Description
Rich layers of German chocolate cake unveil a delectable symphony of sweet coconut-pecan frosting nestled between moist chocolate cake rounds. Indulgent flavors from Germany’s culinary tradition promise a delightful journey you won’t soon forget.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sugar
Wet Ingredients:
- 2 large eggs, at room temperature
- 1 cup buttermilk
- 1/2 cup neutral oil (like grapeseed or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Liquid Ingredients:
- 1 cup hot coffee
Instructions
- Embark on a decadent chocolate journey with this classic German chocolate cake, where rich cocoa meets luxurious coconut-pecan filling.
- Prepare cake pans by greasing and lining three 8-inch round pans (or two 9-inch pans), then preheat the oven to 350°F (175°C).
- Create the dry mixture by thoroughly whisking sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
- In a separate bowl, vigorously blend eggs, buttermilk, oil, vanilla, and almond extract until completely smooth.
- Gently fold wet ingredients into dry ingredients, then incorporate hot coffee, stirring until the batter becomes uniformly silky.
- Distribute batter evenly across prepared pans and bake for 25-35 minutes, depending on pan size, until a toothpick emerges clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Carefully toast coconut and pecans at 325°F (160°C) for 5-7 minutes, watching closely to prevent burning.
- Craft the filling by whisking evaporated milk, brown sugar, and egg yolks in a saucepan, then add butter and cook over medium heat.
- Stir continuously until the mixture transforms into a thick, custard-like consistency, approximately 10-12 minutes.
- Remove from heat and incorporate toasted coconut, pecans, vanilla extract, and a pinch of sea salt, then allow to cool.
- Assemble the cake by placing first layer on a serving plate and spreading a generous layer of filling.
- Repeat with second cake layer and additional filling, then crown with the final layer.
- Cover the top with remaining filling, leaving sides exposed for a traditional presentation.
- Let the cake rest for an hour to allow flavors to meld and filling to set, enjoying optimal taste and texture.
Notes
- Toast coconut and pecans separately to enhance their individual flavors and prevent burning, creating a more complex and nutty profile.
- Use room temperature ingredients like eggs and buttermilk to ensure smoother mixing and more even baking of the cake layers.
- Add a splash of coffee to intensify the chocolate flavor without making the cake taste like coffee; it deepens the richness and complexity.
- Opt for natural cocoa powder instead of Dutch-processed for a more robust chocolate taste and better chemical reaction with baking soda.
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 23g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg