Description
This decadent Chocolate German Cake features rich layers of moist chocolate cake sandwiched with a luscious coconut-pecan filling and smooth chocolate buttercream frosting. A perfect dessert combining classic German sweet chocolate with toasted coconut and nuts, making it an indulgent treat for chocolate and coconut lovers alike.
Ingredients
Scale
Cake
- 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 â…” 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
German Coconut Pecan Frosting
- 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
- â…› teaspoon salt
- 1 teaspoon pure vanilla extract
Chocolate Buttercream Frosting
- 1 cup unsalted butter
- 16 oz powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- â…“ cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
- Prep the Cake Pans: Preheat your oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper, then grease and flour the pans to ensure the cake layers release easily after baking.
- Melt the Chocolate: In a microwave-safe bowl, combine the chopped German sweet chocolate and hot tap water. Microwave in 30-second intervals, stirring after each until the chocolate is fully melted. Set aside to cool slightly.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking soda, baking powder, and optional espresso powder into a large bowl. Whisk in the granulated sugar and salt until well mixed.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together the buttermilk, sour cream, and vegetable oil. Add the eggs and vanilla extract, whisking until fully combined and smooth.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Then fold in the melted chocolate mixture, ensuring the batter is smooth but not overmixed.
- Bake the Cake: Divide the batter evenly between the three prepared pans. Bake in the preheated oven for 17 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
- Make Coconut Pecan Frosting: Toast shredded coconut and pecans on a baking sheet at 350°F for 5 to 7 minutes, stirring every 2 minutes to prevent burning. Allow pecans to cool slightly, then chop them. In a saucepan over medium heat, melt the cubed butter, brown sugar, egg yolks, evaporated milk, and salt. Cook, stirring constantly, until the mixture thickens (about 5 minutes). Remove from heat, stir in vanilla extract, then fold in the toasted pecans and coconut. Let the frosting cool for 25 minutes to thicken.
- Prepare Chocolate Buttercream Frosting: Beat the butter on high speed until smooth and creamy. Sift together powdered sugar, cocoa powder, and salt. Gradually add the dry ingredients to the butter, mixing well. Pour in the heavy cream and vanilla extract, then beat on high for 3 minutes until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of chocolate buttercream frosting, then half of the coconut-pecan filling. Add the second cake layer, repeat spreading the remaining buttercream and coconut filling. Top with the third cake layer, frost the entire cake with chocolate buttercream, and finish by spreading the remaining coconut-pecan filling over the top. Use reserved buttercream to pipe a decorative border around the cake.
- Serve: Allow the assembled cake to come to room temperature before serving. For an extra indulgent experience, warm individual slices in the microwave for about 10 seconds to make the filling gooier.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for the best cake texture.
- Do not overbake the cake layers; check with a toothpick starting at 17 minutes to avoid dryness.
- To toast coconut and pecans, watch carefully to prevent burning as they can brown quickly.
- For a stronger coffee flavor, do not omit the Postum or espresso powder in the dry ingredients.
- Store left-over cake covered in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
- Microwaving slices briefly enhances the filling’s decadent texture and flavor.
