Description
Rich layers of German chocolate cake invite chocolate enthusiasts into a delectable world of sweet indulgence. Silky chocolate, coconut frosting, and nutty pecans create a mouthwatering dessert you’ll savor with pure delight.
Ingredients
Scale
Cake Main Ingredients:
- 4 oz (113 g) German sweet chocolate, chopped
- 2 cups (400 g) granulated sugar
- 2 1/2 cups (313 g) cake flour
- 1 cup (240 ml) buttermilk
- 1 cup (227 g) unsalted butter, softened
Eggs and Liquid Ingredients:
- 4 large eggs, separated
- 1/2 cup (120 ml) boiling water
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare the oven by heating to 350°F (175°C) and preparing three 9-inch round cake pans with grease and flour. Create a chocolate base by pouring boiling water over chopped chocolate, stirring until smooth and allowing to cool completely.
- Cream sugar and butter until light and airy, then incorporate egg yolks individually. Blend in vanilla and the cooled chocolate mixture until uniform.
- Separately combine cake flour, baking soda, and salt. Gradually incorporate these dry ingredients into the chocolate mixture, alternating with buttermilk to maintain a smooth consistency.
- Whip egg whites to stiff, glossy peaks, then gently fold into the batter to maintain volume and lightness.
- Distribute batter evenly across prepared pans and bake for 25-30 minutes. Verify doneness by inserting a toothpick that comes out clean. Allow cakes to cool completely on wire racks.
- For the coconut-pecan filling, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and reaches a rich, caramel-like consistency.
- Remove filling from heat and fold in shredded coconut and chopped pecans. Let cool to room temperature, allowing flavors to meld.
- Optional chocolate frosting: Cream butter until smooth, then gradually blend in powdered sugar, cocoa powder, and heavy cream. Finish with vanilla extract, mixing until silky.
- Assemble the cake by placing first layer on a serving plate. Spread a generous layer of coconut-pecan filling. Repeat with remaining layers.
- Optionally frost sides with chocolate frosting or leave bare for a traditional German chocolate cake presentation.
Notes
- Swap out regular flour for gluten-free flour blend to make this cake celiac-friendly and ensure the same tender crumb.
- Room temperature ingredients like eggs and butter help create a smoother, more evenly mixed batter that rises perfectly.
- Toast pecans and coconut before adding to filling for deeper, richer flavor that enhances the overall nutty profile of the cake.
- Work quickly when folding egg whites to maintain their airy structure and prevent deflating the delicate cake batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg