Eggless German Chocolate Cake
This Eggless German Chocolate Cake is super moist, rich and totally decadent! Filled and frosted with nutty buttery coconut-pecan frosting that is to die for. This cake is sure to impress!
Servings 12
Calories 869kcal
Equipment
Ingredients
Chocolate Cake:
- 2 1/3 cups (325 g) all-purpose flour (see notes)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- ¾ cup (85 g) unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 tablespoon hot water
- 1 teaspoon instant coffee
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 2 cups (400 g) granulated white sugar
- 1/2 cup (120 g) sour cream (see notes)
- ½ cup (120 ml - 4 oz) vegetable or canola oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cup (360 ml - 12 oz) buttermilk (see notes)
Coconut-Pecan Filling
- 1 1/2 cups (360 ml - 12 oz) evaporated milk
- 2 tablespoons (30 g) tablespoon cornstarch
- 3/4 cup (173 g – 1 1/2 sticks) unsalted butter
- 1 1/2 cup (300 g) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 3 cups shredded coconut (I used unsweetened coconut)
- 1 1/2 cups (190 g) chopped pecans
Chocolate Buttercream (optional):
- ½ cup (115 g) unsalted butter, softened
- 2 1/2 cups (350 g) confectioners’ sugar
- 1/4 cup (28 g) unsweetened natural or Dutch-process cocoa powder
- 1-2 tablespoons (15 - 30 ml) heavy cream or milk
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
Chocolate Cakes:
- Preheat the oven to 350ºF (180ºC). Line two 9-inch (23-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- In a large bowl, combine the flour, baking powder, baking soda, cocoa, and salt. Reserve.
- Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Then add sour cream, oil, vanilla, vinegar, and coffee; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
- Pour batter into prepared pan(s).
- Bake for 30 – 40 minutes, or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
- Remove the cakes from the oven. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.
Coconut Filling:
- Mix 2 tablespoons of evaporated milk with the cornstarch in a small bowl. Reserve.
- Add the remaining evaporated milk, butter, and brown sugar to a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, stir in the cornstarch mixture and constantly whisk until the mixture thickens a little, about 3-5 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Allow cooling completely before layering the cake. It will thicken even more as it cools.
Chocolate Buttercream (optional):
- In a medium bowl, beat with an electric mixer unsalted butter until soft and fluffy. Add confectioners' sugar one cup at a time, and keep mixing until blended. Stir in heavy cream and pure vanilla extract. Keep mixing just until the frosting is smooth and spreadable. If frosting is too thick, beat in more heavy cream, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Assemble cake:
- Level the cakes if necessary: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
- Place one cake layer on your cake stand or serving plate. Evenly cover the top with half of the coconut pecan filling.
- Top with 2nd cake layer. Spread the chocolate buttercream on top, if using.
- Evenly cover the top with the remaining coconut pecan filling. Garnish with extra pecans, if desired.
- Refrigerate for at least one hour before slicing, or the cake may fall apart as you cut.
Notes
Store: Cover and refrigerate for up to 5 days. Bring to room temperature before serving.
Make-Ahead: You can make the cakes, coconut filling, and buttercream (if using) up to 2 days in advance. Cover and refrigerate. Then remove them from the refrigerator about an hour or so before you’re ready to frost your cake. This will allow them to come to room temperature, and they will be easier to frost.
Coffee is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. If you don't want to add coffee, just add 1 tablespoon of hot water.
Sour Cream: you can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.
Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
9×13 Cake: You can bake this cake as a 9×13 sheet cake instead. Bake for 35-40 minutes at 350°F (180° C). Let the cake cool. Top with a thin layer of chocolate buttercream (optional) and then with coconut pecan filling.
Extra Recipe Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don't open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Nutrition
Calories: 869kcal | Carbohydrates: 100g | Protein: 9g | Fat: 52g | Sugar: 75g