Triple Layer German Chocolate Cake Recipe

Discover the ultimate Triple Layer German Chocolate Cake recipe! Moist chocolate layers, creamy coconut pecan filling, and rich chocolate frosting come together to create a show-stopping dessert. Perfect for birthdays, holidays, or any special occasion, this decadent homemade cake is a crowd-pleaser. Learn expert tips, FAQs, and easy variations, including dairy-free and gluten-free options, to customize this classic favorite. Bake your way to dessert perfection with our step-by-step instructions for this unforgettable cake recipe.

Ingredients

For the Chocolate Cake:

• 1½ cups (298 g) granulated sugar
• 1½ cups (319 g) packed light brown sugar
• 2½ cups (300 g) all-purpose flour
• 1¾ 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)
• 1½ cups (340 ml) Thai-style coconut milk, well combined
• ⅓ cup (76 g) full-fat sour cream (room temperature)
• ¾ cup (170 ml) unrefined coconut oil, melted and slightly cooled
• 3 teaspoons pure vanilla extract
• 1½ cups (340 ml) freshly brewed hot coffee
• 2 ounces (57 g) German’s sweet chocolate, finely chopped

For the Coconut Pecan Filling:

• 1½ cups (340 ml) evaporated milk, well shaken
• 1½ cups (319 g) packed light brown sugar
• 6 large egg yolks (room temperature)
• 1 cup (227 g) unsalted butter, cut into tablespoons
• ½ teaspoon vanilla extract
• 2½ cups (215 g) sweetened shredded coconut
• 1½ 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
• 1½ cups (340 g) unsalted butter (room temperature)
• 2¾ cups (426 g) confectioners’ sugar, sifted
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• Pecans, for decorating

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Instructions

For the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Prepare three 9-inch round cake pans by cutting out parchment paper to line their bottoms. Spray each pan generously with nonstick baking spray, including the sides and parchment paper. Set aside.
2. In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
3. In another large bowl, mix the eggs, egg yolks, coconut milk, sour cream, coconut oil, and vanilla extract until smooth.
4. Gradually fold the wet mixture into the dry ingredients with a rubber spatula until just combined.
5. In a large measuring cup, combine the hot coffee and German chocolate, whisking until the chocolate is melted. Slowly add this mixture to the batter, stirring until fully incorporated. The batter will be thin.
6. Divide the batter evenly among the prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the Coconut Pecan Filling:

1. In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10-12 minutes.
2. Reduce the heat to low and cook for an additional 2 minutes.
3. Remove from heat and stir in the shredded coconut and toasted pecans. Let cool completely before using.

For the Chocolate Frosting:

1. Melt the German’s sweet chocolate and unsweetened chocolate in a microwave-safe bowl in 30-second increments, stirring between each, or use a double boiler. Let cool to tepid.
2. In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter until smooth.
3. Gradually add the confectioners’ sugar, beating on low speed until fully incorporated. Increase speed to medium-high and beat for 3 minutes.
4. Reduce speed to low and mix in the vanilla extract. Slowly add the cooled melted chocolate, mixing until combined. Scrape down the sides and bottom of the bowl as needed.
5. Once all the chocolate is incorporated, increase the speed to medium-high and beat for 2 minutes. Let the frosting sit at room temperature for 30 minutes to firm up before using. Do not refrigerate.

Assembly:

1. Level the cake layers by slicing off the domed tops with a serrated knife.
2. Place one cake layer on a serving plate. Spread ⅓ of the coconut pecan filling evenly over the top.
3. Add the second cake layer and repeat with another ⅓ of the filling. Top with the final cake layer and spread the remaining filling on top.
4. Spread the chocolate frosting around the sides of the cake. Use a piping bag fitted with a star tip to pipe decorative stars along the edge of the cake.
5. Top each piped star with a toasted pecan. Chill the cake for at least 30 minutes before serving.

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Why You’ll Love This Recipe

• Rich and Decadent: A combination of moist chocolate cake, creamy coconut pecan filling, and luscious chocolate frosting.
• Show-Stopping Dessert: Perfect for special occasions and celebrations.
• Homemade Flavor: Every layer is made from scratch, offering unbeatable taste and quality.

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Tips

• Use room-temperature ingredients for smoother batter and better texture.
• Toast the pecans for added flavor and crunch.
• Cool the cake layers completely before assembly to avoid melting the filling and frosting.
• Use a long serrated knife for cleaner cuts when leveling the cakes.

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Variations and Substitutions

• Dairy-Free Option: Substitute evaporated milk and butter with coconut cream and vegan butter.
• Nut-Free: Omit pecans and use toasted coconut flakes instead.
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Simplified Version: Use store-bought frosting or filling for convenience.

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FAQs

Can I make this cake in advance?

Yes, bake the cake layers and prepare the filling up to 1 day ahead. Assemble the cake on the day of serving.

How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I freeze the cake?

You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap. Store in the freezer for up to 2 months. Thaw before assembling.

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Serving and Suggestions

• Serve the cake at room temperature for the best flavor.
• Pair with a scoop of vanilla ice cream or a cup of coffee.
• Garnish with extra shredded coconut or chocolate shavings for a festive touch.

Enjoy this Triple Layer German Chocolate Cake, a truly indulgent treat perfect for any celebration!