Triple Layer German Chocolate Cake
User Reviews
5
39 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Additional Time
2 hrs
-
Course
Dessert
-
Cuisine
American, Australian, International
Triple Layer German Chocolate Cake
Report
Triple Layer German Chocolate Cake combines rich cocoa and sweet German's chocolate melted into a moist chocolate cake batter. Layered with a creamy coconut pecan filling and topped with a chocolate frosting accented by pecans, this cake delivers complex textures and flavors through its multiple layers. The use of coconut milk, sour cream, and coffee enriches the depth of the chocolate while the filling adds sweetness and crunch. This indulgent dessert requires attentive preparation but yields a classic layered chocolate cake with complementary filling and frosting.
Description
The Triple Layer German Chocolate Cake features a chocolate cake carefully prepared with a blend of granulated and brown sugar, cocoa powder, and German's chocolate melted into hot coffee to enhance the chocolate flavor. The batter incorporates coconut milk, sour cream, and coconut oil which contribute moisture and a tender crumb. Baking three separate 9-inch cake layers allows for assembling the multi-layered dessert.
Between the layers is a coconut pecan filling made from evaporated milk, light brown sugar, egg yolks, butter, shredded coconut, toasted pecans, and vanilla for rich sweetness and texture contrast. The final touch is a chocolate frosting mixing sweet and unsweetened chocolate with butter, confectioners' sugar, vanilla, and salt, spread atop the cake and decorated with pecans. The multiple components combine for a moist, deeply chocolaty cake balanced by the caramel-coconut pecan filling.
To assemble, the cake layers are alternated with the flavorful filling then frosted on top and sides. The cake is suitable for special occasions where the detailed layering and distinct textures stand out. The inclusion of ingredients like coconut milk and pecans gives this classic cake a unique texture and flavor profile compared to typical chocolate cakes.
Share:
Ingredients
For the Chocolate Cake:
- 1 and 1/2 cups (298 g) granulated sugar
- 1 and 1/2 cups (319 g) light brown sugar packed
- 2 and 1/2 cups (300 g) all-purpose flour
- 1 and 3/4 cups (149 g) cocoa powder sifted, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large egg room temperature
- 2 large egg room temperature, yolk
- 1 and 1/2 cups (340 ml) coconut milk well combined, Thai-style
- 1/3 cup (76 g) sour cream room temperature, full-fat
- 3/4 cup (170 ml) coconut oil melted and slightly cooled, unrefined
- 3 teaspoons vanilla extract pure
- 1 and 1/2 cups (340 ml) coffee freshly made hot
- 2 ounces (57 g) sweet chocolate finely chopped, German's
For the Coconut Pecan Filling:
- 1 and 1/2 cups (340 ml) evaporated milk well shaken
- 1 and 1/2 cups (319 g) light brown sugar packed
- 6 large egg room temperature, yolk
- 1 cup (227 g) butter cut into tablespoons, unsalted
- 1/2 teaspoon vanilla extract
- 2 and 1/2 cups (215 g) coconut sweetened shredded
- 1 and 1/2 cups (171 g) pecans toasted and roughly chopped
For the Chocolate Frosting:
- 6 ounces (171 g) sweet chocolate roughly chopped, German's
- 4 ounces (113 g) unsweetened chocolate roughly chopped
- 1 and 1/2 cups (340 g) butter room temperature, unsalted
- 2 and 3/4 cups (426 g) confectioners' sugar sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- pecans for decorating
Instructions
For the Chocolate Cake:
- Preheat the oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick baking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix until ingredients are thoroughly combined.
- In a separate large bowl combine the eggs, egg yolks, milk, sour cream, oil and vanilla extract; mix until completely combined. Pour the wet mixture into the dry ingredients and fold together with a rubber spatula until just combined.
- In a large spouted measuring cup, combine the hot coffee and German chocolate. Whisk until chocolate is completely melted. Pour the hot water mixture into the batter and mix until completely combined; about 1 minute. The batter will be quite thin.
- Divide batter evenly among prepared pans. Bake in the preheated oven for 28 to 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
- Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack. Cool cakes completely before frosting.
For the Coconut Pecan Filling:
- In a medium saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter.
- Cook over medium-heat, stirring constantly, for about 10 to 12 minutes, or until mixture is bubbling and very thick. Reduce to heat and cook for 2 more minutes.
- Remove the pan from heat and stir in the coconut and pecans. Cool completely before use.
For the Chocolate Frosting:
- Place both chocolates in a microwave-safe bowl. Heat in the microwave, on low power, in 30 second increments, stirring between each increment, until the chocolate is completely smooth and melted. You may also do this in a double-boiler. Set aside and cool until tepid.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until completely smooth.
- On low speed, add in the confectioners' sugar, a little bit at a time, beating until each addition has been completely incorporated into the butter before adding more. Once all of the sugar has been added, increase speed to medium-high and beat for 3 minutes.
- Decrease the speed back to low and beat in the vanilla extract. Then slowly pour in the cooled melted chocolate and continue mixing until well combined, tuning the mixer off and scraping down the sides and bottom of the bowl as needed.
- Once all of the chocolate has been added, increase the speed back to medium-high and beat for 2 minutes. Set aside for 30 minutes to firm up, or up to 3 hours. Do not refrigerate (the chocolate will seize and render the frosting impossible to spread).
Assembly:
- Using a long serrated knife, slice off the domed top on each cake layer, so that the cakes are flat.
- Place 1 cake layer on a serving plate. Spread 1/3 of the coconut pecan filling on top, spreading it into a thin layer. Top with the second cake layer. Top with another 1/3 of the coconut pecan filling, spreading it into a thin layer. Top with the final layer, repeating with the final 1/3 of coconut pecan filling.
- Fit a large piping bag with an open star tip. Scrape 1 cup of the chocolate fudge frosting into the bag.
- Spread the remaining frosting around the sides of the cake. Pipe stars of the fudge frosting around the edge of the cake. Top each piped star with a toasted pecan.
Genuine Reviews
User Reviews
Overall Rating
5
39 reviews
Excellent
Other Recipes
You'll Also Love
