Description
Traditional German Chocolate Cake featuring rich chocolate layers paired with a luscious coconut pecan frosting. This classic dessert combines moist cake with a creamy, nutty frosting, perfect for celebrations and family gatherings.
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 Oven and Pans: Adjust the oven rack to the middle position and preheat the oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper, then grease and flour the parchment and sides of the pans. Set aside.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Set aside for later use.
- Melt Chocolate Mixture: In a second small bowl, combine the Dutch-process cocoa powder and 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 fitted with a paddle attachment, cream the softened unsalted butter, granulated sugar, and 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.
- Combine Chocolate and Batter: Add the cooled chocolate mixture and beat again for 30 to 45 seconds, scraping down the bowl sides to combine evenly.
- Add Dry Ingredients and Sour Cream: With the mixer on low speed, alternately add the flour mixture and sour cream, starting and ending with the flour (flour, sour cream, flour, sour cream, flour).
- Divide 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 pans from oven and place on a wire rack for 10 minutes. Then remove cakes from pans, discard parchment, and cool completely on wire racks.
- Make Coconut Pecan Frosting: In a medium saucepan, whisk together the heavy cream, granulated sugar, egg yolks, and salt. Set over medium heat and cook, stirring occasionally, until the mixture reaches a low simmer and thickens slightly. Remove from heat and stir in the unsalted butter, vanilla extract, toasted shredded coconut, and toasted pecans. Mix well and let cool to room temperature to thicken.
- Assemble Cake: Once the cakes are completely cool, slice each layer horizontally to create four layers in total. Place one cake layer on a cake stand. Spread about 1 1/2 cups of frosting evenly over the top to the edges. Repeat layering with cake and frosting until all layers and frosting are used, keeping the sides of the cake bare.
- Serve: Slice and enjoy your traditional German Chocolate Cake!
Notes
- Store baked cake wrapped in plastic wrap at room temperature for up to 24 hours or freeze for up to 1 month. If freezing, wrap layers in plastic wrap and then in aluminum foil. Defrost at room temperature before serving.
- Refrigerate frosted cake for up to 24 hours and bring to room temperature before serving for best flavor and texture.
- To toast pecans and shredded coconut, spread them on a baking sheet and bake at 350°F for about 5-7 minutes, stirring once, until fragrant and lightly browned.
- Use Dutch-process cocoa powder for a richer chocolate flavor in the cake.
- Ensure the chocolate mixture cools to room temperature before mixing with other ingredients to prevent curdling of eggs in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 150 mg
