Classic Dark German Chocolate Cake – Rich, Moist, and Crowd-Pleasing
German chocolate cake isn’t actually from Germany—it’s named after Samuel German, the baker who developed a sweet baking chocolate. This version leans dark and deeply chocolaty, with a moist crumb and that signature coconut-pecan frosting. It’s a special-occasion cake that still feels homey and approachable.
If you love chocolate but don’t want something cloying, this cake hits all the right notes. The frosting is buttery, nutty, and toasted, and the layers slice beautifully. It’s the kind of cake that makes people ask for the recipe.
Classic Dark German Chocolate Cake - Rich, Moist, and Crowd-Pleasing
Ingredients
Method
- Prep the pans: Heat oven to 350°F (175°C).Grease and line two 9-inch round cake pans with parchment. Lightly flour the sides.
- Bloom the chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot coffee over it and let sit 2 minutes.Stir until smooth. Set aside to cool slightly.
- Mix dry ingredients: In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until combined.
- Combine wet ingredients: In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Whisk in the melted chocolate-coffee mixture.
- Make the batter: Pour wet into dry and whisk gently until just smooth.The batter will be thin—this is good for a moist cake.
- Bake: Divide batter evenly between pans. Bake 26–32 minutes, until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto racks to cool completely.
- Toast pecans: While the cakes bake, toast pecans on a sheet pan for 7–9 minutes at 350°F, until fragrant.Cool, then chop.
- Cook the frosting base: In a medium saucepan, whisk evaporated milk, egg yolks, granulated sugar, brown sugar, and butter. Cook over medium heat, stirring constantly, until thickened and glossy, 8–10 minutes. Do not boil hard.
- Finish the frosting: Remove from heat.Stir in vanilla, salt, coconut, and pecans. Let cool to room temperature; it will thicken as it cools.
- Optional ganache: Warm cream to steaming, pour over chopped chocolate with a pinch of salt, and let sit 2 minutes. Stir until smooth; cool until spreadable.
- Assemble: Level cake layers if needed.Place the first layer on a plate. If using, spread a thin layer of ganache, then half the coconut-pecan frosting. Top with second layer and finish with remaining frosting.Leave the sides semi-naked or add more frosting if you reserved some.
- Set and serve: Chill 20–30 minutes to set clean slices. Serve at room temperature for best texture.
What Makes This Recipe So Good
- Deeper chocolate flavor: We swap classic sweet baking chocolate for a combination of dark chocolate and cocoa, giving the cake a richer taste without bitterness.
- Moist, tender crumb: Buttermilk and a splash of hot coffee keep the cake soft and enhance the chocolate flavor.
- Classic coconut-pecan frosting: The stovetop custard is silky and packed with texture from toasted pecans and coconut.
- Balanced sweetness: The dark chocolate offsets the frosting’s sweetness, so the cake never feels heavy.
- Make-ahead friendly: Both the cake layers and the frosting hold well, making assembly easy.
Ingredients
For the Cake
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (65 g) natural cocoa powder, sifted
- 1 3/4 cups (350 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 1/2 cup (120 ml) neutral oil (canola or vegetable)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 ml) hot brewed coffee
- 3 oz (85 g) dark chocolate (60–70%), finely chopped
For the Coconut-Pecan Frosting
- 1 cup (240 ml) evaporated milk
- 3 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (120 g) unsweetened shredded coconut
- 1 1/2 cups (165 g) pecans, toasted and chopped
Optional Chocolate Ganache (for a thin layer between cake and frosting)
- 4 oz (115 g) dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- Pinch of salt
How to Make It
- Prep the pans: Heat oven to 350°F (175°C).Grease and line two 9-inch round cake pans with parchment. Lightly flour the sides.
- Bloom the chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot coffee over it and let sit 2 minutes.Stir until smooth. Set aside to cool slightly.
- Mix dry ingredients: In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until combined.
- Combine wet ingredients: In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Whisk in the melted chocolate-coffee mixture.
- Make the batter: Pour wet into dry and whisk gently until just smooth.The batter will be thin—this is good for a moist cake.
- Bake: Divide batter evenly between pans. Bake 26–32 minutes, until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto racks to cool completely.
- Toast pecans: While the cakes bake, toast pecans on a sheet pan for 7–9 minutes at 350°F, until fragrant.Cool, then chop.
- Cook the frosting base: In a medium saucepan, whisk evaporated milk, egg yolks, granulated sugar, brown sugar, and butter. Cook over medium heat, stirring constantly, until thickened and glossy, 8–10 minutes. Do not boil hard.
- Finish the frosting: Remove from heat.Stir in vanilla, salt, coconut, and pecans. Let cool to room temperature; it will thicken as it cools.
