Description
This Traditional German Chocolate Cake features rich chocolate layers paired with a decadent coconut pecan frosting. The moist cake is made with semi-sweet chocolate and Dutch-process cocoa, baked to perfection, and layered with a creamy, nutty frosting that adds texture and sweetness, making it an indulgent dessert perfect for 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 Cake Pans: Adjust the oven rack to the middle position and preheat oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper, then grease and flour the parchment and sides. Set aside.
- Combine Dry Ingredients: In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- Prepare Chocolate Mixture: In another small 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 fitted with paddle attachment, cream butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each. Mix in vanilla extract and beat on medium-high speed until light and fluffy, about 1 minute. Scrape down bowl sides as needed.
- Incorporate Chocolate Mixture: Beat in cooled chocolate mixture for 30 to 45 seconds, scraping sides to combine evenly.
- Add Flour and Sour Cream: On low speed, alternately add flour mixture and sour cream in the order: flour, sour cream, flour, sour cream, flour, mixing just until combined after each addition.
- Fill Pans and Bake: Divide batter evenly between prepared pans. Bake for 30 minutes or until a toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool Cakes: Remove pans from oven; cool on wire rack 10 minutes. Remove cakes from pans, discard parchment, and cool completely on wire racks.
- Make Coconut Pecan Frosting: In a medium saucepan, whisk heavy cream, sugar, egg yolks, and salt. Cook over medium heat, stirring occasionally until it reaches a low simmer and slightly thickens. Remove from heat; stir in butter, vanilla extract, toasted coconut, and toasted pecans. Let cool to room temperature to thicken further.
- Slice Cake Layers: Once cakes are cooled, slice each cake horizontally to create four layers total.
- Assemble Cake: Place a cake layer on a cake stand or serving plate. Spread about 1 1/2 cups frosting evenly to the edges. Repeat layering frosting and cake layers until all layers and frosting are used, ending with frosting on top. Leave sides of the cake 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 wrap and aluminum foil. Thaw frozen layers at room temperature before assembling.
- Refrigerate frosted cake for up to 24 hours. Bring to room temperature before serving for best texture and flavor.
- To toast pecans and coconut, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant and lightly browned, stirring occasionally.
- Use high-quality semi-sweet chocolate and Dutch-process cocoa for best chocolate flavor in the cake layers.
- This recipe requires some advanced preparation and cooling time, so plan accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
