Description
This decadent Triple Layer German Chocolate Cake features moist layers of rich chocolate cake paired perfectly with a creamy coconut pecan filling and a luscious chocolate buttercream frosting. The cake combines classic flavors and textures for an indulgent dessert that’s ideal for celebrations or any special occasion.
Ingredients
Scale
For the Chocolate Cake:
- 1 and 1/2 cups (298 g) granulated sugar
- 1 and 1/2 cups (319 g) light brown sugar, packed
- 2 and 1/2 cups (300 g) all-purpose flour
- 1 and 3/4 cups (149 g) unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 and 1/2 cups (340 ml) Thai-style coconut milk, well combined
- 1/3 cup (76 g) full-fat sour cream, room temperature
- 3/4 cup (170 ml) unrefined coconut oil, melted and slightly cooled
- 3 teaspoons pure vanilla extract
- 1 and 1/2 cups (340 ml) freshly made hot coffee
- 2 ounces (57 g) German’s sweet chocolate, finely chopped
For the Coconut Pecan Filling:
- 1 and 1/2 cups (340 ml) evaporated milk, well shaken
- 1 and 1/2 cups (319 g) light brown sugar, packed
- 6 large egg yolks, room temperature
- 1 cup (227 g) unsalted butter, cut into tablespoons
- 1/2 teaspoon vanilla extract
- 2 and 1/2 cups (215 g) sweetened shredded coconut
- 1 and 1/2 cups (171 g) pecans, toasted and roughly chopped
For the Chocolate Frosting:
- 6 ounces (171 g) German’s sweet chocolate, roughly chopped
- 4 ounces (113 g) unsweetened chocolate, roughly chopped
- 1 and 1/2 cups (340 g) unsalted butter, room temperature
- 2 and 3/4 cups (426 g) confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Pecans for decorating
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F. Cut three 9-inch parchment paper rounds to line your cake pans. Generously spray pans—sides and bottom—with nonstick baking spray. Place parchment on the bottoms and spray again to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large bowl, combine granulated sugar, light brown sugar, flour, sifted cocoa powder, baking soda, baking powder, and salt. Mix until evenly blended.
- Mix Wet Ingredients: In a separate large bowl, whisk together eggs, egg yolks, coconut milk, sour cream, melted coconut oil, and vanilla extract until smooth and well combined.
- Combine Batter: Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined; do not overmix.
- Melt Chocolate in Coffee: In a large spouted measuring cup, whisk hot coffee with chopped German’s sweet chocolate until fully melted and smooth.
- Add Chocolate Coffee Mixture: Pour the hot chocolate coffee into the batter, mixing until fully incorporated, about one minute. The batter will be thin.
- Bake Cake Layers: Divide batter evenly among the prepared pans. Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cakes: Cool cakes in pans for 10 minutes, then remove and transfer to wire racks. Let cool completely before frosting.
- Prepare Coconut Pecan Filling: In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until mixture bubbles and thickens (about 10 to 12 minutes). Reduce heat and cook for 2 more minutes. Remove from heat and stir in shredded coconut and toasted pecans. Let cool completely.
- Make Chocolate Frosting: Melt German’s sweet chocolate and unsweetened chocolate in microwave on low power in 30-second increments, stirring between each until smooth; alternatively, use a double boiler. Cool until tepid. Beat unsalted butter until smooth. On low speed, gradually add confectioners’ sugar, fully incorporating each addition before adding more. Increase speed to medium-high and beat for 3 minutes. Reduce speed to low, add vanilla extract, then slowly mix in cooled melted chocolate. Increase speed to medium-high and beat for 2 minutes. Let frosting set at room temperature for 30 minutes to firm up, up to 3 hours. Do not refrigerate.
- Assemble the Cake: Level each cake layer by slicing off domed tops with a serrated knife. Place one cake layer on a serving plate and spread a third of the coconut pecan filling evenly over it. Repeat for the second layer, then place the final cake layer on top and spread the remaining filling.
- Frost and Decorate: Fit a large piping bag with an open star tip and fill with 1 cup of the chocolate frosting. Spread the remaining frosting around the cake’s sides. Pipe stars of frosting around the top edge and place a toasted pecan on each piped star for decoration.
Notes
- Using room temperature ingredients ensures a smooth batter and better rise.
- Be patient when cooking the coconut pecan filling to prevent curdling; constant stirring is essential.
- Do not refrigerate the finished frosting as it may seize, making it hard to spread.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 8-10 minutes, stirring halfway.
- This cake can be made a day ahead and stored covered at room temperature.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German chocolate cake, triple layer cake, coconut pecan filling, chocolate buttercream, chocolate cake
