This recipe for Flourless German Chocolate Cake has quickly become my go-to dessert for just about any occasion. This dessert delivers all of the flavors and textures of traditional German chocolate cake with about half the effort. That's a win-win in my book, to say the least!
The cake alone is ultra chocolatey (and could honestly be a recipe all on it's own), then it's covered in a simple yet rich chocolate ganache, and everything is finished off with the best sticky and delicious coconut pecan and caramel topping. There's a "secret" ingredient in the topping that I think really takes things over the top, so be sure not to miss the details below!
Recipe Components and Ingredients
There are three main components to this recipe: 1) the flourless chocolate cake; 2) the chocolate ganache topping; and 3) the coconut pecan caramel topping. All three of these components are super easy to put together. The toppings can both be made while the cake is baking in the oven as well.
Flourless Chocolate Cake
This recipe starts with the flourless chocolate cake as the base. A combination of semi-sweet chocolate chips and cocoa powder gives this cake a really dense chocolate-y punch.
The basic process is to mix all of the dry ingredients and all of the wet ingredients together. And then you combine all of the dry and wet ingredients to make your cake batter.
- Begin by melting the butter and chocolate chips together over gentle heat. Whisk in the beaten eggs and vanilla extract.
- While the chocolate and butter are melting, combine the coca powder, sugar, and fine sea salt in the bowl of a stand mixer.
- Add the wet ingredients to the dry ingredients, then mix until just combined.
- Pour the batter into a 9-inch cake pan that has been greased with a layer of parchment paper on the bottom.
1. Whisk the dry ingredients together in the bowl of a stand mixer. 
2. Slowly melt the butter and chocolate chips over medium heat. -
3. Remove from the heat and whisk in the beaten eggs and vanilla extract. -
4. Whisk until completely incorporated. -
5. Add the wet ingredients to the dry. -
6. Mix on medium speed until combined, about 2 minutes. -
7. Pour the cake batter into a prepared 9-inch cake pan. *Unlike pictured here, it's important to add a layer of parchment paper to the cake pan prior to baking.* 
8. Bake at 375°F for 25 minutes, then allow to cool.
Pro tip: To properly prepare your cake pan, generously butter the bottom and sides, then add a layer of parchment paper on the bottom. Add another layer of butter on top. Based on my experience, if you skip this step, I can almost guarantee that your cake will stick.
After preparing your cake batter, bake at 375°F for 25 minutes, until the edges are set, but the middle is still slightly soft. Remove from the oven and allow to cool slightly before topping with the chocolate ganache and coconut pecan caramel toppings.
Chocolate Ganache
While the cake is in the oven, now is the perfect time to prepare both the chocolate ganache and coconut pecan caramel toppings.
The chocolate ganache is as simple as melting the semi-sweet chocolate chips over medium-low heat with heavy cream and a pinch of fine sea salt until smooth. It's important to keep this warm until the cake has cooled slightly.
Coconut Pecan Caramel Topping
The star of the show, at least in my opinion, is the coconut pecan caramel topping. This is the perfect sticky-sweet and crunchy textural element that balances out this whole dessert. The "secret" ingredient that I like to include is a little bit of Angostura aromatic bitters, like you use in cocktails. The brown sugar, pecans, vanilla, and coconut give an almost "whiskey-like" flavor profile, so it only makes sense to use bitters for balance. Of course, this is completely optional, but if you have some on hand, I strongly recommend that you give it a try!
One other tip is that you can make this while the cake is in the oven and the ganache is melting on the stove. This is a great way to save time and have everything ready at the same time.
Making this is as simple as mixing all of the ingredients except for the coconut, the pecans, and the Angostura bitters (if using), then bringing it to a boil and simmering for a few minutes until thickened. Take everything off the heat, then gently mix in the coconut, the pecans, and the Angostoura bitters. The complete steps are outlined below:
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1. Add all ingredients except the coconut, pecans, and Angostura bitters. -
2. Bring to a boil, then reduce the heat to medium-low and simmer for 4 to 5 minutes. -
3. Remove from the heat and add the coconut, pecans, and Angostura bitters. -
4. Whisk together until evenly incorporated, and allow to cool slightly.
Cake Assembly Process
Once the cake is cool enough to handle, it's time to assemble all of your components into one delicious dessert! The instructions are outlined below:
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1. Place a wire rack or plate over the top of the cake pan. 
2. Lift the cake pan and wire rack with one hand on the bottom and one hand on top. -
3. Quickly flip the cake pan and wire rack over to invert the cake. -
4. The cake should slide out on its own. -
5. Remove the parchment paper from the bottom (now top) side of the cake. -
6. Spread the warm chocolate ganache evenly over the top of the cake and allow to cool for about 10 minutes. (You may not use all of it.) -
7. Add the coconut pecan caramel topping to the top. -
8. Gently spread the coconut pecan caramel topping evenly over the chocolate ganache layer.
If all of the chocolate ganache layer has not completely set up before you add the coconut layer, take care when spreading it out to not mix the chocolate layer into the coconut layer.
Cut into slices and serve!
Not in the mood for Flourless German Chocolate Cake, but still craving something sweet? Check out my other dessert recipes here!
Did you make this recipe for Flourless German Chocolate Cake?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Flourless German Chocolate Cake
Equipment
- Stand Mixer Optional
- 9-inch Cake Pan
- Parchment Paper
Ingredients
Flourless Chocolate Cake
- 1 Cup Semi-Sweet Chocolate Chips 170 g
- 8 Tablespoons Unsalted Butter 113 g
- ½ Cup Unsweetened Cocoa Powder 43 g
- ¾ Cup Granulated Sugar 150 g
- ¼ Teaspoon Fine Sea Salt
- 1 Teaspoon Vanilla Extract
- 3 Large Eggs
Chocolate Ganache
- 1 Cup Semi-Sweet Chocolate Chips 170 g
- ½ Cup Heavy Cream 113 g
- Pinch of Fine Sea Salt
Coconut Pecan Caramel Topping
- 3 Tablespoons Unsalted Butter 37 g
- ¾ Cup Light Brown Sugar Packed, 175 g
- 2 Large Egg Yolks
- 1 (5 oz.) Can Evaporated Milk About ¾ Cup, 147 ml
- 2 Tablespoons Heavy Cream 22 ml
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups Sweetened Shredded Coconut 135 g
- ¾ Cup Chopped Pecans 85 g
- ½ Teaspoon Angostura Bitters Optional
- Pinch Fine Sea Salt
Instructions
Flourless Chocolate Cake
- Preheat the oven to 375°F.
- In a small saucepan, combine 1 cup semi-sweet chocolate chips, the unsalted butter, and melt over medium-low heat. Once melted, remove from the heat and stir in the vanilla extract and beaten eggs.
- While the chocolate and butter mixture is melting, combine the cocoa powder, sugar, and salt in a separate bowl, or in the bowl of a stand mixer if using. Add the wet ingredients to the dry ingredients and mix on medium-low speed, (or by hand) until evenly combined.
- Prepare a 9-inch cake pan by greasing with unsalted butter, then line the bottom with parchment paper, trimming any excess. Add another layer of butter on top of the parchment paper. Note - Do not skip any part of this step. The cake will stick if you don't use greased parchment paper.
- Pour the prepared cake batter into the cake pan and bake for 25 minutes. Remove and let cool for at least 10 minutes.
- To remove the cake from the pan, place a plate or on a wire rack on top of the cake and quickly invert it. The cake should release on its own. Remove the parchment paper and allow to cool.
Chocolate Ganache
- While the cake is in the oven, add 1 cup of semi-sweet chocolate chips and the heavy cream to a small saucepan. Heat on medium-low and stir until chips are melted and smooth. Keep warm until ready to assemble the cake.
Coconut Pecan Caramel Topping
- Add butter, light brown sugar, egg yolks, heavy cream, evaporated milk to a medium saucepan and heat over medium-high heat. Stir frequently until the mixture comes to a low boil.
- Once boiling, reduce the heat to medium and whisk frequently until the mixture thickens, about 4 to 5 minutes. Remove from heat.
- Stir in the vanilla extract, chopped pecans, sweetened coconut, Angostura bitters, and kosher salt until evenly incorporated. Allow to cool completely.
Cake Assembly
- Pour the warm chocolate ganache over the cake, and spread it out evenly with a spatula. Allow the ganache to cool and set up for at least 10 minutes or until completely cooled and set up.
- Spoon the coconut pecan caramel topping over the chocolate layer and gently spread it out. Note: If the chocolate layer has not set completely up, take care not to overwork the topping into the chocolate mixture.
- Slice, serve, and enjoy!
Sarah says
Turned out great! Delicious coconut pecan topping - the addition of angostura bitters is perfection!
Spencer Klickman says
Thanks, Sarah! This one is one of my family's favorite, so I'm glad you enjoyed it as well!