Brownie German Chocolate Cake

Decadent Brownie German Chocolate Cake with Vanilla Buttercream: layers of fudgy brownie cake topped with a coconut sauce, vanilla buttercream and ganache.

This Brownie German Chocolate Cake is always welcomed in our house, especially when is loaded and smothered in chocolate. Chocolate can never be too much, when in doubt add chocolate. If the cake is too dry, or maybe doesn’t look too appealing, just add chocolate, it changes everything.

Brownie German Chocolate Cake RecipeThis is by far the most scrumptious cake that I have ever had, when you eat it you have to forget that calories exist, and just enjoy every bite, every crumb that lands on your lips. Its a taste buds party. The flavors pair nicely, the coconut sauce maybe skipped if you don’t like it, but it adds a nice sweetness and complements the buttercream.

Brownie German Chocolate Cake RecipeWhile this brownie Brownie German Chocolate Cake seems complicated to make, and I recognize that its a little tedious, it can be prepared in advance. For the brownie layer, I used store bought packaged brownie mix. You can bake them one day in advance, cover the top with plastic and store at room temperature.

The coconut sauce can be made up to 3 days ahead, as long as its store in an airtight container in the refrigerator, same for the vanilla buttercream. The only thing that needs to be made fresh when you assemble the cake is the chocolate ganache.

Brownie German Chocolate Cake RecipeFerrero chocolates are optional, but why would you leave them out? Extra crunchy chocolate never hurts.

Brownie German Chocolate Cake RecipeNow if I can only share this Brownie German Chocolate Cake virtually with everyone!

Brownie German Chocolate Cake RecipeSee what I mean?

Brownie German Chocolate Cake with Vanilla Buttercream
Prep time
Cook time
Total time
Decadent layers of fudgy brownie cake topped with a pecan coconut sauce and vanilla buttercream all covered in chocolate ganache.
Recipe type: Dessert
Serves: 12 servings
  • For the Brownie Layers:
  • 2 packages of Duncan Hines Chewy Brownie Mix
  • 4 eggs
  • ½ cup of water
  • ¾ cup vegetable oil
  • For the Coconut Filling:
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 3 egg yolks
  • 5 tbsp. unsalted butter, cut into small pieces
  • 1 cup pecans, grinded
  • 1½ cups unsweetened coconut
  • For the Vanilla Buttercream:
  • 1 cup unsalted butter/2 sticks, softened
  • 4 cups confectioner’s sugar
  • 1 vanilla bean
  • 3 tbsp. heavy cream
  • pinch of salt
  • For the Chocolate Ganache:
  • 8 ounces semisweet chocolate, chopped
  • 2 tbsp. light corn syrup
  • 3 tablespoons unsalted butter
  • 1 cup heavy cream
  1. For the Brownie Layers:
  2. Preheat oven to 350°F , 325°F.
  3. Grease bottom of 3 8inch round pans with shortening or cooking spray.
  4. In a large bowl mix brownie mix, eggs, oil and water. Stir until well blended. Spread evenly into the greased pans and bake immediately.
  5. Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean. About 25 minutes. Cool completely in pan on wire rack before assembling the cake.
  6. For the Coconut Filling:
  7. Place the butter, pecans and coconut in a large bowl and set aside.
  8. In a medium sauce pan, on low/medium heat, stir together the heavy cream, sugar and egg yolks until the mixture begins to thicken and coats the back of a spoon (180 degrees F.). Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature before topping the brownie layers.
  9. For the Vanilla Buttercream:
  10. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth, 2 - 3 minutes.
  11. Add sugar, ½ a cup at a time.
  12. Add vanilla beans and a pinch of salt and combine until well-incorporated.
  13. Add heavy cream a tablespoon at a time until the frosting has reached the preferred consistency.
  14. For the Chocolate Ganache:
  15. Place the chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature.
  16. Assemble the Cake:
  17. Remove the brownie layers from the pans. Set the first cake layer on a cake plate.
  18. Spread with a generous amount of buttercream first and add top the buttercream with ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges.
  19. Set another cake layer on top and repeat with all the layers including the top one.
  20. Ice the sides with the chocolate ganache, add coconut topping to the middle, and create a border with Ferrero chocolates.