Description
This Traditional German Chocolate Cake is a decadent dessert featuring rich chocolate cake layers paired with a luscious coconut pecan frosting. The moist chocolate cake is enhanced by a velvety, caramel-like frosting loaded with toasted coconut and pecans, creating a classic and irresistible treat perfect for special occasions or any time you want to indulge in a Southern favorite.
Ingredients
Scale
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
- 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
Instructions
- Prepare pans and preheat oven: Adjust the oven rack to the middle position. Preheat oven to 350°F. Grease two 9-inch round cake pans, then line both with parchment paper. Grease and flour the parchment and sides of the pans. Set aside.
- Mix dry ingredients: In a small bowl, combine the flour, baking soda, and salt. Set aside.
- Prepare chocolate mixture: In another small bowl, combine the cocoa powder and chopped semi-sweet chocolate. Pour the boiling water over the mixture, cover, and let sit for 5 minutes. Then whisk until smooth and allow to cool to room temperature.
- Cream butter and sugars: Using a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then add vanilla extract and beat on medium-high speed for about 1 minute until light and fluffy. Scrape down the sides of the bowl.
- Combine chocolate mixture: Add the cooled chocolate mixture and beat again for 30 to 45 seconds, scraping down the sides for even incorporation.
- Add flour and sour cream: With the mixer on low speed, alternate adding the flour mixture and sour cream, starting and ending with flour (flour, sour cream, flour, sour cream, flour).
- Divide and bake: Divide the batter evenly between the two prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cakes: Remove pans from the oven and place on a wire rack for 10 minutes. Then remove cakes from pans, discard parchment paper, and let cool completely on the wire rack.
- Make coconut pecan frosting: In a medium saucepan, whisk together heavy cream, granulated sugar, egg yolks, and salt. Set over medium heat and cook, stirring occasionally, until it comes to a low simmer and slightly thickens. Remove from heat and stir in butter, vanilla extract, toasted coconut, and toasted pecans. Set aside to cool to room temperature; the frosting will thicken further as it cools.
- Assemble cake: Once the cakes are completely cool, slice each cake horizontally to create four layers. Place one cake layer on a cake stand and spread about 1 1/2 cups of frosting evenly to the edges. Repeat layering with remaining cake layers and frosting, using about 1 cup of frosting between each layer. Leave the sides of the cake bare.
- Serve: Slice the cake and enjoy immediately or store appropriately.
Notes
- Storing: The baked cake layers can be wrapped tightly in plastic wrap and stored at room temperature for 24 hours or frozen for up to 1 month. When freezing, double wrap with plastic wrap and aluminum foil. Defrost at room temperature before assembling.
- Frosted cake can be refrigerated for up to 24 hours. Bring to room temperature before serving for best texture and flavor.
- To toast pecans and coconut, spread them on a baking sheet and heat in a 350°F oven for 5 to 8 minutes, stirring occasionally, until golden and fragrant.
- Use room temperature ingredients for best mixing and texture in the cake batter and frosting.
- Ensure the chocolate mixture cools completely before adding to avoid curdling the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg
