Home » News » German Dark Chocolate Cake

German Dark Chocolate Cake

“Absolutely best chocolate cake you have ever made” resonated around the birthday celebration table for my son.  For his birthday every year, I have the pleasure of making my youngest Son’s favorite desert – German Chocolate Cake.  This year, he has gone gluten-free, so I was forced to experiment with a different recipe.  The whole family said it was their favorite chocolate cake – Hands down – that I’ve ever made – woohoo!  Perhaps it helps that it is a German “Dark” Chocolate cake 🙂 

Dark German Chocolate Cake (Gluten-free)

Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine German
Servings 16



  • cups granulated sugar
  • 4 cups GF flour (includes xanthan)
  • cups cocoa powder
  • tsp baking powder
  • tsp baking soda
  • tsp salt
  • 5 large eggs
  • cups half and half
  • ¼ cup sour cream
  • 1⅛ cups vegetable oil
  • 2 tbsp vanilla extract
  • cups intensely hot water

Coconut Pecan Filling and Topping

  • cups sugar
  • cup water
  • 1⅓ cups water
  • 1 cup pecans, toasted and roughly chopped
  • 1 cup unsweetened coconut, lightly toasted



  • Preheat oven to 350 Degrees. Grease and flour 3- 9” round cake pans.
  • Blend together the sugar, flour, cocoa, baking powder, baking soda, and salt. (I use a whisk)
  • Whisk together the eggs, milk, oil, and vanilla extract in a separate bowl.
  • Add wet ingredients to the dry ingredients an mix at low speed for 5 minutes.
  • Slowly pour the hot water into the batter, continuing to mix.
  • Divide batter between the 3 pans and bake until the center feels firm to the touch (I use a spoon), about 30 - 35 minutes.
  • Layers can cool in pans, be made a day ahead and refrigerated.

Filling and Topping

  • Pour sugar into the middle of a deep heavy pan. Pour the water around the edge of the pan. Gently stir to moisten the sugar.
  • Bring to a full boil (using high heat), and cook with out stirring, swirling the pan occasionally to even out the color, until it reaches a medium caramel color - 5 - 15 minutes.
  • Remove from heat and use a long-handled spoon to slowly and carefully stir in the cream - being cautious of splattering. Stir in the nuts and coconut. Keep warm.
  • Place one layer - rounded side down on cake platter, top with 1/3 filling. Repeat with layer #2, Place top layer - rounded side up and top with remainder filling. Sides of cake will remain uncovered.