Description
Traditional German Chocolate Cake featuring moist chocolate layers and a rich coconut pecan frosting. This classic dessert combines the deep flavor of chocolate with a sweet, nutty topping perfect for any celebration.
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: Preheat oven to 350°F and adjust the oven rack to the middle. Grease two 9-inch round cake pans, line with parchment paper, then grease and flour the paper and sides.
- Mix dry ingredients: In a small bowl, combine the flour, baking soda, and salt. Set aside.
- Make chocolate mixture: In a second bowl combine cocoa powder and chopped chocolate. Add boiling water, 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 the 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. Mix in vanilla and beat on medium-high for 1 minute. Scrape down bowl sides.
- Add chocolate mixture: Beat in the cooled chocolate mixture for 30-45 seconds, scraping bowl sides to combine evenly.
- Combine batter: On low speed, alternate adding the flour mixture and sour cream, starting and ending with flour (flour, sour cream, flour, sour cream, flour).
- Fill pans and bake: Divide batter evenly in pans and bake for 30 minutes until a toothpick comes out clean or with moist crumbs.
- Cool cake layers: Remove pans, cool on wire rack for 10 minutes, then remove cakes from pans and cool completely on wire rack.
- Slice layers: Once cool, slice each cake into two horizontal layers, making 4 layers total.
- Prepare frosting: In a medium saucepan whisk heavy cream, sugar, egg yolks, and salt. Cook over medium heat, stirring occasionally, until low simmer and slightly thickened. Remove from heat and stir in butter, vanilla, toasted coconut, and pecans. Cool to room temperature to thicken.
- Assemble cake: On a cake stand, place a cake layer, spread about 1 1/2 cups frosting evenly on top. Repeat layering with remaining cake layers and frosting, finishing with frosting on top. Keep cake sides bare.
- Serve: Slice and enjoy your traditional German Chocolate Cake.
Notes
- Store baked cake layers wrapped in plastic wrap at room temperature for up to 24 hours or freeze for up to 1 month wrapped in plastic and foil.
- Frosted cake can be refrigerated for 24 hours; bring to room temperature before serving for best texture and flavor.
- Use Dutch-process cocoa for deeper chocolate flavor.
- Toast coconut and pecans until golden to enhance the frosting's aroma and taste.
- Ensure chocolate mixture cools fully before adding to batter to avoid curdling.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg
