German Double-Chocolate Cake Recipe

Name: German Double-Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray; 4 ounce semisweet chocolate, finely chopped; 1/3 cup Dutch-process cocoa powder; 1 teaspoon instant espresso powder; 1/2 cup boiling water; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 8 ounces (2 sticks) unsalted butter, at room temperature; 1 cup sugar; 1/2 cup packed dark brown sugar; 3 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup buttermilk, at room temperature; 4 large egg yolks; 1/4 cup packed dark brown sugar; 1/4 cup Dutch-process cocoa powder; 1/4 teaspoon salt; 1 (14-ounce) can sweetened condensed milk; 4 ounces (1 stick) unsalted butter, cut into 8 1-tablespoon pieces; 4 ounces bittersweet chocolate, finely chopped; 1 teaspoon pure vanilla extract; 2 cups shredded sweetened coconut, toasted (See Notes); 1 cup toasted pecans, coarsely chopped (See Notes)

Bake this irresistible German Double-Chocolate Cake at home. Made with Baking spray, semisweet chocolate, Dutch and espresso powder. Easy step-by-step i…

This German Double-Chocolate Cake relies on simple, everyday ingredients such as baking spray, dutch-process cocoa powder, instant espresso powder and boiling water. It comes together quickly and makes 4 servings, at about 2654 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this German Double-Chocolate Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Baking spray
4 ounce semisweet chocolate, finely chopped
1/3 cup Dutch-process cocoa powder
1 teaspoon instant espresso powder
1/2 cup boiling water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/2 cup packed dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
4 large egg yolks
1/4 cup packed dark brown sugar
1/4 cup Dutch-process cocoa powder
1/4 teaspoon salt
1 (14-ounce) can sweetened condensed milk
4 ounces (1 stick) unsalted butter, cut into 8 1-tablespoon pieces
4 ounces bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
2 cups shredded sweetened coconut, toasted (See Notes)
1 cup toasted pecans, coarsely chopped (See Notes)

1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Spray two 9-inch round cake pans with baking spray and line bottoms with parchment paper rounds. Spray once again with baking spray.
2
Combine semisweet chocolate, cocoa powder, and espresso powder in medium bowl. Add boiling water and stir until chocolate chips are melted and mixture is thoroughly combined; set aside.
3
Whisk together flour, baking powder, baking soda, and salt in medium bowl; set aside.
4
Beat butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and beat just to combine.
5
Add chocolate mixture and beat to combine, about 1 minute, scraping down sides and bottom of bowl with rubber spatula as needed. Beat for 1 more minute to thoroughly combine.
6
Add flour mixture in three batches, alternating with buttermilk.
7
Divide batter equally between prepared pans and bake until tester inserted in center of cakes comes out clean, 25 to 30 minutes.
8
Transfer cakes to cooling rack and cool in cakes pans for 10 minutes. Invert cakes directly onto cooling racks and cool completely, about 1 hour.
9
Once cakes are cool, whisk the yolks, brown sugar, cocoa powder, and salt in large heavy-bottomed saucepan. Whisk in sweetened condensed milk, and 6 tablespoons butter and cook, whisking constantly over medium-high heat until mixture comes to a boil and thickens, 3 to 5 minutes.
10
Stir in chocolate and cook until completely melted and incorporated. Off heat, stir in vanilla, and 1 cup coconut. Transfer mixture to bowl and cool slightly, about 10 minutes.
11
Place one cake layer on cake stand or platter. With offset spatula or dinner knife, spread half of icing on cake layer, then, sprinkle with half of pecans. Top with second cake layer. Spread remaining icing on top of cake and sprinkle with remaining pecans and coconut. Serve.

2654

kcal

Calories

203

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Baking spray, 4 ounce semisweet chocolate, finely chopped, 1/3 cup Dutch-process cocoa powder, 1 teaspoon instant espresso powder, and more.

Yes, German Double-Chocolate Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2654 kcal
Category
Baking & Desserts

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