Best-Ever German Chocolate Cake

Imagine a dense cake that’s filled and frosted with a rich chocolate filling and covered in a dark chocolate ganache. This Best-Ever German Chocolate Cake is chocolate on chocolate on chocolate — it’s truly the best of the best!

When I first tried this cake, I was in chocolate heaven. A parent had made it for our son’s birthday, and I was so impressed. I knew I had to get the recipe so I could make it myself. And let me tell you, it did not disappoint!

I first wanted to know the difference between the German chocolate cake and a regular chocolate cake; the key was sugar. I know, it sounds a little too simple, but a little more sugar makes all the difference in this cake. It gives the cake a denser texture, which is perfect for holding all of that chocolate filling and ganache. And, of course, it makes the cake even more luscious.

If there’s anyone who keeps asking me to make them the Best-Ever German Chocolate Cake, it’s my son. Good thing I keep the key ingredients right in my pantry! He’s been my biggest fan since I first made this cake, and he always tells me how impressed he is with my baking skills. (I’m not going to lie, it feels pretty good to hear that!) But even if you’re not a kid, I think you’ll find this Best-Ever German Chocolate Cake delectable and decadent.

I find that it tastes best with a glass of cold milk, but it’s also delicious with a cup of coffee or tea. If you want to get really fancy, you can serve it with a scoop of vanilla ice cream. Chocolate cakes have never been this heavenly!

Best-Ever German Chocolate Cake

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I kid you not. This really is the Best-Ever German Chocolate Cake recipe. It’s sweeter than any chocolate cake you’ve ever had!

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cooling Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes
• Yield: Serves 12
• Category: Bakery

Ingredients

• Cake
  • 2 cups all- purpose flour, plus extra for the pans
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup milk
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup boiling water
• Frosting
  • 1 cup evaporated milk
  • 1 tablespoon cornstarch
  • 1 cup sugar
  • 3 large egg yolks mixed with 1 teaspoon water
  • 8 tablespoons
  • (1 stick) unsalted butter, cut into small pieces
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut
• Chocolate Drizzle
  • 2 ounces bittersweet dark chocolate, chopped
  • 1 teaspoon coconut oil

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Instructions

1. Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment.
2. For the cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, blend the flour, sugar, cocoa, baking powder, baking soda, and salt on medium speed. Add the milk, vegetable oil, eggs, and vanilla and beat until combined. Reduce the speed to low and carefully add the boiling water, a bit at a time, until mixed in. Beat on high speed for 1 minute.
3. Divide the cake batter between the cake pans and bake for 30 to 35 minutes or until set and a toothpick comes out clean.
4. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
5. For the frosting: In a large saucepan, combine the evaporated milk and cornstarch, mixing until well combined. Stir in the sugar, egg yolk mixture, butter, and vanilla. Cook over medium- low heat until the mixture begins to boil. Stir the mixture constantly for about 10 minutes until thickened. Remove from the heat and stir in the pecans and coconut. Let the frosting cool for about an hour.
6. Place a cake layer on a serving plate and spread half of the frosting over the cake. Add the second layer and spread with the remaining half of the frosting.
7. For the chocolate drizzle: Place the chopped chocolate and coconut oil in a bowl and microwave until the chocolate is melted. Stir until smooth. Drizzle over the cake. Slice and serve.

What did you think of this recipe? Have you tried it yet?