Description
German Chocolate Paradise Cake is a decadent, multi-layered chocolate cake filled with rich coconut-pecan frosting and topped with smooth chocolate ganache. Moist, luscious, and indulgent — it’s a showstopping dessert perfect for celebrations and special occasions.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1 cup hot coffee (or hot water)
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat until smooth, then mix in hot coffee (the batter will be thin).
- Divide the batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes completely before frosting.
- Make the Coconut-Pecan Frosting: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool completely.
- Make the Ganache: Heat cream until steaming, pour over chocolate chips, and let sit for 1 minute. Stir until smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate and spread with a generous layer of coconut-pecan frosting. Repeat with the next two layers.
- Pour ganache over the top, letting it drip down the sides. Add a final spoonful of coconut-pecan frosting on top for decoration.
- Chill for 30 minutes before slicing. Serve at room temperature for best texture.
Notes
- Use strong brewed coffee to intensify the chocolate flavor.
- For a nut-free version, omit pecans or replace with toasted oats.
- The cake can be made 1–2 days ahead and refrigerated — just bring to room temperature before serving.
- Pairs beautifully with vanilla ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German