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German chocolate cake recipe
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Impressively moist and flavorful cake that's easier to make than it appears.
Ingredients:
  • 645g (3 cups) caster sugar
  • 450g (3 cups) plain flour
  • 95g (1 cup) cocoa powder
  • 7.50 gm bicarbonate of soda
  • 6.00 gm baking powder
  • 2.40 gm table salt
  • 3 eggs
  • 375ml (1 1/2 cups) buttermilk
  • 375ml (1 1/2 cups) vegetable oil
  • 375ml (1 1/2 cups) boiling water
  • 8.80 gm vanilla extract
  • 150g pecans
  • McKenzie’s Moist Flakes Coconut, to decorate
  • Caramel spread, to decorate
  • 215g (1 cup) caster sugar
  • 250ml (1 cup) evaporated milk
  • 3 eggs yolks, lightly whisked
  • 125g unsalted butter, chopped
  • 130g (2 cups) McKenzie’s Moist Flakes Coconut
  • 150g pecans, roughly chopped
  • 4.40 gm vanilla extract
  • 450g unsalted butter, chopped, at room temperature
  • 600g (4 cups) pure icing sugar, sifted
  • 50g (1/2 cup) cocoa powder, sifted
  • 41.20 gm milk
Instructions:
  • Preheat your oven to the perfect baking temperature of 180°C/160°C fan forced. Show some love to your cake pans by greasing them generously and lining both the bases and sides with baking paper.
  • Combine caster sugar, flour, cocoa, bicarb, baking powder, and salt in a large bowl. Mix in eggs, buttermilk, oil, boiling water, and vanilla until smooth. Pour half of the mixture into prepared pans. Bake for 40-45 minutes until a skewer comes out clean. Allow to cool for 10 minutes, then transfer to a wire rack. Grease and line pans, repeat with remaining batter for 2 more cakes.
  • For the coconut pecan filling, combine caster sugar, evaporated milk, and egg yolk in a saucepan. Whisk until smooth. Add butter and cook over medium heat, stirring constantly until the butter melts (4-5 minutes). Continue stirring for another 10 minutes until the mixture thickens and boils. Remove from heat, then mix in coconut, pecans, and vanilla. Transfer to a bowl to cool completely.
  • For the chocolate buttercream, in a stand mixer with paddle attachment, beat the butter on medium-high speed for 6-8 minutes until pale and creamy. Then, reduce speed and add icing sugar, cocoa, and milk. Beat until well combined. Increase speed to medium-high and beat for 3-4 minutes until fluffy. Transfer 1 cup of buttercream to a piping bag with a 1cm plain nozzle and another cup to a piping bag with a large fluted nozzle.
  • Trim and level each cake using a large serrated knife. Pipe a bit of buttercream in the center of a serving plate. Put 1 cake, cut-side up, on the plate. Use a plain nozzle piping bag to pipe a ring of buttercream around the top edge of the cake. Fill with one-third of the coconut pecan filling. Repeat layering with the remaining cakes, buttercream, and coconut pecan filling, ending with the final cake, base-side up. Chill in the fridge for 30 minutes before serving.
  • Cover the cake with the remaining buttercream using an offset palette knife or cake scraper for a smooth finish. Keep a few whole pecans aside, then chop the rest. Sprinkle the chopped pecans around the base of the cake. Pipe buttercream swirls along the top edge of the cake using a fluted nozzle piping bag. Garnish the swirls with the reserved whole pecans and coconut flakes. Lastly, drizzle caramel over the top and sides of the cake before serving.

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