Ultimate German Chocolate Cake

This Ultimate German Chocolate Cake is one of the most decadent recipes on my blog. This cake contains layers of moist and fluffy chocolate cake alternating with a delicious and creamy mixture of evaporated milk, coconut shreds, and pecans.

About This Ultimate German Chocolate Cake

• This Ultimate German Chocolate Cake uses my Easy Moist Fudge Cake Recipe, an absolute decadent, moist, fluffy and rich chocolate cake.
• The cake layers alternate with this creamy and flavourful mixture, which contains a few delicious components that not only add flavour to the cake but also add a lot of texture.
• These ingredients contain Chopped pecan, Shredded Coconut, Egg Yolk, Vanilla Extract, Butter, Evaporated Milk, Brown and Granulated Sugar.
• Evaporated milk adds a warm and rich taste to the Filling, and once it is cooked with the Egg Yolks, it creates a thick and creamy bed for the other ingredients.
• This Ultimate German Chocolate Cake also has creamy and rich chocolate frosting layers.

How To Make This Cake

• Bake one recipe of Easy Moist Chocolate Fudge Cake recipe and Let it cool down before frosting.
• The very first step is to roast the pecans. Spread them on a baking sheet and bake them in a 350F oven for 10 minutes or until you smell roasted nuts. Keep an eye on them, as nuts burn very quickly. Let them cool down fully.
• Use a thick bottom saucepan to cook the filling. Pour the evaporated milk into the pan.
• Add the sugars and butter and mix well.
• Lightly beat the egg yolks, add them to the milk, and stir until the mixture thickens. It should eventually have the consistency of honey.
• Add the chopped pecans, shredded coconut, and vanilla extract, cook the mixture for another few minutes, and then remove it from the heat. Let the filling cool down before adding to the cake.

Chocolate Frosting

Make a batch of American buttercream, add melted chocolate, and add a couple of tablespoons of evaporated milk to make a creamy, smooth chocolate frosting.

Assembly

• I cut each cake layer in half, so I have four cake layers, but you can work with two cake layers.
• Place one cake layer on the turn table and cover its top with the piping bag filled with chocolate frosting.
• Using the same piping bag, run a rope of chocolate frosting around the edge of the cake layer.
• Pour about ½ cup (or enough to fill the center) of pecan filling into the center of the cake. Ensure the filling is trapped in the middle and does not run out.
• Place the second cake layer on top and repeat these above steps until all cake layers are used.
• Frost the entire cake with chocolate frosting. Let the cake sit in the fridge for ten minutes, then serve and enjoy.

See more related posts here:

Easy Moist Chocolate Fudge Cake Recipe,

High Hat Chocolate Strawberry Cupcakes

Storing: You can store this cake in the fridge and in an air-tight container for one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE, AND YOU LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe