Description
Traditional German Chocolate Cake featuring rich chocolate layers and a creamy coconut pecan frosting, perfect for celebrations and dessert lovers who enjoy classic flavors.
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, and grease and flour the parchment and pan sides. Set aside.
- Mix dry ingredients: In a small bowl, combine flour, baking soda, and salt. Set aside.
- Melt chocolate mixture: In another bowl, combine cocoa powder and chopped chocolate. Pour boiling water over it, 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 softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs: Add eggs one at a time, beating well after each addition. Then add vanilla extract and beat on medium high for 1 minute until fluffy. Scrape down bowl sides.
- Combine chocolate and batter: Beat in cooled chocolate mixture for 30-45 seconds, scraping sides for even mixing.
- Add flour and sour cream: With mixer on low, alternate adding the flour mixture and sour cream, beginning and ending with flour (flour, sour cream, flour, sour cream, flour).
- Divide batter and bake: Evenly divide batter into prepared pans. Bake for 30 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool cakes: Remove pans and cool on wire rack for 10 minutes. Remove cakes from pans, discard parchment, and cool completely on racks.
- Make frosting: While cakes bake, whisk heavy cream, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until a low simmer and slightly thickened. Remove from heat and stir in butter, vanilla, toasted coconut, and pecans. Cool to room temperature; frosting will thicken further.
- Slice layers: When cake is cool, slice each cake horizontally to make 4 layers total.
- Assemble cake: Place one layer on a cake stand. Spread about 1 1/2 cups frosting evenly to the edges. Repeat layering cake and frosting until all layers and frosting are used. Leave cake sides bare.
- Serve: Slice and enjoy.
Notes
- Store baked cake wrapped in plastic wrap at room temperature for up to 24 hours or freeze for up to 1 month wrapped in plastic and foil; thaw at room temperature.
- Frosted cake can be refrigerated for 24 hours; bring to room temperature before serving for best flavor and texture.
- To toast coconut and pecans, spread on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring halfway through.
- Use room temperature ingredients for better mixing and texture.
- Ensure cake layers cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 160 mg
