Let’s be honest. Everyone knows the best part of German chocolate cake is the frosting! With this German Chocolate Dip, you get all the flavors of the classic cake in a fun, scoopable dessert. Instead of baking, you layer a light and fluffy chocolate mascarpone base with a rich, gooey coconut–pecan frosting. This no-bake dessert is perfect for parties, holidays, or casual gatherings.
Serve it with cookies, fruit, or crackers for a crowd-pleasing treat that can be made ahead of time. Let the dip sit at room temperature for a few minutes before serving for the best creamy, scoopable texture.
Dessert dip with all the flavors of German chocolate cake
Chocolate Dip Base
Coconut Pecan Topping:
Makes 10-12 servings
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Below you will find tips and tricks to help achieve the best results possible!
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Ever wish you could just eat frosting straight from the bowl without judgment? Dessert dips let you do just that! Dessert dips are creamy, shareable treats designed for scooping with fruit, cookies, or crackers. Instead of baking a cake or pie, you mix a flavorful base and layer in ingredients inspired by classic desserts such as cheesecake, brownie batter, or pumpkin pie. They’re quick to make, perfect for entertaining, and especially convenient for make-ahead parties. With dessert dips, you get all the indulgent flavors you love in a fun, easy-to-serve format.
I love this easy German Chocolate Dip because it comes together without baking. The light chocolate mascarpone base pairs perfectly with the gooey coconut–pecan topping, giving a dessert that feels rich but not overwhelming. It’s make-ahead friendly, so you can prepare it the day before a gathering and simply pull it out when it’s time to serve. Being scoopable, guests can enjoy it with a variety of dippers, making it a versatile and crowd-pleasing choice for any party or holiday table.
Fun fact: Did you know that German chocolate Cake isn't actually from Germany? Its name comes from the American chocolate maker Samuel German, who developed a type of sweet baking chocolate in 1852 for the Baker's Chocolate Company. The cake gained its name and popularity after a recipe using this "German's Sweet Chocolate" was published in a Dallas, Texas newspaper.
Mascarpone cheese – Mascarpone is mild and slightly sweet, commonly used in both sweet and savory dishes. It works best in this dip because it creates a smooth, silky base without being overpowering. You could use cream cheese as a substitute, but I highly recommend mascarpone for the best flavor, as explained in more detail in the FAQs.
Cocoa powder – Use unsweetened cocoa powder to give the dip base a subtle chocolate flavor. Either natural or Dutch-process cocoa works, so use whichever you have on hand.
Whipped topping – Store-bought whipped topping, such as Cool Whip, makes this recipe quick and easy to assemble. I recommend the original variety, but you can also use homemade whipped cream if you prefer.
Evaporated milk – Be sure to use evaporated milk for the topping; sweetened condensed milk is not a suitable substitute.
Coconut – Sweetened shredded coconut flakes work best for this recipe. You can find them in the baking aisle, and they give the topping its classic gooey texture.
Hand mixer or stand mixer
Saucepan and spatula
Shallow serving dish, such as an 8x8-inch dish or a 9-inch pie plate
Soften the mascarpone cheese: Use the mascarpone cheese at room temperature so it mixes smoothly and evenly. Room temperature cheese helps prevent clumps and ensures a silky chocolate base.
Sift the cocoa and powdered sugar: Sifting these ingredients into the dip base prevents lumps and keeps the chocolate layer light and creamy.
Adjust the sweetness: Taste the chocolate base as you go and adjust the sweetness if needed. Depending on the cocoa powder you use, the base can be slightly bitter. Aim for a lightly sweet base, knowing the coconut pecan topping is already rich and sweet. If you prefer a sweeter dip, add powdered sugar gradually and just enough to balance the chocolate without making it too sweet.
Don’t overcook the topping: Cook the evaporated milk mixture only until it begins to bubble. It will thicken as it cools, and once the coconut and pecans are added. The topping should remain gooey and scoopable, not overly thick.
Use dollops when assembling: Spoon the topping in sections over the chocolate base before spreading. This prevents the layers from sinking and mixing and keeps the topping intact.
Layered Dip: Instead of spreading the German chocolate filling over the entire base, layer the chocolate dip and coconut pecan frosting in a trifle dish or clear bowl for a pretty presentation.
Swirled Dip: For a marbled effect, gently swirl some of the coconut pecan topping directly into the chocolate base before adding the remaining topping.
Individual Servings: Portion the dip into small jars or cups for single servings, making it easy for parties or grab-and-go desserts.
Extra Chocolate: Sprinkle mini chocolate chips over the top before serving for a richer, chocolatey bite.
Yes, you can. I tested this dip with cream cheese and found the tanginess a bit overpowering compared to the lighter, sweeter flavor of mascarpone. If you enjoy a cheesecake-style flavor, substitute 8 ounces of softened cream cheese for the mascarpone, but know the taste will be tangier. Cream cheese is definitely more affordable and easier to find, so if you choose that route, the dip will still be delicious just slightly different in flavor.
Absolutely! Assemble the dip up to a day in advance, cover, and refrigerate. Bring it to room temperature before serving for the best scoopable texture.
Classic options include graham crackers, vanilla wafers, strawberries, or apple slices. Pretzel sticks add a salty-sweet contrast. My favorite is graham crackers or coconut flavored shortbread cookies I found at the Dollar Tree. Dollar Tree is a good place to get a variety of dippers.
Freezing is not recommended, as the mascarpone base and coconut pecan topping may separate when thawed.
If you enjoy indulgent, chocolatey desserts, you’ll love my Black Russian Cake. It’s rich and decadent but easier to make than a layered cake, making it perfect for special occasions or when you want a show-stopping dessert without the fuss.