Description
Traditional German Chocolate Cake featuring rich chocolate layers and a decadent coconut pecan frosting. This classic dessert combines moist cake with a creamy, nutty frosting, perfect for celebrations or special occasions.
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 pans and oven: Adjust the oven rack to the middle position and preheat oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper, then grease and flour the parchment and sides. Set aside.
- Mix dry ingredients: In a small bowl, combine flour, baking soda, and salt. Set aside.
- Create chocolate mixture: In another bowl, combine cocoa powder and chopped chocolate. Pour boiling water over, cover, and let sit for 5 minutes. Whisk until smooth and cool to room temperature.
- Cream butter and sugars: Using a stand mixer with paddle attachment, cream softened 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. Mix in vanilla extract and beat on medium-high speed until light and fluffy, about 1 minute. Scrape down bowl sides.
- Incorporate chocolate mixture: Beat in the cooled chocolate mixture for 30-45 seconds, scraping bowl sides to combine evenly.
- Add flour and sour cream: With mixer on low, alternately add flour mixture and sour cream starting and ending with flour (flour, sour cream, flour, sour cream, flour).
- Divide batter and bake: Evenly divide batter between prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cooling cakes: Remove pans from oven, cool on wire rack for 10 minutes, then remove cakes from pans and parchment. Let cool completely on wire rack.
- Make coconut pecan frosting: In a medium saucepan, whisk heavy cream, sugar, egg yolks, and salt over medium heat, stirring occasionally. Bring to a low simmer and cook until slightly thickened. Remove from heat and stir in butter, vanilla, toasted coconut, and pecans. Let cool to room temperature to thicken.
- Assemble cake: Slice each cake layer horizontally to create four layers. Place one cake layer on a cake stand, spread about 1 1/2 cups frosting evenly to edges. Repeat layering cake and frosting until all layers and frosting are used, keeping sides bare.
- Serve: Slice and enjoy your traditional German Chocolate Cake.
Notes
- Baked cake layers can be stored at room temperature wrapped in plastic wrap for up to 24 hours or frozen for up to 1 month; wrap in plastic and foil when freezing.
- Frosted cake can be refrigerated for 24 hours; bring to room temperature before serving to enhance flavor and texture.
- Ensure coconut and pecans are toasted before mixing into frosting for best flavor.
- Use Dutch-process cocoa powder for a richer chocolate flavor.
- Use parchment paper lining to easily remove cake layers without damage.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 500 kcal
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg
