German Chocolate Cake Jars

gcakejars3Well everybody, here we are. Week three of our month long cake jar installment! Taking a departure from the light and summery cake jars so far, and introducing a rich, decadent, German Chocolate Cake Jar. Its delicious at room temperature and also straight out of the fridge!


Some espresso powder is added to this chocolate cake batter to enhance the chocolate flavor, as well as a dash of…. shhh… cinnamon! Don’t tell anyone my secret! It subtly adds a depth of flavor as well. Buttermilk and hot water are also in this cake batter, making sure to gift it plenty of “lift” and make it moist and less dense. The coconut/pecan filling itself is constructed from saucepan-made custard and some perfectly toasted coconut and pecans.

Makes 6 cake jars.

The Ingredients:

         for the cake:

1 cup all-purpose flour

1/2 cup  unsweetened cocoa

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

pinch of cinnamon

pinch of espresso powder

3/4 cup sugar

1/2 cup oil

2 teaspoons vanilla

1 egg

1/2 cup buttermilk

1/2 cup boiling water

         for the filling:

1 cup heavy cream

3/4 cup sugar

3 egg yolks

6 tablespoons butter

1/2 teaspoon salt

1 cup pecans, toasted and finely chopped

1&1/2 cup unsweetened coconut, toasted

gcakejars5The Method:

  • Preheat oven to 350 degrees. Grease one 8 inch cake round
  • Combine flour, cocoa, baking powder, baking soda, salt, cinnamon, and espresso powder in a large mixing bowl
  • In the bowl of a standing mixer, combine the sugar, oil, and vanilla
  • Add egg to the sugar mixture
  • Add flour mixture to the sugar mixture in phases, alternating with the buttermilk until combined
  • Add boiling water to the batter until combined
  • Pour into prepared pan, bake for 30-34 minutes or until a toothpick inserted in the center comes out clean
  • Let cake cool on a cooling rack, leave the oven on the toast the pecans and coconut
  • Toast the pecans and coconut until coconut is golden brown, about 10 minutes. Chop the pecans finely
  • To make the filling- add the heavy cream, sugar, and egg yolks to a saucepan on medium heat
  • Add pecans, coconut, butter, and salt into a medium bowl
  • Continuously stir custard until it begins to thicken and can coat the back of a spoon
  • Pour custard over pecans and coconut mixture until butter melts and mixture is combined, allow to cool
  • Chop the cake into 1/2 inch strips and layer it with the coconut/pecan filling all the way to the top of your jars! Garnish with pecans or coconut.


gcakejars4gcakejars2gcakejars3Enjoy your tasty and convenient dessert in a jar! Let me know how you like it!


  1 comment for “German Chocolate Cake Jars

  1. Nick
    September 9, 2014 at 2:53 pm

    These jar cakes are so convenient. Not only is the recipe delicious but the fact that you can make a few and they will last and stay tasty and moist for more than a week makes them great for brown bag lunches and setting on desserts for the week. Well done!

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