German chocolate cake is famous for its tender crumb, coconut-pecan filling, and melt-in-your-mouth chocolate. This version leans darker and deeper, with rich cocoa and bittersweet chocolate for a bolder, less sugary finish. The result is a cake that feels luxurious without being heavy.
It’s the kind of dessert that makes birthdays better and ordinary weekends feel special. If you love chocolate but prefer balance over sweetness, this one’s for you.
Why This Recipe Works
This cake uses a blend of dark chocolate and cocoa powder to build layered chocolate flavor. Hot coffee enhances the cocoa, making the cake taste more robust without adding coffee flavor.
Buttermilk and oil keep the crumb tender and moist, while butter adds that classic, bakery-style richness.
The coconut-pecan frosting stays soft and glossy thanks to a controlled stovetop cook and a final stir of vanilla and a pinch of salt. Toasted pecans and coconut add crunch and warmth, so every bite has contrast—soft cake, creamy frosting, and nutty texture.
Shopping List
- For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 2 cups 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 buttermilk, room temperature
- 1/2 cup neutral oil (canola or vegetable)
- 2 teaspoons vanilla extract
- 3/4 cup hot brewed coffee (or hot water)
- 4 ounces dark chocolate (60–70%), chopped and melted
- For the coconut-pecan frosting:
- 1 cup evaporated milk
- 3 large egg yolks
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/2 cups sweetened shredded coconut, toasted
- 1 1/4 cups pecans, toasted and chopped
- Optional for finish:
- Flaky sea salt for garnish
- Extra dark chocolate shavings
How to Make It
- Prep your pans and oven. Heat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.
Lightly flour the sides.
- Toast the add-ins. Spread coconut and pecans on a baking sheet. Toast for 6–8 minutes, stirring once, until golden and fragrant. Set aside to cool.
- Whisk the dry ingredients. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until well combined.
- Mix the wet ingredients. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
Stir in the melted dark chocolate (cool to warm, not hot).
- Combine and add hot liquid. Pour wet into dry and mix until mostly combined. Slowly stream in hot coffee and whisk until smooth. The batter will be thin—this is good for a moist crumb.
- Bake. Divide batter between pans and tap gently to release bubbles.
Bake 25–30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely. Let cakes cool in pans 10 minutes, then turn out onto racks. Peel off parchment and cool fully before frosting.
- Cook the frosting base. In a saucepan, whisk evaporated milk, egg yolks, and sugar. Add butter.
Cook over medium heat, stirring constantly, until thickened and glossy, 8–10 minutes. It should coat the back of a spoon.
- Finish the frosting. Remove from heat. Stir in vanilla and salt.
Fold in toasted coconut and pecans. Cool until spreadable, about 20–30 minutes. It will thicken as it cools.
- Assemble. Place the first cake layer on a stand.
Spread about half the frosting all the way to the edges. Top with the second layer and spread the remaining frosting. Sprinkle flaky salt or chocolate shavings if using.
- Set and serve. Let the cake sit 20 minutes to settle, then slice with a sharp, warm knife for clean cuts.
How to Store
Keep the cake covered at room temperature for up to 2 days.
If your kitchen is warm, refrigerate, well covered, for up to 5 days. Bring to room temperature before serving for the best texture.
To freeze, wrap slices or whole layers tightly in plastic and then foil. Freeze up to 2 months.
Thaw overnight in the fridge, then bring to room temp before enjoying.
Why This is Good for You
Decadent doesn’t have to mean empty. Cocoa and dark chocolate offer antioxidants and a satisfying chocolate flavor that lets you use less sugar overall. Nuts contribute healthy fats and a bit of protein, while coconut brings fiber and texture.
Portion awareness helps, too. A small slice goes a long way because the flavor is deep and satisfying.
Enjoying dessert mindfully is a delicious way to keep balance in your routine.
Common Mistakes to Avoid
- Overbaking the layers. Pull the cakes when a few moist crumbs cling to the tester. Dry cakes won’t soak up frosting flavor.
- Skipping the hot liquid. Hot coffee (or water) blooms the cocoa for deeper flavor. Don’t replace it with cold.
- Using cold ingredients. Room-temperature eggs and buttermilk blend better and create a more even crumb.
- Overmixing the batter. Stir just until smooth after adding hot liquid.
Overmixing can toughen the cake.
- Rushing the frosting. The stovetop custard needs time to thicken. Stir steadily and don’t crank the heat.
- Not toasting nuts and coconut. Toasting wakes up their flavor and keeps the frosting from tasting flat.
Recipe Variations
- Extra-dark ganache finish: Frost the middle with coconut-pecan, then glaze the top with a thin layer of dark chocolate ganache for a shiny finish.
- Sheet cake style: Bake in a 9×13-inch pan for 30–35 minutes. Pile the coconut-pecan frosting on top and serve straight from the pan.
- Gluten-free swap: Use a 1:1 gluten-free all-purpose blend with xanthan gum.
Let the batter rest 10 minutes before baking to hydrate.
- Dairy-light option: Use full-fat canned coconut milk in place of evaporated milk in the frosting, and dairy-free buttermilk (plant milk plus 1 tablespoon vinegar per cup) in the cake.
- Bourbon twist: Stir 1–2 tablespoons bourbon into the frosting off heat for a warm, caramel-like note.
- Espresso boost: Add 1 teaspoon espresso powder to the dry ingredients for deeper chocolate flavor.
FAQ
Is German chocolate the same as dark chocolate?
No. Traditional German’s sweet baking chocolate is milder and sweeter. This recipe uses dark chocolate and cocoa for a richer, less sugary cake with a more modern flavor.
Can I make the cake layers ahead?
Yes.
Bake, cool, wrap well, and refrigerate for up to 2 days or freeze up to 2 months. Frost the day you plan to serve.
Do I have to use coffee?
No. Hot water works.
Coffee simply intensifies chocolate flavor without making the cake taste like coffee.
Why did my frosting turn grainy?
It likely overheated or wasn’t stirred constantly. Keep the heat moderate and stop cooking as soon as it thickens and turns glossy. Strain if needed and whisk vigorously off heat.
Can I reduce the sugar?
You can cut the cake sugar to 1 3/4 cups and the frosting sugar to 2/3 cup.
The cake will be slightly less tender, but the dark chocolate flavor will shine.
What if I only have natural cocoa?
You can use it, but the flavor may be sharper and the color lighter. Keep the baking soda as written; the recipe still works.
In Conclusion
This dark German chocolate cake brings everything you want from the classic—moist crumb, nutty coconut frosting—just with a deeper chocolate profile. It’s balanced, indulgent, and reliable for any celebration.
Keep the steps simple, toast your mix-ins, and don’t rush the frosting. You’ll have a show-stopping cake that tastes as good as it looks, one slice after another.