German chocolate cake
Rich and moist chocolate cake layered with creamy coconut-pecan filling and smooth chocolate ganache - an indulgent homemade dessert perfect for special occasions.
Updated : 22 April, 2026
Easy
More than 1 hour.
Ingredients
360 grams
Flour
60 grams
Cocoa
1 teaspoon
Baking soda
pinch
Salt
0.5 teaspoon
Baking powder
3
Eggs
150 grams
Sugar
1 cup
Vegetable oil
150 grams
Brown sugar
110 grams
Dark chocolate
1 teaspoon
Vanilla
170 milliliters
Buttermilk
170 milliliters
Coffee
Filling
200 grams
Pecan
170 grams
Coconut flakes
4
Egg yolks
320 grams
Unsweetened condensed milk
100 grams
Brown sugar
pinch
Salt
110 grams
Butter
1 teaspoon
Vanilla
Ganache
500 grams
Dark chocolate
350 grams
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients needed for making the recipe.
Step 2
In a bowl, add the flour, cocoa powder, baking soda, baking powder, and salt. Mix everything well and set aside.
Step 3
In another bowl, add the eggs, pour in the oil, and add the sugar and brown sugar. Mix everything very well.
Step 4
Melt the chocolate using a double boiler and pour it into the egg mixture. Add the vanilla there as well.
Step 5
Mix everything thoroughly so that the sugar dissolves and the chocolate is evenly distributed.
Step 6
Pour the prepared, cooled coffee and buttermilk into the flour mixture. Mix well.
Step 7
Then pour in the chocolate mixture. Mix again well until you get a smooth batter.
Step 8
Pour the prepared batter into a baking pan lined with parchment paper and bake in a 175°C oven for about 50 minutes. Check if it’s done with a wooden skewer - it should come out dry.
Step 9
Transfer the baked sponge cake onto a wire rack and let it cool completely. Then cut it into three layers.
Step 10
While the sponge is cooling, prepare the filling - spread the shredded coconut on a parchment-lined baking tray and toast it in a hot oven for a few minutes. Watch carefully so it doesn’t burn.
Step 11
Chop the pecans with a knife and place them in a bowl.
Step 12
Add the toasted coconut to the nuts.
Step 13
In a small saucepan, mix the egg yolks, unsweetened condensed milk, and brown sugar. Cook over low heat, stirring constantly, for about 10 minutes. The mixture should thicken and coat a spoon.
Step 14
Remove from heat and add the butter and vanilla. Stir until the butter is fully incorporated.
Step 15
Pour the prepared mixture over the nuts and coconut. Mix very well and set aside.
Step 16
For the ganache, break the chocolate into pieces, place in a bowl, and set aside.
Step 17
Heat the cream in a small saucepan. Do not boil it, but it should be very hot. Pour it over the chocolate and let it sit undisturbed for one minute.
Step 18
After a minute, whisk until the chocolate is fully combined with the cream. Place the bowl in the refrigerator for about 30 minutes so the ganache becomes firmer.
Step 19
Place the first cake layer on a plate or stand. Spread a few spoonfuls of chocolate ganache on top.
Step 20
Then add the nut and coconut mixture. It’s best to place it in small spoonfuls, as it will be difficult to spread with a spatula.
Step 21
Form the second layer the same way - cake, ganache, nuts.
Step 22
Spread the remaining ganache over the top layer and arrange the nut mixture. Optionally, decorate with whole pecans.
Author note
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