Description
Indulgent triple layer german chocolate cake delivers a rich, velvety symphony of coconut, pecans, and silky chocolate that whispers sweet German baking traditions. Chocolate lovers will savor each moist, decadent slice of this heavenly dessert crafted with love and culinary passion.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (298 g) granulated sugar
- 1.5 cups (319 g) packed light brown sugar
- 2.5 cups (300 g) all-purpose flour
- 1.75 cups (149 g) sifted unsweetened cocoa powder
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1.5 cups (340 ml) Thai-style coconut milk
- 1.5 cups (340 ml) hot coffee
- 2 ounces (57 g) Germans sweet chocolate, finely chopped
Liquid and Fat Ingredients:
- 1/3 cup (76 g) full-fat sour cream, room temperature
- 3/4 cup (170 ml) unrefined coconut oil, melted and slightly cooled
- 3 teaspoons pure vanilla extract
- 1.5 cups (340 ml) evaporated milk, well-shaken
- 1 cup (227 g) unsalted butter, cut into tablespoons
Filling and Topping Ingredients:
- 6 large egg yolks, room temperature
- 1/2 teaspoon vanilla extract
- 2.5 cups (215 g) sweetened shredded coconut
- 1.5 cups (171 g) pecans, toasted and roughly chopped
- 6 ounces (171 g) Germans sweet chocolate, roughly chopped
- 4 ounces (113 g) unsweetened chocolate, roughly chopped
- 2.75 cups (426 g) confectioners sugar,
Instructions
- Meticulously prepare cake pans by thoroughly greasing and lining three 9-inch round vessels with parchment paper, ensuring smooth release after baking.
- Sift together dry ingredients in a comprehensive mixing bowl, creating a uniform powder foundation for the cake’s structural integrity.
- Separately whisk liquid components, blending egg mixtures with precision, carefully incorporating room-temperature elements to promote smooth integration.
- Gently fold dry and wet ingredients, creating a silky batter with deliberate, sweeping motions to maintain airy texture.
- Introduce rich coffee and finely chopped chocolate into the mixture, stirring until completely harmonized with minimal disruption to the batter’s delicate consistency.
- Distribute batter evenly across prepared pans, ensuring balanced depth and uniform potential for rising.
- Slide pans into preheated oven at 350°F, monitoring for golden-brown perfection and springy surface texture, typically requiring 25-30 minutes of baking time.
- Remove cakes and allow complete cooling on wire racks, preventing moisture condensation that might compromise structural integrity.
- Craft filling by combining milk, granulated sugar, egg yolks, and butter in a heavy-bottomed saucepan, stirring continuously over medium heat.
- Cook filling mixture until thickened and custardy, approximately 12-15 minutes, constantly monitoring to prevent scorching.
- Remove filling from heat, folding in vanilla extract, shredded coconut, and toasted pecans for complex flavor and textural intrigue.
- Prepare frosting by carefully melting chocolate varieties, allowing gentle cooling to prevent seizing.
- Cream butter and sugar until light and voluminous, then incorporate cooled chocolate, vanilla, and subtle salt undertones.
- Assemble cake by layering each tier with generous coconut-pecan filling, creating harmonious vertical dimension.
- Enrobe entire cake with decadent chocolate frosting, using smooth, deliberate strokes for professional finish.
- Garnish perimeter with additional toasted pecans, creating visual and textural contrast against rich chocolate backdrop.
Notes
- Precision matters when measuring ingredients, especially for cake flour and cocoa powder, so use a kitchen scale for accuracy.
- Toast pecans briefly before adding to filling to enhance their nutty flavor and release natural oils, creating a more complex taste profile.
- Consider making cake layers a day ahead and refrigerating, which helps stabilize the structure and makes assembly easier.
- For gluten-free adaptation, replace cake flour with a cup-for-cup gluten-free flour blend and add xanthan gum for better texture.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 564
- Sugar: 53 g
- Sodium: 370 mg
- Fat: 37 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 93 mg