German Chocolate Cake
User Reviews
4.5
German Chocolate Cake
Description
This German Chocolate Cake recipe involves mixing dry ingredients including flour, sugar, cocoa powder, baking soda, baking powder, and salt before combining them with wet ingredients such as buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee. The coffee intensifies the chocolate flavor in the batter while keeping it moist. The batter is evenly divided into three 8-inch pans lined and greased with parchment, then baked at 350°F for about 35 minutes, producing three soft, chocolatey cake layers.
The distinctive coconut-pecan frosting is cooked on the stovetop mixing evaporated milk, sugar, egg yolks, butter, and vanilla until thickened, then folded together with shredded coconut and chopped pecans. This topping is rich, creamy, and textured, combining the sweetness of coconut and crunch of pecans, which complements the chocolate cake well.
The cake is layered with the coconut-pecan frosting between and on top of the cake layers. It is suited for celebrations or special occasions, providing a classic dessert with a balance between the deep chocolate layers and the nutty, sweet topping.
Room temperature ingredients and precise batter division ensure even layers. The cake can be made ahead, improving in flavor after a day in the fridge, and cake layers freeze well when wrapped properly, allowing for convenient preparation in advance.
Ingredients
Cake batter
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup coffee hot
Coconut-Pecan Topping
- 12 ounce evaporated milk (1 can)
- 1½ teaspoon vanilla extract
- 1½ cups granulated sugar
- 4 egg beaten, yolk
- ¾ cup butter unsalted
- 2⅔ cups sweetened shredded coconut shredded or flaked
- 2 cups pecans , coarsely chopped
Instructions
Cake Batter
- Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
- In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
- Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.
Coconut-Pecan Topping
- In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.
Assemble The Cake
- Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping.
- Refrigerate the cake for about an hour before slicing into it and serving.
Notes
- Use room temperature ingredients to ensure better mixing and cake texture.
- Hot coffee intensifies the chocolate taste without overpowering the cake.
- Weigh or evenly divide batter for uniform cake layers; a kitchen scale helps.
- The frosting thickens as it cools; if still thin, cook it longer over heat.
- For a two-layer cake, use two 9-inch pans and adjust baking time accordingly.
- The cake tastes better the next day; store in the fridge and bring to room temperature before serving.
- Cake layers can be frozen unassembled for up to two months; thaw before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 667kcal | 33% |
| Carbohydrates | 85g | 28% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 499mg | 21% |
| Potassium | 419mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 62g | 124% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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