German Chocolate Cake (Print Version)

A tender German chocolate cake with gooey coconut pecan filling, toasted pecans, and a smooth chocolate buttercream finish.

# Ingredients:

For the cake layers

01 - 4 oz (113 g) German sweet baking chocolate, chopped
02 - 1/2 cup (120 ml) boiling water
03 - 2 1/4 cups (270 g) cake flour
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup (226 g) unsalted butter, softened
07 - 2 cups (400 g) granulated sugar
08 - 4 large eggs, separated, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 cup (240 ml) buttermilk, room temperature

For the coconut pecan filling

11 - 1 cup (240 ml) evaporated milk
12 - 1 cup (200 g) packed light brown sugar
13 - 3 large egg yolks
14 - 1/2 cup (113 g) unsalted butter, cubed
15 - 1/4 teaspoon fine salt
16 - 1 teaspoon vanilla extract
17 - 1 1/2 cups (128 g) sweetened shredded coconut
18 - 1 1/4 cups (140 g) chopped pecans, toasted

For the chocolate buttercream

19 - 1 cup (226 g) unsalted butter, softened
20 - 3 cups (360 g) powdered sugar
21 - 1/2 cup (42 g) unsweetened cocoa powder
22 - 3 to 4 tablespoons (45 to 60 ml) whole milk or cream
23 - 1 teaspoon vanilla extract
24 - Pinch of fine salt

# Instructions:

01 - Heat the oven to 350°F. Grease three 8-inch round cake pans, line the bottoms with parchment, and grease again. Stir the chopped chocolate with boiling water until smooth, then set aside to cool.
02 - Whisk the cake flour, baking soda, and salt in a bowl. In a large bowl, beat the butter and sugar until pale and fluffy. Beat in the egg yolks one at a time, then mix in the vanilla and cooled chocolate.
03 - Add the dry ingredients in three additions, alternating with the buttermilk. Beat the egg whites to stiff peaks in a clean bowl, then fold them gently into the batter.
04 - Divide the batter evenly among the pans. Bake for 24-28 minutes, until the centers spring back lightly and a toothpick comes out clean. Cool in the pans for 10 minutes, then turn onto racks to cool completely.
05 - In a saucepan, whisk evaporated milk, brown sugar, egg yolks, butter, and salt. Cook over medium heat, whisking often, until thick and glossy, 8-10 minutes. Remove from heat and stir in vanilla, coconut, and toasted pecans. Cool completely.
06 - Beat the softened butter until creamy. Add powdered sugar, cocoa, milk, vanilla, and salt. Beat until smooth and spreadable, adding a little more milk if needed.
07 - Place one cake layer on a plate and spread with one-third of the coconut pecan filling. Repeat with the second and third layers. Coat the sides and top lightly with chocolate buttercream, leaving some filling visible if you like.
08 - Refrigerate the cake for at least 45 minutes before slicing. Serve chilled or let slices stand at room temperature for 15-20 minutes.

# Notes:

01 - Toast pecans at 325°F for 7-9 minutes before adding them to the filling.
02 - Cake layers and filling can be made one day ahead.
03 - Chilling before slicing helps the filling stay neat between layers.

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