Description
Rich, moist German Chocolate Cake delights with layers of velvety chocolate sponge and luscious coconut-pecan frosting. Handcrafted with care, this classic dessert brings sweet comfort and indulgence to your table, promising a delectable slice of German baking tradition.
Ingredients
Scale
Main Cake Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 3/4 cup (75 grams) unsweetened cocoa powder
- 4 large eggs
- 2 cups (400 grams) granulated sugar
- 1 cup (227 grams) unsalted butter, softened
- 4 ounces (113 grams) German’s sweet chocolate, melted and cooled
- 1 cup (240 milliliters) buttermilk
Leavening Agents:
- 2 teaspoons baking soda
- 1 teaspoon baking powder
Flavor and Seasoning:
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350°F and prepare three 9-inch cake pans with parchment paper and grease.
- Combine dry ingredients in a mixing bowl, whisking flour, cocoa powder, baking soda, baking powder, and salt until thoroughly integrated.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and voluminous, creating a smooth texture.
- Incorporate eggs individually into the butter mixture, ensuring complete blending after each addition. Mix in vanilla extract and melted chocolate until uniform.
- Gradually fold dry ingredients and buttermilk into the wet mixture, alternating between both and finishing with dry ingredients. Mix minimally to maintain cake’s tenderness.
- Distribute batter evenly across prepared pans, ensuring consistent layers. Bake for 25–30 minutes at 350°F, checking doneness with a toothpick inserted in the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire cooling racks for complete temperature reduction.
- Create filling by combining evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Simmer over medium heat, continuously stirring until mixture thickens (approximately 10–12 minutes).
- Remove filling from heat, fold in vanilla extract, shredded coconut, and chopped pecans. Allow to cool completely at room temperature.
- Prepare frosting by whipping butter with cocoa powder until smooth. Gradually incorporate powdered sugar and milk, creating a creamy consistency. Add vanilla for enhanced flavor.
- Assemble the cake by layering each cake round, spreading coconut-pecan filling between layers. Frost exterior surfaces with chocolate frosting, creating an even coating.
- Refrigerate cake for 30 minutes to set frosting and ensure clean, precise slicing.
Notes
- Swap out buttermilk with dairy-free alternatives like almond or soy milk mixed with apple cider vinegar for a vegan-friendly version.
- Ensure ingredients are at room temperature to create a smoother, more evenly mixed batter with better rise and texture.
- Use high-quality cocoa powder and dark chocolate for a richer, more intense chocolate flavor that elevates the entire cake.
- Toast pecans beforehand to enhance their nutty flavor and add a deeper, more complex taste to the coconut-pecan filling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg