Description
This Chocolate German Cake is a rich, decadent dessert with layers of moist chocolate cake, creamy chocolate buttercream, and a luscious coconut-pecan filling. A perfect indulgence for any occasion.
Ingredients
4 oz Baker’s German sweet chocolate, chopped
3/4 cup hot tap water
1 ¾ cups all-purpose flour, spooned and leveled
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons Postum or espresso powder (optional)
1 ⅔ cups granulated sugar
1 teaspoon salt
1 cup buttermilk (room temperature)
½ cup full-fat sour cream (room temperature)
½ cup vegetable oil
2 large eggs (room temperature)
2 teaspoons pure vanilla extract
2 ¾ cups sweetened shredded coconut
1 ½ cups pecans
¾ cup unsalted butter, cubed
1 ½ cups light brown sugar, packed
6 large egg yolks
12 oz can evaporated milk
⅛ teaspoon salt
1 teaspoon pure vanilla extract (for frosting)
1 cup unsalted butter (for buttercream)
16 oz powdered sugar
½ cup unsweetened cocoa powder
¼ teaspoon salt
⅓ cup heavy cream
2 teaspoons pure vanilla extract (for buttercream)
Instructions
- Prep the Cake Pans: Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray or butter and flour.
- Melt the Chocolate: Combine the chopped chocolate and hot water in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted. Set aside.
- Combine Dry Ingredients: Sift flour, cocoa powder, baking soda, baking powder, and optional espresso powder into a large bowl. Whisk in sugar and salt.
- Combine Wet Ingredients: In a mixing bowl, combine buttermilk, sour cream, and oil. Whisk in eggs and vanilla extract.
- Mix: Gradually add the dry ingredients to the wet ingredients, followed by the melted chocolate mixture. Mix on low until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 17-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool for 10 minutes in pans, then transfer to wire racks to cool completely.
- German Coconut Pecan Frosting: Toast coconut and pecans on a baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes. Chop the pecans once cooled. In a saucepan, melt butter, brown sugar, egg yolks, evaporated milk, and salt over medium heat. Cook until thickened, about 5 minutes. Stir in vanilla extract, then fold in chopped pecans and coconut. Let cool for 25 minutes.
- Chocolate Buttercream Frosting: Beat butter on high until smooth. Sift powdered sugar, cocoa powder, and salt. Gradually add dry ingredients to butter, followed by heavy cream and vanilla. Beat on high for 3 minutes until fluffy.
- Assemble the Cake: Place the first cake layer on a serving plate, top with buttercream and half of the coconut-pecan filling. Add the second layer and repeat with remaining frosting and filling. Place the third layer on top, frost with buttercream, and top with the remaining coconut-pecan filling. Pipe a border with reserved buttercream.
- Serve: Allow the cake to come to room temperature before serving. For an extra indulgent touch, microwave slices for about 10 seconds to make the filling even more luscious.
Notes
For a nut-free version, omit pecans and use more shredded coconut.
Try using a cream cheese frosting instead of buttercream for a tangy alternative.
For a richer flavor, drizzle chocolate ganache on top of the cake.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg
