German Chocolate Cake

Everything is cute when it’s little.  Baby pigs, puppies, mini muffins, cake…

6 inch – 4 layer birthday cake for my friend

The filling is rich and chunky with coconut and pecans; the cake layers are moist. This is delicious!  There are several steps, though they are all quite simple.


German Chocolate Cake

(adapted from here)



  • 2 egg yolks
  • 6 oz Carnation evaporated milk
  • 1/2 c granulated sugar
  • 2 T light brown sugar, packed
  • 3 T butter
  • 1/8 t salt
  • 2 t vanilla
  • 1 c shredded sweetened coconut
  • 3/4 c (KY Nut Corp)pecans, toasted and chopped

Cake Layers

  • 2 oz semisweet chocolate, chopped fine (I used 64% Scharffen Berger)
  • 2 T Dutch processed cocoa, sifted (I used Pernigotti) plus extra for dusting pans
  • 1/4 t instant espresso powder
  • 1/4 c boiling water
  • 1 c. all purpose flour
  • 1/2 t baking soda
  • 6 T unsalted butter, softened
  • 1/2 c granulated sugar
  • 1/3 c light brown sugar, packed
  • 1/4 t salt
  • 2 large eggs, at room temperature
  • 1 t vanilla
  • 6 T sour cream


  1. Make the filling (up to 3 days ahead); whisk yolks, evaporated milk, sugars, and salt in pan.
  2. Add butter and heat over medium heat, stirring constantly, until mixture begins to bubble and begins to thicken.
  3. Remove from heat and strain into bowl.
  4. Add vanilla and coconut (don’t add pecans until ready to fill cake)
  5. Cool then refrigerate until needed.
  6. Make the cake layers: Preheat oven to 350 degrees; grease and dust two 6-inch pans with cocoa (not flour-you don’t want white spots on your beautiful chocolate cake)
  7. Combine both chocolates and espresso powder into small bowl; add water and allow to sit about a minute to melt; Whisk to combine and sit aside to cool to room temperature
  8. Beat butter, sugars, and salt in mixer 3-4 minutes until light and fluffy
  9. Add eggs, one at a time, beating well after each addition
  10. Add vanilla and chocolate and mix until combined
  11. With mixer on low speed, add dry ingredients alternately with sour cream, beginning and ending with dry.  Stop mixer to scrape mixer bowl as needed. Mix just until combined; actually, stirring by hand is best at this stage
  12. Divide batter evenly between the two cake pans
  13. Bake until toothpick inserted into center of cake tests done (removed clean with only a few crumbs); approximately 25 minutes-all ovens vary
  14. Cool in pan 10 minutes; then remove and cool completely on wire rack
  15. When layers are cool, slice top dome off with serrated knife; layers are tender-handle carefully
  16. Slice each layer in half, horizontally.  (Inserting two toothpicks into the side of each layer, one above the other, will help you line up the layers when putting the cake layer back together)
  17. Remove the filling from the refrigerator; stir in pecans
  18. Use 1/2 c filling between bottom three layers, spreading to the edge
  19. Spread remaining filling on top of cake
  20. Store in refrigerator; best served at room temperature

(iPhone photos)

update from the Birthday Girl!

I could eat this whole cake by myself!!!! The chocolate flavor is wonderful! Thank you!!!