Name: German Chocolate Cake (Triple Layer Recipe with Chocolate Ganache)
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3 cups (200 g) unsweetened, flaked coconut; 1 cup (115 g) finely chopped pecans (use the nut of your choice); 14 oz (400 g) can caramel sweetened, condensed milk; 1 tsp vanilla; ⅔ cup (150 ml) heavy cream; ¾ cup or 5 oz (150 g) good quality semi-sweet or dark chocolate chips, chunks or pieces; 1 cup (200 g) sugar; 1 ½ cups (200 g) all purpose flour; ¾ cup (50 g) unsweetened Dutch-process cocoa (use a good quality cocoa!); ¾ tsp baking soda; ¾ tsp baking powder; ¼ tsp salt; 3/4 cup (175 ml) buttermilk; 6 Tbsp (85 g) unsalted butter, melted; 2 large eggs; ¾ tsp vanilla; ½ cup (118 ml) boiling-hot water

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This German Chocolate Cake recipe has a twist on the traditional version, and in my opinion, leaves the original in the dust!

German chocolate cake slice

Originally published November 6, 2013.

If you like chocolate and coconut and caramel, read on.

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German Chocolate Cake with ganache

This German chocolate cake is honestly one that gives me a difficult time. I don’t mean in making it, but in eating it. I never realized how much I love German chocolate cake until I tried this wonderfully unique version! It is topped with a decadent ganache, which is not found anywhere in the classic German chocolate cake recipe.

ganache on cake

I found this recipe on Epicurious, but over the years, have made a few improvements that make the overall cake and assembling process much easier.

I reduced the amount of sugar in the cake.
I made the filling in a much, much simpler fashion than the original recipe by using caramel condensed milk.
I discovered that I like the filling much more when it’s made with untoasted coconut, and raw nuts. Of course, use toasted if you prefer, but it gave the filling the most chewy and wonderful texture.
I also omitted the (completely unnecessary) corn syrup and used cream instead of 10 oz of butter (that’s a lot of butter) in the ganache topping,

ganache on a german chocolate cake

Here’s another super moist chocolate cake to try!

slice of chocolate beetroot cake

Even if you don’t consider yourself a “baker”, give this German chocolate cake recipe a go. The chocolate batter is very easy to mix together, and there’s no need to slice off the top of the cake to make it level.

If you can open a bag of coconut, a can of caramel condensed milk, and chop nuts (heck, you can even buy them already chopped), you’ve got the filling down.

The ganache is simply a matter of mixing chocolate and cream together, and pouring it over the top of the assembled cake. No spreading any icing, or cake decorating experience necessary! It has lots of steps and takes a little time, but it is definitely not difficult!

What is German Chocolate Cake?

I’ve always known that German chocolate cake isn’t actually from Germany, but I didn’t know it was named after someone with the last name of German. It used to be German’s chocolate cake. Now you know!

As always, please use the best quality ingredients as they will make the difference between an amazingly delicious cake and a big, fat fail. One of the most important ingredients is the cocoa powder. Also, for best results in baking, always use a scale!

German Chocolate Cake
(Triple Layer Recipe with Chocolate Ganache)

adapted from an Epicurious recipe by Mary Laulis (Bridge Street Bakery) Serves 12
FULL PRINTABLE RECIPE BELOW

Preheat oven to 350º F (175º C)

Prepare 3 9″ round cake pans (if you only have two, you will have to bake 2 layers first, then wash one pan and bake the third) by buttering them, then cutting a piece of wax or parchment paper the size of the bottom, and placing it inside. Trace the pan on top of the paper, then cut a little on the inside of the marking. Very simple.

Make the German Chocolate Cake

Sift together the first six dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) into a large bowl and set aside.

In a measuring jug, whisk together the next four ingredients (buttermilk, melted butter, eggs, and vanilla), and pour into a mixing bowl.

Add the sifted dry ingredients onto the liquid in the bowl.

Beat at low speed on a stand mixer, whisk by hand or use a hand mixer; scrape down the sides with a spatula, then mix at high speed for one minute.

Return the speed to low, and pour in boiling-hot water and mix well, using spatula to scrape the sides so the thin batter is evenly mixed.

Divide the mixture evenly into the 3 prepared pans. Bake 2 pans in the upper third of the oven, and one in the lower third.

After about 13 minutes, reverse the trays, and turn them 180 degrees so they bake evenly. Continue to bake for another 7 to 12 minutes, or until a tester comes out clean.

Cool cakes in pans about 15 minutes, then run a thin knife around the edges and remove from the pans. Peel off the paper and allow to cool completely on a metal rack.

Make the Filling

Put the caramel condensed milk in a medium sized pot and warm gently.

Stir in the coconut.

Then add the chopped nuts into the condensed milk and mix well.

Keep warm until ready to fill cake.

Make the Ganache

Place the heavy cream and chocolate in a pot over low heat and stir until evenly combined and smooth. Remove from heat immediately, and allow to cool slightly, stirring from time to time.

Assemble the Cake

You can choose to put the cake together on your cake plate or stand, or, if you want to go heavy on the ganache, assemble the cake on the cooling rack with a tray underneath to catch the excess. If you don’t have a large cake lifter, I would advise putting the cake on the serving plate to decorate.

Spread half of the coconut filling on top of one layer of cake while still on the cooling rack. Using a wet spatula helps the filling not to stick.

Top with another cake layer and repeat with the remaining coconut filling.

Top with the last layer of cake.

Make sure the ganache is not too warm, or all of it will run off the cake. However, you don’t want it too cool, or none of it will run/spread. You can check by pouring it onto the back of a spoon to see how it runs off.

Slowly pour the ganache onto the center of the cake, allowing it to run off the sides. You may need to tip the plate or tray a little to help the ganache run off all the edges evenly.

After all the ganache is poured, place the German chocolate cake and tray in the fridge for at least an hour.

Once the chocolate ganache has set, place the cake on a serving plate. I have a cake lifter which works extremely well to move cakes.

Serve the German Chocolate Cake!

Keep refrigerated and bring the cake to room temperature before serving.

Enjoy!

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German Chocolate Cake (Triple Layer Recipe with Chocolate Ganache)

Yield: 12 servings

Prep Time: 30 minutes

Bake Time: 20 minutes

Additional Time: 10 minutes

Total Time: 1 hour

An inside out German chocolate cake with a nut, coconut, and caramel filling.

Ingredients

Cake

1 cup (200 g) sugar
1 ½ cups (200 g) all purpose flour
¾ cup (50 g) unsweetened Dutch-process cocoa (use a good quality cocoa!)
¾ tsp baking soda
¾ tsp baking powder
¼ tsp salt
3/4 cup (175 ml) buttermilk
6 Tbsp (85 g) unsalted butter, melted
2 large eggs
¾ tsp vanilla
½ cup (118 ml) boiling-hot water

Filling

3 cups (200 g) unsweetened, flaked coconut
1 cup (115 g) finely chopped pecans (use the nut of your choice)
14 oz (400 g) can caramel sweetened, condensed milk
1 tsp vanilla

Ganache Glaze

⅔ cup (150 ml) heavy cream
¾ cup or 5 oz (150 g) good quality semi-sweet or dark chocolate chips, chunks or pieces

Instructions

Preheat oven to 350º F (175º C)

Make the German Chocolate Cake

Sift together the first six dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder and salt) into a large bowl and set aside.
In a measuring jug, whisk together the next four ingredients (buttermilk, melted butter, eggs, and vanilla), and pour into a mixing bowl.
Add the sifted dry ingredients onto the liquid in the bowl.
Beat at low speed on a stand mixer, whisk by hand or use a hand mixer; scrape down the sides with a spatula, then mix at high speed for one minute.
Return the speed to low, and pour in boiling-hot water and mix well, using spatula to scrape the sides so the thin batter is evenly mixed.
Divide the mixture evenly into the 3 prepared pans. Bake 2 pans in the upper third of the oven, and one in the lower third.
After about 13 minutes, reverse the trays, and turn them 180 degrees so they bake evenly. Continue to bake for another 7 to 12 minutes, or until a tester comes out clean
Cool cakes in pans about 15 minutes, then run a thin knife around the edges and remove from the pans. Peel off the paper and allow to cool completely on a metal rack.

Make the Filling

Put the caramel condensed milk in a medium sized pot and warm gently.
Stir in the coconut. Then add the chopped nuts into the condensed milk and mix well. Keep warm until ready to fill cake.

Make the Ganache

Place the heavy cream and chocolate in a pot over low heat and stir until evenly combined and smooth.
Remove from heat immediately, and allow to cool slightly, stirring from time to time

Assemble the Cake

You can choose to put the cake together on your cake plate or stand, or, if you want to go heavy on the ganache, assemble the cake on the cooling rack with a tray underneath to catch the excess. If you don't have a large cake lifter, I would advise putting the cake on the serving plate to decorate.
Spread half of the coconut filling on top of one layer of cake while still on the cooling rack. Using a wet spatula helps the filling not to stick.
Top with another cake layer and repeat with the remaining coconut filling, and top with the last layer of cake
Place the cooling rack with the cake on top, over a tray to catch the dripping ganache. Make sure the ganache is not too warm, or all of it will run off the cake, but not too cool, or none of it will spread. You can check by pouring it onto the back of a spoon to see how it runs off.
Slowly pour the ganache onto the center of the cake, allowing it to run off the sides. You may need to tip the tray a little to "help" the ganache run off all the edges evenly
After all the ganache is poured, place the Inside Out German chocolate cake and tray in the fridge for at least an hour.
Once the chocolate ganache has set, place the cake on a serving plate. I have a cake lifter which works extremely well to move cakes.