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Delight in a classic dessert with a twist! This Traditional German Chocolate Cake is a rich, moist treat that combines the best of American and German flavors. Layered with a creamy coconut pecan frosting, it’s an elegant choice for any celebration or a delicious way to treat yourself.
Traditional German Chocolate Cake
Course: DessertCuisine: American, GermanDifficulty: MediumServings
12
servingsPrep time
35
minutesCooking time
40
minutesCalories
1097
kcalIngredients
- 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 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
Directions
- Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper and sides of the pans.
- In a small bowl, mix flour, baking soda, and salt. Set aside.
- Combine cocoa powder and chopped chocolate in another small bowl. Pour in boiling water, cover, and let sit for 5 minutes. Whisk until smooth and let cool to room temperature.
- Cream the butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition.
- Beat in vanilla extract until combined. Add the chocolate mixture and beat until smooth, about 30-45 seconds.
- With the mixer on low, alternate adding the flour mixture and sour cream, starting and ending with the flour. Mix just until combined.
- Divide batter evenly between prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cool, slice each cake layer horizontally to create 4 layers. Frost as directed below.
- Coconut Pecan Frosting:
- In a medium saucepan, whisk together heavy cream, sugar, egg yolks, and salt. Cook over medium heat, stirring occasionally, until slightly thickened.
- Remove from heat and stir in butter, vanilla extract, toasted coconut, and pecans. Let cool to room temperature; frosting will thicken as it cools.
- Assembly:
- Place one cake layer on a cake stand. Spread about 1 1/2 cups of frosting over the top and edges. Add another cake layer and repeat, ending with frosting on top.
- Keep the sides of the cake bare or decorate as desired. Slice and enjoy!
Notes or Tips:
- Storage: The baked cake can be stored at room temperature, wrapped in plastic wrap, for up to 24 hours. For longer storage, freeze the cake layers wrapped in plastic wrap and aluminum foil for up to 1 month. Defrost at room temperature.
- Frosted Cake: Refrigerate frosted cake for up to 24 hours. Bring to room temperature before serving.
Conclusion:
This Traditional German Chocolate Cake is a timeless dessert that’s sure to impress. With its moist layers of chocolate cake and a decadent coconut pecan frosting, it’s perfect for celebrating special occasions or simply enjoying a rich, homemade treat.
