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German Chocolate Cake – From Scratch (2 x 9-Inch Pans)

Prep Time45 minutes
Cook Time35 minutes
Total Time4 hours
Servings: 12 servings

Ingredients

Chocolate Cake Layers (Two 9” Rounds)

  • 4 oz (113 g) sweet German chocolate or semi-sweet chocolate
  • ½ cup (120 ml) boiling water
  • 2¼ cups (270 g) cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, room temp
  • 2 cups (400 g) granulated sugar
  • 4 large egg yolks room temp
  • 1 tsp vanilla extract
  • 1 cup (240 ml) buttermilk, room temp
  • 4 large egg whites whipped to soft peaks

Coconut-Pecan Filling & Topping

  • 1 cup (240 ml) evaporated milk
  • 1 cup (200 g) granulated sugar
  • 3 large egg yolks
  • ½ cup (113 g) unsalted butter
  • 1 tsp vanilla extract
  • 1 cup (100 g) sweetened shredded coconut
  • 1 cup (100 g) chopped pecans (toasted)

Smooth Chocolate Buttercream (with Corn Syrup)

  • 1½ cups (340 g) unsalted butter, room temp
  • 1 cup (85 g) unsweetened cocoa powder
  • 4 cups (480 g) powdered sugar, sifted
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 4 oz (113 g) melted dark chocolate
  • ¼ cup (60 ml) light corn syrup
  • 4 tbsp 30–60 ml heavy cream or milk (for consistency)

Instructions

For Cake Instructions:

  • Preheat oven to 350°F (175°C). Grease and line two 9” cake pans.
  • Melt chocolate with boiling water. Set aside to cool.
  • Whisk flour, baking soda, and salt.
  • Cream butter and sugar until fluffy. Add yolks, vanilla, and cooled chocolate.
  • Alternate adding dry ingredients and buttermilk. Mix gently.
  • Fold in whipped egg whites.
  • Weigh total batter and divide evenly: **750 grams per pan**.
  • Bake 30–35 minutes or until a toothpick comes out clean. Cool before frosting.

For Filling Instructions:

  • In a saucepan, whisk milk, sugar, yolks, and butter.
  • Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
  • Remove from heat. Stir in vanilla, coconut, and pecans.
  • Let cool completely before using.

For Buttercream Instructions:

  • Beat butter until fluffy. Add cocoa powder and powdered sugar gradually.
  • Add melted chocolate, vanilla, and salt. Mix until smooth.
  • Add corn syrup and whip on high for 2–3 minutes.
  • Add cream or milk a little at a time until desired consistency is reached

Video

Notes

Chef Neena’s Tips
  • Weigh your batter. This recipe makes approximately 1,500 grams of batter. Divide it evenly into two 9-inch cake pans (750 grams each) for even baking and perfectly level layers. 
  • Toast the pecans before adding them to the filling for a richer, nuttier flavor.
  • Don’t overmix the batter after adding the flour. Mixing just until combined keeps the cake tender.
  • Chill the cake for 20–30 minutes after the crumb coat before applying the final coat of buttercream.
  • For the smoothest chocolate buttercream, add a small amount of light corn syrup. It creates a silky finish, improves spreadability, and gives the frosting a beautiful satin sheen. 
  • This cake tastes even better the next day after the flavors have had time to meld.