German Chocolate Cake with Coconut Pecan Frosting and Chocolate Ganache
This decadent classic features moist chocolate layers, a rich coconut-pecan frosting, and a glossy chocolate ganache topping. It's a show-stopping dessert perfect for celebrations.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup hot coffee enhances chocolate flavor
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted for extra flavor
- 1 cup evaporated milk
- 1 cup granulated sugar for frosting
- 3 large egg yolks
- 0.5 cup unsalted butter
- 1 tsp vanilla extract for frosting
- 8 oz semisweet chocolate chopped
- 1 cup heavy cream
Notes
Storage: Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving. Make-Ahead: Bake cake layers up to 2 days ahead; wrap tightly in plastic wrap and freeze. Frosting and ganache can be made 1 day ahead and refrigerated; reheat gently before using. Variations: For a nut-free version, omit pecans and add extra coconut. Use a high-quality Dutch-process cocoa for deeper chocolate flavor. Serving Suggestion: Pair with a scoop of vanilla ice cream or a dollop of whipped cream.