Moist and Rich German Chocolate Cake Recipe to Savor Today

Preheat oven to 350°F (177°C). Grease three 9-inch round pans, line with parchment paper, and grease again.

Whisk flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl.

In another bowl, whisk oil, eggs, sour cream, buttermilk, and vanilla until smooth. Add wet mixture to dry ingredients and combine.

Slowly whisk in hot water or coffee until batter is smooth and glossy.

Divide batter evenly between pans. Bake 21–25 minutes or until a toothpick comes out clean. Cool completely on wire racks.

In a saucepan, combine butter, brown sugar, egg yolks, and evaporated milk. Cook over medium heat, stirring until thickened (about 5 minutes). Remove from heat; stir in vanilla, coconut, and pecans. Cool completely.

Level cakes if needed. Spread half the filling over the first layer, add the second cake, and top with remaining filling. Add the final cake layer and frost with chocolate buttercream if desired.

Refrigerate for 45 minutes before slicing. Garnish with extra pecans and coconut if desired.