Can German Chocolate Cake Be Frosted Ahead Of Time

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This variation of High german's chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate block, and deliciously creamy chocolate buttercream on top!

slice of German chocolate cake on a cake server on a marble cake stand

German's chocolate cake, traditionally made with sweet blistering chocolate and originated back in the 1850s by chocolate maker Samuel German, is known to exist unapologetically corrupt and indulgent.

Upgraded High german Chocolate Cake

My variation of German chocolate cake is a bit unlike from the traditional. It'due south still unapologetically decadent and indulgent, just it starts with my favorite super-moist darker chocolate cake. We'll employ a kokosnoot pecan filling enhanced with toasted pecans and elevation her off with chocolate buttercream, coconut, and more than toasted pecans.

High german chocolate block has been a highly requested cake recipe, so I'm thrilled to finally share this version. I decorated it naked block style. I honey seeing that coconut pecan filling peeking out!

3 layer German chocolate cake on a marble and wood cake stand

How to Make German language Chocolate Cake

There are 3 parts to German chocolate block. Let's hash out all 3 so y'all feel prepared and confident when you endeavor it.

i. CAKE

If you've tried my tuxedo block, black forest cake, or regular chocolate cake then you are familiar with the cake itself. Information technology's simply my favorite chocolate cake recipe. Sour cream, oil, eggs, and buttermilk continue information technology extremely moist. Cocoa powder supplies all our chocolate flavor, which is enhanced with a trivial espresso powder. The espresso powder is optional if you don't keep any. You'll likewise need hot liquid to properly dissolve and bloom the cocoa power. You tin use hot h2o or hot java. The block won't gustatory modality like coffee, I hope, but the chocolate flavor volition certainly exist deep and divine! An upgrade, if you volition.

Speaking of cocoa, make sure yous're using natural unsweetened cocoa and not dutch-process. Remember the difference betwixt dutch-process vs. natural cocoa powder?

2. Coconut PECAN FILLING

While the chocolate cake is fantastic, the coconut pecan filling is the star of the show. It's thick, crunchy, gooey, chewy, and sweet all in 1. It'due south fabricated from the best ingredients baking has to offer, and then you know you're in for a care for:

butter
chocolate-brown saccharide
egg yolks
vanilla
pecans
coconut

You lot besides demand evaporated milk, non sweetened condensed milk. The 2 are often mistaken. Evaporated milk is typically sold in a can in the baking aisle. Evaporated milk is unsweetened condensed milk. You need 1 cup or eight ounces. You can likewise use one-half-and-one-half. Whole milk is too sparse and heavy cream is too thick. Stick to evaporated milk or half-and-half.

Here's how you lot prepare the coconut pecan filling: the butter, brown sugar, egg yolks, and evaporated milk are cooked together on the stove until thickened. The egg yolks are heated enough to safely consume, merely you can e'er utilise a thermometer to be certain. To avoid scrambling the eggs, brand certain you cook on medium heat and constantly whisk the mixture.

wet ingredients for coconut pecan filling in a saucepan on the stove with a whisk

coconut pecan German chocolate cake frosting in a glass bowl

3. CHOCOLATE BUTTERCREAM

I used my favorite chocolate buttercream recipe to frost the top. The filling is pretty sweet, then I didn't want to overdo it with frosting. (And naked cakes are pretty!) This chocolate buttercream is thick, creamy, and spreads beautifully. The chocolate buttercream recipe was more plenty for the meridian, but if you lot want to frost the height AND sides of the cake, use the ratios from this marble cake. They gustatory modality identical.

spreading frosting onto German chocolate cake on a marble and wood cake stand

Will the cake dry out if the sides aren't frosted? Overtime, yes. But this cake is so moist, specially with the gooey coconut pecan filling, that it'll take awhile to taste fifty-fifty a smidge dry! If you're yet a little nervous virtually information technology drying out, give the sides a light swipe of frosting.

This is not technically "German chocolate cake" since it'south non made with sweet German language chocolate. (Don't be mad at me, block police force!) Simply information technology has an ooey gooey kokosnoot + toasted pecan filling, a deep dark chocolate block, and the perfect amount of creamy chocolate buttercream on top. Definitely an upgrade if yous ask me!

slice of German chocolate cake on a gold plate

Clarification

This show stopping German chocolate block has a gooey coconut and toasted pecan filling, a nighttime and super-moist chocolate block, and deliciously creamy chocolate buttercream on height!

