Triple Layer German Chocolate Cake

This Triple Layer German Chocolate Cake is a rich and decadent dessert perfect for any celebration. With moist chocolate cake layers made from high-quality cocoa and coconut milk, this cake is filled with a creamy, nutty coconut-pecan filling and topped with a smooth, glossy chocolate frosting. The combination of sweetened shredded coconut, toasted pecans, and German chocolate creates a layered cake that will impress your guests and make any occasion special. This homemade cake is an excellent choice for birthdays, holidays, or any event requiring a showstopping dessert. Perfect for those who love traditional chocolate cakes with a twist, this recipe delivers a taste that will leave everyone asking for more.

Ingredients

For the Chocolate Cake:

• 1 and 1/2 cups (298 g) granulated sugar
• 1 and 1/2 cups (319 g) light brown sugar, packed
• 2 and 1/2 cups (300 g) all-purpose flour
• 1 and 3/4 cups (149 g) unsweetened cocoa powder, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 and 1/2 cups (340 ml) Thai-style coconut milk, well combined
• 1/3 cup (76 g) full-fat sour cream, room temperature
• 3/4 cup (170 ml) unrefined coconut oil, melted and slightly cooled
• 3 teaspoons pure vanilla extract
• 1 and 1/2 cups (340 ml) freshly made hot coffee
• 2 ounces (57 g) German’s sweet chocolate, finely chopped

For the Coconut Pecan Filling:

• 1 and 1/2 cups (340 ml) evaporated milk, well shaken
• 1 and 1/2 cups (319 g) light brown sugar, packed
• 6 large egg yolks, room temperature
• 1 cup (227 g) unsalted butter, cut into tablespoons
• 1/2 teaspoon vanilla extract
• 2 and 1/2 cups (215 g) sweetened shredded coconut
• 1 and 1/2 cups (171 g) pecans, toasted and roughly chopped

For the Chocolate Frosting:

• 6 ounces (171 g) German’s sweet chocolate, roughly chopped
• 4 ounces (113 g) unsweetened chocolate, roughly chopped
• 1 and 1/2 cups (340 g) unsalted butter, room temperature
• 2 and 3/4 cups (426 g) confectioners’ sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Pecans, for decorating

Instructions

For the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper, spray with nonstick baking spray, and set aside.
2. In a large bowl, combine both sugars, flour, cocoa powder, baking soda, baking powder, and salt. Mix well.
3. In another large bowl, whisk together the eggs, egg yolks, coconut milk, sour cream, coconut oil, and vanilla extract until fully combined.
4. Add the wet mixture to the dry ingredients and fold together until just combined.
5. In a spouted measuring cup, combine the hot coffee and German chocolate. Stir until the chocolate melts completely. Pour this mixture into the batter and mix until smooth.
6. Divide the batter evenly among the prepared pans. Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

For the Coconut Pecan Filling:

1. In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for 10-12 minutes until thick and bubbling. Reduce heat and cook for another 2 minutes.
2. Remove from heat and stir in the coconut and pecans. Let the mixture cool completely before using.

For the Chocolate Frosting:

1. Melt the German and unsweetened chocolates in a microwave-safe bowl or double boiler, stirring until smooth. Let the chocolate cool to tepid.
2. Beat the butter in a stand mixer until smooth. Gradually add the sifted confectioners’ sugar and beat until fully incorporated.
3. Add the vanilla extract and slowly pour in the cooled melted chocolate. Continue beating on medium-high for 2 minutes. Let the frosting firm up at room temperature for 30 minutes to 3 hours.

Assembly:

1. Using a serrated knife, level the top of each cake layer.
2. Place one cake layer on a serving plate and spread 1/3 of the coconut pecan filling on top. Repeat with the second and third layers, spreading the filling evenly between each layer.
3. Spread the remaining frosting around the sides of the cake. Pipe stars around the top edges and garnish with toasted pecans.

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Why You’ll Love This Recipe

This triple-layer German chocolate cake features rich, moist chocolate cake layers filled with a sweet, decadent coconut-pecan filling, and topped with smooth chocolate frosting. It’s the perfect dessert for celebrations, holidays, or any special occasion, bringing together a balance of textures and flavors in every bite.

Tips

• Don’t skip the parchment paper: It ensures the cake layers come out of the pans easily without sticking.
• Cool the cakes completely: If the cake layers are warm when frosting, the frosting might melt.
• Use fresh ingredients: Room temperature eggs, milk, and butter will help achieve the best texture for your cake.

Variations and Substitutions

• Nut-Free: Omit the pecans in the filling and decoration if you want a nut-free cake.
• Coconut-Free: If you’re not a fan of coconut, you can substitute it with chocolate chips or chopped dried fruit.
• Vegan Version: Swap the eggs for a flaxseed mixture and use plant-based alternatives for milk and butter.

FAQs

• Can I make this cake ahead of time? Yes, you can bake and cool the cake layers a day ahead. Store them wrapped in plastic wrap in the refrigerator.
• Can I freeze this cake? Yes, you can freeze the cake layers (without frosting). Wrap them tightly in plastic wrap and foil before freezing.

Serving

Serve this cake at room temperature, and consider pairing it with a scoop of vanilla ice cream or a glass of cold milk to balance out the richness.

Suggestions

This cake is perfect for birthdays, holidays, or any time you want to impress guests. For a fun twist, add a drizzle of caramel sauce over the top, or incorporate a layer of raspberry jam between the cake layers for a fruity contrast.