Ingredients:

  • 2 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Dutch Process)
  • 1 ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • ½ cup Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • 1 tsp Vanilla Extract
  • 1 cup Hot Water or Hot Coffee (strong brewed)
  • 1 cup Unsalted Butter, cubed (for frosting)
  • 1 cup Evaporated Milk
  • 1 ½ cups Granulated Sugar (for frosting)
  • 4 Large Egg Yolks
  • 1 tsp Vanilla Extract (for frosting)
  • ½ tsp Salt (for frosting)
  • 1 ½ cups Sweetened Flaked Coconut
  • 1 cup Pecans, toasted and coarsely chopped

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer, cream the softened butter until light and fluffy. Add the beaten eggs, buttermilk, and vanilla extract, mixing until just combined.
  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just incorporated. Do not overmix.
  5. Carefully pour in the hot coffee or water, mixing quickly until the batter is smooth and thin. (The batter will be quite runny.)
  6. Divide the batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before frosting (at least 1 hour).
  8. Start the Custard Base: In a heavy-bottomed saucepan, melt the butter over medium heat. Add the evaporated milk, sugar, and egg yolks. Whisk continuously.
  9. Cook the Custard: Continue stirring constantly until the mixture thickens significantly and reaches 195°F (90°C). It should coat the back of a spoon thickly (about 12–15 minutes). Do not boil or the yolks will scramble.
  10. Finish the Base: Remove the pan from the heat. Stir in the vanilla and salt.
  11. Cool and Combine: Transfer the custard base to a clean bowl and let it cool completely until it is thick and spreadable (1–2 hours at room temperature, stirring occasionally). Refrigerating speeds this process.
  12. Fold in Fillings: Once cool, stir in the toasted pecans and sweetened flaked coconut until evenly distributed.
  13. Assembly: If needed, level the tops of the cooled cake layers using a serrated knife.
  14. Stack and Frost: Place the first layer on your serving plate. Spread one-third of the frosting evenly across the top. Repeat with the second layer and another third of the frosting.
  15. Top Layer: Spread the remaining frosting across the top of the cake. German Chocolate Cake traditionally leaves the sides unfrosted.
  16. Set: Allow the cake to sit for at least 30 minutes before slicing to let the layers settle and the frosting firm up.