Divine German Chocolate Dessert Recipes to Try Today

A German chocolate cake is a rich, indulgent, and delectable dessert that is oozing with chocolate, almonds, and coconut. If you’re ready to take your love for German chocolate cake to the next level, these 6 desserts will be right up your alley. These decadent treats transform German chocolate cake into cookies, pie, cupcakes, and mousse for divine desserts you won’t be able to resist. Read on, chocolate lovers. You won’t want to miss these recipes.

1. German Chocolate Cupcakes

Making German chocolate cake cupcakes

Making German chocolate cake cupcakes | Thinkstock

Cooking Classy’s cupcake recipe is a German chocolate cake lover’s dream come true. Thick, rich frosting layered on top of a moist and savory cupcake create an unbelievably decadent dessert.


Chocolate Cupcakes

  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • ⅓ cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup hot water
  • ¼ cup sour cream

Coconut Pecan Topping

  • ½ cup evaporated milk
  • 2 large egg yolks
  • ½ cup packed light brown sugar
  • ¼ cup salted butter, diced into pieces
  • ½ teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • ¾ cup chopped pecans

Chocolate Frosting

  • 4 ounces semi-sweet chocolate, chopped
  • 6 tablespoons salted butter, softened
  • 3 ounces cream cheese, softened
  • 1¼ cups powdered sugar
  • 2 ½ tablespoons cocoa powder
  • 2 to 4 teaspoons heavy cream, as needed

Directions: For the cupcakes, preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt for 30 seconds. Add in vegetable oil, milk, egg, and vanilla extract, and beat with an electric mixer on low speed for 2 minutes. Pour in hot water and stir until well-combined. Add in sour cream and mix until combined.

Fill paper lined muffin cups ¾ full and bake in preheated oven for 16-19 minutes, until toothpick inserted in center of cupcake comes out clean. Remove from oven and allow to cool several minutes in muffin pan then transfer to a wire rack to cool completely. Once cool, top each cupcake with 1 tablespoon of the coconut pecan topping in a mound in the center then pipe the chocolate frosting around cupcakes. Store in an airtight container.

For the coconut pecan topping, combine, evaporated milk, egg yolks, brown sugar, and butter in a medium saucepan. Cook mixture over medium heat, stirring constantly, until thickened, about 10-15 minutes. Remove from heat and strain through a fine mesh strainer into a mixing bowl. Stir in vanilla then mix in shredded coconut and chopped pecans and allow mixture to cool to room temperature.

For the chocolate frosting, place semi-sweet chocolate in a microwave safe bowl, then heat in microwave on 50 percent power in 20 second intervals, stirring after each interval until melted and smooth, set aside and allow to cool slightly. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and cream cheese on medium-high speed until smooth and fluffy. Blend in cocoa powdered on low speed, then blend in powdered sugar. With mixer running, slowly power in melted chocolate and blend until combined. Add in cream 1 teaspoon at a time, as needed to reach desired consistency.

2. German Chocolate Pie

pie crust

Pie crust | iStock.com

Betty Crocker creates a palatable pie by throwing chocolate, coconut, and pecans into the mix. This fabulous recipe yields 10 servings.


  • 1 refrigerated pie crust, softened as directed on box
  • 1 package (4 ounces) sweet baking chocolate, chopped
  • ¼ cup butter or margarine
  • 1 can (12 ounces) evaporated milk
  • 1½ cups sugar
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 4 egg yolks
  • ½ teaspoon vanilla
  • ¼ teaspoon almond extract
  • 1 cup flaked coconut
  • 1 cup chopped pecans

Directions: Heat oven to 375 degrees Fahrenheit. Place pie crust in 9-inch glass pie plate as directed on box. In 1-quart saucepan, heat chocolate and butter over medium-low heat until melted and mixture can be stirred smooth. Remove from heat; gradually stir in milk. In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla, and almond extract.

Gradually add chocolate mixture to egg mixture, stirring with wire whisk. Add chocolate-egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust-lined plate. In small bowl, mix coconut and pecans; sprinkle over filling. Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 4 hours.

3. Sunny’s German Chocolate Cake Cookies


Chocolate | Thinkstock

Sure to cure any chocolate lover’s sweet tooth, Food Network’s recipe is an easy, gooey, and savory treat. The recipe yields 3 dozen cookies.


  • 2 sticks butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, beaten
  • 2 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 cup semisweet chocolate chips
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans

Directions: Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper. In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut, and pecans. Drop the dough by tablespoonfuls onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.

4. German Chocolate Ice Cream Recipe

German chocolate ice cream

German chocolate ice cream | Thinkstock

Sometimes, you just need a creamy bowl of ice cream to enjoy. What could possibly be better than a cool combination of chocolate, coconut, and pecans? Prepare to amaze your tastebuds with this Taste of Home recipe, which yields 1 gallon of ice cream.


  • 1½ cups sugar
  • ¼ cups all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 cups milk
  • 3 eggs, beaten
  • 1 quart half and half cream
  • 8 ounces German sweet chocolate, melted
  • 1 cup flaked coconut
  • 1 cup chopped pecans

Directions: In a large heavy saucepan, combine the sugar, flour, cinnamon, and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160 degrees Fahrenheit, about 15 minutes. Stir in the remaining ingredients. Refrigerate for several hours or overnight. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s instructions. Refrigerate remaining mixture until ready to freeze. Remove ice cream from the freezer 10 minutes before serving.

5. German Chocolate Mousse


Pecans | Thinkstock

A terrific twist on a classic German chocolate cake, Cooking Light’s recipe, which yields 8 servings, is a satisfyingly sweet dessert delight. For the perfect finish, set aside some whole pecan halves to use as a garnish.


  • 1⅓ cups 1 percent low-fat milk
  • 2 teaspoons unflavored gelatin
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate chips
  • 4 cups frozen light whipped topping, thawed
  • ¼ cup flaked sweetened coconut, toasted
  • ¼ cup chopped pecans, toasted

Directions: Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180 degrees Fahrenheit or until tiny bubbles form around edge, but do not boil. Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts. Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set. Gently fold in whipped topping. Spoon about ⅔ cup mousse into each of 8 dessert bowls. Cover at least 2 hours or until set. Top each serving with 1½ teaspoons coconut and 1½ teaspoons pecans.

6. German Chocolate Bombes

baking ingredients

Baking ingredients |  Thinkstock

Fine Cooking’s recipe creates ganache-glazed chocolate cake bombes that are stuffed with a combination of chocolate mousse and pecan-coconut pudding. Simply put, these rich-tasting mini cakes are everything you could possibly want in a dessert. Note: This dessert requires the use of silicone bombe molds.



  • Cooking spray
  • 4 ounces unsweetened chocolate, chopped (about 1 cup)
  • 1 ounce (¼ cup) natural cocoa powder
  • 1½ cups boiling water
  • 7 ounce (1 ½ cups) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1½ cups packed dark brown sugar
  • 8 ounces (1 cup) unsalted butter, softened
  • 4 large eggs, at room temperature
  • ½ cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

Coconut-Pecan Filling

  • 3¼ ounces (about 1 cup) sweetened, shredded dried coconut, toasted and cooled
  • 3 ounces (⅔ cup) pecans, toasted and cooled
  • ⅔ cup granulated sugar
  • 2½ ounces (5 tablespoons) unsalted butter, cut into chunks
  • 6 large egg yolks
  • 1 (5 ounce) can evaporated milk
  • ½ teaspoon pure vanilla extract

Chocolate Mousse

  • 4 ounces bittersweet chocolate (preferably 70 percent cacao), chopped (about 1 cup)
  • 3½ ounces unsalted butter
  • 2 large eggs, separated
  • 1 tablespoon granulated sugar
  • ¾ cup heavy cream
  • ¼ teaspoon pure vanilla extract
  • Pinch kosher salt


  • 4 ounces bittersweet chocolate (preferably 70 percent cacao), finely chopped (about 1 cup)
  • 2 tablespoons light corn syrup
  • 1 cup heavy cream

Directions: To make the cake, position a rack in the center of the oven and heat the oven to 325 degrees Fahrenheit. Coat a 13 x 18-inch rimmed baking sheet with cooking spray. Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt. Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through.

Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla; the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture, in 3 additions, with the chocolate mixture, in 2 additions, ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter. Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack.

To make the coconut-pecan filling, pulse the coconut and pecans in a food processor until they resemble coarse cornmeal. Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use.

To make the chocolate mousse, melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly. Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks. In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream. There shouldn’t be any visible streaks.

To assemble the bombes, set two silicone bombe molds that hold at least 5 bombes each (3 and ¼-inch diameter and ½-cup capacity) on a 13 x 18-inch-rimmed baking sheet. Turn the cake out onto a cutting board. Use a 3 and ⅛-inch round cutter to cut 10 circles from the chocolate cake. Reserve the remaining cake for another use. Scoop about ¼ cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2 and ½ tablespoons each), and then gently press a cake circle into each mold.

Cover with plastic wrap and freeze overnight. Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours. To glaze the bombes, put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring. Pour the glaze evenly over the bombes to coat them completely. Refrigerate until set, about 2 hours. Let the bombes sit at room temperature for about 30 minutes before serving.

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