1 and three/4 cups (219g) all-purpose flour (spoon & leveled)
iii/4 loving cup (62g) unsweetened natural cocoa powder
1 and 3/four cups (350g) granulated saccharide
2 teaspoons baking soda
one teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder (optional)*
ane/two loving cup (120ml) canola or vegetable oil
2 large eggs, at room temperature
3/4 loving cup (180g) total fat sour foam, at room temperature
1/2 cup (120ml) buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/two cup (120ml) hot water or coffee*

Coconut Pecan Filling

1/2 cup (1 stick; 115g) unsalted butter
1 cup (200g) packed calorie-free or dark brownish sugar
iii large egg yolks
i tin can (8 ounces; 240ml) evaporated milk
1 teaspoon pure vanilla extract
ii cups sweetened shredded coconut
i cup (125g) chopped pecans

Frosting

use this chocolate buttercream for a naked-style cake
use this chocolate buttercream for frosting the top and sides
optional for garnish: extra toasted pecans and sweetened shredded coconut

Preheat oven to 350°F (177°C). Grease three 9×2 inch cake pans, line with parchment newspaper, and so grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Make the cake:Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk zipper (or you lot tin can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or shell it all until the batter is completely combined.
Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and attack a wire rack. Allow to absurd completely in the pan.
As the cakes absurd, prepare the coconut pecan filling so information technology tin cool and exist set at the aforementioned time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once humid, whisk constantly until the mixture thickens, well-nigh five minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely earlier layering in cake. It volition thicken even more equally it cools.
Assemble and frost:First, level the cakes if needed: using a large serrated knife, slice a sparse layer off the tops of the cakes to create a flat surface. Discard (or crumble over water ice cream!).Place i block layer on your cake stand or serving plate. Evenly cover the superlative with ane/ii of the coconut pecan filling (half is about 1 and 1/four cups). Top with 2d layer and evenly embrace the summit with remaining coconut pecan filling. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on tiptop. Garnish with actress toasted pecans and coconut, if desired. Refrigerate for at to the lowest degree 45 minutes earlier slicing or else the block may gently fall apart equally you cut.
Cover leftover block tightly and store in the refrigerator for 5 days.

Notes

Make Alee Instructions: Prepare block through step four. Wrap the individual baked cake layers tightly and refrigerate for up to ii days or freeze upwards to iii months. Bring to room temperature, make the coconut pecan filling and frosting, assemble/frost, and serve. You tin too set up the coconut pecan filling and chocolate buttercream in advance. Cover and air-condition for up to 2 days. Bring both to room temperature earlier using. Frosted cake freezes well, upward to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Why Room Temperature?All refrigerated items should exist at room temperature so the batter mixes together hands and evenly. Read here for more information. Instead of sour cream, effort using plain yogurt. The block won't taste as rich, but it's a fine substitution.
Buttermilk: Buttermilk is required for this recipe. Yous can make your ain DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring loving cup. Then add plenty whole milk to the same measuring loving cup until information technology reaches one/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the block won't taste equally moist or rich.) Stir it around and allow sit for 5 minutes. The homemade "buttermilk" will be somewhat curdled and ready to employ in the recipe.
Espresso Powder / Coffee: Espresso powder and coffee will non brand the chocolate taste like coffee. Rather, they deepen the chocolate flavor. I highly recommend them both. If java isn't your thing, yous tin can leave out the espresso pulverization and use boiling hot water instead of the hot java.
Pecans: Toasting the pecans is a major upgrade and I highly advise it! Let them toast in the oven equally you whisk together the filling on the stove (step 5). Just toast for viii minutes at 300°F (149°C). Then tin can be warm when stirred into the filling.
Eggs: If you're concerned most consuming any raw egg yolks, apply a candy/oil thermometer and brand certain the mixture is cooked to 160°F (71°C). If yous find whatever cooked egg bits, you can run it through a strainer.
nine×13 Cake: You tin bake this cake as a 9×13 sheet block instead. Top with kokosnoot pecan filling, no need for the chocolate buttercream! The cake will take 35-40 minutes at 350°F (177°C).
Cupcakes: Use this coconut pecan filling to fill a batch of baked and cooled super moist chocolate cupcakes. Half of the filling should be plenty, so you lot can halve the filling recipe or make the full filling recipe and freeze leftovers for upwards to 3 months. You tin can frost with chocolate buttercream. For filling broiled cupcakes, we usually cut a pigsty in the center and add together the filling. If needed for a visual, you tin sentinel me do this in the video for these cupcakes.