German Chocolate Cake
User Reviews
5
6 reviews
Excellent
German Chocolate Cake
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German Chocolate Cake is a rich and indulgent dessert with layers of moist chocolate cake and a luscious coconut pecan frosting! The combination of sweet, gooey coconut pecan filling and decadent chocolate cake layers make this a gorgeous chocolate cake perfect for any special occasion.
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Ingredients
For the Chocolate Cake
- 1 ¾ cups flour
- 1 ½ cups sugar
- 1 cup cocoa powder
- ¼ cup brown sugar
- ½ tbsp baking powder
- ½ tbsp baking soda
- 1 cup buttermilk
- ½ cup neutral cooking oil generic cooking oil
- ½ tbsp vanilla
- 2 egg
- ¼ cup water boiling
For the Pecan Coconut Frosting
- 2 tbsp butter
- 2 egg yolk
- 1 cup milk 2%
- ¾ cup sugar
- ¼ cup brown sugar
- ½ cup heavy cream
- ½ tsp salt
- ½ tbsp vanilla
- 1 tsp rum optional, coconut flavored
- 2 cups coconut shredded
- 1 ½ cups pecans chopped, toasted
Instructions
- Preheat the oven to 350F and prep two 8 inch cake tins with cooking spray and baking parchment.
- In a large bowl, whisk together the flour, sugars, cocoa, baking powder and baking soda. Set aside.
- In another bowl or a large jug, whisk together the buttermilk, oil, vanilla and the eggs until smooth. Pour the wet ingredients into the dry, and whisk until you have a thick batter.
- Add the boiling water and whisk into the cake batter before dividing it between the two tins - use a pair of kitchen scales if you have them to get even layers.
- Gently lift each tin a few inches off the countertop and drop them back down a few times to knock out any air bubbles before baking for 30 minutes, or until the cakes are set and the tip of a sharp knife or a cocktail skewer inserted into the middle comes out clean. Cool completely on a wire rack.
- While you are baking and cooling the cakes, make the frosting. First, melt the butter in a small saucepan over a medium high heat until it is nutty and brown. Remove from the heat to cool.
- In another, much larger saucepan, add the egg yolks and gradually whisk in the milk until smooth. Then whisk in the sugars, heavy cream, salt, and cooled brown butter.
- Set the pan over a medium heat and cook, whisking almost constantly once the mixture has started to warm until it has thickened, and you’ve started to see a few bubbles. It is ready if it coats the back of a spoon, but whatever you do don’t let it boil!
- Remove the pan from the heat and whisk in the vanilla and coconut rum, if using. Switch to a spatula, and fold in the coconut and chopped pecans. Set aside - it will thicken once it has cooled.
- Once the cakes have reached room temperature and the frosting has thickened, using a large bread knife or a cake leveller, split each layer in two, and sandwich each together with 1/4 of the frosting, leaving the remaining frosting to decorate the top of the cake.
Notes
- This cake will keep in an air-tight container for up to 3 days, though the cake layers can be baked a day ahead or even frozen for up to 3 months before splitting.
- For a less rustic finish, you can finish the sides of this cake with ganache.
- Make up a double quantity
- before assembling the cake, and allow it to cool enough to pipe. Pipe a boarder around each layer before adding the coconut pecan frosting as a filling, pipe stars around the top edge before adding the main frosting in the middle, and smooth the sides with the remaining ganache.
- This cake will keep in an air-tight container for up to 3 days, though the cake layers can be baked a day ahead or even frozen for up to 3 months before splitting.
- For a less rustic finish, you can finish the sides of this cake with ganache. Make up a double quantity before assembling the cake, and allow it to cool enough to pipe. Pipe a boarder around each layer before adding the coconut pecan frosting as a filling, pipe stars around the top edge before adding the main frosting in the middle, and smooth the sides with the remaining ganache.
Nutrition Information
Show Details
Calories
704kcal
(35%)
Carbohydrates
91g
(30%)
Protein
10g
(20%)
Fat
37g
(57%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.1g
(5%)
Cholesterol
90mg
(30%)
Sodium
454mg
(19%)
Potassium
390mg
(8%)
Fiber
6g
(24%)
Sugar
67g
(134%)
Vitamin A
351IU
(7%)
Vitamin C
0.4mg
(0%)
Calcium
149mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 91g | 30% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 454mg | 19% |
| Potassium | 390mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 67g | 134% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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