Makes: 10 to 12 servings
Time: About 1 hour
German chocolate cake is named for American chocolate maker Sam German, who developed a dark baking chocolate used in the original recipe. I use cocoa powder instead of a chocolate bar because it’s easier and tastes the same. The layers of this cake are traditionally filled with a sweet Coconut-Pecan Filling, so the cake itself doesn’t need too much sugar. The sides and top can be coated in a chocolate icing of your choice or be left bare to reveal the filling.
1. Heat the oven to 350°F. Grease the bottom and sides of two 9-inch or three 8-inch layer cake pans and dust with cocoa powder.
2. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl and set aside. In a large bowl, use an electric mixer to cream the butter until smooth, then gradually add the sugar. Beat until light in color and fluffy, about 3 minutes. Beat in the eggs and yolk, one at a time, then add the vanilla. Add the flour mixture to the egg mixture by hand, a little at a time, alternating with the buttermilk. Stir just until smooth.
3. Divide the batter evenly between the pans and bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs, 35 to 40 minutes. Let the cakes cool in the pans for 5 minutes, then run a knife around the edges of each cake and invert onto a rack to finish cooling.
4. To assemble, cut each layer horizontally in half with a serrated knife. Put the first layer of cake, top side down, on a plate or cake stand. Spread an even layer of the Coconut-Pecan Filling on top, all the way to the edges. Use a knife if you don’t have a frosting spreader or long spatula—it’s okay if it’s a little messy; you’ll smooth things out at the end. Put the other layer on top, flat side down, and spread with a layer of filling. Repeat the same process with the remaining layers. If you like, frost the top and sides of the cake with buttercream or ganache. Store at room temperature, covered with plastic wrap, for up to a few days.
GERMAN CHOCOLATE BABYCAKES Fill 2 cupcake tins with paper or foil liners. Fill each cup two-thirds full and bake for 20 to 25 minutes. When the cupcakes have cooled, spoon the Coconut-Pecan Filling evenly over each one. Press gently with your fingers to bind the filling to the cake, but not so much that the filling loses its fluff.