hour at room temperature or 15-20 minutes in the fridge) until it is spreadable
Assembly
- Assemble the cake once all components are cool.
- Use a large serrated knife to trim off the domes from the cakes. Divide the coconut pecan frosting into 3 portions. Place one cake layer on the serving stand and spread one third of the frosting on it. Repeat with the other 2 cake layers and cover the cake with the last third of the frosting on the top of the cake
- Spread the ganache on the sides of the cake
- To decorate, dip some pecan halves into melted chocolate and let them set. Place on top of the cake to decorate
- Serve & enjoy!
Notes
- Ganache: The ganache in this cake is optional but recommended. If you want to skip the ganache, you can make a naked cake that has 3 cake layers, each with the coconut pecan frosting on top, but no frosting on the sides. Alternatively, add less frosting between the layers so you have enough to frost it on the outside
- Storing: I recommend keeping this cake at room temperature so it stays soft. You can keep it covered on your kitchen counter for up to 2 days, or in the fridge for up to 5 days
- Make ahead: You can make this cake 1-2 days in advance and keep it covered at room temperature or in the fridge
- Prep Time: 45 min
- Cook Time: 30 min
- Category: Dessert
- Cuisine: American
Carolyn Loiacono says
Hi,can I use 13×9pan for this??Thank you!!
Zoha says
Hi Carolyn! Yes, that should be fine, it will likely take longer to bake 🙂
Darlene says
Amazing cake with explosion of different flavors. The chocolate cake was light without an overwhelming chocolate punch that complemented the coconut/pecan sweet layers. The chocolate ganache added a nice punch to the cake.