German Chocolate Cake with Milk Chocolate Ganache
Indulge in the rich decadence of this *German Chocolate Cake with Milk Chocolate Ganache*, a show-stopping dessert that balances classic flavors with a luxurious twist. Moist chocolate cake layers, made with cocoa powder and buttermilk, are elevated by a creamy coconut pecan filling that’s equal parts nutty and sweet. The entire masterpiece is crowned with a glossy milk chocolate ganache, bringing an added layer of velvety richness to every bite. Perfect for celebrations or weekend treats, this cake delivers a harmonious blend of textures and flavors that’s guaranteed to impress. Whether you're a fan of traditional German chocolate cake or crave something with extra indulgence, this recipe is your ultimate go-to for satisfying chocolate cravings.
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Recipe Information
Ingredients
- 2 tablespoons Unsweetened cocoa powder
- 1 cup Boiling water
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Egg yolks
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 4 Egg whites
- 1.5 cups Sweetened shredded coconut
- 1 cup Chopped pecans
- 1 can Sweetened condensed milk
- 3 Egg yolks (for filling)
- 0.5 cup Unsalted butter (for filling)
- 1 teaspoon Vanilla extract (for filling)
- 1 cup Heavy cream
- 8 ounces Milk chocolate, chopped
- 2 tablespoons Unsalted butter (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a small bowl, whisk together the cocoa powder and boiling water until smooth. Let it cool to room temperature.
In a medium bowl, sift together the all-purpose flour, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then mix in the vanilla and cooled cocoa mixture.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients.
In a separate clean bowl, beat the egg whites with a whisk or mixer until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the filling, combine the condensed milk, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Cool completely.
For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped milk chocolate and butter in a bowl. Let sit for 5 minutes, then whisk until smooth.
To assemble the cake, place one layer of cake on a serving plate and spread one-third of the coconut-pecan filling on top. Repeat with the second and third layers.
Pour the milk chocolate ganache over the top of the cake, letting some drip down the sides. Smooth with an offset spatula if needed.
Allow the ganache to set before serving. Slice and enjoy your German Chocolate Cake!
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 66.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
