Description
Traditional German Chocolate Cake features rich, moist chocolate cake layers paired with a luscious coconut pecan frosting. This classic dessert is perfect for special occasions and celebrations, blending deep chocolate flavors with a sweet and nutty frosting.
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 Cake Pans: 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.
- Prepare Chocolate Mixture: In another bowl, combine cocoa powder and chopped chocolate. Add boiling water, cover, and let sit for 5 minutes. Whisk until smooth and let it cool to room temperature.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment, cream the 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. Add vanilla extract and beat on medium-high speed for 1 minute until light and fluffy. Scrape down bowl sides.
- Combine Chocolate Mixture: Beat in the cooled chocolate mixture for 30-45 seconds, scraping the bowl sides to combine evenly.
- Add Flour and Sour Cream: On low speed, alternate adding the flour mixture and sour cream in this order: flour, sour cream, flour, sour cream, flour, mixing until just combined.
- Divide Batter and Bake: Divide 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 cool on wire racks for 10 minutes. Remove cakes from pans, discard parchment, and cool completely on wire racks.
- Make Frosting: In a medium saucepan, whisk together heavy cream, sugar, egg yolks, and salt. Cook over medium heat, stirring occasionally, until it begins to simmer and thickens slightly. Remove from heat; stir in butter, vanilla, toasted coconut, and toasted pecans. Let cool to room temperature to thicken further.
- Assemble Cake: Slice each cake layer horizontally to create four layers total. Place one layer on a cake stand, spread about 1 1/2 cups frosting evenly to the edges. Repeat with remaining layers and frosting. Keep cake sides bare. Slice and serve.
Notes
- Store baked cake layers wrapped in plastic wrap at room temperature for up to 24 hours or freeze for up to 1 month. When freezing, wrap layers in plastic wrap and aluminum foil.
- Frosted cake can be refrigerated for up to 24 hours; bring to room temperature before serving for best flavor and texture.
- Use Dutch-process cocoa for richer chocolate flavor; do not substitute with natural cocoa.
- Toast pecans and coconut to enhance their flavor before adding to frosting.
- Ensure chocolate mixture cools to room temperature to prevent curdling when combined with eggs and butter.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg
