Description
A classic Traditional German Chocolate Cake featuring moist chocolate layers and a rich coconut pecan frosting. This indulgent dessert combines semi-sweet chocolate and cocoa for deep flavor, complemented by a creamy, nutty topping that's toasted to perfection.
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 oven: Adjust the oven rack to the middle position and preheat the oven to 350°F. Grease two 9-inch round cake pans, line each with parchment paper, then grease and flour the parchment and pan sides. Set aside.
- Mix dry ingredients: In a small bowl, combine the flour, baking soda, and salt; set aside.
- Prepare chocolate mixture: In a separate 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. Whisk until smooth and let cool to room temperature.
- Cream butter and sugars: Using a stand mixer with the 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 beat in the vanilla extract on medium-high speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl.
- Incorporate chocolate mixture: Beat in the cooled chocolate mixture for 30-45 seconds, scraping down the bowl sides to combine evenly.
- Alternate adding flour mixture and sour cream: With the mixer on low, alternate adding the flour mixture and sour cream, starting and ending with the flour (flour, sour cream, flour, sour cream, flour).
- Divide batter and bake: Evenly divide the batter 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 cake layers: Remove pans from the oven and place on a wire rack for 10 minutes. Then remove cakes from pans, discard parchment, 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. Cook over medium heat, stirring occasionally, bringing to a low simmer. Cook until slightly thickened, then remove from heat. Stir in butter, vanilla extract, toasted coconut, and toasted pecans. Set aside to cool to room temperature; the frosting will thicken as it cools.
- Slice cake layers: Once the cakes are fully cooled, slice each horizontally to create four layers total.
- Assemble the cake: Place one cake layer on a cake stand. Spread approximately 1 1/2 cups of frosting evenly over the layer to the edges. Top with another cake layer and spread about 1 cup of frosting. Repeat until all layers and frosting are used. Keep the cake sides bare. Slice and serve.
Notes
- Store baked cake layers wrapped in plastic wrap at room temperature for up to 24 hours or freeze for up to 1 month. To freeze, wrap in plastic wrap then aluminum foil. Defrost at room temperature before assembling or serving.
- Once frosted, refrigerate the cake for up to 24 hours. Bring it to room temperature before serving for best texture and flavor.
- Use Dutch-process cocoa for a richer chocolate flavor.
- Toast coconut and pecans evenly to enhance flavor and texture of the frosting.
- Ensure chocolate mixture cools completely before adding to batter to avoid scrambling eggs.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 165 mg
