German Chocolate Cake
User Reviews
5
German Chocolate Cake
Description
This German Chocolate Cake starts with a chocolate cake batter combining granulated sugar, canola oil, milk, eggs, and vanilla extract, enriched with cocoa powder and hot coffee to deepen the chocolate flavor. Leavening agents including baking soda and powder produce a tender crumb. The batter is divided into three pans and baked until a toothpick comes out clean or with moist crumbs.
The frosting is a cooked mixture of heavy cream or evaporated milk, sugar, egg yolks, and butter, whisked until thickened. Chopped pecans and sweetened coconut flakes mixed in add texture and nutty, sweet flavors contrasting with the smooth creamy base. Vanilla extract in the frosting brightens the flavor. This frosting is spread between the cooled cake layers, providing moist sweetness with crunchy accents.
A dark chocolate ganache made from chopped dark chocolate and heavy cream tops the layered cake, adding a glossy, bittersweet richness. This finishing ganache balances the sweetness of the coconut-pecan frosting. The completed cake offers a blend of moist chocolate layers, creamy nut-studded frosting, and a silky chocolate glaze, appropriate for celebrations or dessert servings.
Ingredients
Cake
- 2 cups granulated sugar
- ½ cup canola oil
- 1 cup milk
- 2 egg
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour fluffed and leveled
- ¾ cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup coffee or water, hot
Frosting
- 1 cup heavy whipping cream or evaporated milk
- 1 cup granulated sugar
- 3 egg yolk
- ½ cup butter unsalted
- 1 ½ cups sweetened coconut flakes
- 1 cup pecan finely chopped
- 1 teaspoon vanilla extract
Ganache
- ¾ cup dark chocolate 100 grams, chopped
- ¼ cup heavy whipping cream
Instructions
Cake
- Grease and flour three 8" round cake pans, tapping firmly to remove any excess flour once coated. Turn the oven to 350°F.
- In a large bowl, whisk together sugar, and oil until combined.
- Add milk, eggs, and vanilla and whisk until smooth.
- Add flour, cocoa powder, baking soda, salt, and baking powder and whisk until combined.
- Slowly stir in hot coffee until batter is smooth.
- Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.
Frosting
- In a medium saucepan, whisk together cream, sugar, and egg yolks.
- Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.
- Remove from heat and stir in coconut, pecans, and vanilla.
- Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes. If you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.
Ganache & Assembly
- In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
- Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.
- Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Calories | 713 | 36% |
| Carbohydrates | 80g | 27% |
| Protein | 8g | 16% |
| Fat | 43g | 66% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 132mg | 44% |
| Sodium | 442mg | 18% |
| Potassium | 343mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 58g | 116% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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