- Optional ganache: Warm cream to steaming, pour over chopped chocolate with a pinch of salt, and let sit 2 minutes. Stir until smooth; cool until spreadable.
- Assemble: Level cake layers if needed.Place the first layer on a plate. If using, spread a thin layer of ganache, then half the coconut-pecan frosting. Top with second layer and finish with remaining frosting.
Leave the sides semi-naked or add more frosting if you reserved some.
- Set and serve: Chill 20–30 minutes to set clean slices. Serve at room temperature for best texture.
Storage Instructions
- Room temperature: If your kitchen is cool, the assembled cake keeps covered at room temp for up to 1 day.
- Refrigerator: Store covered for 4–5 days. Bring slices to room temp before serving.
- Freezer: Wrap unfrosted cake layers tightly and freeze up to 2 months.Thaw wrapped at room temp. The coconut-pecan frosting can be frozen up to 1 month; thaw in the fridge and stir well.
- Make-ahead: You can cook the frosting 2–3 days ahead and refrigerate. Let it warm slightly and stir before spreading.
Health Benefits
- Cocoa and dark chocolate: Provide flavanols, which support circulation and may offer antioxidant benefits.Darker chocolate also means less added sugar compared to sweeter varieties.
- Nuts and coconut: Pecans add fiber and heart-healthy fats. Unsweetened coconut contributes texture and some minerals like manganese.
- Portion awareness: This is a celebratory dessert. Enjoying a satisfying slice can curb the urge to overdo it on other sweets.
- Homemade control: Making it yourself lets you choose high-quality chocolate, moderate the sugar, and avoid unnecessary additives.
Pitfalls to Watch Out For
- Overbaking the layers: This cake dries out if left in the oven too long.Check early and pull when a few moist crumbs stick to the tester.
- Scrambling the eggs in frosting: Keep the heat moderate and stir constantly. If it starts to steam vigorously, lower the heat.
- Frosting too runny: It thickens as it cools. If it’s loose, wait 10–15 minutes and stir again before spreading.
- Skipping the coffee: You won’t taste coffee.It deepens the chocolate flavor. Hot water works, but the cake won’t be as complex.
- Impatient slicing: Let the assembled cake set briefly. Warm frosting can slip and make messy layers.
Variations You Can Try
- Milk-chocolate twist: Swap half the dark chocolate with milk chocolate for a sweeter, softer flavor.
- Extra-dark cocoa: Use Dutch-processed cocoa for a smoother, darker profile.Add 1/4 teaspoon extra baking soda to keep lift.
- Almond accent: Replace pecans with toasted almonds and add 1/2 teaspoon almond extract to the frosting.
- Sheet cake version: Bake in a 9×13-inch pan for 32–38 minutes. Spread frosting on top and slice into squares.
- Gluten-free: Substitute a good 1:1 gluten-free baking blend. Let the batter rest 10 minutes before baking to hydrate.
- Dairy-light: Use full-fat canned coconut milk in the frosting instead of evaporated milk for a tropical vibe.Keep butter for texture.
FAQ
Can I make this without coffee?
Yes. Replace the hot coffee with hot water or hot milk. The cake will still be moist, though the chocolate flavor will be slightly less intense.
What’s the difference between German chocolate cake and regular chocolate cake?
German chocolate cake traditionally uses a mild, sweet baking chocolate and a signature coconut-pecan frosting.
This version leans darker in the cake layers to balance the sweet, nutty frosting.
Can I frost the sides of the cake?
Absolutely. You can spread the coconut-pecan frosting around the sides, or use a simple chocolate buttercream on the sides and keep the coconut-pecan frosting on top and between layers.
How do I know when the frosting is thick enough?
It should coat the back of a spoon and leave a clear line when you run your finger through it. As it cools, it firms up to a spreadable consistency.
Can I use sweetened coconut?
Yes, but reduce the granulated sugar in the frosting by 2–3 tablespoons to keep the sweetness in check.
Why is my cake sinking in the middle?
Common causes include underbaking, expired leaveners, or opening the oven door too early.
Check your baking powder and soda dates and avoid peeking for the first 20 minutes.
What’s the best way to slice it cleanly?
Use a long, sharp knife warmed under hot water and wiped dry. Cut straight down, not sawing, and clean the knife between slices.
Wrapping Up
This Classic Dark German Chocolate Cake brings together a rich, tender chocolate base and that nostalgic coconut-pecan topping everyone loves. It’s impressive without being fussy, and it holds up beautifully for birthdays, holidays, or a weekend baking project.
Use good chocolate, keep an eye on the frosting, and give the cake a little time to set. You’ll end up with a dessert that tastes as good as it looks—and one that people will remember.
