Description
This traditional German Chocolate Cake features rich, moist chocolate layers paired with a decadent coconut pecan frosting. The cake batter combines melted semi-sweet chocolate and cocoa powder for a deep chocolate flavor, while the coconut pecan frosting adds a creamy, nutty sweetness that perfectly complements the cake. Ideal for celebrations or any special occasion, this recipe yields a beautifully layered dessert with a luscious, textured frosting.
Ingredients
Chocolate Cake
- 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
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter (softened)
- 1 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
Coconut Pecan Frosting
- 2 cups heavy cream (or evaporated milk)
- 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, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line them with parchment paper, then grease and dust the parchment and sides with flour to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Make Chocolate Mixture: In another small bowl, combine the Dutch-process cocoa powder with the finely chopped semi-sweet chocolate. Pour the boiling water over the mixture, cover, and let sit for 5 minutes. Afterward, whisk until smooth and allow to cool to room temperature.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and continue beating on medium-high speed until the mixture is light and fluffy, approximately 1 minute. Scrape down the sides of the bowl to ensure even mixing.
- Combine Chocolate Mixture: Add the cooled chocolate mixture to the batter and beat for 30 to 45 seconds, scraping the bowl to ensure it is fully incorporated.
- Alternate Adding Flour and Sour Cream: With the mixer on low speed, alternate adding the dry flour mixture and sour cream in this order: flour, sour cream, flour, sour cream, flour. Mix just until combined.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cakes: Remove the cake pans from the oven and place on a wire rack for 10 minutes. Then remove the cakes from the pans, discard the parchment paper, and allow the cakes to cool completely on the wire rack.
- Prepare Coconut Pecan Frosting: In a medium saucepan, whisk together the heavy cream, granulated sugar, egg yolks, and salt. Set over medium heat and cook, stirring occasionally, until the mixture comes to a low simmer and thickens slightly.
- Add Remaining Frosting Ingredients: Remove the pan from heat and stir in the unsalted butter, vanilla extract, toasted shredded coconut, and finely chopped toasted pecans. Mix well and set aside to cool to room temperature. The frosting will thicken further as it cools.
- Slice Cake Layers: Once the cake layers are completely cooled, slice each cake horizontally into two layers, yielding four layers in total.
- Assemble the Cake: Place one cake layer on a stand or serving plate, spread about 1 1/2 cups of the coconut pecan frosting evenly across the top, spreading to the edges. Repeat with the remaining layers and frosting, using about 1 cup of frosting between each layer, finishing with frosting on top. The sides of the cake remain unfrosted for a rustic look.
- Serve: Slice and serve the layered German Chocolate Cake. Enjoy the rich chocolate and luscious coconut pecan flavors!
Notes
- Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor that complements the semi-sweet chocolate.
- Ensure the chocolate mixture cools to room temperature before adding to the batter to avoid curdling.
- To toast pecans and coconut, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to prevent burning.
- The frosting thickens as it cools; if it becomes too thick, gently warm and stir to soften before spreading.
- For best results, assemble the cake when both the cake layers and frosting are at room temperature.
- Store the cake covered in the refrigerator to keep the frosting fresh; allow it to come to room temperature before serving for optimal texture and flavor.
