Description
Traditional German Chocolate Cake featuring moist chocolate cake layers paired with a rich and creamy coconut pecan frosting, perfect for special occasions or indulgent dessert cravings.
Ingredients
Scale
Chocolate Cake Layers
- 4 oz semi-sweet chocolate - finely chopped
- 1/4 cup Dutch-process cocoa powder
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter - softened
- 1 cup granulated sugar
- 3/4 cup light brown sugar - packed
- 3/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
Coconut Pecan Frosting
- 2 cups heavy cream
- 2 cups granulated sugar
- 6 large egg yolks
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- 2 cups pecans - toasted and finely chopped
- 4 cups sweetened shredded coconut - toasted
Instructions
- Prepare the Cake Pans: Adjust the oven rack to the middle position and preheat the oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper, then grease and flour the parchment and the sides of the pans. Set aside.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
- Prepare Chocolate Mixture: In another small bowl, combine Dutch-process cocoa powder and finely chopped semi-sweet chocolate. Add boiling water, cover, and let sit for 5 minutes. Whisk until smooth and let cool to room temperature.
- Cream Butter and Sugars: Using a stand mixer with paddle attachment, cream the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then add vanilla extract and beat on medium-high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl.
- Incorporate Chocolate Mixture: Add the cooled chocolate mixture and beat for 30 to 45 seconds, scraping down the sides to ensure even mixing.
- Add Flour and Sour Cream: With the mixer on low speed, alternately add the flour mixture and sour cream, beginning and ending with the flour (flour, sour cream, flour, sour cream, flour) until fully combined.
- Fill and Bake: Divide the batter evenly between the two prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cakes: Remove cakes from the oven and place pans on a wire rack for 10 minutes. Then remove cakes from pans, discard parchment, and let cool completely on wire racks.
- Make Coconut Pecan Frosting: While cakes are baking, whisk heavy cream, granulated sugar, egg yolks, and salt in a medium saucepan over medium heat, stirring occasionally. Bring to a low simmer, cooking until slightly thickened. Remove from heat, add butter, vanilla extract, toasted coconut, and toasted chopped pecans. Stir to combine and set aside to cool to room temperature. The frosting will thicken as it cools.
- Assemble the Cake: Once the cakes have cooled, slice each horizontally to create four layers. Place one cake layer on a cake stand, spread about 1 1/2 cups of frosting evenly to the edges. Add the next layer and continue spreading frosting between layers using about 1 cup of frosting until all layers and frosting are used. Leave the sides of the cake bare.
- Serve: Slice and enjoy your traditional German chocolate cake.
Notes
- Store unfrosted cake layers wrapped in plastic wrap at room temperature for up to 24 hours or freeze up to 1 month wrapped in plastic wrap and foil. Defrost at room temperature before frosting.
- Frosted cake can be refrigerated for 24 hours; bring to room temperature before serving for best flavor and texture.
- To toast pecans and coconut, spread separately on a baking sheet and bake at 350°F for about 5-7 minutes, stirring halfway, until fragrant and lightly browned.
- If you prefer a lighter frosting, you can substitute evaporated milk for heavy cream, as noted in the recipe.
- Ensure the chocolate mixture is cooled before mixing with the batter to prevent curdling or cooking the eggs prematurely.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 125 mg
