Description
This Traditional German Chocolate Cake features rich chocolate layers paired with a luscious coconut pecan frosting. The moist, tender cake is enhanced by the creamy, nutty frosting made with toasted coconut and pecans, creating a classic dessert perfect for any special occasion.
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 the oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper, then grease and flour the parchment paper and sides. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Prepare Chocolate Mixture: In another small bowl, combine the cocoa powder and chopped semi-sweet chocolate. Pour in the boiling water, cover, and let it sit for 5 minutes. Whisk until smooth and let 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 eggs one at a time, beating well after each. Then add vanilla extract and beat on medium-high speed for about 1 minute until light and fluffy. Scrape down the bowl sides.
- Combine Chocolate Mixture: Add the cooled chocolate mixture to the batter and beat for 30-45 seconds, scraping down sides to combine evenly.
- Incorporate Flour and Sour Cream: With the mixer on low, alternate adding the flour mixture and sour cream, starting and ending with the flour (flour, sour cream, flour, sour cream, flour).
- Divide Batter and Bake: Evenly divide the batter into the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cake Layers: Remove cake pans from the oven and cool on wire racks for 10 minutes. Remove cakes from pans, discard parchment, and cool completely on wire racks.
- Slice Cake Layers: Once cool, slice each cake horizontally to create four total layers.
- Make Coconut Pecan Frosting: In a medium saucepan, whisk heavy cream, sugar, egg yolks, and salt over medium heat, stirring occasionally. Bring to a low simmer and cook until slightly thickened. Remove from heat and stir in butter, vanilla, toasted coconut, and toasted pecans. Let cool to room temperature; frosting will thicken further as it cools.
- Assemble Cake: Place one cake layer on a cake stand and spread about 1 1/2 cups of frosting evenly to the edge. Add the next layer and repeat, using about 1 cup of frosting between remaining layers until all layers and frosting are used. Leave 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. If freezing, wrap layers in plastic wrap and aluminum foil.
- The frosted cake can be refrigerated for 24 hours. Bring to room temperature before serving for the best texture and flavor.
- If you prefer a lighter frosting, evaporated milk can be used as a substitute for heavy cream.
- Ensure chocolate mixture cools to room temperature before adding to avoid curdling the batter.
- To toast coconut and pecans, spread on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to prevent burning.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 145 mg
